Chicken Fried Steak with Creamy Gravy
Ingredients
For the steaks:
4 cube steaks (about 4–6 oz each)
½ cup all-purpose flour (plus extra, about 1 cup total for dredging)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional)
2 eggs, beaten
½ cup buttermilk (or regular milk + 1 tsp vinegar/lemon juice)
Vegetable oil, for frying
For the gravy:
3 tbsp pan drippings (from frying)
3 tbsp flour
2 cups milk (whole milk recommended)
Salt & black pepper, to taste
Instructions
Prepare the dredging station:
In one shallow bowl, whisk the eggs with buttermilk.
In another, mix flour with salt, pepper, garlic powder, and paprika.
Coat the steaks:
Pat cube steaks dry.
Dredge each steak in seasoned flour → dip in egg mixture → dredge again in flour.
Place on a tray and let rest 10 minutes (helps coating stick).
Fry the steaks:
Heat ½ inch oil in a cast-iron skillet over medium heat until hot (350°F / 175°C).
Fry steaks in batches, 3–4 minutes per side, until golden brown and crispy.
Transfer to a paper towel–lined plate.
Make the gravy:
Pour off excess oil, leaving about 3 tbsp of drippings.
Whisk in 3 tbsp flour, cooking 1–2 minutes until golden.
Slowly whisk in 2 cups milk.
Simmer, whisking, until thickened (about 5 minutes). Season generously with salt and pepper.
Serve:
Place crispy steak on a plate, smother with creamy gravy, and enjoy with mashed potatoes or biscuits
