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Dreaming of classic Texas comfort? This hearty chicken fried steak with creamy, pepper-dotted gravy brings cozy Southern vibes to your table. Crunchy golden crust and silky sauce make plain cube steak into a real crowd-pleaser.
After landing far from Texas, I started making this whenever homesickness kicked in. That crispy bite and smooth gravy? Instantly took me back. Now, it's my go-to when friends want some real Southern comfort.
Mouthwatering Ingredients
- Cube steaks: Inexpensive, but a good soak and fry make 'em crazy tender
- Paprika: Adds sweet warmth and color
- Onion powder and garlic powder: Sneak in extra depth without overpowering the beef
- All-purpose flour: Double-dip for that legendary crunchy shell
- Buttermilk: Gives tangy zip and keeps the steaks soft
- Eggs: The magic glue so the crust won't quit on you
- Cayenne pepper: For a spicy gravy pop, if you’re into heat
- Whole milk: The base for old-school creamy gravy
Epic Step-by-Step Directions
- Marinate the Steak:
- Take your cube steaks out and put them in a shallow dish. Pour in enough buttermilk to cover them, then chill in the fridge for at least 30 minutes, even longer if you can swing it. The soak makes them super tender.
- Get Your Dredging Line Ready:
- Whisk together half a cup of flour, paprika, cayenne if you want heat, garlic and onion powders, salt, and pepper in one shallow bowl. In another bowl, add the rest of the plain flour. Whip up your eggs in a third bowl until smooth.
- Crust the Steak:
- Lift steaks from the buttermilk and let the extra drip away. First, cover with plain flour and give each a light shake. Dunk into the beaten eggs next. Then really press steaks into the seasoned flour, coating every bit so you get that big crunch.
- Time to Fry:
- Heat a half-inch of oil in a wide pan—it should be about 350–375°F. Gently place in your breaded steaks, a couple at a time so they aren't crowded. Fry 3 to 4 minutes on one side, flip and go until deep brown. Transfer to a wire rack or paper towel when they’re done.
- Gravy Time:
- After frying, pour off most of the oil leaving maybe three tablespoons. Sprinkle flour in, whisk well so it’s smooth with no lumps. Cook a minute to get the raw taste out. Slowly pour in milk, whisking constantly. Add the garlic powder and let it bubble till thick, about three to five minutes. Finish with plenty of salt and black pepper.
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Take your time, no need to rush here. Throwing the breading on in a hurry? You’ll probably find it all floats away in the fryer. Let the steaks hang out a minute and press the coating on gently—my grandma always hummed and worked slow to get it right. That’s what made it so special every time.
Prep Ahead & Leftover Tips
Want to get ahead? You can bread steaks up to 8 hours before frying. Spread them on parchment, cover a little, put in the fridge, and fry up when you’re hungry. Leftovers? Keep steaks and gravy on their own in the fridge—good for three days. To reheat, pop steaks in a hot oven (350°F, 10-ish minutes) till crispy, and warm up gravy on low on the stove, adding a splash of milk if it looks thick.
Perfect Sides
Creamy mashed potatoes are perfect for catching extra gravy. Fresh sides like collard greens or green beans cut the richness. Can't go wrong with buttery biscuits for mopping up every drop. Chill with a tall iced tea. If you’re feeling sweet, finish up with peach cobbler or apple pie à la mode.
Troubleshooting and Simple Solutions
If the coating slides off, the steak probably wasn’t dry enough at first—give it a quick pat before breading. Gravy coming out lumpy? Whisk hard while adding the milk or run it through a strainer before serving. Too thick? Add a bit more warm milk. If it’s runny, let it cook a few more minutes or mix up a little flour with milk and stir it in to thicken fast.
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Common Questions
- → Which beef cut is best for Chicken Fried Steak?
Try grabbing cube steak or a pre-tenderized round steak. They're fast to cook and stay really soft.
- → How do I get my steak even softer?
Give the steak a good whack with a meat mallet to thin it out, then toss it in buttermilk for crazy tenderness.
- → What's the perfect oil for frying?
Vegetable oil works best. It handles lots of heat before smoking and helps your steak crisp up just right.
- → What's the trick for super crispy breading?
First flour, then egg, then a final flour dip. Press it in gently—that helps the coating stick and get extra crunchy in the pan.
- → Can I make the gravy healthier?
For sure! Switch whole milk for almond milk, or just use less pan drippings to shave off a little fat.