Nothing says comfort food quite like a plate of chicken fried steak smothered in creamy gravy. Now, let’s dive into making this Southern classic that’s sure to become a staple in your kitchen.
Why This Recipe Works
- The combination of crispy fried steak and smooth, savory gravy creates a perfect texture contrast.
- Using buttermilk in the steak marinade tenderizes the meat, ensuring it’s juicy and flavorful.
- The gravy is made with pan drippings, adding depth and richness you can’t get from store-bought versions.
- It’s a versatile dish that can be served for breakfast, lunch, or dinner.
- This recipe sticks to traditional methods but includes tips to make it foolproof for home cooks.
Ingredients
- 4 cube steaks (about 1/2 inch thick)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup vegetable oil for frying
- 2 cups whole milk
- 2 tablespoons all-purpose flour (for gravy)
- 2 tablespoons unsalted butter (for gravy)
Equipment Needed
- Large mixing bowls
- Whisk
- Cast iron skillet
- Meat thermometer
- Wire rack
Instructions
Marinate the Steaks
Begin by placing your cube steaks in a large bowl and covering them with buttermilk. Let them marinate in the refrigerator for at least 4 hours, or overnight for best results. This step is crucial for tenderizing the meat and infusing it with flavor.
Prepare the Dredging Station
In another large bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well to ensure all the spices are evenly distributed. This will be your dredging station for coating the steaks before frying.
Fry the Steaks
Heat the vegetable oil in a cast iron skillet over medium-high heat until it reaches 350°F. Dredge each steak in the flour mixture, shaking off any excess, and carefully place them in the hot oil. Fry for about 4 minutes per side, or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 160°F.
Make the Gravy
After removing the steaks, pour off all but 2 tablespoons of the oil from the skillet. Add the butter and let it melt over medium heat. Sprinkle in the 2 tablespoons of flour and whisk continuously for about 2 minutes to create a roux. Gradually add the milk, whisking constantly to prevent lumps. Cook until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
Serve and Enjoy
Plate the fried steaks and generously spoon the gravy over the top. Serve immediately with your favorite sides, like mashed potatoes or green beans, for a complete meal.
Tips and Tricks
For an extra crispy coating, let the dredged steaks sit on a wire rack for about 10 minutes before frying. This allows the flour to adhere better and creates a more even crust. If you’re short on time, you can skip the marinating step, but the steaks won’t be as tender. Always let your oil come back to temperature between batches to ensure each steak fries evenly. For a richer gravy, you can substitute half of the milk with heavy cream. And remember, the key to smooth gravy is constant whisking!
Recipe Variations
- Spicy Version: Add cayenne pepper to the flour mixture and a dash of hot sauce to the gravy for a kick.
- Herb-Infused: Mix dried herbs like thyme and rosemary into the flour for an aromatic twist.
- Gluten-Free: Use almond flour and a gluten-free flour blend for the dredging and gravy.
- Vegetarian Option: Substitute the steak with thick slices of portobello mushrooms and use vegetable oil for frying.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! While cube steak is traditional, you can use round steak or even pork cutlets. Just adjust the cooking time accordingly based on the thickness of the meat.
How do I store leftovers?
Store the steak and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak in the oven to maintain its crispiness and the gravy on the stove, adding a little milk if it’s too thick.
Can I freeze this dish?
Yes, you can freeze the fried steaks before adding the gravy. Wrap them individually in foil and place them in a freezer bag. Thaw in the refrigerator overnight and reheat in the oven. The gravy is best made fresh.
Summary
This chicken fried steak gravy recipe is a hearty, comforting dish that’s perfect for any meal. With crispy steak and creamy gravy, it’s sure to satisfy your Southern food cravings.
