Chicken Fried Steak
Crispy breaded cube steak fried golden and drowned in a creamy black-pepper gravy. A Southern diner favorite best served over mashed potatoes.
Ingredients
Instructions
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Pound the cube steak thin if needed. Season flour with salt, pepper, and paprika.
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Whisk eggs with buttermilk in a second bowl.
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Dredge each steak in flour, dip in egg, then back in flour, pressing to coat.
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Heat oil in a skillet over medium-high. Fry steaks 3 to 4 minutes per side until golden. Drain on paper.
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For the gravy, whisk 2 tablespoons flour into the pan drippings, cook 1 minute, then slowly whisk in milk.
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Simmer until thick, season with plenty of black pepper, and pour over the steaks.
Nutrition
Per serving, estimated.
- Calories
- 540 kcal
- Protein
- 35g
- Carbs
- 30g
- Fat
- 30g
- Fiber
- 1g
Tips
- Let the breading rest 5 minutes before frying so it adheres.
- Keep the oil around 350°F for an even, crisp crust.
- Make extra gravy; nobody complains about more.
Variations
- Add a pinch of cayenne to the flour for heat.
- Use half-and-half instead of milk for a richer gravy.
- Swap cube steak for thin chicken cutlets.
Frequently Asked Questions
The name refers to the cooking method, the same as fried chicken: battered and pan-fried, then served with gravy.
You can bake at 425°F on a rack for a lighter version, though the crust will be less crisp.
It is beef that has been run through a tenderizing machine, so it cooks fast and stays tender.
