Classic Southern Chicken Fried Steak

Ingredients

• 4 (6-ounce) cube steaks (170g) 4 (6-ounce) cube steaks (170g)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• Vegetable oil, for frying Vegetable oil, for frying
• For the gravy: For the gravy:
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. 2.
   Pour the buttermilk into another shallow dish.
3. 3.
   Dip each cube steak into the flour mixture, coating both sides evenly.
4. 4.
   Shake off any excess flour, then dip the steak into the buttermilk, allowing any excess to drip off.
5. 5.
   Return the steak to the flour mixture, pressing it firmly to adhere the coating.
6. 6.
   Heat vegetable oil in a large skillet over medium-high heat.
7. 7.
   Carefully place the coated steaks into the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
8. 8.
   Remove the steaks from the skillet and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   To make the gravy, melt the butter in a separate saucepan over medium heat.
10. 10.
    Whisk in the flour and cook for 1-2 minutes, until lightly golden.
11. 11.
    Slowly pour in the milk, whisking constantly to prevent lumps.
12. 12.
    Cook the gravy, stirring frequently, until it thickens to your desired consistency.
13. 13.
    Season with salt and pepper to taste.
14. 14.
    Serve the Chicken Fried Steak with the creamy gravy poured over the top.

Treat your ingredients with care...

• Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• For an extra crispy coating, double-dip the steaks in the flour and buttermilk mixture.
• Make sure the oil is hot enough before frying the steaks to ensure a crispy crust.
• Serve the Chicken Fried Steak with mashed potatoes and a side of greens for a complete Southern meal.
• Leftover Chicken Fried Steak can be refrigerated and reheated in the oven for a few minutes to maintain its crispiness.
• If you prefer a thicker gravy, you can add a slurry of cornstarch and water to the gravy and cook it for a few more minutes.

Serving advice

Serve the Chicken Fried Steak hot, with a generous amount of creamy gravy poured over the top. Garnish with fresh parsley for a pop of color.

Presentation advice

Place the Chicken Fried Steak on a serving platter, arranging them neatly. Pour the creamy gravy over the steaks, allowing it to cascade down the sides. Sprinkle some paprika or cayenne pepper on top for an added touch of color.