Chicken Fried Steak with Gravy
Crispy Buttermilk Chicken Fried Steak with Country Gravy
Ingredients:
For the Steak:
4 cube steaks (about 1/2 inch thick)
2 cups buttermilk
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Vegetable oil for frying
For the Gravy:
1/4 cup all-purpose flour
2 1/2 cups whole milk
Salt and black pepper to taste
Directions:
Place cube steaks between plastic wrap and gently pound to tenderize. Season both sides with salt and pepper.
In a shallow bowl, whisk together buttermilk and eggs.
In another bowl, mix flour with paprika, cayenne (if using), garlic powder, onion powder, and a pinch of salt and pepper.
Dredge steaks in the seasoned flour, dip into the buttermilk mixture, and dredge again in the flour. Press flour firmly to adhere.
In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry steaks in batches for 3–4 minutes per side, or until golden brown and crispy. Drain on paper towels.
For the gravy, discard most of the oil from the pan, leaving about 2 tablespoons and the browned bits. Whisk in flour and cook for 1 minute.
Slowly whisk in milk, scraping the pan to release flavor. Cook, whisking constantly, until thickened, about 5–7 minutes. Season with salt and pepper.
Serve steaks hot with a generous spoonful of country gravy on top.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 540 kcal | Servings: 4 servings
