A Southern comfort classic featuring tenderized steak coated in a crispy seasoned crust, smothered in rich white gravy.
Ingredients:
For the Steak
- 4 cube steaks (or round steaks tenderized)
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 large eggs
- ¼ cup milk or buttermilk
- Vegetable oil (for frying)
For the Gravy:
- ¼ cup pan drippings (after frying)
- ¼ cup all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions:
1. Prep the Steak:
- If using round steak, place between plastic wrap and pound with a meat mallet until ¼-inch thick. Season both sides with salt and pepper.
2. Dredging Station:
- In a shallow dish, mix 1 ½ cups flour, salt, pepper, paprika, garlic powder, and onion powder.
- In another dish, whisk eggs and milk.
3. Coat the Steaks:
- Dredge each steak in seasoned flour, dip in egg mixture, then coat again in flour. Press firmly to adhere. Let rest 5 minutes.
4. Fry the Steaks:
- Heat ½ inch of oil in a cast-iron skillet over medium-high heat (350°F). Fry steaks 3–4 minutes per side until golden. Drain on a wire rack.
5. Make the Gravy:
- Reserve ¼ cup oil from the skillet. Whisk in ¼ cup flour over medium heat to form a roux (2–3 minutes).
- Gradually add milk, whisking until smooth. Simmer until thickened (5–7 minutes). Season generously with salt and pepper.
6. Serve:
- Spoon gravy over steaks. Pair with mashed potatoes, biscuits, or greens.
Tips:
- Oil Temp: Use a thermometer to maintain 350°F. Adjust heat as needed.
- Resting Coating: Letting the breaded steak sit ensures the coating sticks.
- Gravy Consistency: For thicker gravy, simmer longer; add milk to thin.
Substitutions:
- Gluten-free: Use 1:1 GF flour.
- Dairy-free: Substitute milk with almond milk and use egg wash without dairy.
Enjoy your crispy, savory chicken fried steak with a side of Southern charm! 🍴
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