Description
Indulge in the ultimate comfort food with this delicious recipe for Chicken Fried Steak. Tender cube steaks are coated in a flavorful breading and fried to crispy perfection, then smothered in a creamy gravy. Serve with mashed potatoes for a classic Southern meal.
Ingredients
Units
Scale
Cube Steaks:
- 4 cube steaks (about 1/3 lb each)
Seasoned Flour:
- 1 1/2 cups all-purpose flour
- 2 teaspoons fresh ground black pepper, divided
- 2 teaspoons kosher salt or sea salt, divided
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Buttermilk Mixture:
- 1 1/2 cups buttermilk
- 2 teaspoons TABASCO® Sauce (original)
- 2 eggs
Vegetable Oil for Frying
Chicken Fried Steak Gravy:
- 4 tablespoons grease
- 4 tablespoons flour
- 2 to 3 cups whole milk
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
Instructions
- Prepare the Breading: In a shallow bowl, whisk together flour, 1 tsp black pepper, 1 tsp salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
- Prepare the Buttermilk Mixture: In another bowl, whisk together buttermilk, TABASCO® Sauce, and eggs. Set aside.
- Prepare the Steaks: Pat dry cube steaks, season with salt and pepper, then dredge in flour, buttermilk mixture, and flour again.
- Fry the Steaks: Fry breaded steaks in hot oil until golden brown on both sides.
- Make the Gravy: Use the pan drippings to make a creamy gravy with flour, milk, and cream.
- Serve: Serve the chicken fried steak with gravy and enjoy!
Notes
- Leftover steaks can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 956 kcal
- Sugar: 10g
- Sodium: 472mg
- Fat: 58g
- Saturated Fat: 28g
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 51g
- Cholesterol: 280mg
