Ingredients

1.5 pounds cube steak (4 patties)

1 teaspoon kosher salt

1/2 teaspoon coarse black pepper

1 ½ cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon kosher salt

1 teaspoon coarse ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3/4 cup buttermilk

3 large eggs

3/4 cup vegetable oil

1/4 cup oil and drippings (reserved from frying)

1/3 cup all-purpose flour (for gravy)

2 ⅓ cups whole milk

2/3 cup heavy cream

1/4 teaspoon garlic powder (for gravy)

1/4 teaspoon onion powder (for gravy)

1 teaspoon coarse black pepper (for gravy)

1/2 teaspoon salt (for gravy)

Instructions

Step 1: Preheat your oven to 200 degrees Fahrenheit. Place a wire rack over a large baking sheet and set it aside for keeping the cooked steaks warm.

Step 2: Pour about 3/4 cup vegetable oil into a large skillet so it comes up about 1/4 inch deep. Heat the oil over medium heat until hot.

Step 3: Season both sides of the cube steaks with 1 teaspoon kosher salt and 1/2 teaspoon coarse black pepper. Let them rest for 10 minutes.

Step 4: In a medium bowl, mix together 1 ½ cups flour, baking powder, 1 teaspoon kosher salt, 1 teaspoon coarse black pepper, paprika, garlic powder, and onion powder.

Step 5: In another bowl, whisk the buttermilk and eggs together until combined.

Step 6: Coat each steak by dipping first into the flour mixture, pressing to adhere, then into the egg mixture, letting excess drip off, and then dipping into the flour mixture again.

Step 7: Test the oil temperature by sprinkling some flour into it; it should sizzle. Carefully place one or two steaks into the hot oil without crowding the pan.

Step 8: Fry the steaks for about 4 minutes, spooning hot oil over the tops as they cook to help the coating stick.

Step 9: Flip the steaks and cook for another 3-4 minutes until both sides are golden brown. Remove to the wire rack and place the baking sheet in the oven to keep warm. Repeat with remaining steaks.

Step 10: Reserve 1/4 cup of the cooking oil and drippings along with the bits from the skillet for making gravy. Discard the rest of the oil.

Step 11: Add the reserved oil and drippings to the skillet. Whisk in 1/3 cup flour, garlic powder, onion powder, salt, and black pepper. Cook over medium heat for 4-5 minutes while whisking constantly.

Step 12: Gradually whisk in the milk and cream, stirring until smooth and lump-free.

Step 13: Simmer the gravy for 5-8 minutes until it thickens. Taste and adjust seasoning as needed.

Step 14: Serve the warm chicken fried steaks topped generously with the creamy gravy.

Tips & Variations

Use cube steak as it is already tenderized, making it perfect for frying and quick cooking.

For extra crispy coating, double dredge the steaks as instructed and don’t crowd the pan during frying.

If you prefer a spicier gravy, add a pinch of cayenne pepper or hot sauce while simmering.

Substitute regular milk with buttermilk in the gravy for a tangier flavor.

FAQs

Can I use a different cut of beef for chicken fried steak?

Cube steak is best because it’s tenderized and thin, but you can use other tenderized cuts like round steak or sirloin. You may need to pound them to the right thickness.