Chicken Fried Steak with Cream Gravy
Tenderized cube steak breaded and pan-fried crisp, then smothered in a peppery pan-drippings cream gravy.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Cast-iron skillet
- •Meat mallet
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 34
- carbs
- 32
- protein
- 30
- calories
- 560
Instructions
- 1
Mix the flour, salt, pepper, and garlic powder in one bowl. Whisk the buttermilk and eggs together in another bowl.
- 2
Dip each steak in flour, then the buttermilk mixture, then flour again. Press firmly so the coating sticks well.
- 3
Let the breaded steaks rest on a wire rack for 10 minutes.
- 4
Heat 1/2 inch of oil in a cast-iron skillet to 350°F. Fry the steaks 3–4 minutes per side until deep golden and crisp.
- 5
Drain the steaks on a rack. Keep 3 tablespoons of drippings in the skillet.
- 6
Whisk 3 tablespoons flour into the drippings and cook 1 minute. Slowly whisk in the milk.
- 7
Simmer the gravy and whisk often until thickened. Season generously with black pepper and salt.
- 8
Spoon the hot gravy over the steaks and serve immediately.
Chef's tips
Let the breaded steaks rest on a rack for 10 minutes before frying. This helps the coating stick and stay crisp.
Storage
Refrigerate steak and gravy separately up to 3 days.
Reheating
Reheat steak uncovered in a 350°F oven to keep it crisp; warm gravy separately on the stove.
Common mistakes to avoid
- •Skipping the second flour dip, which leads to a thin, patchy crust.
- •Frying at too low a temperature so the coating soaks up oil.
- •Making gravy without scraping up the browned pan bits, which loses flavor.
Serving suggestions
Cooked Chicken Fried Steak with Cream Gravy?
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