This Southern dish is so good. It’s made with cube steak that’s cooked in the style of fried chicken, hence the name. The pan drippings left over are combined with flour and milk to make a rich and creamy gravy that pairs beautifully with it.
It’s an easy dish to make and it’s ideal as a midweek dinner for all the family. Chicken fried steak is also delicious if you’re enjoying a lazy weekend and want to make something that’s really tasty. Cube steak isn’t hard to find but you might want to call your butcher ahead in case they don’t have it in.
Pair up your chicken fried steak with potatoes, wedges or fries, or how about some Southern collard greens, broccoli or green beans? Everyone loves this easy recipe from the kids to the grownups alike, and cube steak is an affordable cut of beef.
Why You’ll Love the Recipe:
This tasty recipe coats cube steak to make a crispy crust and then it’s served with a rich and creamy gravy. This is wonderful comfort food that everyone will love.
How to Serve It:
Pair this with mashed potatoes and your favorite vegetables.
Can You Make It Ahead?
Yes, you can prepare it in advance and keep it refrigerated, then cook later.
Variations and Substitutions:
No buttermilk? Make your own by combining a cup of milk with a tablespoon of either white vinegar or lemon juice and letting it sit for 10 minutes. If you prefer a thinner gravy add ¼ cup of milk and cook a little more, then repeat if required.
Ingredients needed:
- Cube steaks
- Cornstarch
- All-purpose flour
- Buttermilk
- Garlic powder
- Black pepper
- Cayenne pepper
- Onion powder
- Dash of hot sauce
- Eggs
- Oil, for frying
FOR THE GRAVY:
- Milk
- All-purpose flour
- Salt and black pepper, to taste
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Chicken Fried Steak with Country Gravy
This tasty recipe coats cube steak to make a crispy crust and then it’s served with a rich and creamy gravy. This is wonderful comfort food that everyone will love.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 4 cube steaks
- 2 tablespoons cornstarch
- 1½ cups all-purpose flour
- ¾ cup buttermilk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- Dash of hot sauce
- 2 large eggs
- Oil, for frying
FOR THE GRAVY:
- 3 cups milk
- ¼ cup all-purpose flour
- Salt and black pepper, to taste
Instructions
- Season the steak with salt and pepper on both sides.
- Whisk the flour with the garlic and onion powder, cornstarch, cayenne pepper, and black pepper in a bowl.
- In a second bowl, whisk the buttermilk with the hot sauce and eggs.
- Dredge each steak in the flour mixture and then shake off any excess.
- Dip each one in the egg mixture and then coat again in the flour mixture.
- Refrigerate the coated steaks for 20 minutes in a single layer.
- Heat ¼-inch of oil in a cast iron skillet.
- Fry the steaks until golden brown, working in batches if need be.
- Drain on paper towels and then put on a baking sheet and keep warm in a 225 degrees F oven.
- Drain most of the oil from the skillet, leaving 4 tablespoons in there as well as the browned bits.
- Sprinkle the flour on the oil and cook for a couple of minutes over a low to medium heat, stirring all the time.
- Add the milk slowly while whisking and keep whisking until smooth.
- Simmer the gravy for 5 minutes or until thick, then season it with salt and black pepper.
- Serve the chicken fried steaks with the warm gravy over the top.
- Cook Time: 30 minutes
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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