Southern Comfort · Free recipe
Chicken Fried Steak with Cream Gravy
A tenderized beef cutlet in a crispy, craggy golden crust, smothered in peppery cream gravy. Hearty Texas comfort food at its very best.
Step 1
Pat the cube steaks dry with paper towels. They are already tenderized, but you can pound them a little thinner with a meat mallet for even cooking.
Step 2
Set up two shallow bowls. In the first, whisk the 1.5 cups flour with the salt, black pepper, garlic powder, and paprika. In the second, whisk the eggs and buttermilk together.
Step 3
Dredge each steak in the seasoned flour, then dip it in the egg mixture, then back into the flour, pressing firmly so a thick craggy coating clings. This double-dredge makes the crust extra crunchy.
Step 4
Set the coated steaks on a plate and let them rest 10 minutes so the coating sets and does not slide off in the pan.
Step 5
Pour the oil into a large heavy skillet so it is about a quarter inch deep. Heat over medium-high to 350 F; a pinch of flour should sizzle steadily.
Step 6
Carefully lay 2 steaks into the oil, away from you. Do not crowd the pan. Fry for 3 to 4 minutes per side until deep golden brown and crisp.
Step 7
Transfer the steaks to a wire rack set over a baking sheet to stay crisp, and keep them warm in a 200 F oven while you fry the rest and make the gravy.
Step 8
Carefully pour off the frying oil, leaving 3 tablespoons and all the browned bits in the skillet. Those bits are packed with flavor for the gravy.
Step 9
Set the skillet over medium heat. Sprinkle in the 3 tablespoons of flour and whisk constantly for 2 minutes until the paste turns light golden, cooking out the raw flour taste.
Step 10
Slowly pour in the milk while whisking. Keep whisking for 4 to 5 minutes until the gravy thickens enough to coat the back of a spoon.
Step 11
Season the gravy with the half teaspoon salt and the coarse black pepper. If it gets too thick, whisk in a splash more milk.
Step 12
Place each crispy steak on a plate and ladle the hot cream gravy generously over the top. Serve right away, with mashed potatoes if you like.
Tips from the test kitchen
- Rest the breaded steaks 10 minutes so the crust does not fall off while frying.
- Use the browned bits and drippings in the pan for the most flavorful gravy.
