Description: A classic comfort food dish featuring tenderized cube steaks coated in seasoned flour, fried to golden perfection, and smothered in a rich, creamy gravy. This recipe delivers a satisfying and flavorful experience, perfect for a hearty meal any night of the week.
Ingredients:
For the Chicken Fried Steak:
- 4 cube steaks (about 1/2 inch thick), preferably USDA Choice or Prime
- 1 cup all-purpose flour, plus more for dusting
- 1 cup buttermilk, well-shaken
- 2 large eggs, preferably free-range
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
- 1/2 teaspoon cayenne pepper (optional, for a subtle kick)
- Vegetable oil, for frying (approximately 3-4 cups, depending on skillet size)
- Optional: 1 tablespoon cornstarch for extra crispy coating
For the Creamy Country Gravy:
- 1/4 cup pan drippings (reserved from frying the steak, strained to remove any burnt bits)
- 1/4 cup all-purpose flour
- 2 cups whole milk (or a combination of whole milk and half-and-half for extra richness)
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon heavy cream or butter for added richness
- Optional: Pinch of nutmeg for added warmth
Preparation:
Step 1: Prepare the Coating Station: In a shallow dish or pie plate, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. If you want a crispier crust, add a tablespoon of cornstarch to the flour mixture. This helps absorb moisture and create a more robust coating. In a separate shallow dish, whisk together the buttermilk and eggs until the mixture is smooth and slightly frothy. Ensure there are no streaks of egg yolk remaining.
Step 2: Tenderize and Season the Steaks: Pat the cube steaks dry with paper towels. This is important for achieving a good sear and preventing the coating from becoming soggy. Season both sides of each steak generously with salt and freshly ground black pepper. You can use a meat mallet or the edge of a heavy skillet to lightly tenderize the steaks further. Be gentle, as cube steaks are already relatively tender.
Step 3: Dredge the Steaks: This is the crucial step for creating a thick, crispy crust. Take one cube steak and dredge it thoroughly in the flour mixture, pressing to ensure the flour adheres to all surfaces. Shake off any excess flour. Next, dip the floured steak into the buttermilk mixture, making sure it’s completely submerged. Allow any excess buttermilk to drip back into the dish. Finally, dredge the steak once again in the flour mixture, pressing down firmly to create a thick, even coating. The double dredging is essential for a truly satisfying crust. Place the coated steak on a wire rack while you prepare the remaining steaks. This will allow the coating to set slightly, preventing it from becoming too soggy before frying.
Step 4: Fry the Steaks: In a large, heavy-bottomed skillet (cast iron is ideal for even heat distribution), pour in enough vegetable oil to reach a depth of about 1/2 inch. Heat the oil over medium-high heat until it shimmers and a small piece of flour dropped into the oil sizzles immediately. This indicates that the oil is hot enough for frying. Carefully place the coated steaks into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy steaks. Fry the steaks for 3-4 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to prevent the steaks from burning. The internal temperature should reach 145°F (63°C). Use tongs to carefully transfer the fried steaks to a paper towel-lined plate to drain excess oil.
Step 5: Prepare the Creamy Country Gravy: Carefully pour off most of the oil from the skillet, leaving about 1/4 cup of pan drippings. It is very important to remove any dark burnt bits as these will ruin the gravy. Lower the heat to medium. Add the flour to the drippings and whisk continuously until a light brown roux forms, about 1-2 minutes. Be careful not to burn the roux, as this will give the gravy a bitter taste. The roux is the foundation of the gravy, and the color should be a light, nutty brown. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue cooking, stirring frequently, until the gravy thickens to your desired consistency, about 5-7 minutes. Season with salt and freshly ground black pepper to taste. For an extra touch of richness, stir in a tablespoon of heavy cream or butter just before serving. A pinch of nutmeg adds warmth and complexity to the flavor.
Why You Will Love This Recipe:
This Chicken Fried Steak with Creamy Country Gravy is a comfort food classic that’s sure to become a family favorite. The crispy, seasoned crust of the steak combined with the rich, creamy gravy is an irresistible combination. It’s a relatively simple recipe to make, yet it delivers a restaurant-quality experience in the comfort of your own home. The use of buttermilk and a double dredging technique ensures a perfectly crispy and flavorful coating. The creamy gravy is the perfect complement to the savory steak, creating a harmonious and satisfying meal. It is a hearty and flavorful meal that is perfect for a weekend brunch, Sunday dinner, or any occasion when you crave a classic comfort food dish.
Serving Suggestions:
- Serve the Chicken Fried Steak with Creamy Country Gravy over mashed potatoes, creamy grits, or fluffy biscuits.
- Pair with a side of Southern-style green beans, corn on the cob, or coleslaw.
- Garnish with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness.
- Serve with hot sauce on the side for those who like a little extra heat.
- Add a side salad for a complete meal.
Tips:
- Use high-quality cube steaks for the best flavor and texture.
- Don’t overcrowd the skillet when frying the steaks. Work in batches if necessary.
- Maintain a consistent oil temperature for even cooking.
- Strain the pan drippings to remove any burnt bits before making the gravy.
- Whisk the gravy constantly to prevent lumps from forming.
- Adjust the seasoning of the gravy to your liking.
- For a spicier gravy, add a pinch of cayenne pepper or a dash of hot sauce.
- Leftover Chicken Fried Steak can be stored in the refrigerator for up to 3 days. Reheat in the oven or skillet for best results.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information: (Approximate, per serving)
Calories: Approximately 600-700 (depending on serving size and ingredients used) Protein: Approximately 40-50 grams Sodium: Approximately 800-1000 mg
Conclusion:
This Chicken Fried Steak with Creamy Country Gravy recipe is a surefire winner. It’s a classic comfort food dish that’s easy to make and incredibly satisfying. With its crispy, flavorful steak and rich, creamy gravy, it’s the perfect meal to warm you up on a chilly evening. So, gather your ingredients, follow these simple steps, and get ready to enjoy a truly delicious and unforgettable dining experience!
Frequently Asked Questions:
Q1: Can I use a different type of steak other than cube steak? A1: While cube steak is the traditional choice for chicken fried steak due to its tenderness and affordability, you can experiment with other cuts like round steak or sirloin steak. However, be sure to tenderize them well before coating and frying. Pound the steak with a meat mallet to break down the fibers and create a more tender texture. Cube steak is already tenderized, so you are saving time.
Q2: Can I use a different type of milk for the gravy? A2: Whole milk is recommended for the creamiest and richest gravy, but you can use 2% milk or even evaporated milk as a substitute. The gravy might not be as thick or flavorful, so you may need to adjust the amount of flour used to thicken it. For a richer gravy, use a combination of half-and-half or add a tablespoon of heavy cream.
Q3: What if my gravy is too thin? A3: If your gravy is too thin, you can thicken it by whisking together a tablespoon of cornstarch with two tablespoons of cold milk or water. Slowly pour the slurry into the simmering gravy, whisking constantly until it thickens to your desired consistency. You can also continue to simmer the gravy over low heat, stirring frequently, until it reduces and thickens naturally.
Q4: Can I make this recipe gluten-free? A4: Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum for binding. Also, check the labels of your other ingredients, such as the gravy, to ensure they are gluten-free.
Q5: Can I prepare the chicken fried steak ahead of time? A5: While it’s best to fry the chicken fried steak just before serving for optimal crispness, you can prepare the steaks ahead of time. Coat the steaks with the flour mixture and refrigerate them for up to 2 hours. However, frying them immediately before serving will yield the best results. You can also make the gravy ahead of time and reheat it gently before serving.
