Chicken Fried Steak Gravy (Print)
Crispy, breaded cube steaks topped with rich, creamy gravy made from pan drippings – a classic Southern comfort dish.
# Ingredients:
→ Steak
01 -
4 pieces (6-8 oz each) cube steaks or round steaks, pounded thin
02 -
1 cup buttermilk or 1 cup whole milk mixed with 1 tbsp vinegar for marinating
03 -
1 cup all-purpose flour, divided
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
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1 tsp paprika
07 -
½ tsp cayenne pepper (optional)
08 -
1 tsp salt
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½ tsp black pepper
10 -
2 large eggs, beaten
11 -
Vegetable oil, for frying
→ Gravy
12 -
3 tbsp pan drippings or butter
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3 tbsp all-purpose flour
14 -
2 cups whole milk or unsweetened almond milk
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½ tsp garlic powder
16 -
Salt, to taste
17 -
Black pepper, to taste
# Steps:
01 -
Place steaks in a shallow dish and cover with buttermilk. Refrigerate for 30 minutes or up to 2 hours.
02 -
Mix ½ cup flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. Place the remaining ½ cup flour in another bowl. Beat eggs in a third bowl.
03 -
Remove steaks from marinade and let excess drip off. Dredge each steak in plain flour, dip in beaten egg, then coat with seasoned flour. Press gently to adhere.
04 -
Heat ½ inch of vegetable oil in a skillet over medium-high heat (175–190°C). Fry steaks for 3-4 minutes per side until golden and crispy. Transfer to a rack or paper towels to drain.
05 -
Pour off all but 3 tbsp of oil from the skillet. Whisk in 3 tbsp flour and cook for 1 minute. Gradually whisk in milk and garlic powder. Simmer until thickened, about 3-5 minutes. Season with salt and black pepper to taste.
# Additional Notes:
01 -
Buttermilk tenderizes the steak, while the double-dredging method creates a crispy crust.
02 -
The gravy, made from pan drippings, adds flavorful richness.