Instructions

Preparing the Steaks:

Mix Dry Ingredients: In a shallow bowl, whisk together flour, one teaspoon of black pepper, one teaspoon of salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.

Prepare Wet Mixture: In a separate shallow bowl, whisk together buttermilk, TABASCO® Sauce, and eggs. Set this aside as well.

Season the Steaks: Pat the cube steaks dry with paper towels, removing as much moisture as possible. Season both sides with the remaining salt and pepper. Let them sit for 5 minutes, then pat dry again.

Dredge the Steaks: Dredge each steak first in the flour mixture, shake off the excess, then dip in the buttermilk mixture, allowing the excess to drip off. Dredge again in the flour mixture, ensuring a complete coat. Press the flour into the steaks to secure the breading.

Rest the Breaded Steaks: Place the breaded steaks on a sheet pan or rack and let them sit for 10 minutes to set the coating.

Cooking the Steaks:

Preheat the Oven: Set your oven to 225-250°F (107-121°C).

Fry the Steaks: Heat vegetable oil in a skillet over medium-high heat to about 320-340°F (160-170°C). Fry the steaks two at a time for 3-4 minutes on each side until golden brown. Only flip once to maintain the breading.

Drain and Keep Warm: Remove the steaks from the skillet and drain on paper towels. Place them in the preheated oven to keep warm.

Making the Gravy:

Prepare the Skillet: Pour out the remaining grease, reserving 4 tablespoons. Return these to the skillet, keeping the flavorful bits in the pan.

Make the Roux: Add flour to the grease and whisk for 2-3 minutes until golden brown.

Whisk in Dairy: Slowly add the milk and cream mixture to the skillet, whisking constantly. Bring to a simmer and cook until the gravy thickens (5-7 minutes), adding more milk if it becomes too thick.

Season the Gravy: Adjust seasoning with salt and lots of fresh ground pepper to taste.

Serving Suggestions

Serve the chicken fried steak smothered in gravy alongside mashed potatoes and your favorite green vegetables, such as green beans or spinach. This meal promises a delightful blend of textures and flavors, making it a guaranteed crowd-pleaser.

Tips

• Ensuring Crispiness: Letting the breaded steaks rest before frying helps the coating adhere better and prevents it from falling off during cooking.
• Heat Management: Keep the oil temperature consistent while frying to ensure even cooking and optimal crispiness.

FAQs

Can I make this gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for frying.

What can I do if I don’t have buttermilk? Mix 1 ½ cups of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to substitute for buttermilk.

Can I use another type of meat? Yes, chicken breast pounded thin can be used instead of cube steak for a chicken-fried chicken version.

How do I know when the oil is ready for frying? Drop a small amount of flour into the oil; if it sizzles immediately without smoking heavily, it’s ready.

 

 

Chicken Fried Steak with Gravy is a testament to the comfort and richness of Southern cuisine. This dish, with its deep flavors and satisfying textures, is perfect for any day you need a little extra warmth and comfort on your plate. Enjoy crafting this beloved classic in your kitchen!