Classic Chicken Fried Steak with Creamy Gravy
This Southern comfort classic delivers tender cube steaks, seasoned and fried to golden perfection, then topped with a creamy, flavorful gravy made right from the pan drippings. Perfect for Sunday dinner or when you need a hearty, stick-to-your-ribs meal.
Servings: 4
Ingredients
- For the Steaks:
- - 4 cube steaks about 1/3 pound each
- - 1 1/2 cups vegetable oil for frying
- Buttermilk Marinade:
- - 2 cups buttermilk or 2 cups milk + 2 tbsp vinegar
- - 2 large eggs
- - 3 teaspoons salt
- Breading:
- - 1 cup all-purpose flour
- - 1/3 cup cornstarch
- - 1 1/2 teaspoons seasoned salt
- - 1/2 teaspoon paprika
- - 1/4 teaspoon cayenne pepper
- - 1 teaspoon black pepper
- Gravy:
- - 3 tablespoons butter
- - 3 tablespoons flour
- - 3 tablespoons pan drippings from frying
- - 3 cloves garlic minced
- - 1/2 cup chicken broth
- - 1 sprig fresh thyme or 1/2 tsp dried thyme
- - 1 teaspoon black pepper
- - 3/4 teaspoon seasoned salt
- - 1/4 teaspoon cayenne pepper
- - 1 1/2 cups milk
- - 3/4 cup half and half
Instructions
- Place steaks between sheets of plastic wrap. Pound them with the rough side of a meat mallet until they’re about 1/2 inch thick.
- In a large bowl, whisk together buttermilk, eggs, and salt. Add steaks, cover, and marinate in the fridge for at least 1 hour, up to 12 hours.
- In a shallow bowl, mix flour, cornstarch, seasoned salt, paprika, cayenne, and black pepper.
- Remove steaks from marinade, letting excess drip off. Dredge each steak in the breading mixture, pressing firmly. Let coated steaks rest for 5–10 minutes.
- Heat oil in a large skillet to 350°F. Fry steaks two at a time, 3–4 minutes per side, until crispy and golden. Flip with tongs.
- Transfer cooked steaks to a wire rack over a baking sheet. Keep warm in a 200°F oven while you prepare the gravy.
- In the same skillet, add butter and melt over medium heat. Whisk in flour and cook for 1 minute. Stir in pan drippings and minced garlic. Add chicken broth and thyme. Gradually whisk in milk and half and half. Add black pepper, seasoned salt, and cayenne. Simmer until thickened.