American · Dinner
Chicken Fried Steak
A tenderised beef cube steak dredged in seasoned flour and egg-buttermilk wash, then pan-fried until golden and crisp. This classic Southern preparation is topped with a peppery milk gravy built from the pan drippings and served with mashed potatoes or biscuits.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
722Calories
56.5gProtein
30.6gFat
51.2gCarbs
9.9gSugar
2gFiber
1444mgSodium
351mgChol
7.4gSat Fat
578mgPotassium
198mgCalcium
4.1mgIron
2.1mcgVitamin B12
1.2mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Pat the cube steak dry and season both sides with salt and half the black pepper, pressing it in firmly.
2
Dredge
Whisk the egg with buttermilk in one bowl and mix flour, paprika and garlic powder in another, then coat the steak fully.
3
Rest
Let the dredged steak sit on a rack for 15 minutes until the coating feels tacky.
4
Fry
Heat oil in a heavy skillet over medium-high until shimmering, then fry the steak 4 minutes per side until deep golden brown.
5
Reduce
Pour off all but 1 tablespoon drippings, whisk in gravy flour over medium heat 1 minute, then add whole milk and simmer 3 minutes.
6
Plate
Set the steak on a warm plate, ladle the peppery white gravy over the top and finish with remaining black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef cube steak
- 1 1/2 cup180g all-purpose flour
- 1 cup240ml buttermilk
- 22 eggs
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp salt
- 1 tsp1 tsp paprika
- 1 tsp1 tsp garlic powder
- 1/2 cup120ml vegetable oil, for frying
- 1 1/2 cup360ml whole milk
- 2 tbsp16g all-purpose flour, for gravy
