Description

Chicken Fried Steak and Country Gravy is a classic comfort food dish made with crispy fried cube steaks smothered in a savory homemade gravy.

Ingredients

4 cube steaks (4 ounces or 113.4 grams each)

1/2 teaspoon kosher salt (if using table salt, use half this amount)

1/8 teaspoon black pepper

1 1/2 cups buttermilk (340.5 grams)

1 large egg

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper

2 cups all-purpose flour (240 grams)

2 cups vegetable oil (396 grams)

Gravy:

2 tablespoons oil (reserved from frying the steaks)

3 tablespoons all-purpose flour

1/2 cup chicken broth (113.4 grams)

2 1/2 cups whole milk (567.5 grams)

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Dash black pepper

Cook Mode Prevent your screen from going dark

Instructions

Place the steaks between 2 layers of plastic wrap and pound to 1/4 inch thin. Pat the steak dry on both sides. Season the steaks with salt and black pepper on each side.
In a pie dish, whisk together buttermilk, egg, baking powder, baking soda, garlic powder, paprika, and cayenne pepper.
Create a breading station: seasoned steaks on a plate, a shallow dish with 1 cup of flour, another dish with the buttermilk mixture, and a third dish with the remaining flour. Prepare a rimmed baking sheet lined with foil and a wire cooling rack.
Dredge the steaks in the flour, coat them in the buttermilk mixture, then coat them again in the flour. Place on the wire rack and let rest for 30 minutes at room temperature.
Heat oil in a heavy-bottomed skillet over medium-high heat to 350°F. Fry the steaks in batches for 3 to 4 minutes per side. Transfer to a wire rack over a baking sheet and cover loosely with foil to keep warm.
For the gravy: After frying, reserve 2 tablespoons of the oil. Add it back to the frying pan over medium heat without cleaning the pan. Whisk in flour and cook until golden brown (about 1 minute).
Slowly stir in the chicken broth, a few tablespoons at a time, and then whisk in all the milk. Season with garlic powder, salt, and black pepper. Simmer and stir frequently until the gravy thickens (about 5 to 8 minutes). Adjust seasoning as needed.
Serve the gravy hot over the steaks and enjoy.

Notes

The nutritional information is based on the amount of ingredients actually used after breading and frying, and assumes all the gravy is consumed. Adjust the values based on your preparation.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 610
Sugar: 4g
Sodium: 740mg
Fat: 38g
Saturated Fat: 10g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg