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The Best Chicken Fried Steak with Creamy Country Gravy

The Best Chicken Fried Steak with Creamy Country Gravy

Description

This southern classic features crispy, tender beef steaks smothered in a rich, creamy country gravy for the ultimate comfort meal.

Ingredients

Scale
  • 4 (½ pound) beef cube steaks
  • 2 cups all-purpose flour (divided)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • 1 ½ cups buttermilk
  • 1 tablespoon hot pepper sauce (like Tabasco™)
  • 1 large egg
  • 2 cloves garlic, minced
  • 3 cups vegetable shortening for frying
  • For the Gravy: ¼ cup of the seasoned flour mixture (reserved from coating)
  • 4 cups milk
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Place the cube steaks on a cutting board and pat them dry with paper towels. Using a meat mallet, pound the steaks gently to an even thickness of about ¼ inch. Season both sides with a pinch of salt and pepper.
  2. In a shallow bowl, combine 1¾ cups of flour, baking powder, baking soda, 1 teaspoon black pepper, and ¾ teaspoon salt. Mix well and set aside ¼ cup of this mixture for the gravy.
  3. In another bowl, whisk together the buttermilk, hot sauce, egg, and minced garlic until well combined.
  4. Set up your dredging station: the seasoned flour in one dish, the buttermilk mixture in another, and the remaining ¼ cup of plain flour in a third dish.
  5. Heat the vegetable shortening in a large, heavy skillet or cast-iron pan over medium-high heat until it reaches 325°F (165°C). The oil should be about ½ inch deep.
  6. Dredge each steak first in the seasoned flour mixture, shaking off excess. Then dip into the buttermilk mixture, allowing excess to drip off. Finally, dredge again in the seasoned flour mixture, pressing gently to help the coating adhere.
  7. When the oil is hot, carefully place 1-2 steaks in the pan (don’t overcrowd). Fry for 3-4 minutes on each side until golden brown and crispy. The internal temperature should reach 145°F (63°C).
  8. Transfer the fried steaks to a wire rack placed over a baking sheet. Keep warm in a 200°F (95°C) oven while you cook the remaining steaks and prepare the gravy.
  9. Pour off all but ¼ cup of the frying oil, keeping the browned bits in the pan. Return the pan to medium heat.
  10. Add the reserved ¼ cup seasoned flour to the oil and whisk constantly for 2-3 minutes until it forms a golden roux.
  11. Gradually whisk in the milk, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 5-8 minutes, stirring frequently, until the gravy thickens to your desired consistency.
  12. Season with salt and pepper to taste. If the gravy becomes too thick, thin it with a little more milk.

Notes

  • For more tender meat, substitute tenderized round steak or sirloin if cube steaks aren’t available.
  • Create homemade buttermilk by adding 1½ tablespoons of vinegar or lemon juice to regular milk.
  • The baking powder and soda in the flour mixture create extra crispiness.
  • Reheat leftover steaks in a 350°F oven for 10-15 minutes for the best texture.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 steak with gravy
  • Calories: 650
  • Sugar: 6
  • Sodium: 980
  • Fat: 38
  • Saturated Fat: 12
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 40
  • Fiber: 1
  • Protein: 35
  • Cholesterol: 115

Keywords: chicken fried steak, southern food, comfort food, fried steak, country gravy, crispy steak

Find it online: https://zawarecipes.com/the-best-chicken-fried-steak-with-creamy-country-gravy/