Description
Southern-style Chicken Fried Steak soaked in tangy buttermilk, fried until crispy golden, and topped with creamy country gravy for the ultimate comfort food experience.
Ingredients
- 4 cube steaks (tenderized round or sirloin)
- 2 cups buttermilk
- 1-2 teaspoons hot sauce
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Vegetable oil or shortening, for frying
- 2-3 tablespoons reserved frying fat (for gravy)
- 2 cups milk (for gravy)
Instructions
- In a bowl, combine buttermilk and hot sauce. Submerge cube steaks in the mixture and refrigerate for at least 2 hours or overnight.
- In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Remove steaks from marinade, letting excess drip off. Dredge in the flour mixture, pressing to adhere the coating.
- Heat oil or shortening in a heavy skillet to 325–350°F (160–175°C). Fry steaks for 3–4 minutes per side until golden brown and cooked through.
- Transfer to a paper towel–lined plate to drain excess oil.
- To make the gravy, pour off most of the fat, leaving about 2–3 tablespoons. Whisk in remaining flour bits and cook for 1 minute.
- Gradually whisk in milk, bring to a simmer, season with salt and pepper, and cook until thickened.
- Spoon gravy over fried steaks and serve hot.
Notes
- Marinate longer for more tender and flavorful steaks.
- Let the dredged steaks rest before frying to help coating stick.
- Use a wire rack over a baking sheet for reheating to retain crispiness.
- Add herbs or spices to the dredge for variation.
- Gravy can be reheated with a splash of milk if too thick.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 650
- Sugar: 5g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
