Chicken Fried Steak with Creamy Gravy

Ingredients

For the Steak:

• 4 beef cube steaks (about 4–6 oz each)

• 1 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 2 large eggs

• ¾ cup buttermilk (or regular milk)

• Vegetable oil, for frying

For the Creamy Gravy:

• 3 tablespoons reserved frying oil (with bits from steak)

• 3 tablespoons all-purpose flour

• 2 ½ cups whole milk

• Salt and black pepper, to taste

Instructions

1. Prepare the Steaks

1. Pat the cube steaks dry with paper towels.

2. In one bowl, whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder.

3. In another bowl, whisk together the eggs and buttermilk.

2. Dredge and Coat

1. Dip each steak into the flour mixture, coating both sides.

2. Then dip into the egg mixture, letting excess drip off.

3. Finally, dip back into the flour mixture again, pressing gently so it adheres.

4. Set aside on a wire rack for 5–10 minutes — this helps the coating stick.

3. Fry the Steaks

1. Heat about ½ inch of oil in a large cast-iron skillet over medium heat.

2. Once hot (around 350°F / 175°C), carefully add the steaks.

3. Fry for 3–4 minutes per side, until golden brown and crispy.

4. Remove and place on a paper towel–lined plate to drain.

4. Make the Creamy Gravy

1. Drain all but 3 tablespoons of oil from the skillet, keeping the browned bits.

2. Whisk in the flour and cook for 1–2 minutes until golden.

3. Slowly whisk in the milk, stirring constantly until thick and smooth (about 4–5 minutes).

4. Season generously with salt and black pepper — add a touch more pepper for that signature Southern flavor.