The Best Chicken Fried Steak with Homemade Creamy Country Gravy

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken breast is lower in fat, while pork cutlets are often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is usually cheaper.

Start by making the dry dredge with 1 cup all-purpose flour, 1/4 cup cornstarch, smoked paprika, garlic, and beef rub.

In a separate bowl, mix 1 cup buttermilk, 2 eggs, and a good dose of hot sauce.

Season the 4 cube steaks with seasoning before dredging.

Dredge the seasoned cube steaks in the dry flour mixture, then dip them in the wet buttermilk mixture, and finally coat them again in the dry flour mixture.

Preheat 2 cups of vegetable oil or lard in a 12-inch cast iron skillet to about 350°F.

Fry the breaded cube steaks in the hot oil for about 4 to 5 minutes per side until golden brown.

Remove the fried steaks and drain them on paper towels.

In the same skillet, pour off some of the oil into a heat-safe container, leaving a couple of tablespoons in the pan.

Add a couple of tablespoons of the dredging flour to the oil and whisk together to create a roux.

Slowly add 2 cups of half and half or whole milk to the roux, whisking to break up lumps.

Season the gravy with fresh cracked black pepper and additional salt if needed, adjusting thickness with more milk if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens