Chicken Fried Steak with Country Gravy
Crispy, golden-brown steak smothered in creamy, peppery country gravy. This Southern classic turns budget beef into comfort food magic.
Ingredients
- 1.5 lbs cube steak or round steak pounded thin
- 1 cup all-purpose flour
- 2 eggs
- 0.5 cup milk for dredging
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt and pepper to taste
- vegetable oil for frying
- 2 tablespoons butter for gravy
- 2 tablespoons all-purpose flour for gravy
- 1.5 cups milk for gravy
- salt and pepper to taste, for gravy
Instructions
- Season both sides of the steak with salt and pepper. If using round steak, pound it to 1/4-inch thickness.
- Set up a dredging station: In one bowl, mix flour, garlic powder, onion powder, and paprika. In another bowl, whisk together eggs and milk.
- Dredge each piece of steak in the flour mixture, then the egg mixture, then back into the flour for extra crunch.
- Heat about 1/2 inch of oil in a skillet over medium-high heat.
- Fry steaks for 3-4 minutes per side until golden brown. Transfer to paper towels to drain.
- To make the gravy, melt butter in a pan over medium heat. Whisk in flour and cook for 1-2 minutes.
- Slowly whisk in the milk, cooking and stirring until thickened. Season with salt and pepper to taste.
- Serve steaks hot, smothered in country gravy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep crispy. Add a splash of milk to the gravy when reheating to loosen it up. Avoid overcrowding the pan when frying and always test oil temperature with a pinch of flour.
Nutrition
Calories: 520kcalCarbohydrates: 22gProtein: 40gFat: 30gSaturated Fat: 10gCholesterol: 155mgSodium: 480mgPotassium: 520mgFiber: 1gSugar: 4gVitamin A: 300IUCalcium: 120mgIron: 3mg
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