Instructions:
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- In a separate bowl, whisk together the eggs and milk.
- Dredge each cube steak first in the flour mixture, then in the egg mixture, and again in the flour. Press the coating firmly onto the meat to help it stick.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering.
- Fry the steaks, two at a time if necessary, for 3–4 minutes per side or until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
- For the gravy, pour off all but 3 tablespoons of the oil and drippings from the skillet. Add the flour and cook over medium heat, whisking constantly for 1–2 minutes until the roux turns a light golden brown.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Simmer for about 5 minutes until the gravy thickens.
- Season to taste with salt and a generous amount of black pepper.
- Serve the chicken fried steaks hot, smothered with the creamy gravy.
Variations:
- Spicy Kick: Add a pinch of cayenne or chipotle powder to the flour mix.
- Buttermilk Soak: Marinate the steaks in buttermilk for 30 minutes before dredging for extra tenderness and flavor.
- Garlic Gravy: Add minced garlic to the gravy for a deeper savory note.
- Country-Style: Use sausage gravy instead of traditional milk gravy for a breakfast-style twist.
Tips:
- Pat the cube steaks dry before dredging for better adherence of the coating.
- Use a cast iron skillet for even heat and extra-crispy results.
- Don’t overcrowd the pan—fry in batches to maintain oil temperature.
- Adjust the thickness of the gravy by adding more milk or simmering longer.
- Leftover gravy can be stored in the fridge and reheated gently with a splash of milk.
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Chicken Fried Steak with Creamy Gravy is Southern comfort at its finest—crispy, rich, and deeply satisfying. Serve it up with your favorite sides, and you’ve got a hearty meal that feels like a warm hug on a plate.
