Chicken Fried Steak with Cream Gravy
Tenderized cube steak breaded and fried until golden and crispy, then smothered in rich, peppery cream gravy. This is diner food done right – crunchy on the outside, tender on the inside, with gravy so good you'll want to drink it. Serve with mashed potatoes and green beans. It's messy, it's indulgent, and it's worth every calorie.
Ingredients
- 4 cube steaks (about 1½ lbs total)
- 2 cups all-purpose flour, divided
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 eggs
- ½ cup milk
- Vegetable oil for frying
- 3 tbsp butter (for gravy)
- 3 tbsp flour (for gravy)
- 2½ cups whole milk (for gravy)
- Salt and black pepper to taste (for gravy)
Instructions
- Set up breading station: Mix 1½ cups flour with salt, pepper, garlic powder, paprika, and cayenne in a shallow dish. In another dish, whisk eggs and milk together. Put remaining ½ cup flour in a third dish.
- Pat cube steaks dry. Dredge each in plain flour, then dip in egg mixture, then coat in seasoned flour. Press flour firmly into steaks. Let rest on a plate for 10 minutes.
- Heat ½ inch of oil in a large cast-iron skillet over medium-high heat to 350°F.
- Fry steaks 2 at a time for 3-4 minutes per side until golden brown and crispy. Don't crowd the pan. Transfer to a wire rack or paper towels.
- Pour off all but 3 tablespoons of oil from the skillet (or use butter). Return to medium heat.
- Whisk in 3 tablespoons flour and cook for 1-2 minutes, stirring constantly, until it smells toasty.
- Slowly whisk in 2½ cups milk. Bring to a simmer and cook, whisking frequently, until thick and creamy, about 5-7 minutes. Season generously with salt and black pepper.
- Serve steaks hot with gravy poured over the top. Serve with mashed potatoes to soak up extra gravy.