Craving a true taste of home? This Homestyle Chicken Fried Steak with Country Gravy recipe delivers classic comfort food dinner recipes straight to your table. You’ll love how simple it is to create this crispy, savory dish that’s perfect for any night.
Key Ingredients & Substitutions:
- Cube Steak: This tenderized cut is ideal. You can also use thin-sliced sirloin or round steak.
- All-Purpose Flour: Essential for the crispy coating and gravy base. For gluten-free, use a 1:1 gluten-free flour blend.
- Buttermilk: Helps tenderize the steak and adds flavor. Regular milk with a tablespoon of vinegar or lemon juice can be a substitute.
- Vegetable Oil: Best for frying to a golden crisp. Canola oil also works well.
- Milk (for gravy): Whole milk gives the richest gravy. You can use 2% milk if preferred.
Ingredients:
For the Chicken Fried Steak:
- 4 (4-6 ounce) cube steaks
- 1 ½ cups all-purpose flour, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper (optional)
- 1 large egg
- ½ cup buttermilk
- 2 cups vegetable oil, for frying
For the Country Gravy:
- ¼ cup reserved pan drippings/oil
- ¼ cup all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 650 calories (recipe dependent)
- Tools Needed: Shallow dishes, large skillet, whisk, tongs
Step-by-Step Instructions:
1. Prepare Your Dredging Stations
In one shallow dish, combine 1 cup of flour with ½ teaspoon of salt, ¼ teaspoon of black pepper, paprika, and cayenne pepper if using. In another shallow dish, whisk together the egg and buttermilk.
2. Coat the Cube Steaks
Take each cube steak and dredge it first in the seasoned flour mixture, shaking off any excess. Next, dip it into the buttermilk mixture, ensuring it’s fully coated. Finally, return it to the seasoned flour for a second coating, pressing gently to make sure the flour adheres well.
3. Heat the Frying Oil
Pour the vegetable oil into a large skillet, filling it about ½ inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C), or until a flick of flour sizzles immediately.
4. Fry the Steaks
Carefully place 1-2 steaks into the hot oil, ensuring you don’t overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and crispy.
5. Drain and Keep Warm
Once cooked, remove the steaks from the skillet and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle with a pinch more salt. Keep them warm in a low oven (around 200°F/95°C) while you make the gravy.
6. Make the Country Gravy
Carefully pour out all but ¼ cup of the pan drippings and oil from the skillet. Return the skillet to medium heat. Whisk in ¼ cup of fresh flour, stirring constantly for 1-2 minutes until a smooth paste forms.
7. Thicken the Gravy
Slowly whisk in the milk, a little at a time, to avoid lumps. Continue whisking constantly as the gravy heats and thickens, about 5-7 minutes.
8. Season the Gravy
Once the gravy reaches your desired consistency, stir in ½ teaspoon of salt and ¼ teaspoon of black pepper. Taste and adjust seasonings as needed. Serve immediately over the hot chicken fried steaks. Enjoy this classic among comfort food dinner recipes!
Variation Ideas:
- Spicy Kick: Add a pinch more cayenne pepper to the flour mixture or a dash of hot sauce to the buttermilk.
- Herb Gravy: Stir in a teaspoon of dried parsley or chives into the gravy at the end.
- Crispy Coating: For extra crunch, you can add a tablespoon of cornstarch to your flour dredge.
Storage Instructions:
Store any leftover chicken fried steak and gravy in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the steak in a lightly oiled skillet or oven until heated through. Reheat the gravy gently in a saucepan over low heat, adding a splash of milk if it’s too thick.
Frequently Asked Questions (FAQ):
- Can I use regular milk instead of buttermilk? Yes, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to ½ cup. Let it sit for 5 minutes.
- Why is my chicken fried steak not crispy? Ensure your oil is hot enough (350°F) before frying and avoid overcrowding the pan, which can lower the oil temperature.
- How do I prevent the gravy from becoming lumpy? Whisk constantly when adding the flour to the drippings to create a smooth roux, and gradually add the milk while continuously whisking.
- What kind of steak is best for chicken fried steak? Cube steak is ideal because it’s already tenderized and cooks quickly.
- Can I bake this instead of frying? While the classic is fried, you could try baking it. You would need to spray the coated steaks with oil and bake at 400°F (200°C) until golden and cooked through, but the texture won’t be exactly the same.
- What sides go well with this comfort food dinner recipe? Mashed potatoes, green beans, or corn on the cob are classic accompaniments.