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This filling cube steak creation with rich peppery sauce turns cheap cuts into an amazing Southern classic. The crunchy outer layer mixed with smooth gravy makes a truly satisfying dinner that'll make you feel like you're eating at a country diner down in Texas.
I whipped up this dish when I was missing home after moving north from Texas. The moment I tasted that crunchy, gravy-covered goodness, I felt connected to my Southern background again. Now it's what I cook whenever pals drop by wanting to try real down-home country cooking.
Ingredients
- Cube steaks: Form the tender foundation after soaking gives them wonderful taste while staying budget-friendly
- Buttermilk: Acts as a softener that breaks down tough fibers and adds a nice tang
- All-purpose flour: Makes that iconic crispy layer when double-coated correctly
- Garlic powder and onion powder: Create richness without taking over the meat's natural taste
- Paprika: Gives a nice reddish color and gentle sweetness to the outer coating
- Cayenne pepper: Brings some kick that works great with the peppery sauce if you want it
- Eggs: Help everything stick together so your coating stays put during cooking
- Whole milk: Forms the base for that creamy Southern sauce everyone wants more of
Step-by-Step Instructions
- Marinate the Steak:
- Take steaks out of the package and put them in a flat dish. Cover completely with buttermilk. Wrap the dish and stick it in the fridge for at least half an hour but trying for 2 hours works better so the buttermilk can really soften those tough meat parts.
- Prep the Breading:
- Mix half cup flour with garlic powder, onion powder, paprika, cayenne if you want spice, salt and pepper in a flat bowl. Stir well so spices spread evenly. Put the other half cup of plain flour in another bowl. In a third bowl, mix eggs until smooth with no streaky parts.
- Bread the Steak:
- Pull each steak from the buttermilk and let extra liquid drip off. First roll in plain flour covering all over and shake off extra. Then dip in beaten eggs letting extra drip away. Last push firmly into the spiced flour on both sides to make a rough coating that'll fry up super crunchy.
- Fry the Steak:
- Heat veggie oil in a big heavy pan about half inch deep. Oil should get to around 350-375°F for best results. Gently place coated steaks into hot oil without crowding them. Cook 3-4 minutes each side until the coating turns deep gold and gets crunchy. Move to a wire rack or paper towels to drain oil.
- Make the Gravy:
- Pour away all but three tablespoons of the tasty frying oil. Sprinkle three tablespoons flour into the kept oil while stirring constantly to avoid lumps. Cook this mix for a full minute to get rid of raw flour taste. Slowly pour milk in while keeping up the stirring. Add some garlic powder and let it bubble gently until sauce thickens enough to coat a spoon, usually 3-5 minutes. Add plenty of salt and fresh black pepper to taste.
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What really makes this dish great is taking your time with the coating process. My grandma always told me that if you rush when breading, it'll fall off during cooking, and you'll end up with bare steak and sad feelings. I can still picture her carefully coating each piece of meat while softly singing old church songs. That kind of care turns okay food into something amazing.
Making Ahead and Storage
You can prep this dish right up to the frying part and keep it in the fridge for up to 8 hours before cooking. Just finish the breading steps then lay the pieces on a baking sheet with parchment paper and cover loosely with plastic. When you're ready to eat, just fry as normal. If you have leftovers, keep the steaks and gravy in separate containers in the fridge for up to 3 days. Heat steaks in a 350°F oven for about 10 minutes to bring back the crunch while warming gravy on the stove with a bit of milk to thin it out if needed.
Perfect Pairings
This dish really needs classic Southern sides to make a complete meal. Smooth mashed potatoes work great for soaking up extra gravy while green beans or collard greens add some freshness against all that richness. Buttermilk biscuits are perfect for wiping your plate clean and sweet iced tea just feels right alongside it. If you want the ultimate comfort food experience, finish with warm apple pie or peach cobbler topped with a scoop of vanilla ice cream.
Troubleshooting Common Issues
If your coating falls off during cooking, you probably didn't dry the steak enough after soaking. Make sure to pat each piece totally dry before you start breading. Got lumpy gravy? Stir like crazy while adding milk or pour it through a strainer before serving. Gravy too thick? Just add more warm milk a little at a time until it looks right. Gravy too thin? Let it bubble a bit longer or mix a teaspoon of flour with cold milk and stir that into the simmering gravy.
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Common Questions
- → What cut of beef is best for Chicken Fried Steak?
Go for cube steak or softened round steak when making Chicken Fried Steak since they cook fast and stay nice and tender.
- → How can I tenderize the steak further?
Smack the meat flat with a tenderizer hammer before soaking it in buttermilk to make it extra soft and tasty.
- → What type of oil should I use for frying?
Grab some vegetable oil as it won't burn at high temps and will cook your steak evenly for that perfect crunch.
- → How do I achieve a crispy coating?
Try the triple dip method - roll the steak in regular flour, then dunk in egg, and finally coat with seasoned flour. Pat it down gently so everything sticks.
- → Can I make the gravy lighter?
Sure thing, swap out whole milk for plain almond milk or just use fewer pan drippings to cut down on the fat.