Fried Chicken Steak Gravy (Printable Version)
# What You'll Need:
→ Steak
01 -
4 cube or round steaks, about 6-8 ounces each, thin cut
02 -
A cup of flour, split in half
03 -
A splash of vegetable oil to fry
04 -
2 big eggs, beaten up
05 -
1 cup buttermilk or just milk with a dab of vinegar for soaking
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika for flavor
08 -
Half teaspoon black pepper (or however much you like)
09 -
1 teaspoon salt
10 -
1 teaspoon garlic powder
11 -
Cayenne pepper (half teaspoon if you want a kick, it’s fine without too)
→ Gravy
12 -
3 tablespoons flour, all-purpose is good
13 -
3 tablespoons butter or even just the pan drippings
14 -
2 cups milk (almond or regular, just not sweet)
15 -
Garlic powder, half a teaspoon
16 -
Salt—add as you go
17 -
Black pepper—season the way you want
# How to Make It:
01 -
Plop your steaks in a big dish and pour the buttermilk mix right over them. Chill in the fridge anywhere from 30 minutes to 2 hours, whatever fits your schedule.
02 -
Mix half your flour with salt, cayenne, onion powder, paprika, garlic powder, and some pepper in a shallow bowl. Another bowl just flour, and a third bowl, beat those eggs up.
03 -
Pull your steak from the buttermilk, let it drip, dredge in flour, dunk in egg, then coat in spiced flour. Smash the flour on a bit, helps it stick.
04 -
Get your skillet hot with enough oil for a good fry (about half an inch, medium-high heat—think 175–190°C). Lay in the steaks, cook about 3-4 minutes each side till crispy and golden. Set them on a rack or some paper towels to let that extra oil go.
05 -
Leave about 3 tablespoons of fat in your skillet. Toss in flour, whisk for a minute. Slowly pour in milk, stir in garlic powder, and keep stirring till it thickens up, about 3-5 minutes. Salt and pepper till you’re happy.
# Additional Tips:
01 -
Buttermilk turns the steak nice and soft. Coating it twice makes a crispier bite, and the gravy just brings the whole thing together.