Chicken Fried Steak

Ingredients

• 4 beef cube steaks, about 5 oz each
• 1 1/2 cups all-purpose flour, divided
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper, plus more for gravy
• 1 large egg
• 1 cup buttermilk
• 1 tsp hot sauce, optional
• 1/2 cup neutral frying oil
• 3 tbsp pan drippings or butter
• 2 1/2 cups whole milk

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Place the cube steaks between sheets of parchment or plastic wrap and gently pound any thick areas until the pieces are an even thickness. Pat them dry so the flour coating adheres instead of forming wet patches.
2. Step 2.In a wide shallow dish, combine 1 cup flour with paprika, garlic powder, salt, and black pepper. In a second dish, whisk the egg, buttermilk, and optional hot sauce until completely blended.
3. Step 3.Dredge each steak in the seasoned flour, dip it fully into the buttermilk mixture, then return it to the flour. Press the flour firmly onto both sides to build the craggy coating associated with chicken fried steak.
4. Step 4.Set the coated steaks on a wire rack for 8–10 minutes before frying. This short rest hydrates the flour in spots and helps the crust stick to the beef instead of separating in the skillet.
5. Step 5.Heat about 1/4 inch of neutral oil in a heavy skillet over medium heat until it reaches roughly 350°F. The oil should shimmer but should not smoke before the steaks are added.
6. Step 6.Fry the steaks in batches without crowding the pan, cooking for about 3–4 minutes per side until the crust is deep golden brown. Transfer each finished steak to a clean wire rack to stay crisp.
7. Step 7.Carefully pour off most of the frying oil, leaving about 3 tablespoons of browned drippings in the skillet. Lower the heat to medium, then whisk in the remaining 1/2 cup flour and cook for 1 minute.
8. Step 8.Slowly whisk in the milk, scraping up the browned bits from the skillet. Simmer gently for 4–6 minutes until the gravy thickens enough to coat a spoon, then season generously with black pepper and salt to taste.
9. Step 9.Check that the beef is cooked to your preferred safe doneness and return the steaks briefly to a low oven if needed to keep them hot. Avoid simmering the steaks in the gravy or the crisp crust will soften quickly.
10. Step 10.Serve each steak with warm country gravy spooned over the top at the last moment. Mashed potatoes, green beans, biscuits, or corn are traditional-style accompaniments for this hearty Southern meal.