Ingredients
Scale
- 4 cube steaks (about 1/3 lb each)
- 1 ½ cups all purpose flour
- 2 teaspoons fresh ground black pepper, divided
- 2 teaspoons kosher salt or sea salt, divided
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups buttermilk
- 2 teaspoons TABASCO® Sauce (original)
- 2 eggs
- 1 cup vegetable oil
- For the gravy:
- 4 tablespoons grease (from frying)
- 4 tablespoons flour
- 2 to 3 cups whole milk
- ½ cup heavy whipping cream
- Salt and pepper to taste
Instructions
- In a large bowl, combine flour, 1 teaspoon black pepper, 1 teaspoon salt, smoked paprika, onion powder, garlic powder, baking soda, and baking powder.
- In another bowl, whisk together buttermilk, TABASCO® sauce, and eggs.
- Dip each cube steak first into the flour mixture, then into the buttermilk mixture, and back into the flour mixture, pressing to coat well.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry steaks until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
- For the gravy, pour off all but 4 tablespoons of the grease from the skillet.
- Whisk in 4 tablespoons of flour and cook for 1-2 minutes until golden.
- Slowly whisk in whole milk and heavy cream, stirring constantly until thickened.
- Season gravy with salt and pepper to taste.
- Serve the chicken fried steak topped with the creamy gravy.
Notes
Use fresh buttermilk for the best flavor and tender coating. Press the flour mixture firmly onto the steaks for a crispy crust. The gravy can be adjusted in thickness by adding more or less milk.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Southern American
Nutrition
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg