Chicken Fried Steak & Gravy

Written by on in Main Dish - Beef

There’s nothing that warms the heart more than a good old Southern dish known as Chicken Fried Steak & Gravy. Don’t let the name fool ya! There’s no chicken in this dish. You take some cube steaks, bread it with flour, buttermilk, egg and some seasonings and roll it in breadcrumbs. Then you fry it…just like chicken. When you’re done frying, you make some good old Southern, down home style gravy . Serve it with mash potatoes and a nice vegetable. If you have the time, I’d suggest some tasty collard greens. YUM!

Chicken Fried Steak & Gravy
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Chicken Fried Steak & Gravy

Recipe by Diane BeckerCourse: Uncategorized
Servings

4

servings

Ingredients

  • 4 beef cube steaks (6-8 ounces each)

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon chipotle powder (optional)

  • 1 teaspoon black pepper

  • ¾ teaspoon salt

  • 1 ½ cups buttermilk

  • 1 egg

  • 1 tablespoon Sriracha or other hot pepper sauce

  • 1 cup vegetable shortening ( for frying)

  • 2-3 Tablespoons butter

  • ¼ cup all-purpose flour

  • 2 cups milk

  • 1 cup chicken stock ( I use 2 teaspoons Better Than Bouillon dissolved in boiling water)

  • 1/8 teaspoon smoked paprika

  • Salt and black pepper to taste

Directions

  • Pound the cube steaks to about 1/4-inch thickness.
  • Sprinkle cube steaks with some salt and pepper.
  • Place 2 cups of flour, the baking powder, baking soda, paprika, garlic powder, onion powder, chipotle powder, salt and pepper in a shallow bowl and whisk it all together really well.
  • In another shallow bowl, mix the buttermilk, egg and hot sauce together and beat well..
  • Dredge each cube steak first in the flour, then in the egg/buttermilk mixture and again in the flour, making sure the entire cube steak is covered in flour.
  • Heat the shortening in a deep cast-iron skillet to 325 degrees. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate lined with paper towels to drain.
  • Remove the excess shortening from the frying pan, reserving the fried bits and about 2 Tablespoons of the shortening.. Add 2-3 Tablespoons of butter to the fry pan. Once the butter has melted, sprinkle the 1/4 cup flour into the fry pan and cook, stirring constantly, until the mixture (Roux) begins to brown. Slowly add the chicken stock, stirring to combine. Add the milk, some salt and pepper and 1/8 teaspoon smoked paprika. Cook for about 8 minutes or until the gravy has reached the thickness you prefer.
  • Spoon the gravy over the cube steaks and mashed potatoes and enjoy!

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