Chicken Fried Steak with White Gravy
Here in the South, we definitely love our fried food. Fried chicken, fried squash, fried okra – I mean, can you blame us? At the top of that list of favorite fried foods sits Chicken Fried Steak smothered in white country gravy. Add you a side of mashed taters – also smothered in gravy, along with a buttermilk biscuit to sop up whatever gravy is left on your plate – and you’ve got a plate straight outta foodie heaven.
Wow, I sure said gravy a lot there. I like gravy. A lot. It’s hereditary, so blame my mama. (Sorry Mama)
This chicken fried steak of mine has the perfect amount of crispy breading, and the steak itself is super tender. Then the gravy – oh the gravy. You’ll be licking the bowl the gravy is served in, trust me.
Now, make sure you serve this classic southern dish with another classic piece of the South – my Mama’s buttermilk biscuits. If you ain’t tried them yet, well you best do so because you have never tried a better biscuit than hers. Even if you’ve never been able to make a good biscuit, you can make my Mama’s.
Also seen on my plate above is Great Granny Brown’s Mashed Potatoes, the best ever deviled eggs, fried squash, & obviously my Mama’s buttermilk biscuits.
- 4½ pound cube steaks
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1.5 cups buttermilk
- 1 egg
- 2 tablespoons hot sauce
- 2 tablespoons garlic powder
- 3 cups vegetable shortening, for frying
- ¼ cup all purpose flour
- 4 cups milk
- salt & pepper to taste
- Place 2 cups of flour into a shallow bowl, or pie plate. Stir stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, hot sauce, & garlic powder. Dredge each steak first in the flour, and then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet. Fry the steaks until evenly golden brown – about 3-5 minutes per side. Place the fried steaks on a plate with paper towels to drain. Drain the fat from the skillet reserving ¼ cup of the oil and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer; cook until thick, about 7 minutes or so. Season to taste with salt & pepper. Spoon the gravy over the steaks to serve.