Chicken Fried Steak Recipe with Gravy

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Get ready to make the best chicken fried steak you’ve ever tasted! This classic comfort food is crispy on the outside and tender on the inside. You’ll love how the seasoned breading creates a perfect crust that’s just begging to be smothered in creamy gravy.

The secret to this recipe is in the layers of flavor. Each step adds more taste, from the seasoned flour to the spicy buttermilk batter. Don’t skip the resting time after breading – it helps the coating stick better when frying. With just 25 minutes total prep and cook time, you can have this delicious meal on the table fast.

Exact Ingredients List

Here’s what you’ll need to make this tasty chicken fried steak with gravy:

For the steak:

• 4 cube steaks (about 1/3 lb each)
• 1 ½ cups all-purpose flour
• 2 teaspoons fresh ground black pepper
• 2 teaspoons kosher salt or sea salt
• ½ teaspoon each: smoked paprika, onion powder, garlic powder, baking soda, baking powder
• 1 ½ cups buttermilk
• 2 teaspoons TABASCO® Sauce
• 2 eggs
• 1 cup vegetable oil

For the gravy:

• 4 tablespoons grease (from cooking the steaks)
• 4 tablespoons flour
• 2 to 3 cups whole milk
• ½ cup heavy whipping cream
• Salt and pepper to taste

Remember to have some paper towels on hand for draining the fried steaks. You’ll also want to serve this with mashed potatoes and your favorite green veggies for a complete meal.

Instructions

You’ll start by mixing the flour and spices in one bowl, and the buttermilk, TABASCO, and eggs in another. Pat the steaks dry and season them.

Now comes the fun part! Dip each steak in the flour mix, then the buttermilk mix, and back in the flour. Make sure they’re well-coated. Let them rest for 10 minutes.

While you wait, heat up your oil in a skillet. You want it about 1/4-inch deep. Test it with a bit of breading – it should sizzle!

Fry two steaks at a time for 3-4 minutes per side. They should be golden brown. Don’t flip them more than once.

As they finish, pop them in a warm oven. Now it’s gravy time!

Keep 4 tablespoons of the frying grease in the pan. Add flour and whisk for 2-3 minutes. Slowly pour in 2 1/2 cups of milk and cream, whisking constantly. Let it simmer until smooth and creamy.

Serve your chicken fried steak with a big scoop of gravy, mashed potatoes, and veggies. Enjoy your homemade comfort food!

Possible Substitutes List

You can make a few swaps in this chicken fried steak recipe if needed. Here are some options:

• Instead of cube steaks, try tenderized round steak or sirloin tip steak
• Swap all-purpose flour for gluten-free flour blend
• Use milk + lemon juice in place of buttermilk
• Replace TABASCO® with your favorite hot sauce
• Sub vegetable oil with canola or peanut oil

For the gravy:

• Use half-and-half instead of heavy cream
• Try chicken broth for part of the milk for extra flavor

Don’t have smoked paprika? Regular paprika works too. No buttermilk? Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar and let sit 5 minutes.

Remember, swaps may change the texture or flavor a bit. But these subs let you make this yummy dish even if you’re missing an ingredient or two!

How To Make It Diabetes-Friendly

To make this chicken fried steak recipe more diabetes-friendly, you can try a few simple swaps. Use whole wheat flour instead of all-purpose flour for extra fiber. This helps slow down sugar absorption.

Try baking the steaks instead of frying. Coat them as directed, then place on a baking sheet. Bake at 400°F for about 20 minutes, flipping once.

For the gravy, use low-fat milk instead of whole milk and cream. Thicken it with cornstarch instead of flour. Mix 1 tablespoon cornstarch with 1/4 cup cold water, then stir into the gravy.

Cut portion sizes in half. Serve with lots of non-starchy veggies like green beans or broccoli. This adds volume without many carbs.

Watch your sides too. Choose cauliflower mash instead of regular mashed potatoes. It’s lower in carbs but still creamy and delicious.

Remember to check your blood sugar before and after eating. Talk to your doctor about how this meal fits into your diabetes management plan.

Tips, Tricks & Storing

For the crispiest chicken fried steak, make sure your oil is hot enough before frying. Drop a small piece of breading in – if it sizzles, you’re good to go!

Don’t crowd the pan when frying. Cook just 2 steaks at a time so they have room to get golden and crispy.

Let the breaded steaks rest for 10 minutes before frying. This helps the coating stick better.

To keep your steaks warm while making gravy, put them in a 250°F oven on a wire rack.

For extra-flavorful gravy, don’t clean the pan after frying. Those browned bits add tons of taste!

Storing leftovers is easy:

• Put steaks and gravy in separate airtight containers
• Keep in the fridge for 3-4 days
• Reheat steaks in a 350°F oven for 10-12 minutes to keep them crispy
• Warm gravy in a pan, adding milk if needed

Freeze uncooked breaded steaks for quick meals later. Place them on a baking sheet until frozen, then transfer to a freezer bag.