Chicken Fried Steak the Keeper
Transform your dinner table with "Chicken Fried Steak the Keeper," a Southern classic elevated to irresistible perfection. This recipe takes tender cube steaks, expertly coated in a seasoned flour and buttermilk batter, and fries them to golden, crispy bliss. Featuring a spice blend of paprika, garlic powder, and a touch of cayenne, the dish delivers bold, comforting flavors. The pièce de résistance—a rich, homemade cream gravy whisked together in the same skillet—ties everything together, capturing every savory bite. Ready in under an hour, this indulgent meal serves four and is perfect for family dinners or any time you crave crispy fried goodness with a creamy twist. Garnish with fresh parsley for a pop of color and enjoy a meal that's destined to become a recipe-box essential.
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Ingredients
- 4 cube steaks
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper
- 2 eggs
- 1 cup buttermilk
- 1.5 cups vegetable oil
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 1 cup whole milk
- 2 tablespoons cornstarch
- 2 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
Place the cube steaks onto a cutting board and, if necessary, gently pound them thinner using a meat mallet. Pat the steaks dry with a paper towel.
Step 2
In a shallow bowl, mix together the all-purpose flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
Step 3
In another shallow bowl, whisk together the eggs and buttermilk until fully combined.
Step 4
Dredge each cube steak in the flour mixture first, ensuring it is fully coated. Shake off any excess flour, dip the steak into the buttermilk mixture, and then return it to the flour mixture for a second coating. Press the flour mixture onto the steak to ensure a thick, even coating. Set aside on a plate and repeat for the remaining steaks.
Step 5
In a large skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by sprinkling in a small pinch of flour—if it sizzles immediately, the oil is ready.
Step 6
Carefully place one or two breaded steaks (depending on skillet size) into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and crispy. Use tongs to carefully flip the steaks. Transfer the cooked steaks to a paper towel-lined plate to drain excess oil. Repeat with the remaining steaks.
Step 7
Once all the steaks are cooked, carefully pour off the hot oil from the skillet, leaving about 2 tablespoons along with any crispy bits.
Step 8
Add 3 tablespoons of unsalted butter to the skillet and melt over medium heat. Sprinkle in 2 tablespoons of the remaining seasoned flour from the dredging bowl, whisking constantly to form a paste (roux). Cook for 1-2 minutes until golden brown.
Step 9
Slowly pour in the chicken broth while whisking constantly, avoiding lumps. Add the whole milk and continue to whisk until the mixture thickens and bubbles, about 4-5 minutes. Season the gravy with additional salt and black pepper to taste.
Step 10
Serve the fried steaks hot, generously topped with the creamy gravy. Sprinkle with fresh parsley, if desired, for garnish.
Nutrition Facts
| Serving size | (2169.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5310.7 |
| Total Fat 437.8g | 0% |
| Saturated Fat 102.6g | 0% |
| Polyunsaturated Fat 202.3g | |
| Cholesterol 801.1mg | 0% |
| Sodium 4196.3mg | 0% |
| Total Carbohydrate 228.8g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 26.0g | |
| Protein 149.2g | 0% |
| Vitamin D 316.2IU | 0% |
| Calcium 780.7mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 2710.9mg | 0% |
Source of Calories