Description
A deliciously crispy fried steak topped with creamy white gravy, perfect for a hearty meal.
Ingredients
Scale
- 240 ml buttermilk or whole milk
- 1 large egg
- 190 g all-purpose flour
- 2 tablespoons corn starch
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon salt, fine
- 1 teaspoon garlic powder
- 900 g cube steak
- 240 ml oil for frying, neutral
- White gravy, as you like (for serving)
Instructions
- In a shallow bowl, mix the milk and egg together until it’s well blended.
- In another shallow bowl, mix the flour, garlic powder, salt, pepper, and corn starch.
- Take each piece of cube steak and coat it in the flour mixture. Make sure to press down so it sticks well on all sides.
- Move the floured steak into the milk and egg bowl, covering it well on both sides.
- Put the steak back in the flour mixture, covering it generously again. Do this for all pieces of steak.
- Heat oil in a big frying pan over medium to medium-high heat. Test if it’s hot enough by dropping in a little flour—if it sizzles, it’s ready.
- Carefully add the breaded steaks to the hot oil without letting them touch. Fry each side for 3 to 4 minutes, or until they’re nicely golden brown and cooked through.
- Take the cooked steaks out and place them on a plate. Fry any remaining steaks, following the same steps.
- Enjoy the chicken fried steaks right away with your choice of white gravy on top.
Notes
- For best results, ensure the oil is at the correct temperature before frying.
- Feel free to adjust the seasoning to taste.
- Leftover steaks can be stored in the refrigerator and reheated later.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg