Chicken Fried Steak Gravy (Printable Version)
# What You'll Need:
→ Steak
01 -
1 teaspoon paprika
02 -
4 cube or round steaks (thin, 6-8 ounces apiece)
03 -
A cup of flour, split for dipping and for making seasoned flour
04 -
1 cup buttermilk (or milk with vinegar if you need a swap) for soaking
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon cayenne powder (totally your call)
08 -
About 1/2 teaspoon of ground black pepper
09 -
1 teaspoon salt
10 -
2 large eggs, beaten up
11 -
A little splash of vegetable oil for frying
→ Gravy
12 -
3 tablespoons pan drippings or butter
13 -
3 tablespoons plain flour
14 -
2 cups milk (any kind without sweetness, dairy or almond works)
15 -
Half a teaspoon garlic powder
16 -
Freshly cracked black pepper, add as you like
17 -
Salt, just sprinkle enough for your taste
# Steps to Follow:
01 -
Put your steaks in a big dish and smother them with the buttermilk mix. Slide the dish in the fridge for half an hour up to two hours and let the steaks soak up the goodness.
02 -
Grab three bowls. In the first, mix half your flour with all the spices (garlic, onion, paprika, cayenne, salt, pepper). Pour the rest of the flour into the second bowl. Crack and beat your eggs in the last one.
03 -
Take each steak out of the buttermilk, let any extra drip off. Dredge it through the plain flour first, dunk it in the eggs, then give it a nice coat in your seasoned flour. Press it on so it really sticks.
04 -
Heat half an inch of oil in your skillet on medium-high (175–190°C). Drop in the steaks, fry about 3–4 minutes per side till they’re crunching up and golden. Move them to a rack or paper towels and let any leftover oil drip away.
05 -
Ladle out most of the oil but keep about 3 tablespoons in the pan. Whisk in the flour and cook it for a bit. Pour the milk in slowly, sprinkle over the garlic powder, then stir it all up. Let it bubble for 3–5 minutes till it thickens, then toss in salt and pepper as you go.
# Additional Tips:
01 -
Soaking in buttermilk makes the meat tender. Dipping twice gives you crunch. Homemade gravy pulls it all together.