Chicken Fried Steak Recipe

Prepare steaks

Pat cube steaks dry with paper towels. If any pieces are thicker than about 1/2 inch, pound gently between sheets of plastic wrap to even thickness.

Make dredge

In a shallow bowl combine 1 1/2 cups flour, cornstarch, baking powder, paprika, garlic powder, onion powder, 1 tsp black pepper and 2 tsp salt. Whisk to combine.

Make egg wash

In a second shallow bowl whisk together eggs and 3/4 cup buttermilk until smooth.

Dredge steaks

Working with one steak at a time: coat both sides in the seasoned flour, then dip into the egg-buttermilk mixture, letting excess drip off, then press back into the flour mixture to form a thick coating. Place coated steaks on a wire rack and rest for 10 minutes to set the crust.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) to reach ~1/4 to 1/3 inch depth. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, a piece of bread will brown in ~45–60 seconds when oil is ready.

Fry steaks

Fry steaks in batches without crowding for 3–4 minutes per side, or until golden brown and internal temperature reaches 145–155°F. Adjust heat as needed to maintain 325–350°F. Transfer to a wire rack set over a baking sheet and tent loosely with foil. Reserve 6 tablespoons of pan drippings (oil + browned bits) for gravy — pour into a heatproof bowl and leave any burned bits behind.

Finish

If desired, add 1 tablespoon butter to hot oil and baste steaks briefly for a glossy finish. Keep warm while you make gravy and potatoes.

Prepare roux

Carefully pour 6 tablespoons reserved pan drippings into a clean skillet over medium heat. Sprinkle in 1/2 cup flour and whisk continuously for 1–2 minutes until the mixture is bubbly and the raw flour smell is gone, forming a light roux.

Add milk

Slowly whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Continue whisking to remove lumps. If using, stir in 1/4 cup heavy cream for extra richness.

Simmer & season

Simmer the gravy 3–5 minutes until thickened to desired consistency. Season with about 1 tsp salt and 1 tsp coarsely ground black pepper, tasting and adjusting to preference. If gravy is too thick, whisk in a tablespoon of milk at a time to thin. Keep warm.

Cook potatoes

Place peeled, cut potatoes in a pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook 15–20 minutes until potatoes are fork-tender.

Drain & mash

Drain potatoes well and return to the warm pot over very low heat for 30–60 seconds to dry out excess moisture. Remove from heat. Add 4 tablespoons butter, 3/4 cup warm milk, 1 1/2 tsp salt and 1/2 tsp black pepper. Mash with a potato masher (or pass through a ricer) until smooth and creamy. Adjust salt and milk to reach desired texture.

Keep warm

Cover and keep warm until serving. Reheat gently if needed, adding a splash of milk if they thicken.

Prepare ingredients

Wash collard leaves thoroughly, stack and roll them, then slice into 1-inch ribbons. If using a different vegetable, prepare accordingly.

Cook bacon (optional)

In a heavy skillet over medium heat, cook 3 slices chopped bacon until crisp. Remove bacon pieces with a slotted spoon and reserve, leaving the fat in the pan. If not using bacon, heat 1 tablespoon olive oil instead.

Sauté aromatics

Add diced onion to the hot fat and cook 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Simmer greens

Add chopped collards, 1/2 cup chicken stock (or water), 2 tablespoons apple cider vinegar, 1/2 tsp red pepper flakes, 1 tsp salt and 1/4 tsp black pepper. Stir to combine, cover, and reduce heat to medium-low. Cook 15–25 minutes, stirring occasionally, until greens are tender but still bright. Add reserved bacon back in near the end and adjust seasoning. Stir in hot sauce if you want extra heat.

Place a generous scoop of mashed potatoes on each plate. Top potatoes with 2–3 tablespoons of country gravy. Set a chicken fried steak beside or partially over the potatoes and ladle more gravy over the steak. Add a portion of spicy collard greens (or today's vegetable) to the plate. Garnish with chopped parsley and serve hot.