Chicken Fried Steak Platter Recipe

Prepare steaks

Pat the 4 cube steaks dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging station

In a shallow bowl or pie plate whisk together 2 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. In a second shallow bowl whisk 2 eggs with 1 cup buttermilk and 1 tsp hot sauce (if using). Keep a third plate empty for the final coated steaks.

Dredge steaks (double-dredge for extra crisp)

Working one at a time, dredge a steak in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture to coat completely, then press back into the seasoned flour, ensuring edges are well coated. Place breaded steaks on a wire rack set over a sheet pan. Repeat with remaining steaks. Let rest 10 minutes to allow coating to adhere.

In a large heavy skillet (cast-iron preferred) add 3 cups vegetable oil and 2 tablespoons unsalted butter. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles and bubbles when dropped in. Maintain oil temperature between 325–350°F during frying.

Fry steaks in batches (do not overcrowd). Carefully lower a breaded steak into the hot oil and fry 3–4 minutes per side, or until golden brown and internal temperature of the steak (if measured) is hot and coating is crisp. Adjust heat as necessary. Transfer fried steaks to a wire rack over a sheet pan lined with paper towels to drain. Reserve about 2 tablespoons of pan drippings (or transfer drippings to a small heatproof bowl) for the gravy.

If coating darkens too quickly before cooking through, reduce heat slightly and cover loosely with a tent of foil for 1–2 minutes at the end to finish heating through (uncover before serving to keep crust crisp).

Pour off excess oil from the frying pan, leaving about 2 tablespoons of reserved drippings and any brown bits (or use 2 tbsp butter if needed). Place pan over medium heat.

Sprinkle 1/4 cup flour into the drippings and whisk constantly for 1–2 minutes to cook the raw flour taste, scraping up browned bits. The mixture will form a paste (roux).

Slowly whisk in 2 cups whole milk and 1/4 cup heavy cream, smoothing lumps as you go. Bring to a gentle simmer, whisking frequently until the gravy thickens, about 4–6 minutes. If gravy becomes too thick, thin with additional milk, 1 tablespoon at a time, to desired consistency.

Season gravy with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally, until ready to serve.

If serving with mashed potatoes and green beans, portion 1 cup mashed potatoes and 1/2 cup green beans per plate (for 4 servings).

Place a fried steak on each plate, spoon mashed potatoes to the side and arrange green beans. Serve the cream gravy on the side in a small gravy boat or ladle a little over the steak as desired. Garnish with chopped fresh parsley.

Serve immediately while steaks are hot and crust is crisp.