Chicken Fried Steak Recipe

Prepare steaks

Pat cube steaks dry with paper towels. Lightly season both sides with 1/2 tsp of salt and 1/2 tsp of black pepper. If steaks are thicker than 1/2 inch, gently pound to even thickness using a meat mallet.

Set up breading station

In a shallow dish whisk together 1.5 cups flour, cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. In a second dish whisk eggs and buttermilk with 1 tsp dry mustard until combined. Dredge each steak in the seasoned flour, then dip in the egg-buttermilk mixture, letting excess drip off, then press into the flour mixture again to create a thick coating. Place breaded steaks on a wire rack while heating oil.

Pour 2 cups vegetable oil into a heavy skillet or cast-iron pan (enough to come about 1/4-1/2 inch up the side). Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles and browns in about 10–15 seconds.

Working in batches (do not overcrowd), carefully place breaded steaks in hot oil. Fry 3–4 minutes per side, until golden brown and internal temperature reaches 145–155°F and edges are crisp. Adjust heat to maintain oil temperature between 320–350°F. Transfer cooked steaks to a wire rack set over a sheet pan; keep warm in a 200°F oven while finishing remaining steaks. Reserve 3 tablespoons of the pan oil (strain out crumbs) for use in the gravy.

After removing most of the oil from the pan, reserve 3 tablespoons of the strained frying oil and return it to the skillet over medium heat. Sprinkle 3 tablespoons flour into the oil and whisk constantly to form a roux; cook 1–2 minutes until it begins to smell toasty but not brown.

Slowly whisk in 2 cups warm whole milk, a little at a time, smoothing lumps as you go. Bring gravy to a gentle simmer; it will thicken in 3–5 minutes. Add 1 tablespoon freshly cracked black pepper (or to taste) and salt to taste—start with 1/2 tsp and increase as needed. If gravy is too thick, whisk in up to 1/4 cup more milk or water to reach desired consistency. Keep warm on low while plating.

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, 12–15 minutes.

Drain potatoes well and return to the hot pot for 1 minute to dry. Mash with a potato masher or ricer, then add 4 tbs butter and 1/2 cup warmed milk. Mash or beat until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste. Keep warm until serving.

While steaks fry, melt 2 tbs butter in a medium skillet over medium heat. Add 2 cups corn and cook, stirring, until heated through and beginning to brown, about 4–6 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Hold warm.

Place one fried steak on each plate. Spoon a generous ladle of peppered country gravy over the steak (and some onto the potatoes if desired). Add a scoop of mashed potatoes and a portion of buttered corn to each plate. Dot potatoes with extra butter and sprinkle chopped parsley over the plate for color.

Serve immediately while hot. Leftover gravy can be stored in the refrigerator up to 3 days; reheat gently, thinning with milk if necessary.