Ingredients

4 cube steaks (each about 1/3 pound)

1 ½ cups vegetable oil

2 cups buttermilk

2 large eggs

3 teaspoons salt

1 cup flour

1/3 cup corn starch

1 ½ teaspoons seasoned salt

½ teaspoon paprika

¼ teaspoon cayenne pepper

1 teaspoon black pepper

3 tablespoons butter

3 tablespoons flour (for gravy)

3 tablespoons pan drippings

3 cloves garlic, minced

½ cup chicken broth

1 sprig fresh thyme

1 teaspoon black pepper (for gravy)

¾ teaspoon seasoned salt (for gravy)

¼ teaspoon cayenne pepper (for gravy)

1 ½ cup milk

¾ cup half and half

Instructions

Step 1: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound the meat thin, about ½ inch thick. This helps improve tenderness even though cube steak is pre-tenderized.

Step 2: Pat the steaks completely dry. In a large casserole dish, combine the buttermilk, eggs, and 3 teaspoons salt. Cover and marinate the steaks in the fridge for 1 to 2 hours, or up to 12 hours for richer flavor.

Step 3: Mix together flour, corn starch, seasoned salt, paprika, cayenne pepper, and black pepper to make the breading. Generously coat each steak just before frying.

Step 4: Pour enough vegetable oil into a pan to cover the steak by about one-third. Heat the oil to 350°F. Proper preheating is essential to keep the breading from falling off.

Step 5: Fry the steaks in batches of two, allowing space between them. Cook for 3 to 4 minutes on each side until golden brown, using tongs to carefully flip the steaks.

Step 6: Transfer cooked steaks to a wire cooling rack to drain excess oil and maintain crispiness. Keep leftover steaks warm in a 200°F oven while preparing the gravy.

Step 7: For the gravy, pour pan drippings into a heat-proof bowl and let black flecks settle. Skim 3 tablespoons of clean oil from the top and set aside.

Step 8: Melt butter in the frying pan over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute to remove the raw flour taste.

Step 9: Add the reserved oil drippings and minced garlic to the pan and cook for 1 minute, stirring constantly.

Step 10: Stir in the spiced seasonings: black pepper, seasoned salt, and cayenne pepper. Gradually add the chicken broth in splashes, whisking continuously.

Step 11: Slowly add milk and half and half in splashes, stirring constantly. Bring the mixture to a gentle boil, then lower heat to a simmer.

Step 12: Simmer the gravy until it thickens to your preferred consistency, then remove from heat and serve over the crispy chicken fried steaks.

Tips & Variations

If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons white vinegar or lemon juice and let it sit for 5 minutes before using.

For extra crispy coating, double dredge the steaks by dipping them back into the marinade and then the flour mixture before frying.

Adjust cayenne pepper to taste for more or less heat in the breading and gravy.

Serve with mashed potatoes or green beans for a classic Southern meal.

FAQs

Can I use regular milk instead of buttermilk?

Yes, regular milk mixed with a little vinegar or lemon juice works well as a substitute for buttermilk in this recipe.

How do I keep the breading from falling off during frying?

Ensure the oil is fully preheated to 350°F before frying and avoid overcrowding the pan. Also, patting the steaks dry and dredging them just before frying helps the coating adhere better.