Crispy, golden steak, pillowy potatoes, and silky pan gravy—Southern comfort on one plate.
There’s a reason Chicken‑Fried Steak remains a diner classic: fork‑tender beef cloaked in a crackly crust, nestled beside buttery mashed potatoes and draped in pepper‑flecked gravy. Follow the steps below and you’ll turn humble pantry staples into a meal that tastes like it came straight from grandma’s kitchen.
🛒 Ingredients (Serves 4)
For the Steak
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4 cube steaks (about 4 oz / 115 g each)
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1 cup (125 g) all‑purpose flour
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1 tsp garlic powder
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1 tsp paprika
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1 tsp kosher salt
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½ tsp black pepper
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2 large eggs
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¾ cup (180 ml) buttermilk
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Vegetable oil, for frying (about ½ inch / 1 cm deep)
For the Mashed Potatoes
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2 lb (900 g) russet or Yukon Gold potatoes, peeled & cubed
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½ cup (120 ml) warm milk (low‑fat or whole)
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2 Tbsp butter (or light butter substitute)
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Salt & pepper, to taste
For the Country Gravy
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2 Tbsp reserved frying oil
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2 Tbsp all‑purpose flour
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2 cups (480 ml) milk (dairy or unsweetened almond/soy)
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Salt & plenty of freshly ground black pepper
👩🏻🍳 Step‑by‑Step Instructions
1. Prep and Bread the Steaks
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Season the flour – In a shallow dish mix flour, garlic powder, paprika, salt and pepper.
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Whisk the wet – In a second dish combine eggs and buttermilk.
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Double‑dip technique – Coat each steak in seasoned flour → dip into buttermilk mixture → back into the flour, pressing to create a thick, craggy crust.
2. Fry to Golden Perfection
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Heat ½ inch oil in a large skillet over medium‑high until a breadcrumb sizzles on contact (≈350 °F / 175 °C).
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Fry steaks 3–4 min per side until deep golden brown and an internal temp of 145 °F / 63 °C.
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Drain on a paper‑towel‑lined rack.
3. Creamy Mashed Potatoes
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Boil potatoes in salted water 15 min until tender.
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Drain, return to pot, add warm milk and butter. Mash (or run through a ricer) until silky. Season.
4. 5‑Minute Country Gravy
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Pour off all but 2 Tbsp frying oil.
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Whisk in 2 Tbsp flour; cook 1–2 min to a light blond color.
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Slowly whisk in milk, scraping up browned bits. Simmer 3–4 min until thick. Salt generously and add lots of cracked pepper.
🔥 Hints for Success
| Tip | Why it matters |
|---|---|
| Oil hot—then steady | Prevents soggy coating and ensures even browning. |
| Double‑dip breading | Creates the signature extra‑crispy crust. |
| Temp check | 145 °F guarantees food‑safe, still‑juicy steak. |
| Ricer for spuds | Delivers cloud‑like mashed potatoes, no lumps! |
🌱 Make‑It‑Lighter Options
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Bake instead of fry: Mist breaded steaks with oil spray; bake at 425 °F (220 °C) 15 min per side.
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Low‑fat dairy: Use 1 % milk in potatoes & gravy; swap butter for olive‑oil spread.
📊 Nutrition (Approx. per serving)
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Calories: 700
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Protein: 35 g
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Carbs: 45 g (Fiber 4 g, Sugar 6 g)
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Fat: 40 g
💡 Variations & Substitutions
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Different proteins: Thin, pounded boneless pork chops or chicken breasts work beautifully.
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Dairy‑free: Use soy or almond milk in both mash and gravy.
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Flavor twists: Stir roasted garlic or shredded cheddar into the potatoes.
❓ FAQ
Q: Can I prep ahead?
A: Fry steak fresh for best crunch, but mashed potatoes & gravy can be made a day early; reheat gently while steaks cook.
Q: No cube steak—what else?
A: Sirloin or rib‑eye pounded to ¼‑inch thickness will do the trick.
Plate your crispy Chicken‑Fried Steak beside a mound of fluffy mashed potatoes, ladle over that peppery gravy, and you’ve got comfort food capable of turning any weeknight into a Southern feast. Enjoy every bite!