Southern-Style Chicken-Fried Steak with Creamy Gravy - Page 2

Prepare the Steak: Tenderize the cube steaks with a meat mallet. Season both sides with salt, pepper, and garlic powder.
Set Up the Dredging Station: In one shallow bowl, mix flour, paprika, onion powder, and cayenne. In another bowl, whisk together eggs and buttermilk.
Coat the Steaks: Dredge each steak in the flour mixture, then dip into the egg mixture, and back into the flour. Press to ensure an even coating.
Fry the Steaks: Heat oil in a skillet over medium-high heat (350°F/175°C). Fry steaks for 3–4 minutes per side until golden brown and crispy. Remove and place on a paper towel-lined plate.
Make the Gravy: Drain excess oil, leaving about 2 tablespoons in the skillet. Stir in 2 tablespoons of flour and cook for 1–2 minutes to form a roux. Slowly whisk in milk and cook until thickened, about 5 minutes. Season with salt and pepper.
Serve: Pour the gravy generously over the chicken-fried steaks.

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