Chicken-Fried Steak WITH Country PAN Gravy
- 30m Prep Time
- 25m Cook Time
- 55m Ready In
Tenderized cube steaks are breaded and fried until golden, then served over mashed potatoes with a creamy thyme-flecked onion gravy. This classic comfort dish is perfect for a hearty dinner.
Ingredients
- 4 tenderized beef cube steaks
- 9.86 ml kosher salt
- 9.86 ml garlic powder
- 3.7 ml freshly ground black pepper
- 237 ml buttermilk
- 2 eggs
- 14.8 ml hot sauce
- 473 ml all-purpose flour
- 59.1 ml vegetable oil
- 29.6 ml unsalted butter
- 1 medium sweet onion thinly sliced
- 59.1 ml all-purpose flour
- 237 ml chicken stock
- 414 ml half-and-half
- 1.23 ml red pepper flakes
- 3.7 ml dried thyme
- kosher salt
- freshly ground black pepper
- mashed potatoes
Nutrition (per serving, estimated)
Estimated based off 16 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 259 mg
- Iron: 6.21 mg
- Magnesium: 63.2 mg
- Phosphorus: 399 mg
- Potassium: 763 mg
- Zinc: 2.96 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 tenderized beef cube steaks
- 9.86 ml kosher salt
- 9.86 ml garlic powder
- 3.7 ml freshly ground black pepper
- 237 ml buttermilk
- 2 eggs
- 14.8 ml hot sauce
- 473 ml all-purpose flour
- 59.1 ml vegetable oil
- 29.6 ml unsalted butter
- 59.1 ml all-purpose flour
- 237 ml chicken stock
- 414 ml half-and-half
- 1.23 ml red pepper flakes
- 3.7 ml dried thyme
- kosher salt
- freshly ground black pepper
- mashed potatoes
Prepare
- 1 medium sweet onion, thinly sliced
Let's Cook
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Step 1.
Place each cube steak between two sheets of plastic wrap and pound with a meat mallet or rolling pin to ¼-inch thickness. Season both sides evenly with 2 teaspoons kosher salt, 2 teaspoons garlic powder, and ¾ teaspoon black pepper.
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Step 2.
In a shallow dish, whisk together 1 cup buttermilk, 2 eggs, and 1 tablespoon hot sauce. Place 2 cups all-purpose flour in another shallow dish or on a plate.
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Step 3.
Dredge each seasoned steak first in the flour, shaking off excess, then dip into the buttermilk mixture, letting excess drip off, then dredge again in the flour. Place the breaded steaks on a tray or baking sheet and let rest for 15 minutes so the breading dries and adheres better.
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Step 4.
Heat ¼ cup vegetable oil in a wok or large skillet over medium-high heat. Fry 2 steaks at a time until golden brown, about 3 to 4 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining steaks.
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Step 5.
While the steaks rest or after frying, make the gravy: Reduce heat to medium and add 2 tablespoons unsalted butter or bacon drippings to the wok with the remaining oil and drippings. Add 1 medium sweet onion, thinly sliced, and cook until golden, about 7 minutes, stirring occasionally.
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Step 6.
Sprinkle ¼ cup all-purpose flour over the onions and cook, stirring constantly, for 1 minute. Gradually whisk in 1 cup chicken stock and 1¾ cups half-and-half, and cook, stirring, until the gravy bubbles and thickens, about 2 to 3 minutes.
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Step 7.
Stir in ¼ to ½ teaspoon red pepper flakes (to taste) and ¾ teaspoon dried thyme. Season with kosher salt and freshly ground black pepper to taste.
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Step 8.
To serve, place each chicken-fried steak on a plate atop a serving of mashed potatoes and generously pour the pan gravy over the top.