Step-by-step instructions

1. Marinate: Start by placing the cube steaks in a bowl and covering them with buttermilk. Let them soak for at least one hour; for the best flavor, try to marinate overnight.
2. Prepare flour mixture: In a shallow dish, blend together the all-purpose flour with salt and pepper.
3. Heat oil: Pour oil into a large skillet and heat it over medium heat—this ensures a nice crispy finish.
4. Dredge steak: Remove the steaks from the buttermilk, letting any excess drip off. Dredge each steak in the flour mixture, shaking off the extra flour.
5. Fry: Carefully place the steaks into the hot oil. Fry until golden brown on each side, about 3-4 minutes per side. Once done, remove them and set aside on a plate to keep warm.
6. Make gravy: In the same skillet, melt the butter. Whisk in 4 tablespoons of flour, then gradually add the milk. Stir continuously until the mixture thickens.
7. Serve: Pour the rich gravy over the warm fried steaks and enjoy hot!

Best ways to enjoy it

For serving, consider a rustic presentation that highlights the dish’s homestyle charm. Plate each crispy steak atop a scoop of creamy mashed potatoes or buttery biscuits. A sprinkle of fresh parsley adds color. For an extra kick, add a dash of hot sauce over the gravy. Pair it with steamed green beans or a simple side salad for a balance of flavors and textures.

Keeping leftovers fresh

To store any leftover chicken fried steak, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. If you’d like to keep it longer, consider freezing the cooked steak, which can last up to three months. Ensure it’s securely wrapped to prevent freezer burn!

When you’re ready to enjoy your leftovers, reheat them in an oven for best results, which keeps the crust crispy, or use a microwave for convenience. Remember to cover the dish to retain moisture.

Pro chef tips

• For a crunchier coating, try double dredging your steaks. After the first dunk in buttermilk and flour, give them another dip in buttermilk followed by flour.
• Don’t rush the frying process; make sure the oil is hot enough before adding the steaks to avoid an oily result.
• Experiment with adding spices to your flour mixture, like paprika or cayenne, for extra flavor.

Creative twists

There are plenty of ways to make this recipe your own. Throw in a dusting of garlic powder or smoked paprika to the flour for additional flavor. If you’re feeling adventurous, try topping the dish with jalapeños or a spicy sausage gravy. For a lighter take, substitute the cube steaks with chicken breast and follow the same frying technique.

Common questions

How long does prep take?

The active prep time is about 15 minutes, but keep in mind the marination time for the best flavor—aim for at least one hour.

Can I use other cuts of meat?

Absolutely! While cube steaks are traditional, you can also use chicken thighs or even pork chops for delicious results.

How do I make the gravy gluten-free?

Simply swap regular all-purpose flour for a gluten-free flour blend; just be sure to check for a blend that works well for gravies.

Can I prepare this dish ahead of time?

You can marinate the steaks the night before and fry them just before serving. The gravy can also be made ahead and reheated, ensuring that you can quickly assemble dinner on busy nights.

Now you have everything you need to create this delightful dish right in your kitchen! Enjoy the process and relish every bite of this comforting meal.