Chicken Fried Steak with White Gravy (Print Version)

Tenderized cube steaks marinated in buttermilk, double dredged in seasoned flour, fried until crispy and golden, served with homemade creamy white gravy.

# Ingredients:

→ For the Marinade

01 - 2 cups buttermilk
02 - 1/4 cup Louisiana hot sauce (or any similar hot sauce)
03 - 1/2 to 1 teaspoon garlic powder
04 - 1/2 to 1 teaspoon onion powder
05 - 1/2 to 1 teaspoon black pepper
06 - 1/2 to 1 teaspoon Slap Ya Mama Cajun seasoning
07 - 2 eggs
08 - 4 tenderized cube steaks or round steaks (about 1.5 lbs)

→ For the Coating

09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup corn starch
11 - 1/2 to 1 teaspoon garlic powder
12 - 1/2 to 1 teaspoon onion powder
13 - 1/2 to 1 teaspoon black pepper
14 - 1/2 to 1 teaspoon Slap Ya Mama Cajun seasoning

→ For Frying

15 - About 1 inch of oil for frying (canola, vegetable, peanut, or avocado oil)
16 - Coarse salt to finish

→ For the White Gravy

17 - 1/3 cup reserved frying oil (plus all the good bits from the pan)
18 - 1/3 cup all-purpose flour
19 - 1/2 teaspoon garlic powder
20 - 1/2 teaspoon onion powder
21 - 1/2 teaspoon salt
22 - 1/2 teaspoon Knorr chicken bouillon
23 - 2 1/2 to 3 cups milk (may need more or less depending on thickness)

# Instructions:

01 - In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, black pepper, Cajun seasoning, and eggs. Add the cube steaks, making sure they're fully submerged. Cover and refrigerate for at least 1 hour.
02 - In another bowl, mix together the flour, corn starch, garlic powder, onion powder, black pepper, and Cajun seasoning.
03 - Remove the steaks from the marinade one at a time. Dredge in the seasoned flour mixture, then dip back into the buttermilk marinade, then back into the flour again for a good double coating. Let the coated steaks rest on a plate or rack for about 15 minutes - this helps the coating stick.
04 - Heat about 1 inch of oil in a large heavy skillet to 350 degrees. Fry 2 steaks at a time for about 5 minutes per side, or until golden brown and crispy. Transfer to a wire rack set over a baking sheet and immediately sprinkle with coarse salt. Keep warm while you fry the remaining steaks.
05 - Pour out all but about 1/3 cup of the frying oil, leaving all those delicious brown bits in the bottom of the pan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, until it's golden and smells nutty. Add the garlic powder, onion powder, salt, and chicken bouillon. Gradually whisk in the milk, about 1/2 cup at a time, whisking constantly to prevent lumps. Cook until the gravy is thick and creamy. Taste and add more salt if needed.
06 - Serve the crispy chicken fried steaks hot, smothered in that creamy white gravy. This is Southern comfort food at its finest!

# Notes:

01 - Marinating in buttermilk tenderizes the meat and adds flavor.
02 - The double dredge (flour, buttermilk, flour again) creates that extra crispy, craggy coating.
03 - Let the coated steaks rest for 15 minutes before frying - this helps the coating stick better.
04 - Use a thermometer to make sure your oil is at 350 degrees for the crispiest results.
05 - Don't skip the brown bits in the pan when making gravy - that's where all the flavor is!
06 - Serve over mashed potatoes, biscuits, or with a side of eggs for breakfast.

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