Ingredients
- For the Chicken Fried Steak:
- 1 ½ pounds tenderized cube steak
- Oil for frying
- 1 ½ cups all-purpose flour
- ½ cup saltine crackers, crushed
- 1 ½ teaspoons salt
- 2 teaspoons black pepper
- 1 cup buttermilk
- For the Gravy:
- 4 tablespoons butter
- ¼ cup flour
- 2 cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a shallow bowl, combine the flour, crushed saltine crackers, salt, and pepper. In another shallow bowl, pour in the buttermilk.
- Dip the cube steaks into the flour mixture, ensuring both sides are well coated. Shake off any excess flour, then dip the steaks into the buttermilk. Shake off the excess buttermilk, and dredge the steaks back into the flour mixture, pressing gently to coat thoroughly. Place the coated steaks on a baking sheet to rest.
- Heat a heavy-bottomed skillet on medium-high heat and add enough oil for frying. Carefully add the coated cube steaks to the hot oil and fry for 3-4 minutes on one side, then flip and cook for another 3-5 minutes until golden brown and cooked to your desired doneness.
- When the steaks are done, transfer them to a wire rack to drain any excess oil.
- In the same skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute. Gradually whisk in the milk, then add salt and pepper. Stir until the gravy thickens, about 3-4 minutes.
- Pour the gravy over the crispy chicken fried steaks and serve hot!
Notes
- Serve with mashed potatoes, green beans, or a side salad for a complete meal.
- If you prefer a spicier gravy, add a pinch of cayenne pepper or hot sauce to taste.
- For an extra crispy coating, let the coated steaks rest for 10 minutes before frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 546
- Sugar: 5g
- Sodium: 1240mg
- Fat: 33g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg
