Optional: a splash of heavy cream for extra richness
Instructions:
Prep the steaks:
Season the cube steaks with salt and pepper.
In a shallow bowl, mix flour, garlic powder, and paprika.
In another bowl, whisk eggs and milk.
Coat the steaks:
Dredge each steak in the flour mixture, dip in egg mixture, then back in flour mixture for a double coating.
Fry the steaks:
Heat about 1/4-inch vegetable oil in a skillet over medium-high heat.
Fry steaks 3–4 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate to drain.
Make the creamy pepper gravy:
Drain most of the oil from the skillet, leaving about 2 tbsp and any browned bits.
Melt butter in the skillet, then whisk in flour to make a roux, cooking 1–2 minutes.
Gradually whisk in milk until smooth.
Cook until thickened, stirring frequently.
Season generously with salt and freshly cracked black pepper. Add a splash of cream if desired.
Serve:
Place the chicken fried steaks on plates and spoon creamy pepper gravy over the top.
Serve with mashed potatoes, green beans, or corn for a classic Southern meal.
💡 Tips for Extra Crispy Steaks:
Don’t overcrowd the pan — fry in batches if needed.
Let the oil get hot enough before frying; too low and the coating won’t crisp.
For extra flavor, add a pinch of cayenne or smoked paprika to the flour mixture.
If you want, I can also give you a shortcut version where the gravy is made in the same pan without extra butter — it’s even richer because it uses the steak drippings. It’s a game-changer for Southern comfort food!
