Chicken-Fried Steak


Chicken-Fried Steak

1 pound cube steak (four pieces)

3/4 cup flour

salt and a generous amount of pepper

1/2 tsp. onion powder

a couple dashes cayenne pepper, or sweet paprika, if you like it milder

1/2 cup buttermilk

Soak the meat in buttermilk for about an hour, or, if you don’t have time, simply dunk it in. Combine dry ingredients, and press moist steaks into flour mixture until well-coated. Fry in medium hot oil in a skillet (preferably cast-iron) until both sides are crispy and goldenf. Transfer to paper towels to drain.

Cream gravy — drain all but two tbsp. of the pan drippings. Return to heat, and blend in two tbsp. flour with wooden spoon. Add 1/2 cup milk, and one cup water (or all water), stirring constantly to get lumps out. Let bubble up until thickened, pour over steak and mashed potatoes.


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