🍳 Instructions:
- Marinate the steaks:
Place cube steaks in a shallow dish and cover with buttermilk. Let them marinate for at least 1 hour (overnight is even better). - Set up dredging station:
In one bowl, beat the eggs.
In another bowl, mix the flour with paprika, garlic powder, onion powder, salt, and pepper. - Dredge and fry:
Remove steaks from buttermilk, dip in egg wash, then dredge in seasoned flour.
Heat oil in a large skillet over medium-high heat. Fry steaks until golden brown and crispy on both sides (about 3–4 minutes per side). Drain on a wire rack or paper towels. - Make the country gravy:
In the same skillet, leave 3 tablespoons of drippings. Whisk in the flour and cook for 1–2 minutes. Gradually whisk in milk, cooking until thickened. Season generously with salt and pepper. - Serve it hot:
Pour the gravy over the chicken fried steaks and serve with mashed potatoes, green beans, or biscuits.
⏱️ Time to Table:
Prep: 15 min (plus marinating)
Cook: 25–30 min
Serves: 4
❤️ Why You’ll Love It:
- Buttermilk makes the steak extra tender
- Crispy coating, juicy inside
- Creamy gravy that ties it all together
- Straight-up Southern soul food vibes
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