Ingredients
- 1½ pounds tenderized cube steak
- Oil for frying
- 1½ cups all-purpose flour
- ½ cup saltine crackers, crushed
- 1½ teaspoons salt
- 2 teaspoons black pepper
- 1 cup buttermilk
- For the Gravy:
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a shallow bowl, mix together the flour, crushed saltine crackers, salt, and pepper.
- In a separate shallow bowl, add the buttermilk.
- Dredge each cube steak in the flour mixture, shaking off excess. Then dip in buttermilk, shake off excess, and dredge again in the flour mixture. Set aside on a baking sheet to rest.
- Heat oil in a heavy-bottomed skillet over medium-high heat.
- Fry the coated steaks for 3–4 minutes on one side, then flip and fry for another 3–5 minutes until golden brown and cooked through.
- Transfer fried steaks to a wire rack to drain excess oil.
- For the Gravy: In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly until smooth.
- Gradually whisk in the milk and bring to a simmer. Cook until the gravy thickens.
- Season with salt and pepper to taste. Serve the gravy over the chicken fried steak.
Notes
- For extra crispy steak, let the dredged steaks rest for 10–15 minutes before frying.
- Use a thermometer to keep oil at around 350°F for best frying results.
- Serve with mashed potatoes or biscuits for a full Southern meal.
- You can double the gravy ingredients if you like extra sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 546
- Sugar: 3g
- Sodium: 820mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
