Paula Deen Chicken-Fried Steak with Milk Gravy

Paula Deen chicken-fried steak with milk gravy turns cube steaks, a buttermilk dip and a peppery flour crust into a crispy Southern main in 1 hour 30 minutes. This easy skillet Southern comfort food dinner fits Sunday dinner, church supper and weeknight dinner, since it feeds 6.

Dredge each steak in the flour, dip it in the buttermilk, then dredge it again, because that double coat is what makes the crust thick and crunchy. Skip the second pass and the coating turns thin and patchy, so it slides off in the hot oil.

Paula keeps the frying oil at 350°F and holds the finished steaks in a 200°F oven, so every batch comes to the table hot and crisp. The gravy then starts right in the same skillet with 1/4 cup of that leftover oil, which means all the browned bits go straight into the sauce.

Paula Deen Chicken-Fried Steak with Milk Gravy

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

560

kcal

Cube steaks get a double dip in seasoned flour and buttermilk, then fry until the crust turns deep golden and crunchy. A quick roux of skillet drippings, flour and milk makes a creamy, peppery gravy that blankets each steak.

Ingredients

• 1 1/4 cups all purpose flour
  

• 4 teaspoons salt, divided
  

• 3 1/2 teaspoons ground black pepper, divided
  

• 1/2 teaspoon paprika
  

• 1 cup whole buttermilk
  

• 1 large egg, lightly beaten
  

• Vegetable oil, for frying
  

• 6 cube steaks (about 1 1/2 pounds)
  

• 2 cups whole milk
  

Directions

• Set up the dredge: Preheat the oven to 200°F, then whisk 1 cup flour, 3 teaspoons salt, 3 teaspoons pepper and 1/2 teaspoon paprika in a shallow dish. In a separate dish, whisk 1 cup buttermilk with 1 lightly beaten egg.
• Heat the oil: Pour vegetable oil into a large heavy-bottomed skillet to a depth of 2 inches. Heat it over medium heat until a deep-fry thermometer reads 350°F.
• Coat the steaks: Working in batches, dredge the 6 cube steaks in the flour mixture and gently shake off the excess. Dip each one in the buttermilk mixture, let the extra drip off, then dredge in the flour again to coat.
• Fry in batches: Fry the steaks for 3 to 5 minutes per side, until an instant-read thermometer in the center reads 165°F. Adjust the heat to hold 350°F, then drain the steaks on paper towels.
• Keep them warm: Set the fried steaks in a single layer on a baking sheet. Slide it into the 200°F oven so they stay hot while you make the gravy.
• Start the gravy: Drain the oil into a heatproof container, leaving 1/4 cup in the skillet. Heat it over medium heat, whisk in the remaining 1/4 cup flour, and cook for 1 to 2 minutes until thickened.
• Finish and serve: Gradually whisk in 2 cups whole milk until smooth, then stir in the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook, whisking constantly, for 4 to 5 minutes until thick, then spoon it over the steaks right away.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than cube steak?

Round steak that you pound thin with a meat mallet works, since cube steak is just tenderized round. Aim for about 1/2 inch thick so it cooks through in the same 3 to 5 minutes per side.

How do I keep the breading from falling off?

Press the flour onto the steak firmly on the second dredge, then lay it into the oil away from you. Move it as little as you can while it fries, because flipping and poking is what tears the crust.

Can I make the milk gravy ahead of time?

You can, but it thickens a lot as it cools. Reheat it slowly on the stove with a splash of milk, whisking the whole time, until it loosens back up.

How do I store and reheat leftovers?

Keep the steaks and gravy in separate airtight containers in the fridge for up to 3 days. Reheat the steaks on a rack in a 375°F oven so the crust crisps back up, since the microwave makes it soggy.

What is the most common mistake with chicken-fried steak?

Letting the oil drop below 350°F is the big one, because cooler oil soaks into the crust and makes it greasy. Fry only a couple of steaks at a time so the temperature stays steady.