Paula Deen Chicken-Fried Steak With Cream Gravy

Paula Deen chicken-fried steak with cream gravy is a crispy pan-fried dish with cubed round steak, buttermilk and egg whites that comes together in 35 minutes. It's an easy Southern comfort food dinner for Sunday dinner, church supper or busy weeknights, and it's made in one skillet.

Paula dips each steak in buttermilk, then egg white, then seasoned flour, and shakes off the extra at every stage. A thick, clumpy coating turns gummy in the pan and slides off the meat.

Her version uses egg whites and just a few tablespoons of canola oil, so it cooks lighter than the old-school deep-fried steak. The gravy is built in the same skillet with chicken broth and milk, which keeps it thin enough to pour but thick enough to cling.

Paula Deen Chicken-Fried Steak With Cream Gravy

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

380

kcal

Thin cubed steaks fry up with a crisp, golden crust, and the quick onion gravy is whisked together right in the pan. The result is tender meat under a coating that stays crunchy beneath the cream gravy.

Ingredients

• buttermilk, for dipping
  

• 2 large egg whites
  

• 1/2 cup plus 1 tbsp all purpose flour
  

• 1/2 tsp plus more to taste ground black pepper
  

• 3/4 tsp plus more to taste salt
  

• 1/2 tsp garlic powder
  

• 4 lean, 4 oz. each cubed round steak
  

• 3 tbsp Canola oil
  

• 3 tbsp or scallion finely chopped onion
  

• 1/2 cup low sodium chicken broth
  

• 1/4 cup milk
  

Directions

• Set up the dipping station: Whisk 2 egg whites with 2 teaspoons water in a shallow bowl or pie plate. Then whisk 1/2 cup flour, 3/4 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder together in a second dish.
• Coat the steaks: Dip each cubed steak into the buttermilk, then into the egg whites, letting the extra drip off. Press it into the flour mixture last, and gently shake off any excess.
• Fry the steaks: Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Cook the steaks 3 to 4 minutes per side until well browned, then drain them on a paper towel-lined plate.
• Soften the onion: Add the remaining 1 tablespoon oil to the skillet and stir in the chopped onion. Cook over medium heat for 3 to 5 minutes until soft.
• Build the gravy: Stir in the remaining 1 tablespoon flour and cook for 1 minute. Slowly whisk in 1/2 cup chicken broth and 1/4 cup milk, then simmer about 2 minutes until thick and bubbly.
• Season and serve: Taste the gravy and add salt and pepper as needed. Spoon it over the steaks right away so the crust stays crisp.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, OXO 11-inch balloon whisk, OXO Good Grips meat tenderizer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of steak?

Cubed round steak is what the recipe calls for because the tenderizing pattern keeps it from turning tough in a quick fry. If you only have a thicker cut, pound it thin with a meat mallet first.

Why is my coating falling off the steak?

Letting the extra egg white drip off before the flour helps the crust grip. Also, move the steak gently in the pan and flip it only once, because poking it loosens the coating.

Can I make the steaks ahead of time?

You can coat the steaks and keep them in the fridge for an hour or so before frying. The gravy is best made right after the steaks, since it uses the same skillet.

How do I store and reheat leftovers?

Keep the steak and gravy in separate airtight containers in the fridge for up to 3 days. Reheat the steak in a hot oven so the crust crisps back up, and warm the gravy on the stovetop with a splash of milk.

What can I use instead of buttermilk?

Regular milk with a tablespoon of lemon juice or white vinegar stirred in and rested for 5 minutes works as a stand-in. It gives you the same tang, though real buttermilk clings a little better.