Chicken Fried Steaks
Crispy, golden, and smothered in creamy homemade gravy, this Southern-style Chicken Fried Steak is pure comfort food magic. Made with tender cube steak, a seasoned buttermilk egg wash, and Kinder’s Buttery Steakhouse seasoning, this recipe delivers flavor in every crunchy bite. It’s an easy, skillet-fried classic perfect for weeknight dinners or your next comfort food craving.
Ingredients
4 cube steaks
2 eggs
1 cup buttermilk
A few dashes of hot sauce
Salt, pepper, garlic powder (to taste)
1 ½ to 2 cups all-purpose flour
Kinder’s Buttery Steakhouse seasoning (to taste)
Vegetable oil, for frying
For the gravy:
2–3 tablespoons reserved seasoned flour
2–3 tablespoons pan oil (from frying)
2 to 2 ½ cups milk
Salt and pepper, to taste
Directions
In a shallow bowl, whisk together the buttermilk, eggs, a few dashes of hot sauce, and a pinch each of salt, pepper, and garlic powder.
In another shallow bowl, combine the flour with salt, pepper, garlic powder, and a generous sprinkle of Kinder’s Buttery Steakhouse seasoning.
Pat your cube steaks dry and season both sides with salt, pepper, and more of the Kinder’s Buttery Steakhouse seasoning. Dip each steak into the seasoned flour, then into the buttermilk mixture, and back into the flour. Press the flour in to really get that crispy coating.
Heat about ½ inch of vegetable oil in a skillet over medium heat. Once hot, carefully lay the steaks in the pan. Cook for 4–5 minutes per side, until golden brown and crispy. Work in batches if needed. Transfer to a paper towel-lined plate to drain.
Drain all but 2–3 tablespoons of oil from the pan. Whisk in 2–3 tablespoons of your leftover seasoned flour to form a roux. Cook for 1–2 minutes until golden, then slowly whisk in the milk. Cook, stirring constantly, until thickened. Season with salt and pepper to taste.
