Chicken fried steak with mashed potatoes and gravy

Chicken-fried steak is the perfect comfort food – crispy, golden-brown breaded steak, smothered in a rich, creamy gravy, and served with buttery mashed potatoes. This Southern classic is hearty, filling, and surprisingly easy to make at home. Whether you’re making it for a family dinner or a special occasion, this step-by-step guide will help you create the perfect chicken-fried steak with fluffy mashed potatoes and homemade gravy.

Ingredients

For the chicken fried steak:

4 cubes of steak (tenderized beef steak)
2 cups all-purpose flour
1 teaspoon salt 1
teaspoon black pepper 1 teaspoon
garlic
powder 1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for heat)
2 large eggs
½ cup buttermilk (or regular milk)
1 cup vegetable oil (for frying)

For the mashed potatoes:

4 large russet potatoes (peeled and diced)
4 tablespoons unsalted butter
½ cup cream (or whole milk)
Salt and black pepper to taste
½ teaspoon garlic powder (optional)

For the country sauce:

¼ cup of leftover pan fat (from cooking the steak)
¼ cup of all-purpose flour
2 cups of whole milk
Salt and black pepper to taste
½ teaspoon of garlic powder (optional)

Step-by-step guide

Step 1: Prepare the steaks

Season the meat – Pat the steaks dry with a paper towel. Season both sides with salt and pepper.
Prepare a breading station – In a shallow bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper . In a separate bowl, combine the eggs and buttermilk .
Dredge the steaks – First dredge the steaks in the seasoned flour mixture, then dip them in the egg-buttermilk mixture, then dredge them in the flour mixture again . Press the flour onto the steaks to give them a crispy crust.

Step 2: Bake the chicken fried steak

Heat the oil – In a large skillet, heat about 1 inch (2.5 cm) of vegetable oil over medium heat until it reaches 350°F (175°C).
Frying the steaks – Carefully place the steaks in the hot oil and fry for 3-4 minutes per side , or until golden brown and crispy.
Drain the steaks – Remove from the pan and place on a plate lined with paper towels to absorb any excess oil.

Tip: Avoid overcrowding the pan to keep the oil temperature stable and crispy!