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Chicken-Fried Steak with Milk Gravy

By Paula Deen


Featured in:

Love & Best Dishes

Difficulty: Medium

Prep time: 1 hour

Cook time: 30 minutes

Servings: 6


  • 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


Preheat oven to 200 degrees. In a shallow dish, whisk together 1 cup flour, 3 teaspoons salt, 3 teaspoons pepper, and paprika. In a separate shallow dish, whisk together buttermilk and egg.

In a large heavy-bottomed skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers at 350 degrees.

Working in batches, dredge cube steaks in flour mixture, gently shaking off excess. Dip in buttermilk mixture, letting excess drip off. Dredge steaks in flour mixture again to coat.

Fry steaks, in batches, until an instant-read thermometer inserted in center registers 165 degrees, 3 to 5 minutes per side, adjusting heat as needed to maintain a temperature of 350 degrees. Let drain on paper towels. Place a single layer on a baking sheet, and keep warm in oven.

Drain oil into a heatproof container. Reserving ¼ cup oil in skillet. Heat reserved oil over medium heat. Whisk in remaining ¼ cup flour. Cook, whisking constantly, until thickened, 1 to 2 minutes. Gradually whisk in milk until smooth. Stir in remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Cook, whisking constantly, until thickened, 4 to 5 minutes. Serve immediately over steaks.