First Step: Prepare Ingredients and Workspace Gather all ingredients on your countertop. Pat the 4 cube steaks dry with paper towels to remove excess moisture. This is key to achieving a crispy coating that sticks properly. Set out shallow dishes for the flour mixture and buttermilk-egg wash. Preheat your oven to 225-250°F to keep cooked steaks warm.

Second Step: Make the Seasoned Flour Mixture In a large bowl, combine 1 ½ cups all-purpose flour with 1 teaspoon fresh ground black pepper, 1 teaspoon kosher salt, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon baking soda, and ½ teaspoon baking powder. Whisk until thoroughly blended. This flavorful flour blend will be the key to the crispy, flavorful crust on your chicken fried steak.

Third Step: Prepare the Buttermilk Egg Wash In a separate bowl, whisk together 1 ½ cups buttermilk, 2 eggs, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and 2 teaspoons hot sauce (or to taste). The hot sauce adds a subtle tangy heat that complements the beef and spices in the coating.

Fourth Step: Coat the Cube Steaks Dredge each cube steak in the seasoned flour mixture, making sure to cover both sides well. Then dip the steak into the buttermilk and egg wash, ensuring it’s fully coated. Return the steak to the flour mixture and coat again. Gently press the flour onto the steak’s surface to help the coating adhere better. Let the coated steaks rest briefly (about 5 minutes) on a wire rack or plate to set.

Fifth Step: Heat Oil for Shallow Frying Pour 1 cup vegetable oil into a heavy skillet or cast iron pan, about ¼ inch deep. Heat the oil over medium-high heat until it reaches 320-340°F. Maintaining the correct temperature is essential to cook the steak evenly and form a crispy crust without absorbing too much oil. Use a thermometer for accuracy.

Sixth Step: Fry the Chicken Fried Steaks Carefully place no more than two steaks in the hot oil to avoid overcrowding. Fry for about 4-5 minutes on the first side, or until a golden-brown crust forms. Flip the steak only once, cooking for another 4 minutes or until both sides are crisp and the meat is cooked through. Remove cooked steaks and drain on paper towels. Keep them warm in the preheated oven while frying the remaining steaks.

Seventh Step: Make the Classic Creamy Gravy Reserve 4 tablespoons of the pan grease from frying in the skillet. Whisk in 4 tablespoons all-purpose flour and cook over medium heat until the mixture turns golden brown. Gradually stir in 2-3 cups whole milk and ½ cup heavy whipping cream, stirring constantly to avoid lumps. Simmer until the gravy thickens into a smooth, creamy texture. Season with salt and plenty of freshly ground black pepper to taste.

Final Step: Serve and Enjoy Serve your chicken fried steak hot with the creamy gravy drizzled over the top. Traditional sides include mashed potatoes and steamed vegetables for a hearty family meal. Garnish with chopped parsley for color and fresh flavor.