Instructions

Chicken-Fried Steak:

1. Prepare the Breading: In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk together the buttermilk and eggs.
2. Coat the Steaks: Dip each steak into the flour mixture, then into the buttermilk mixture, and back into the flour mixture. Ensure the steaks are evenly coated.
3. Fry the Steaks: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F or when a pinch of flour sizzles), carefully add the steaks. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
4. Drain: Transfer the fried steaks to a plate lined with paper towels to drain excess oil.

Mashed Potatoes:

1. Boil the Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Mash: Drain the potatoes and return them to the pot. Add the milk and butter, then mash until smooth. Season with salt and pepper to taste.

Gravy:

1. Make the Roux: In the same skillet used for frying the steaks, drain most of the oil, leaving about 2 tablespoons. Whisk in the flour and cook over medium heat for 1-2 minutes, until lightly browned.
2. Add Milk: Gradually whisk in the milk, ensuring no lumps form. Continue cooking and stirring until the gravy thickens. Season with salt and pepper.

Hints for Success

• Crispy Coating: Ensure the oil is hot enough before frying to achieve a crispy crust. If the oil is too cool, the coating will absorb too much oil and become soggy.
• Tender Steaks: Use a meat mallet to tenderize the steaks further if needed. This ensures they cook evenly and stay tender.
• Smooth Mashed Potatoes: For ultra-smooth mashed potatoes, use a potato ricer or food mill. Avoid over-mixing, as this can make the potatoes gluey.
• Gravy Consistency: If the gravy is too thick, add a splash of milk. If it’s too thin, let it simmer a bit longer to reduce.

Healthier Variations

• Baked Option: Instead of frying, bake the breaded steaks at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Low-Fat Substitutes: Use low-fat milk and butter substitutes in the mashed potatoes and gravy.
• Gluten-Free: Substitute all-purpose flour with gluten-free flour for both the breading and gravy.

Nutritional Information (Per Serving)

• Calories: 700
• Protein: 35g
• Carbohydrates: 45g
• Fat: 40g
• Fiber: 4g
• Sugar: 6g

Variations and Substitutions

• Protein Swap: Use boneless pork chops or chicken breasts instead of cube steak.
• Dairy-Free: Substitute buttermilk and milk with almond milk or soy milk.
• Flavor Boost: Add roasted garlic or shredded cheese to the mashed potatoes for extra flavor.

Frequently Asked Questions (FAQs)

Q: Can I use a different cut of steak?
A: Yes, but choose a tender cut like sirloin or ribeye, and pound it thin for the best results.

Q: Can I prepare this dish ahead of time?
A: The steaks are best served fresh, but you can prepare the mashed potatoes and gravy ahead of time and reheat them when ready to serve.

Q: How do I make this dish gluten-free?
A: Use gluten-free flour for both the breading and gravy.

Conclusion

Chicken-Fried Steak with Mashed Potatoes and Gravy is more than just a meal—it’s a celebration of Southern comfort and tradition. The crispy, flavorful steak paired with creamy mashed potatoes and rich gravy creates a harmonious blend of textures and flavors that will leave everyone at the table satisfied. Whether it’s a family dinner or a special occasion, this dish is sure to become a cherished favorite. Enjoy the process of cooking and sharing this hearty meal with your loved ones!