Step by step

Method

4 steps

1. 1

   Whisk 1 cup buttermilk with 1 large egg in a shallow bowl. In another dish, mix 1½ cups flour with 1 teaspoon kosher salt, 1 teaspoon black pepper, ½ teaspoon paprika, and ½ teaspoon garlic powder. Pat 4 cube steaks dry.

2. 2

   Dip each steak in the buttermilk, dredge in flour, dip in buttermilk again, then coat a second time in flour. Press the flour on so it sticks in craggy bits — that's your crunch. Rest the coated steaks 5 minutes while the oil heats so the breading sets.

3. 3

   Pour vegetable oil into a large skillet to about ¼-inch depth and heat to 350°F (a pinch of flour should sizzle immediately). Fry steaks 3–4 minutes per side until deep golden and crisp; the coating should be crunchy and the steak cooked through. Drain on a wire rack, not paper towels, so the bottom stays crisp.

4. 4

   Pour off all but 3 tablespoons of the frying fat (or use butter). Whisk in 3 tablespoons flour and cook 1 minute. Gradually whisk in 2½ cups whole milk and simmer until thick enough to coat a spoon, 5–7 minutes. Season generously with black pepper and salt. Spoon gravy over the steaks. You want crisp chicken-fried steak under peppery cream gravy — not soggy breading or bland pale gravy.