“Southern Comfort on a Plate: Chicken-Fried Steak with Creamy Mashed Potatoes & Gravy”

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  1. Prepare the mashed potatoes:

    • Boil potatoes in salted water until fork-tender (about 15–20 minutes).

    • Drain and mash with milk and butter. Season to taste and keep warm.

  2. Bread the steaks:

    • In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.

    • In another bowl, whisk together eggs and milk.

    • Dip each steak into the flour mixture, then egg wash, then back into the flour to coat well.

  3. Fry the steaks:

    • Heat oil (about 1/4 inch deep) in a skillet over medium-high heat.

    • Fry steaks for 3–4 minutes per side, or until golden brown and crispy.

    • Transfer to a paper towel-lined plate.

  4. Make the gravy:

    • Pour off excess oil, leaving about 2–3 tablespoons of drippings.

    • Stir in flour and cook for 1 minute to form a roux.

    • Slowly whisk in milk, stirring constantly until thickened.

    • Season with salt and pepper.

  5. Serve:

    • Plate each steak with a generous scoop of mashed potatoes.

    • Ladle gravy over both and serve hot.

Serving and Storage Tips

  • Serve immediately while the steak is crispy and the gravy warm.

  • This dish pairs perfectly with green beans, corn on the cob, or biscuits.

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • Reheat in the oven for best texture (avoid microwaving the steak to maintain crispiness).

  • Gravy can be thinned with a little milk when reheating.

Variants

  • Spicy Twist: Add cayenne pepper or hot sauce to the flour for a kick.

  • Buttermilk Marinade: Soak steaks in buttermilk for a few hours before breading for extra tenderness.

  • Herb Gravy: Add thyme, parsley, or rosemary to the gravy for deeper flavor.

  • Chicken Option: Swap the beef for chicken cutlets to make true fried chicken with gravy.

  • Gluten-Free: Use gluten-free flour blends for dredging and gravy.

FAQ

Q1: Why is it called “chicken-fried” if there’s no chicken?
A: The name comes from the cooking method — it’s steak prepared in the same way as fried chicken.

Q2: What cut of beef should I use?
A: Cube steak is traditional because it’s tenderized, inexpensive, and cooks quickly.

Q3: Can I bake the steak instead of frying?
A: Frying gives the best texture, but you can bake in a very hot oven or use an air fryer for a healthier version.

Q4: What if I don’t have pan drippings for gravy?
A: Use butter or oil and a bit of beef bouillon or seasoning to create flavor in the roux.

Q5: Can I make this ahead of time?
A: The mashed potatoes and gravy can be made ahead. For the steak, fry just before serving for the best crunch.

Craving comfort? This crispy-on-the-outside, tender-on-the-inside chicken-fried steak with creamy mashed potatoes and savory gravy is your next must-make meal. One bite and you’ll understand why this Southern staple has stood the test of time.

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