Chicken Fried Steak Comfort (Printer-Friendly)

Crisp breaded beef and savory gravy served with mashed potatoes for the ultimate comforting meal.

# What You’ll Need to Cook:

→ For the Chicken Fried Steak

01 - 4 cube steaks (approximately 150 g each), tenderized
02 - 200 g plain flour
03 - 2 large eggs
04 - 120 ml buttermilk or whole milk
05 - 1 teaspoon salt
06 - 0.5 teaspoon freshly ground black pepper
07 - 0.5 teaspoon paprika or cayenne pepper (optional, for heat)
08 - 500 ml sunflower or vegetable oil (for frying)

→ For the Mashed Potatoes

09 - 700 g potatoes, peeled and cubed
10 - 40 g unsalted butter
11 - 80 ml whole milk or double cream
12 - Salt and freshly ground black pepper, to taste

→ For the Gravy

13 - 2 tablespoons reserved frying oil
14 - 2 tablespoons plain flour
15 - 350 ml whole milk
16 - Salt and freshly ground black pepper, to taste

# Steps to Prepare:

01 - Lightly pound cube steaks if additional tenderization is needed. Season both sides with salt, black pepper, and paprika or cayenne for subtle heat.
02 - Arrange two shallow bowls: fill one with flour and the other with beaten eggs and buttermilk or milk, whisked until smooth.
03 - Dredge each steak in flour, then dip into the egg mixture, and coat again in flour, pressing gently so the coating adheres well.
04 - Heat sunflower or vegetable oil in a large skillet over medium-high heat. Fry steaks in batches, 3–4 minutes per side, until golden and crisp. Drain steaks on paper towel.
05 - Boil potatoes in salted water for 15–20 minutes or until tender. Drain, then mash with butter and milk or cream. Season with salt and pepper to taste.
06 - Pour off excess frying oil, leaving about 2 tablespoons in the pan. Stir in flour, cooking for 1–2 minutes. Slowly whisk in milk, stirring until thickened. Season to taste with salt and black pepper.
07 - Plate the fried steaks alongside mashed potatoes. Drizzle generously with hot gravy and serve immediately with preferred side dishes.

# Extra Cooking Tips:

01 - For best results, allow breaded steaks to rest for 10 minutes before frying to help the coating adhere.
02 - Cube steak is preferred for tenderness, but round or sirloin steak can be used if pounded thin.
03 - Maintain frying oil at approximately 175°C to ensure a crisp coating and prevent sogginess.

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