Chicken-Fried Steak with Mashed Potatoes & Gravy – The Ultimate Comfort Meal!


 

  • ¼ cup pan drippings (from frying steak)

  • ¼ cup flour

  • 2 cups whole milk (or half-and-half for extra richness)

  • 1 tsp black pepper (or more to taste)

  • ½ tsp salt

For the Mashed Potatoes:

  • 2 lbs Yukon Gold potatoes, peeled & cubed

  • ½ cup butter

  • ½ cup warm milk or heavy cream

  • Salt & pepper to taste

(Optional garnish: chopped parsley or chives!)


Step-by-Step Instructions

1. Prepare the Steak

  1. In a shallow dish, mix flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.

  2. In another dish, whisk eggs and buttermilk.

  3. Dredge each steak in flour → egg mixture → flour again, pressing to adhere.

2. Fry the Steak

  1. Heat ½ inch of oil in a large skillet over medium-high heat (350°F/175°C).

  2. Fry steaks 3-4 mins per side, until golden and crispy. Drain on a wire rack.

3. Make the Gravy

  1. Pour off all but ¼ cup of oil from the skillet.

  2. Whisk in flour and cook 1 min.

  3. Gradually whisk in milk, scraping up browned bits.

  4. Simmer until thickened (~5 mins), then season with salt & pepper.

4. Cook the Mashed Potatoes

  1. Boil potatoes until tender (~15 mins). Drain.

  2. Mash with butter, warm milk, salt & pepper until creamy.

5. Serve & Enjoy!

  • Place steak on mashed potatoes, smother with gravy, and garnish with parsley.


Pro Tips for the Best Chicken-Fried Steak

🔹 Use cube steak – Already tenderized for perfect texture.
🔹 Keep oil hot – Prevents greasy crust.
🔹 Don’t overcrowd the pan – Fry in batches if needed.
🔹 Extra crispy? Double-dip in flour/egg mixture.


Variations & Swaps

🍗 Chicken version – Use boneless chicken breasts (pounded thin).
🌶 Spicy gravy – Add hot sauce or extra cayenne.
🧀 Cheesy mashed potatoes – Stir in cheddar or Parmesan.
🥬 Lighter option – Bake at 400°F (200°C) for 20 mins instead of frying.


FAQs

Q: Can I use a different cut of beef?
A: Yes! Use round steak, pounded thin.

Q: How do I store leftovers?
A: Keep in the fridge for 3 days (reheat in oven for crispiness).

Q: Can I make gravy ahead?
A: Yes! Reheat with a splash of milk to loosen.


Final Thoughts

This Chicken-Fried Steak with Mashed Potatoes & Gravy is comfort food at its finest—crispy, creamy, and utterly satisfying. One bite and you’ll be hooked!