Chicken Fried Steak with Mashed Potatoes & Black Pepper Gravy

Chicken fried steak is a comfort food classic! With mashed potatoes and gravy, say no more.  Growing up with a Bohemian/German grandmother, anything I eat schnitzel-like always has a place in my heart.  Plus, once you introduce gravy into a dish, it’s a home-run for me!

About this Recipe


2 cube steaks

1 C flour

1/3 C buttermilk

1 egg

1 1/2 Tbsp hot sauce (Frank’s)

3/4 tsp salt

1 tsp black pepper

Vegetable oil for frying

Mashed Potatoes:

1 baking potato

1 C milk (2%)

1/2 C heavy cream

1 1/2 Tbsp sour cream

1 Tbsp butter

1/8 tsp garlic powder

salt & pepper, to taste


1 1/2 Tbsp flour

1 1/2 Tbsp butter

1/2 C heavy cream

3 Tbsp Chicken stock

1/4 tsp black pepper

By: Kelli South

The first thing I like to start with in this recipe are the mashed potatoes!  I love cooking my potatoes in cream and milk instead of water.  Since the potatoes are absorbing liquid when cooking, why not give them something more flavorful to suck up.  And using the cream gives the potatoes a beautiful texture.  The potatoes in this recipe are also really only made with 1 potato too!  I heart small serving recipes not only because it is the perfect amount of food but also, the recipes are easy to multiply if I would like to make more, and that way I do not have a ton of leftover sitting in the fridge.  Plus, a nicely portioned dinner means that there is some extra space for dessert :).

Next, let’s get to this chicken fried steak!  For those of you who have never had it before, it is in fact steak, breaded and fried like chicken, but is still a steak.  Chicken fried steak recipes typically call for cube steak.  When you see it in the grocery stores, it looks kinda like steak, but sort of ground beef like, with thumbtack holes everywhere in it.  That is EXACTLY what we want for this recipe!  Cube steak is from the top sirloin or top round, so it is a tougher cut of mean.  Then, it is sent through a tenderizer which gives it the holes.  When you buy it, the steaks will be about 1/2 to 3/4 of an inch thick and we are going to have to pound them just a little bit thinner.  Most recipes call for you to pound the meat to 1/4 in thick but I like to make mine about 1/8 in.  Since the meat is a tougher cut, making it thinner will make it more tender and easier to cut.  The correct way to pound the meat thinly is to place the steaks between 2 layers of plastic wrap and by using a meat mallet or rolling pin, you can pound the steaks into a nice even thickness.

Chicken fried steak and mashed potatoes is an undeniable combination and this recipe is a comfort twist on the classic fried chicken recipe.

Mashed Potatoes:  Wash, peel, and cube the potato.  In a small sauce pan, add potato, 1/2 C heavy cream, and milk.  Set on medium-low heat and stir every few min.  Potatoes should be fully cooked in about 25-35min.  Test potato for doneness by taking one out of the pot and taste.  When the potatoes are fully cooked, drain potatoes.  After draining excess liquid, place in a mixer friendly bowl and add sour cream, butter, salt, pepper, and garlic powder.  If using a Kitchen Aid, use whipping attachment.  If using a hand-mixer, use whipping attachment.  Add sour cream and butter and whip potatoes on medium speed until desired texture. Stir in garlic powder, salt and pepper.

Steak:  While the potatoes are cooking, start on the steaks.  In a 2-3in deep sauté pan, add vegetable oil to a depth of 1/2 in.  Heat oil to 350 degrees.  Place each steak in between 2 layers of plastic wrap.  Either using a meat mallet or rolling pin, pound out the steaks to 1/8-1/4in thick.  In one bowl, mix flour and black pepper.  In another bowl, add buttermilk, whisk in egg and hot sauce.  First, dip steak in flour mixture, shaking off excess flour.  Second, dip in buttermilk mixture.  Third, dip steaks back into flour mixture, shaking off excess flour.  When the oil is heated to 350 degrees, gently drop steaks in oil. Fry until golden brown 3-5min per side.  After you remove steak from oil, lightly sprinkle with salt.

Gravy:  In a small sauce pan on medium heat, melt butter.  Whisk in flour and cook for 2 min, stirring regularly.  Whisk in cream, stock, and black pepper.  Cook, stirring regularly, for 5 min.  Gravy should start to thicken with heat.  Spoon over chicken fried steak and mashed potatoes.  Garnish with fresh black pepper.

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