1-First Step: Get everything ready Start by preheating the oven to 200 degrees so you have a warm place to hold the finished steaks. Set out three shallow dishes, a large heavy-bottomed skillet, paper towels, and a wire rack if you have one. Pat the cube steaks dry if needed, because dry meat helps the coating stick better. This prep step keeps the cooking process smooth and helps the breading stay in place.

2-Second Step: Mix the flour coating In a shallow dish, whisk together 1 cup flour, 3 teaspoons salt, 3 teaspoons pepper, and the paprika. This seasoning mix gives the crust its bold flavor, and it is the first layer that makes the Paula Deen Chicken Fried Steak Recipe taste so good. Make sure the spices are spread evenly through the flour so every steak gets the same seasoning. If you like a little more heat, you can add a pinch of cayenne, but the classic version stays with paprika and black pepper.

3-Third Step: Mix the buttermilk dip In a second shallow dish, whisk together the buttermilk and lightly beaten egg. This mixture helps the seasoned flour cling to the meat and builds the tender coating around each steak. The tang from the buttermilk also works well with the peppery crust. If you are cooking for someone who does not use dairy, you can test a non-dairy milk substitute, but the traditional chicken fried steak recipe tastes best with buttermilk.

4-Fourth Step: Heat the oil Pour vegetable oil into a large heavy-bottomed skillet to a depth of about 2 inches. Heat it over medium heat until it reaches 350 degrees. A thermometer helps a lot here because oil that is too cool makes the coating greasy, while oil that is too hot can burn the crust before the steak cooks through. Keep the heat steady so each batch fries evenly.

5-Fifth Step: Dredge the steaks Working in batches, coat each cube steak in the flour mixture first. Next, dip it into the buttermilk and egg mixture. Finish by dredging it in the flour mixture again. Press the flour on lightly so the crust forms a good layer. Doing this in batches matters because crowding the pan can drop the oil temperature and keep the steaks from crisping properly.

6-Sixth Step: Fry until golden Carefully place the coated steaks into the hot oil. Fry for 3 to 5 minutes per side, or until done and deeply golden. Turn them only once if possible, because that helps the crust stay attached. When each steak is finished, move it to paper towels to drain, then keep it warm in the oven at 200 degrees while you cook the rest. This is a great time-saving trick for busy parents or anyone cooking for a group.

7-Seventh Step: Make the creamy milk gravy After frying, drain the oil and reserve 1/4 cup in the pan. Heat the reserved oil over medium heat, then whisk in the remaining 1/4 cup flour. Cook this mixture for 1 to 2 minutes until it starts to thicken and smell a little nutty. Slowly add the 2 cups whole milk while whisking constantly, because steady whisking helps prevent lumps. Stir in the remaining 1 teaspoon salt and 1/2 teaspoon pepper, then cook for 4 to 5 minutes until the gravy thickens into a smooth milk gravy. This is the creamy gravy that makes the dish a true Southern favorite.

8-Eighth Step: Serve warm Spoon the gravy over the steaks and serve right away. The crisp crust, tender beef, and smooth gravy work best when hot. This recipe pairs nicely with mashed potatoes, green beans, rice, biscuits, or even a simple salad. For another comforting dinner idea, you may also enjoy our creamy chicken dinner recipe when you want a rich family meal with little fuss.