Herb-Infused Chicken Fried Steak with Chipotle Gravy

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Looking to add a touch of Southern comfort to your dinner table? This Herb-Infused Chicken Fried Steak with Chipotle Gravy is a delicious twist on a classic, combining earthy herbs with a spicy kick for a meal that's both hearty and exciting.

Ingredients for Herb-Infused Chicken Fried Steak with Chipotle Gravy

Cube steak is the star, offering tenderness with a beefy flavor that holds well against the crust. Dried thyme and oregano provide a fragrant herbal background, while garlic powder adds a savory note. The all-purpose flour creates the crispy coating, with paprika and cayenne pepper giving it a mild kick. The eggs and milk mixture ensures the coating sticks, with buttermilk adding slight tanginess. Vegetable oil is ideal for frying due to its high smoke point, and unsalted butter enriches the gravy. Chicken broth forms the base of the gravy, with heavy cream adding richness. Chipotle in adobo introduces a smoky heat, while fresh parsley brightens the final dish.

Tips & Tricks

  • Letting the seasoned steaks rest before frying helps the flavors penetrate deeper.
  • For a thicker crust, repeat the dredging process a third time.
  • Adjust the chipotle to suit your heat preference—more for a spicier kick, less for a milder sauce.

Serving Suggestions

This dish pairs wonderfully with creamy mashed potatoes or buttery corn on the cob. A side of sautéed greens, like spinach or kale, adds a nice contrast to the richness of the steak and gravy.

Frequently Asked Questions

Can I use a different cut of steak?
While cube steak is traditional, you can try round steak, though it may require more tenderizing.
Is there a substitute for buttermilk?
Yes, you can use regular milk with a tablespoon of vinegar or lemon juice as a quick substitute.

Herb-Infused Chicken Fried Steak with Chipotle Gravy Recipe Walkthrough

Start by seasoning your cube steaks with a mix of thyme, oregano, garlic powder, and a generous pinch of salt and pepper. Let these sit for about 15 minutes to let the flavors meld.

While the steak is marinating, set up your dredging station. In one shallow dish, mix together your flour, paprika, and cayenne pepper. In another, whisk the eggs with whole milk and buttermilk until smooth. This two-step coating process is key for that perfect crust.

Take each steak, first dredging it in the flour mix, then dipping it in the egg mixture, and finally back into the flour. This double coating ensures maximum crispiness.

Heat your vegetable oil in a large skillet over medium-high heat. Fry the steaks until they turn a gorgeous golden brown, about 4-5 minutes on each side. Once done, place them on a paper towel-lined plate to drain any excess oil.

Using the same skillet, melt the butter and sauté the chopped chipotle for a minute. Add the chicken broth and bring it to a simmer. Once bubbling, whisk in the heavy cream and let it thicken. Season your gravy with a bit of salt and pepper to taste.

Serve your beautifully fried steaks hot, topped generously with the chipotle gravy and a sprinkle of fresh parsley.

Why You'll Love This Recipe

  • Herb-infused flavor takes the traditional dish to the next level.
  • Chipotle gravy adds a smoky, spicy depth that's irresistible.
  • Perfect balance of crispy coating and juicy steak.
  • Simple enough for a weeknight, special enough for guests.

Ingredients

1 1/2 lbs cube steak
2 tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
2 cups all-purpose flour
1 tsp paprika
1/2 tsp cayenne pepper
2 large eggs
1/4 cup whole milk
1/2 cup buttermilk
Salt and pepper to taste
1/4 cup vegetable oil
2 tbsp unsalted butter
1 cup chicken broth
1/2 cup heavy cream
2 tbsp chipotle in adobo, chopped
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Season the cube steaks with thyme, oregano, garlic powder, salt, and pepper. Let it rest for 15 minutes.
2. In a shallow dish, combine flour, paprika, and cayenne pepper. In another dish, whisk together eggs, whole milk, and buttermilk.
3. Dredge the steaks in the flour mixture, then dip into the egg mixture, and back into the flour mixture, ensuring even coating.
4. Heat vegetable oil in a large skillet over medium-high heat. Cook the steaks until golden brown, about 4-5 minutes per side. Remove and set on a paper towel-lined plate.
5. In the same skillet, melt butter and add chopped chipotle. Stir in chicken broth and bring to a simmer.
6. Whisk in heavy cream and cook until the gravy thickens. Season with salt and pepper to taste.
7. Serve the steaks hot, drizzled with chipotle gravy and garnished with fresh parsley.

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