Chicken-Fried Steak with Milk Gravy

Chicken-Fried Steak with Milk Gravy Recipe
Photo: Oxmoor House
The secret to this steak's crispy crust is crumbled saltine crackers. To achieve a crispy outside and a tender inside, firmly push the cracker crumbs into the cube steak to fill crevices and to keep the steak from shrinking as it cooks.


Serves 4 (serving size: 1 steak and about 1/2 cup gravy)

Recipe from

Oxmoor House

Recipe Time

Hands-On: 40 Minutes

Nutritional Information

Calories 417
Fat 21.4 g
Satfat 4 g
Monofat 11.5 g
Polyfat 4.6 g
Protein 28.6 g
Carbohydrate 26.3 g
Fiber 0.8 g
Cholesterol 55 mg
Iron 3.1 mg
Sodium 606 mg
Calcium 200 mg


2.25 ounces all-purpose flour (about 1/2 cup)
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
8 saltine crackers, crushed
1/3 cup 1% low-fat buttermilk
2 large egg whites
1/4 cup canola oil
4 (3-ounce) cube steaks
2 cups 1% low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through crackers) in a shallow bowl. Combine buttermilk and egg whites in another shallow bowl, stirring with a whisk.

2. Heat canola oil in a cast-iron or other nonstick skillet over medium-high heat until oil shimmers.

3. Coat cube steaks with cracker mixture; dip in buttermilk mixture, then coat again in cracker mixture, pressing into steaks. Use all the cracker mixture.

4. Cook steaks until brown and crispy, about 3 minutes on each side. Remove steaks from pan, and place on a rack over a baking sheet.

5. To prepare gravy, place milk in a medium bowl. Whisk 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into milk. Pour mixture into pan, and cook over medium-high heat, stirring constantly and scraping pan to loosen browned bits, about 5 minutes or until gravy is thick. Serve gravy over steaks.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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October 2013
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