Chicken Fried Steak With Southern Gravy

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Makes: 4 servings
Cook: 1 hour
  • 1    cup all-purpose flour

  • 2    packets (1 ounce each) dry ranch dressing mix, Hidden Valley®

  •       Salt and pepper

  • 3    cups buttermilk

  • 1    egg, lightly beaten

  • 1    pound cubed steak, cut into 4 pieces

  •       Oil, for frying

  • 1    cup chicken broth, Swanson®

  • 1    packet (2.64-ounce) country gravy mix, McCormick®

  •       Mashed potatoes


In a large resealable plastic bag, combine flour, 1 packet dressing mix, and salt and pepper. Set aside. In a shallow bowl, combine 2 cups of the buttermilk, the remaining packet of dressing mix, and the egg.

Soak steaks in buttermilk mixture. Remove 1 steak, letting excess buttermilk mixture drip off. Add to flour mixture, seal bag, and toss to coat. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture, seal bag, and toss; set aside. Repeat process for remaining steaks.

In a large cast-iron skillet, heat 1⁄2 inch oil to 350°F. Fry 2 steaks in the pan at a time for 4 minutes per side or until golden brown. Drain on paper towels.

For gravy, in a small saucepan, combine remaining 1 cup buttermilk, broth, and gravy mix. Bring to a simmer and stir well. Spoon over steaks and potatoes.

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