Instructions

Step 1: Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender.

Step 2: In a shallow bowl, combine flour, salt, black pepper, garlic powder, onion powder, and paprika.

Step 3: In another bowl, whisk together the eggs and buttermilk.

Step 4: Dredge each cube steak in the flour mixture, then the egg mixture, and then again in the flour mixture, pressing lightly to coat.

Step 5: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

Step 6: Fry the steaks for 4–5 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate.

Step 7: Drain the potatoes and mash with butter, milk, salt, and pepper until smooth. Keep warm.

Step 8: Cook the chopped bacon in a skillet until crisp. Add the green beans and cook for 5–7 minutes. Season with salt and pepper.

Step 9: In a separate skillet, melt butter and stir in the corn. Cook for 3–4 minutes and season with salt and pepper.

Step 10: For the gravy, remove all but 3 tablespoons of drippings from the skillet. Whisk in the flour and cook for 1 minute.

Step 11: Gradually whisk in the milk and cook until thickened, about 3–5 minutes. Season with salt, black pepper, and garlic powder.

Step 12: Spoon the country gravy generously over the chicken fried steaks.

Step 13: Arrange the steaks, mashed potatoes, green beans, corn, and dinner rolls on serving plates.

Step 14: Garnish the mashed potatoes and gravy with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftover chicken fried steak, gravy, and side dishes in separate airtight containers in the refrigerator for up to 4 days.

Reheat the steak in a 350°F (175°C) oven for 10–15 minutes to help maintain its crispiness.

Warm the gravy gently on the stovetop or in the microwave, adding a splash of milk if it becomes too thick.

Mashed potatoes may be reheated with a little extra milk or butter to restore their creamy texture.

Freeze the cooked steak without gravy for up to 2 months. Thaw overnight in the refrigerator before reheating.