“Southern Comfort on a Plate: Chicken-Fried Steak with Creamy Mashed Potatoes & Gravy”

FAQ
Q1: Why is it called “chicken-fried” if there’s no chicken?
A: The name comes from the cooking method — it’s steak prepared in the same way as fried chicken.

Q2: What cut of beef should I use?
A: Cube steak is traditional because it’s tenderized, inexpensive, and cooks quickly.

Q3: Can I bake the steak instead of frying?
A: Frying gives the best texture, but you can bake in a very hot oven or use an air fryer for a healthier version.

Q4: What if I don’t have pan drippings for gravy?
A: Use butter or oil and a bit of beef bouillon or seasoning to create flavor in the roux.

Q5: Can I make this ahead of time?
A: The mashed potatoes and gravy can be made ahead. For the steak, fry just before serving for the best crunch.

Craving comfort? This crispy-on-the-outside, tender-on-the-inside chicken-fried steak with creamy mashed potatoes and savory gravy is your next must-make meal. One bite and you’ll understand why this Southern staple has stood the test of time.