Southern-Style Chicken Fried Flank with Pan Gravy
A Southern-era comfort dish featuring crispy flank steak fried to golden perfection, finished with a rich pan gravy. The flank is breaded, fried crisp, then topped with a silky gravy made from pan drippings, offering a savory, peppery finish with classic mashed potatoes on the side.
- Prep Time: 20 min
- Cook Time: 35 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ⅔ lbs flank steak, trimmed and cut into 4 portions
- ½ cup buttermilk
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ 1/2 tsp black pepper
- ½ 1/2 tsp salt (for coating; adjust to taste)
- ½ 1/4 cup cornstarch (optional for extra crunch)
- ½ cup neutral oil (for frying)
- 1 cups mashed potatoes (prepared)
- ½ cup milk (for gravy, adjust for consistency)
- 1 tbsp all-purpose flour (for gravy roux)
- ½ cup chicken stock
- ½ Salt and pepper to taste
- ½ tbsp butter (optional, for smoother gravy)
Instructions
- Pound flank portions to even thickness, then soak in 1 cup buttermilk 10 minutes.
- Mix 1 cup flour, garlic powder, onion powder, paprika, pepper, and salt; dust flank in flour mixture.
- Dip coated steak in buttermilk, then re-coat in seasoned flour; optional: add 1/4 cup cornstarch to outer crust for extra crunch.
- Heat 1 cup oil in skillet over medium-high; fry steaks 3–4 minutes per side until deep golden; transfer to rack to drain.
- Pour off excess oil, reserving about 2 tbsp with pan drippings; whisk in 2 tbsp flour to make a light roux, cook 1–2 minutes.
- Slowly whisk in 1 cup chicken stock and 1 cup milk; simmer until thickened, about 5 minutes; season with salt and pepper.
- Serve steaks with warm mashed potatoes; spoon pan gravy over and around the meat.
- Optional finish: stir 1 tbsp butter into gravy off heat for shine and extra body.
- Let rest 5 minutes before serving to keep juices in the meat.
Chef’s Pro Tips
- Maintain oil temp around 325–350°F for even crust.
- Let fried steaks rest 5 minutes before slicing for juiciness.
- Use pan drippings to build a punchier gravy with extra flavor.
- Mashed potatoes can be warmed in a splash of milk to loosen if needed.
Serving Suggestions
Pair with bright greens or coleslaw to contrast the richness; a quick cornbread side works nicely.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently and keep gravy separate if possible.
Nutritional Estimates
Per serving · 2 servings total
| calories | 650 |
|---|---|
| protein | 35 |
| carbohydrates | 48 |
| fat | 32 |
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