Thrive Version
Classic Chicken Fried Steak with Peppery Pan Gravy
Tender cube steaks are double-dredged, shallow-fried until deeply golden, and finished with a creamy black-pepper gravy made from the skillet drippings. This version keeps the Southern comfort-food character while trimming excess fat where it won’t cost crunch or flavor.
Skip nutrition and what changed.
Based on The Ultimate Chicken Fried Steak · momontimeout.com. Original source
Published by Andrea Hardcastle.
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Skip nutrition and what changed.
USDA estimate · per serving
Original vs Thrive
Confidence: medium
Some amounts used typical kitchen weights, like a medium onion or a can.. Numbers come from USDA FoodData Central, not from the language model. They are estimates, not medical advice.
| Original | Thrive | Change | |
|---|---|---|---|
| Calories | 1080 | 544 | Calories −536, improved |
| Protein | 17.6g | 14.9g | Protein −2.7g, not an improvement |
| Fiber | 1.9g | 1.6g | Fiber −0.3g, not an improvement |
| Fat | 89g | 36.7g | Fat −52.3g, improved |
| Saturated fat | 21.2g | 7g | Saturated fat −14.2g, improved |
| Carbs | 54.1g | 39.3g | Carbs −14.8g, improved |
| Sugar | 13.3g | 5.1g | Sugar −8.2g, improved |
| Sodium | 1659mg | 1428mg | Sodium −231mg, improved |
- 3 ingredients used a typical kitchen weight (an onion, a can, a stick of butter).
- 2 ingredients could not be matched or converted, so the total is incomplete.
- 3 ingredients could not be matched or converted, so the total is incomplete.
Ingredient matching
Original
- 4 cube steaks (about 1/3 lb each)Unmapped — No USDA match for “cube steaks (about 1/3 lb each)”.
- 1 ½ cups all purpose flourWheat flour, white, all-purpose · 180g
- 2 teaspoons fresh ground black pepper, dividedSpices, pepper, black · 5g
- 2 teaspoons kosher salt or sea salt, dividedSalt, table · 12g
- ½ teaspoon smoked paprikaSpices, paprika · 1g
- ½ teaspoon onion powderOnions, raw · 2g
- ½ teaspoon garlic powderSpices, garlic powder · 2g
- ½ teaspoon baking sodaLeavening agents, baking soda · 2g
- ½ teaspoon baking powderLeavening agents, baking powder · 2g
- 1 ½ cups buttermilkButtermilk, low fat · 368g
- 2 teaspoons TABASCO® Sauce (original)Sauce, ready-to-serve, pepper, TABASCO · 10g
- 2 eggsEgg, whole, raw · 100g — Used a typical piece weight of 50g for egg, whole, raw.
- 1 cup vegetable oilOil, soybean, salad or cooking · 218g
- 4 tablespoons greaseAnimal fat, bacon grease · 60g
- 4 tablespoons flourWheat flour, white, all-purpose · 30g
- 2 to 3 cups whole milkMilk, whole, 3.25% milkfat · 610g
- ½ cup heavy whipping creamCream, heavy whipping · 119g
- salt and pepper to tasteSpices, pepper, black — No amount to convert.
Thrive Version
- 4 cube steaks (about 1/3 lb each)Unmapped — No USDA match for “cube steaks (about 1/3 lb each)”.
- 1 1/4 cups all purpose flourWheat flour, white, all-purpose · 150g
- 2 teaspoons fresh ground black pepper, dividedSpices, pepper, black · 5g
- 1 3/4 teaspoons kosher salt or sea salt, dividedSalt, table · 11g
- 1/2 teaspoon smoked paprikaSpices, paprika · 1g
- 1/2 teaspoon onion powderOnions, raw · 2g
- 1/2 teaspoon garlic powderSpices, garlic powder · 2g
- 1/2 teaspoon baking sodaLeavening agents, baking soda · 2g
- 1/2 teaspoon baking powderLeavening agents, baking powder · 2g
- 1 1/2 cups buttermilkButtermilk, low fat · 368g
- 2 teaspoons TABASCO® Sauce (original)Sauce, ready-to-serve, pepper, TABASCO · 10g
- 2 eggsEgg, whole, raw · 100g — Used a typical piece weight of 50g for egg, whole, raw.
- 1/2 cup vegetable oil, plus more if neededOil, soybean, salad or cooking · 109g
- 3 tablespoons reserved pan drippings or frying fatTurkey, ground, fat free, pan-broiled crumbles · 45g
- 3 tablespoons flourWheat flour, white, all-purpose · 23g
- 1 1/2 to 2 cups whole milkMilk, whole, 3.25% milkfat — No unit, and no typical piece weight.
- 1/4 cup heavy whipping creamCream, heavy whipping · 60g
- salt and pepper to tasteSpices, pepper, black — No amount to convert.
What we would not change
Cube steaks
They are the defining protein and already tenderized for the proper chicken-fried steak texture.
Double-dredge breading method
This is what creates the thick, craggy crust that makes the dish itself.
Buttermilk and egg wash
The tang and protein help the coating cling and brown properly.
Black pepper-forward gravy
The peppery gravy is a signature part of the flavor profile.
Pan drippings and browned flour for gravy
Those browned bits provide the essential savory base and keep the gravy authentic.
What changed, and why
1 cup vegetable oil → 1/2 cup vegetable oil, plus more if needed
Using only the oil needed for shallow frying reduces excess fat and calories while keeping the frying method intact.
Flavor: The crust still fries up savory and golden.
Texture: Keeps the exterior crisp without making the steaks greasy.
4 tablespoons grease → 3 tablespoons reserved pan drippings or frying fat
Slightly reducing the fat base for the gravy trims richness while preserving the skillet flavor.
Flavor: Still delivers a deep, drippings-based gravy taste.
Texture: Makes the gravy a touch lighter but still creamy and spoonable.
4 tablespoons flour → 3 tablespoons flour
A slightly smaller roux helps keep the gravy from becoming heavier than necessary.
Flavor: The gravy remains savory and peppery.
Texture: Produces a smooth gravy that is a little less dense.
2 to 3 cups whole milk + 1/2 cup heavy whipping cream → 1 1/2 to 2 cups whole milk + 1/4 cup heavy whipping cream
Reducing the cream and total dairy richness lowers saturated fat and calories while keeping a creamy gravy.
Flavor: Still tastes indulgent, just less rich.
Texture: Maintains a silky gravy with a slightly lighter body.
2 teaspoons kosher salt or sea salt, divided → 1 3/4 teaspoons kosher salt or sea salt, divided
A small salt reduction lowers sodium without changing the dish’s identity.
Flavor: Seasoning stays bold because pepper and spices remain strong.
Texture: No meaningful texture change.
1 1/2 cups all purpose flour → 1 1/4 cups all purpose flour
A modest reduction cuts down on excess breading and absorbed oil.
Flavor: The crust still tastes classic and seasoned.
Texture: Keeps the crust substantial but a little less bulky.
Thrive Version
15 min prep · 20 min cook
4
Per-serving USDA estimates stay the same. Ingredient amounts scale with the pot.
Ingredients
- 4 cube steaks (about 1/3 lb each)
- 1 1/4 cups all purpose flourReduced slightly to keep the crust intact while avoiding extra excess breading.
- 2 teaspoons fresh ground black pepper, divided
- 1 3/4 teaspoons kosher salt or sea salt, dividedTrimmed slightly to lower sodium without dulling the seasoning.
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups buttermilk
- 2 teaspoons TABASCO® Sauce (original)
- 2 eggs
- 1/2 cup vegetable oil, plus more if neededReduced to the minimum needed for shallow frying.
- 3 tablespoons reserved pan drippings or frying fatIf the pan does not yield enough drippings, supplement with a little of the frying oil to reach this amount.
- 3 tablespoons flourSlightly reduced for a lighter gravy that still thickens properly.
- 1 1/2 to 2 cups whole milkUse the lower amount first and add more only if needed for consistency.
- 1/4 cup heavy whipping creamReduced to keep the gravy creamy without as much richness.
- salt and pepper to taste
Instructions
- In a shallow bowl, whisk together the flour, 1 teaspoon of the black pepper, 1 teaspoon of the salt, the smoked paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
- In a separate shallow bowl, whisk together the buttermilk, TABASCO® Sauce, and eggs until smooth. Set aside.
- Pat the cube steaks dry with paper towels. Season both sides with the remaining 3/4 teaspoon salt and the remaining 1 teaspoon black pepper. Let sit for 5 minutes, then pat dry again if needed.
- Dredge each steak in the flour mixture, shaking off the excess. Dip into the buttermilk-egg mixture, letting the excess drip off, then dredge again in the flour mixture, pressing lightly so the coating adheres well.
- Place the breaded steaks on a sheet pan or metal rack and press any loose flour mixture onto the surface so the steaks are fully coated. Let them rest for 10 minutes.
- Preheat the oven to 225 to 250°F.
- Meanwhile, heat the vegetable oil in a heavy skillet or large cast iron skillet over medium-high heat until it is about 1/4-inch deep in the pan. You want enough oil for shallow frying, not deep frying.
- Test the oil by dropping in a little breading. It should sizzle immediately and the oil should look glistening but not smoking, about 320 to 340°F.
- Fry two steaks at a time for 3 to 4 minutes per side, or until golden brown. Flip only once, and do not crowd the pan.
- Transfer the fried steaks to paper towels briefly to drain, then move them to the warm oven while you make the gravy.
- Carefully pour off the pan drippings into a heat-safe bowl or measuring cup. Do not wipe out the skillet; leave the browned bits in the pan for the gravy.
- Return 3 tablespoons of the reserved drippings or frying fat to the skillet and set it over medium heat.
- Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, until the roux turns golden brown and smells nutty.
- Slowly whisk in the milk and cream, starting with 1 1/2 cups total liquid and adding more as needed until the gravy reaches your preferred consistency.
- Bring the gravy to a gentle simmer and cook, whisking often, for 5 to 7 minutes, until smooth and creamy.
- Season the gravy with salt and plenty of black pepper to taste.
- Serve the chicken fried steak hot with the gravy and mashed potatoes and green vegetables, if desired.
Taste impact: moderate.