Chicken-Fried Steak with Roasted Garlic Mashed Potatoes and Bacon Green Beans

This complete comfort-food dinner uses a shallow skillet fry for craggy, crisp steak, while roasted garlic potatoes and bacon green beans provide a creamy and fresh contrast.

75 min

4 servings

Crisp chicken-fried steak with peppery gravy, creamy roasted garlic potatoes, and bacon green beans on a dinner plate.

Ingredients

4 (4-ounce) cube steaks

1 head garlic

1 tbsp olive oil

2 lb russet potatoes

4 tbsp butter

3/4 cup whole milk

6 slices bacon, chopped

1 lb green beans, trimmed

1 small onion, thinly sliced

1 1/2 cups all-purpose flour, divided

1 tsp baking powder

1 tsp kosher salt

1 tsp garlic powder

1/2 tsp paprika

2 tsp freshly ground black pepper, divided

2 large eggs

3/4 cup buttermilk

1 1/2 cups finely crushed saltine crackers

1/2 cup neutral frying oil

Equipment

Oven · Foil · Large skillet · Heavy frying skillet · Wire rack · Potato masher · Three shallow dishes · Instant-read thermometer

Keep the crust crisp

Fry in a shallow layer of oil, work in batches, and hold steaks on a rack so steam cannot soften the underside.

Pass extra gravy

Serve any remaining peppery country gravy warm on the side for the mashed potatoes.

Roast and prepare vegetables

01. Roast the oiled, foil-wrapped garlic at 400 F until every clove squeezes out soft and golden.

02. Render bacon until crisp, then cook onion and green beans in a little fat only until the beans stay bright and snappy; return bacon at the end.

Mash and set up

03. Boil potatoes until easily pierced, drain thoroughly, then mash with roasted garlic, butter, and milk so no dry pockets remain.

04. Arrange seasoned flour, egg-buttermilk, and crushed crackers in separate shallow dishes for an orderly coating station.

Coat and fry

05. Use flour, egg, crackers, then egg and crackers again; let the shaggy coating rest on a rack to adhere.

06. Hold oil at 350 F and fry two steaks at a time, turning once, until the crust is deep golden; rack them instead of stacking.

Gravy and finish

07. Keep 3 tbsp browned steak drippings and the fond in the skillet; discard the excess fat carefully.

08. Cook flour in the drippings until blond, then gradually whisk in milk and pepper until the gravy is smooth, glossy, and spoon-coating.

Serve promptly

09. Warm beans and potatoes gently, adding hot water only if the potatoes need loosening; do not overcook the beans.

10. Serve steak beside the mashed potatoes and beans, then spoon gravy over the steak at the table to protect the crisp edges.