Chicken Fried Steak with Black Pepper Béchamel, Sour Cream Mashed Potatoes, and Peas & Pearl Onions

We’re elevating a diner icon! In this episode of the Blue Plate Series, I’m serving up crispy, golden Chicken Fried Steak with a silky black pepper béchamel sauce, tangy sour cream mashed potatoes, and sweet peas with pearl onions. Of course, we’re pairing it with a bold red wine that makes the whole plate sing. This is nostalgic comfort food—refined, balanced, and made for sipping.

Part of my Blue Plate Specials, this Chicken Fried Steak takes a Southern diner classic and turns it into a full plate that’s hearty, nostalgic, and refined. Crispy breaded cube steak is topped with silky black pepper béchamel, then paired with tangy sour cream mashed potatoes and buttery peas with pearl onions. It’s a comforting plate that feels both down-home and elevated — the kind of meal you’d order at a roadside diner, reimagined for your kitchen. A bold Syrah or GSM blend makes the perfect wine pairing.

Chicken Fried Steak

Ingredients

• 4 cube steaks (beef round, tenderized)

• 1 cup buttermilk

• 1 egg

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

• Neutral oil, for frying

Instructions

1. Whisk buttermilk and egg in a shallow bowl.

2. In another bowl, combine flour, cornstarch, and spices.

3. Dip steak in buttermilk, then coat in seasoned flour. Press to adhere. Rest 10–15 minutes.

4. Heat oil to 350°F. Fry 3–4 minutes per side until golden. Drain on paper towels.

Creamy Black Pepper Béchamel

Ingredients

• 2 tbsp butter

• 2 tbsp flour

• 1½ cups warm milk

• ½ cup heavy cream

• 1½ tsp freshly cracked black pepper

• Salt, to taste

Instructions

1. Melt butter; stir in flour to form a roux. Cook 1–2 minutes.

2. Slowly whisk in warm milk and cream. Simmer until thickened.

3. Stir in black pepper and salt.

Sour Cream Mashed Potatoes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cubed

• ½ cup sour cream

• ¼ cup warm heavy cream

• 3 tbsp unsalted butter

• Salt and white pepper, to taste

Instructions

1. Boil potatoes in salted water until tender. Drain.

2. Mash with butter, then fold in sour cream and warm cream.

3. Season to taste.

Peas & Pearl Onions

Ingredients

• 1½ cups frozen peas

• 1 cup pearl onions (thawed if frozen)

• 1 tbsp butter

• Salt and pepper, to taste

Instructions

1. Sauté pearl onions in butter 5–6 minutes until lightly golden.

2. Add peas; cook until warmed through.

3. Season with salt and pepper.

Wine Pairing

• Syrah: Peppery and bold, mirrors the gravy and fried crust.

• GSM Blend (Grenache, Syrah, Mourvèdre): Balanced and structured, stands up to creamy mash and fried coating.

• Zinfandel (alt): Fruit-forward, adds contrast to the rich béchamel.