If you’re craving the ultimate comfort food experience, look no further than this classic Chicken Fried Steak with Gravy. I’ve perfected this recipe to deliver that perfect combination of crispy, well-seasoned breading and tender beef, all smothered in creamy country gravy. It’s a restaurant-quality dish you can easily make at home, and I’ll show you exactly how.
Ingredients
For the Steak:
- 4 cube steaks (about 1/3 pound each)
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 2 teaspoons black pepper
- 2 teaspoons salt
- 2 large eggs
- 1/2 cup milk
- Vegetable oil for frying
For the Gravy:
- 1/4 cup reserved pan drippings
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Set up your breading station: In one shallow dish, combine flour with seasonings. In another, whisk together eggs and milk.
- Pat the cube steaks dry with paper towels. Season lightly with salt and pepper.
- Dredge each steak in the seasoned flour, then dip in the egg mixture, and coat again in flour. Press the coating gently to ensure it adheres well.
- Heat oil in a large skillet over medium-high heat until it reaches 350°F (about 1/2 inch deep).
- Carefully place the breaded steaks in the hot oil and fry for 3-4 minutes per side until golden brown. Work in batches if necessary.
- Remove steaks to a wire rack set over a baking sheet. Keep warm in a 200°F oven while making the gravy.
- For the gravy: Pour out all but 1/4 cup of oil from the skillet. Add flour to the pan drippings and whisk constantly over medium heat for 2 minutes.
- Gradually whisk in the milk. Continue cooking and stirring until the gravy thickens, about 5-7 minutes.
- Season with salt and pepper to taste. Serve the gravy over the chicken fried steaks immediately.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Recipe Notes
- Use the flat side of a meat mallet to tenderize the cube steaks if they’re particularly thick.
- Keep your oil temperature consistent – if it’s too hot, the coating will burn before the meat cooks; too cool, and the result will be greasy.
- Let the breaded steaks rest for 5-10 minutes before frying for better coating adhesion.
- If your gravy becomes too thick, thin it with additional warm milk. If it’s too thin, continue cooking until it reaches desired consistency.
- For extra-crispy results, don’t crowd the pan when frying – leave space between the steaks.
- Test your oil temperature by dropping a small piece of breading in it – it should sizzle immediately but not burn.
Chicken Fried Steak with Gravy
This classic Chicken Fried Steak with Gravy recipe delivers a perfect combination of crispy, well-seasoned breading and tender beef, all smothered in creamy country gravy.
Ingredients
- 4 cube steaks about 1/3 pound each
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 2 teaspoons black pepper
- 2 teaspoons salt
- 2 large eggs
- 1/2 cup milk
- Vegetable oil for frying
- 1/4 cup reserved pan drippings
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Set up your breading station: In one shallow dish, combine flour with seasonings. In another, whisk together eggs and milk.
- Pat the cube steaks dry with paper towels. Season lightly with salt and pepper.
- Dredge each steak in the seasoned flour, then dip in the egg mixture, and coat again in flour. Press the coating gently to ensure it adheres well.
- Heat oil in a large skillet over medium-high heat until it reaches 350°F (about 1/2 inch deep).
- Carefully place the breaded steaks in the hot oil and fry for 3-4 minutes per side until golden brown. Work in batches if necessary.
- Remove steaks to a wire rack set over a baking sheet. Keep warm in a 200°F oven while making the gravy.
- For the gravy: Pour out all but 1/4 cup of oil from the skillet. Add flour to the pan drippings and whisk constantly over medium heat for 2 minutes.
- Gradually whisk in the milk. Continue cooking and stirring until the gravy thickens, about 5-7 minutes.
- Season with salt and pepper to taste. Serve the gravy over the chicken fried steaks immediately.
