Chicken Fried Steak with Gravy

Sink your fork into this crispy, golden-brown Chicken Fried Steak smothered in rich, creamy gravy. It’s comfort food at its finest, perfect for hearty dinners or special gatherings.

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Why You’ll Love This Recipe

• Crispy and Tender: The double breading creates a perfectly crispy coating, while the cube steak stays juicy and tender.
• Comfort Food Bliss: Served with creamy gravy and mashed potatoes, it’s a true taste of home.
• Simple Ingredients, Big Flavor: Made with pantry staples, yet it delivers restaurant-quality results.

Preparation Phase & Tools to Use

Essential Tools and Equipment

1. Large skillet: To fry the steaks evenly without crowding.
2. Mixing bowls: For the assembly line of breading.
3. Whisk: For a smooth, lump-free gravy.
4. Tongs: To flip steaks safely while frying.
5. Paper towels: To drain excess oil from the fried steak.

Importance of Each Tool

• The skillet ensures even frying and proper heat retention.
• The whisk is essential for a creamy, lump-free gravy.
• Using tongs prevents breaking the delicate breading while flipping.

Preparation Tips

• Bring the cube steak to room temperature before breading for even cooking.
• Organize your breading station to minimize mess.
• Heat oil gradually and maintain a consistent temperature to avoid soggy coating.

Ingredients

Chicken Fried Steak

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper, to taste
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak (tenderized round steak)
• Kosher salt, to taste
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter

Gravy

• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Freshly ground black pepper, to taste

For Serving

• Mashed potatoes or preferred side dishes.

Step-by-Step Directions

1. Set Up Your Breading Station

• In one bowl, whisk together milk and eggs.
• In another, combine flour, seasoned salt, paprika, cayenne, and freshly ground black pepper.
• Arrange the cube steaks on a separate plate, seasoned with kosher salt and pepper.

2. Bread the Steak

• Coat the steak in the seasoned flour, ensuring full coverage.
• Dip it into the milk/egg mixture.
• Return it to the flour mixture, pressing lightly for a thick, even coating.
• Repeat with all steaks and place them on a clean plate.

3. Fry the Steak

• Heat oil and butter in a large skillet over medium heat.
• Test the oil by sprinkling in a pinch of flour; it should sizzle.
• Fry 3 steaks at a time for about 2 minutes per side or until golden brown.
• Transfer to a paper towel-lined plate and keep warm. Repeat for all steaks.

4. Make the Gravy

• Remove excess grease from the skillet, leaving 1/4 cup behind.
• Over medium heat, whisk in flour to form a golden roux. Adjust with more flour or grease as needed.
• Slowly pour in milk, whisking constantly to prevent lumps.
• Add seasoned salt and black pepper to taste. Cook until thick and smooth.

5. Serve

• Plate the steaks with a generous portion of mashed potatoes.
• Pour the creamy gravy over the top and dig in!

Tips for Variations

• Add garlic powder or onion powder to the flour for extra flavor.
• Swap cayenne pepper for chili powder for a smoky kick.
• For a lighter option, pair with steamed vegetables instead of mashed potatoes.

Serving Suggestions

Pairing your Chicken Fried Steak with Gravy with the right sides elevates the dish from satisfying to unforgettable. Here are some delicious options to complete your meal.

Classic Southern Sides

1. Creamy Mashed Potatoes: A must-have base for the rich gravy. Choose buttery, whipped potatoes for a smooth and luxurious texture.
2. Buttermilk Biscuits: Flaky, golden biscuits to soak up the extra gravy—pure Southern comfort!
3. Southern-Style Green Beans: Simmered with bacon or ham hock, these add a smoky, savory element.
4. Sweet Cornbread: Its sweetness balances the savory steak and gravy.

Lighter Options

5. Steamed Vegetables: Brighten the plate with lightly seasoned carrots, broccoli, or asparagus.
6. Fresh Garden Salad: A mix of crisp greens, tomatoes, and a tangy vinaigrette provides a refreshing contrast.
7. Coleslaw: Creamy or vinegar-based coleslaw offers crunch and a tangy flavor to cleanse the palate.

Unique Twists

8. Mac and Cheese: For an indulgent pairing, go for creamy baked mac and cheese as a side.

Common Mistakes to Avoid & How to Perfect the Recipe

Achieving crispy, juicy steak with velvety gravy requires attention to detail. Here’s how to avoid common pitfalls:

Mistake #1: Soggy Coating

• Why It Happens: Frying at too low a temperature causes the breading to absorb oil.
• Solution: Heat the oil until it sizzles when a pinch of flour is added. Maintain medium heat throughout.

Mistake #2: Uneven Breading

• Why It Happens: Skipping steps in the breading process leads to patchy coating.
• Solution: Follow the dry-wet-dry method precisely. Press the flour onto the steak for an even, thick crust.

Mistake #3: Bland Gravy

• Why It Happens: Insufficient seasoning or undercooked roux.
• Solution: Season the gravy with plenty of salt and pepper, tasting as you go. Cook the roux to a golden-brown color for depth.

Mistake #4: Tough Steak

• Why It Happens: Overcooking or using the wrong cut of meat.
• Solution: Use tenderized cube steak and fry for only 2 minutes per side.

Side Dish Recommendations

To complement the richness of Chicken Fried Steak and Gravy, here’s a deeper dive into eight side dishes:

Creamy Mashed Potatoes

• The ultimate classic pairing. Use Yukon Gold potatoes for a buttery texture and add sour cream for tang.

Buttermilk Biscuits

• Flaky layers of golden biscuits make an excellent companion. Serve warm with a dollop of butter.

Southern-Style Green Beans

• Cooked low and slow with a touch of bacon grease, these green beans are savory and tender.

Sweet Cornbread

• Add honey or a touch of sugar to your cornbread batter for a sweet counterpoint to the savory steak.

Mac and Cheese

• A creamy baked mac and cheese with a breadcrumb topping is pure comfort food indulgence.

Coleslaw

• Whether creamy or vinegar-based, coleslaw adds crunch and brightness to balance the meal.

Steamed Asparagus

• Lightly seasoned asparagus spears add a pop of color and fresh flavor to the plate.

Fresh Garden Salad

• A crisp salad with cucumbers, cherry tomatoes, and a tangy dressing cuts through the richness of the dish.

Recipe Tips for Success

• Maintain Consistent Oil Temperature: Use a thermometer to keep the oil around 350°F for perfectly crispy steak.
• Layer the Seasoning: Add salt and pepper at every step for maximum flavor.
• Don’t Skip the Resting Phase: Let the fried steaks rest briefly on paper towels to drain excess oil while keeping them warm.

Pro Gravy Tips

• Whisk constantly to avoid lumps.
• Adjust the consistency by adding more milk (for thinner gravy) or cooking longer (for thicker gravy).
• Always taste and adjust seasoning at the end.

Storage and Reheating Instructions

Storing Leftovers

1. Refrigeration: Store leftover steak and gravy in separate airtight containers.
   • Steak: Up to 3 days.
   • Gravy: Up to 4 days.
2. Freezing: For longer storage, freeze the steak for up to 2 months. Gravy doesn’t freeze well but can be made fresh.

Reheating Instructions

• For the Steak:
  • Use an oven preheated to 350°F. Place the steaks on a wire rack over a baking sheet to maintain crispiness. Heat for 10-15 minutes.
  • Alternatively, reheat in a skillet over medium heat with a touch of oil.
• For the Gravy:
  • Warm gently in a saucepan over low heat. Add a splash of milk and whisk to restore smoothness.

FAQs

What cut of meat is best for Chicken Fried Steak?

The classic choice is cube steak, which is tenderized round steak. You can also tenderize round steak yourself using a meat mallet.

Can I use a different type of oil for frying?

Yes! While canola or vegetable oil is traditional, you can use peanut or sunflower oil for a high smoke point. Avoid olive oil, as it can burn quickly.

How do I make gluten-free Chicken Fried Steak?

Swap the all-purpose flour for a gluten-free flour blend. Make sure all seasonings and ingredients are certified gluten-free.

What should I do if my gravy turns out lumpy?

Strain the gravy through a fine mesh sieve and whisk vigorously to smooth it out. Prevent lumps by adding milk gradually and whisking constantly.

Is it possible to make this dish in an air fryer?

Yes! Preheat the air fryer to 375°F and spray the breaded steaks with cooking oil. Cook for 10-12 minutes, flipping halfway through. While it won’t have the same deep-fried flavor, it’s a healthier option.

Can I prepare the dish ahead of time?

You can bread the steaks and refrigerate them on a baking sheet for up to 2 hours before frying. Gravy is best made fresh.

Conclusion

Few meals evoke the same sense of comfort and nostalgia as Chicken Fried Steak with Gravy. From the crispy, golden-brown coating to the creamy, savory gravy, this dish is a celebration of Southern cooking at its finest. Paired with classic sides like mashed potatoes, buttermilk biscuits, or green beans, it’s a meal that warms the soul and satisfies every craving.

Whether you’re preparing this for a family gathering, a special occasion, or simply a cozy night in, follow these detailed tips to ensure success every time. With crispy steak, luscious gravy, and the perfect accompaniments, this recipe is guaranteed to become a household favorite.

Serve, savor, and enjoy the ultimate comfort food experience!

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Chicken Fried Steak with Gravy

Prep Time25 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American

Ingredients

Chicken Fried Steak:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak tenderized round steak that’s been extra tenderized
• Kosher salt
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter

Gravy:

• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Freshly ground black pepper
• Mashed potatoes for serving

Instructions

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!