Chicken Fried Steak Gravy

Chicken fried steak is a cherished comfort dish that brings together crispy breaded beef, rich pan gravy, and satisfying sides, perfect for family gatherings or cozy weekends. This tried and true recipe delivers steak that is juicy inside with a shatteringly crisp crust, all topped with creamy pepper gravy just like you find in Southern diners.

My first experience with homemade chicken fried steak was during a chilly fall evening when my brother begged for Southern comfort food. While it looked tricky at first, the process turned out simple and the family now asks for it every month.

Ingredients

• Pre tenderized cube steaks or round steaks: Tricky cuts like round steak really benefit from pounding until thin so every bite is tender and juicy
• Kosher salt: Essential seasoning for both steaks and breading Choose a good quality salt for best flavor
• Eggs and milk for breading: Adds moisture and binds the flour crust Pick fresh eggs and whole milk for richness
• All purpose flour: This crisps perfectly and creates the classic crunch Use a flour with moderate protein
• Garlic powder and cayenne: Bring subtle spice and warmth Adjust cayenne for more or less kick
• Canola oil peanut oil or olive oil for frying: Use a neutral flavored oil with a high smoke point for best crust
• Pan drippings for gravy: All those crispy bits at the bottom add deep flavor
• Heavy cream and milk for gravy: Combination makes gravy ultra creamy Whole milk works best but half and half can be used
• Fresh cracked black pepper for gravy: Black pepper is classic in Southern gravy Use a generous amount freshly ground for real bite

Step-by-Step Instructions

Prep the Steaks:

If using round steaks pound each piece between plastic wrap until thinner than a quarter inch. Flip frequently and smooth out plastic as needed for evenness

Salt the Meat:

Sprinkle kosher salt lightly over both sides of each steak to enhance flavor

Set up Breading Stations:

Whisk eggs and milk in one shallow dish and mix flour kosher salt garlic powder and cayenne in another. Have a plate ready for breaded steaks

Dredge and Coat Steaks:

Press each steak into the seasoned flour shaking excess then dip fully in egg mixture then recoat in flour pressing to adhere each time. Set aside until all are coated for maximum crunch

Heat and Test Oil:

Pour oil into a large fry pan so it comes up a quarter inch. Heat to three hundred fifty degrees or until a sprinkle of flour sizzles instantly but does not burn

Fry the Steaks:

Place coated steak in hot oil and spoon oil over top to help crust set. Fry about two minutes per side until golden and crispy. Drain on a rack in a warm oven to keep steaks crunchy

Make Roux for Gravy:

Pour off most oil keeping three tablespoons with browned bits. Whisk in equal flour and stir over medium heat up to five minutes until light milk chocolate color appears

Finish Pepper Gravy:

Slowly whisk in milk and cream so mixture loosens and thickens. Season generously with kosher salt and especially lots of coarse black pepper. Adjust with more milk if too thick

Serve and Enjoy:

Plate hot crispy steaks and pour over warm creamy gravy. Best with classic mashed potatoes or favorite sides

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Every time I add hearty black pepper to the gravy I think of Sunday brunches with my granddad who always insisted extra pepper was the secret touch

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a low oven to keep the crust crisp. Gravy can be reheated gently in a saucepan with a splash more milk if it thickens in the fridge

Ingredient Substitutions

If you cannot find cube steaks go with thin sliced sirloin or pre tenderized beef. Buttermilk can replace regular milk for added tang in the breading. For gluten free try a cup for cup gluten free flour blend for both breading and gravy and be sure to check your seasonings

Serving Suggestions

Serve chicken fried steak the classic way with mashed potatoes roasted green beans or Southern style collards. A fresh salad or sliced tomatoes also pair perfectly for balance. Leftovers make a fun open face sandwich for lunch

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Cultural Context

Chicken fried steak has roots in German Austrian immigrants bringing schnitzel styles to Texas in the late eighteen hundreds. Over time it became a staple at diners ranch kitchens and Sunday tables all over the Southern United States

Recipe FAQs

→ What cut of steak is best for this dish?

Cube steak is ideal since it's pre-tenderized, but thinly pounded round steak works as well.

→ How do I keep the coating crisp?

Double-dredging the steak and frying in hot oil creates a crunchy exterior that stays crispy in a warm oven until serving.

→ Can I use a different oil for frying?

Yes, canola oil, peanut oil, or even olive oil will work, as long as they reach a high enough frying temperature.

→ What’s the secret to smooth gravy?

Whisk the roux constantly as you add milk and cream gradually, adjusting thickness as needed for a creamy finish.

→ What sides pair well with this meal?

Classic choices include mashed potatoes, collard greens, corn, or fresh biscuits to soak up the gravy.

→ How spicy is the dish?

A touch of cayenne gives warmth, but you can adjust the amount for more or less heat to suit your taste.