Chicken Fried Steak Country Gravy

Chicken fried steak smothered in creamy country gravy is pure comfort food that always reminds me of Sunday suppers at home. The crispy golden exterior gives way to tender juicy steak while each bite is drenched in rich homemade gravy. It is a meal that feels special yet is surprisingly simple to master in your own kitchen.

I was hooked from my very first bite years ago and now even my friends beg for this dish every time we have a Southern-themed dinner night.

Ingredients

• Tenderized cube steak: Choose steaks with a deep red color and visible marbling for best flavor and tenderness
• Salt and black pepper: Essential for enhancing the steak’s savoriness and keeping the flavors balanced
• Garlic powder and onion powder: These two bring a subtle backbone of flavor that makes the steak sing
• All-purpose flour: Forms a base for the crunchy coating and thickens the gravy perfectly
• Sea salt or seasoned salt: Helps elevate the crust and makes the steak pop
• Cayenne pepper and Cajun seasoning: Adds just a light kick without overpowering the classic profile
• Egg and whole milk: The combo makes a thick batter that clings for extra crunch
• Celery salt and paprika: Offers a gentle warmth and roundness to the coating
• Butter and chicken broth: Creates a rich gravy with depth instead of tasting flat
• Thyme: A sprinkle infuses the gravy with Southern character

Tips for quality

Choose thick cube steaks from a reputable butcher and always check for fresh spices for the most robust flavor.

Step-by-Step Instructions

Season the Steaks:

Mix together salt garlic powder and black pepper. Sprinkle generously on both sides of cube steak so each piece is well coated. Let the steaks rest for a few minutes to soak in the flavors.

Set Up Dipping Stations:

In a large shallow dish combine flour sea salt black pepper cayenne onion powder garlic powder celery salt Cajun seasoning and paprika until the mixture looks even. In a separate bowl mix egg and just enough milk to make a thick but pourable batter. Add a little of the seasoned flour to help it bind.

Dredge the Steaks:

Coat each steak lightly in the seasoned flour pressing the mixture onto both sides. Next dip into the wet batter letting any excess drip off. Return the steak to the flour mixture and press well to ensure plenty of coating sticks and gets into every nook.

Fry The Steaks:

Preheat your oven to a low temp and set a cooling rack over a baking tray inside to keep steaks warm. Fill a large deep skillet with oil to about an inch high and heat to a steady sizzle around 350 F. Place steaks gently in the pan one or two at a time and let them fry for several minutes per side until crispy and deep golden. Transfer each finished steak to the oven rack to stay warm and repeat the process for all steaks.

Make the Country Gravy:

Pour off the frying oil leaving flavorful bits in the skillet for extra taste if you like. Melt butter in the pan over a steady medium heat then add flour. Constantly stir as you cook this mixture until the color turns golden and smells nutty which gives your gravy depth. Gradually whisk in the chicken broth and milk making sure there are no lumps. Let it bubble and thicken stirring steadily until your preferred consistency. Season with a light touch of salt pepper onion powder garlic powder and a hint of thyme. Taste and adjust until it is delicious enough to savor by the spoonful.

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Homemade country gravy is my point of pride with this recipe. A few years ago my grandmother taught me to never rush the flour step in the gravy and to season by taste at the very end which is why my gravy always tastes different in a good way each time.

Storage Tips

Chicken fried steak holds up well in the fridge for a couple of days. Place cooled leftovers in an airtight container and keep the gravy and steaks separate. To reheat set the steaks on a wire rack in the oven so the crust stays crisp then warm the gravy gently on the stovetop with a splash of milk.

Ingredient Substitutions

Cube steak is traditional but you can use any thin cut of beef that has been tenderized. If you cannot find Cajun seasoning leave it out or mix a pinch of paprika with extra garlic and black pepper. For dairy you can swap buttermilk for regular milk in the batter which makes for a tangier crust.

Serving Suggestions

Serve with mashed potatoes or creamy grits for a true Southern-style plate. I always put steamed green beans or sweet corn on the side and for a real treat add flaky buttermilk biscuits.

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A Bite of History

Chicken fried steak is an American take on European schnitzel brought over by German immigrants settling in Texas. Over decades it became a staple of roadside diners and Sunday dinners across the South. Making it at home is a way to share in that deep food tradition.

Recipe FAQs

→ How do you get the steak extra tender?

Start with quality cube steak and, if needed, pound it with a meat mallet to break down tough fibers. You can also sprinkle with meat tenderizer or marinate for added tenderness.

→ What oil is best for frying?

Use a neutral oil with a high smoke point, such as canola or vegetable oil, to fry the steaks evenly and achieve a crisp exterior without burning.

→ Can I substitute milk for the gravy?

Yes, you can use whole milk in place of chicken broth for the gravy, but the broth adds a savory depth to the final dish.

→ What's the trick to lump-free gravy?

Whisk the flour into melted butter until smooth, then gradually add warm milk and broth, stirring constantly to avoid lumps as the gravy thickens.

→ How do you keep fried steak crispy?

Drain the steaks on a rack in a low oven to keep them warm and crisp while preparing the gravy or finishing the batch.