Chicken Fried Steak with Gravy

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Chicken Fried Steak with Gravy

🍳 Description

Chicken Fried Steak is a beloved Southern dish made from tenderized beef steak that’s coated in seasoned flour, fried to a golden crisp, and topped with creamy pepper gravy. Despite its name, it’s made with beef, not chicken — the “chicken fried” refers to the method of breading and frying. The result? A crispy, juicy, and comforting dish perfect for dinner, brunch, or a hearty weekend meal.

🍗 Ingredients

For the Steak:

  • 4 beef cube steaks (about 4–6 oz each)

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 2 large eggs

  • 1 cup buttermilk (or milk with a splash of lemon juice)

  • Oil for frying (vegetable or canola oil)

For the Gravy:

  • 1/4 cup pan drippings or butter

  • 1/4 cup all-purpose flour

  • 2 to 2 1/2 cups whole milk (adjust for desired thickness)

  • Salt and freshly ground black pepper to taste

👩‍🍳 Instructions

  1. Prepare the dredging station:
    In one bowl, mix flour, salt, pepper, paprika, and garlic powder. In another bowl, whisk eggs and buttermilk together.

  2. Coat the steaks:
    Pat steaks dry. Dip each steak into the seasoned flour, then the egg mixture, and then back into the flour. Press the coating firmly so it sticks.

  3. Heat the oil:
    In a large skillet, pour about 1/2 inch of oil and heat over medium-high until shimmering (around 350°F / 175°C).

  4. Fry the steaks:
    Cook 2 steaks at a time for 3–4 minutes per side until golden brown and crispy. Remove and place on a paper towel–lined plate to drain.

  5. Make the gravy:
    Pour off most of the oil, leaving about 1/4 cup of drippings. Stir in the flour and cook for 1–2 minutes over medium heat to make a roux.
    Slowly whisk in milk until smooth. Continue whisking until thickened. Season with salt and pepper to taste.

  6. Serve:
    Spoon gravy generously over the steaks and enjoy with mashed potatoes, biscuits, or green beans.

🧂 Notes

  • Cube steak is traditional, but you can also use round steak pounded thin.

  • For extra crispy coating, let the coated steaks rest for 10–15 minutes before frying.

  • To make the gravy creamier, add a splash of heavy cream or a pinch of chicken bouillon powder.

  • You can bake the fried steaks in a 200°F oven to keep warm while finishing the batch.

💡 Tips

  • Don’t overcrowd the pan — fry in batches for even browning.

  • If your coating falls off, it’s likely the oil wasn’t hot enough.

  • For spicier flavor, add cayenne or chili powder to the flour.

  • Use a cast-iron skillet for the best crust and heat retention.

🍽️ Servings

Serves 4

🔢 Nutritional Information (Per Serving)

  • Calories: ~580

  • Protein: 35g

  • Carbohydrates: 28g

  • Fat: 34g

  • Cholesterol: 155mg

  • Sodium: 780mg

  • Fiber: 1g

  • Sugars: 4g

(Values are approximate and can vary depending on ingredients used.)

🌿 Health Benefits

  • Provides high-quality protein for muscle repair and energy.

  • Iron and B vitamins from beef support red blood cell health.

  • Calcium from the milk gravy helps strengthen bones.
    (Best enjoyed in moderation as part of a balanced diet.)

❓ Q&A

Q: Can I use chicken instead of beef?
A: Yes! You can use boneless chicken breasts pounded thin — it will be more like a “Country Fried Chicken.”

Q: How can I make it gluten-free?
A: Use gluten-free flour for dredging and gravy thickening.

Q: Can I air-fry it?
A: Yes, coat steaks lightly with oil spray and air-fry at 400°F (200°C) for 8–10 minutes per side until crisp and golden.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F to keep it crispy.

Q: What goes best with chicken fried steak?
A: Creamy mashed potatoes, country gravy, coleslaw, cornbread, or sautéed green beans pair perfectly.

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