Chicken Fried Steak with Country Gravy

 Chicken Fried Steak with Country Gravy – Long & Detailed Recipe

 

Chicken fried steak is one of the most comforting Southern dishes ever created. Despite the name, it doesn’t actually involve chicken—it’s tenderized beef steak that is breaded and fried just like fried chicken, then smothered with a creamy white pepper gravy. This dish is crispy on the outside, juicy on the inside, and absolutely mouthwatering when served with mashed potatoes, corn on the cob, or even biscuits.

Below, you’ll find a very detailed, step-by-step recipe written in a long format (the kind Google and readers love). It covers everything: ingredients, preparation, frying tips, gravy-making, serving ideas, and even storage instructions.

 Ingredients

For the Steak:

• 4 cube steaks (about 4–6 ounces each, tenderized beef cuts)
• 2 large eggs
• 1 cup milk (whole milk works best)
• 2 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper (optional, for a little heat)
• Vegetable oil or shortening (for frying, about 2 cups depending on pan size)

For the Country Gravy:

• 4 tablespoons pan drippings (from frying the steaks)
• 4 tablespoons all-purpose flour
• 2 ½ cups milk (warm)
• Salt and black pepper to taste

 Step-by-Step Instructions

 

1. Prepare the Steaks

1. Start by patting the cube steaks dry with paper towels. This helps the coating stick better.
2. Season both sides of the meat with a pinch of salt, black pepper, and a light sprinkle of garlic powder. Set aside while preparing the coating.

2. Make the Dredging Station

 

1. In one shallow dish, whisk together the eggs and 1 cup of milk to create an egg wash.
2. In another dish, combine flour, salt, black pepper, garlic powder, and cayenne pepper. Mix well so the seasoning is evenly distributed.

3. Coat the Steaks

 

1. Dip each cube steak into the seasoned flour, making sure to cover both sides. Shake off the excess.
2. Next, dip it into the egg wash, coating completely.
3. Finally, dredge it again in the seasoned flour for a thick, crispy coating.
4. Place the coated steaks on a wire rack or tray and let them rest for about 10 minutes. This helps the breading stick better when frying.

4. Fry the Steaks

 

1. Heat a large cast-iron skillet or deep frying pan over medium heat. Add about ½ inch of vegetable oil or shortening and heat until shimmering (around 350°F / 175°C).
2. Carefully place the breaded steaks into the hot oil, one or two at a time (avoid overcrowding the pan).
3. Fry each side for 3–4 minutes, until golden brown and crispy.
4. Transfer the cooked steaks to a paper towel–lined plate or wire rack to drain excess oil. Keep warm in a low oven (200°F / 90°C) while you make the gravy.

5. Make the Country Gravy

1. After frying, carefully pour off most of the oil from the skillet, leaving about 4 tablespoons of drippings in the pan. Do not discard the flavorful browned bits—they add amazing taste to the gravy.
2. Whisk in 4 tablespoons of flour and cook for 1–2 minutes over medium heat until golden (this creates a roux).
3. Slowly add warm milk, whisking constantly to avoid lumps.
4. Continue whisking until the gravy thickens to your desired consistency (about 5–7 minutes).
5. Season generously with salt and freshly cracked black pepper.

 Serving Suggestions

 

• Place the crispy chicken fried steak on a plate and generously ladle creamy gravy over the top.
• Serve with mashed potatoes for the perfect Southern comfort food experience.
• Add a side of buttered corn on the cob, green beans, or biscuits for a complete meal.
• For extra flavor, sprinkle with fresh parsley or a dash of cayenne pepper.

 Tips for Best Results

 

• Double Dredging: Always coat twice (flour → egg → flour) for the crispiest crust.
• Oil Temperature: Keep the oil around 350°F. If it’s too hot, the crust burns before the meat cooks; too cool, and the steak becomes greasy.
• Resting Time: Letting the breaded steak rest before frying prevents the coating from falling off.
• Gravy Consistency: If gravy is too thick, add more milk; if too thin, let it simmer longer.

 Storage & Reheating

 

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap cooked steaks tightly in foil and freeze for up to 2 months. Reheat in the oven to keep crispy.
• Reheating Tip: Avoid microwaving, as it makes the coating soggy. Instead, reheat in the oven at 350°F until hot.