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How to Make Chicken Fried Steak and Gravy
If you are not yet acquainted with chicken fried steak, please do your taste buds a favor and try this recipe as soon as humanly possible. This is one of those very special foods that are a key part to a balanced Southern diet. In fact, it falls into 2 of the 4 major food groups: Things That Are Fried and Things That Are Smothered in Gravy (the other 2 food groups being: Things That Are Smothered in Cheese and Things That Are Loaded with Sugar).
I recommend you serve this dish with mashed potatoes and biscuits (check out my awesome homemade biscuit recipe here) for sopping up all the extra gravy, of which there is plenty in this recipe. I firmly believe that one can never have too much gravy—too little gravy, on the other hand would be tragic indeed.
Chicken Fried Steak and Gravy
- 2 lbs cube steak
- 1 cup all-purpose flour
- 1 tsp seasoned salt
- 3 eggs
- 1/2 cup milk or buttermilk
- Salt & pepper, to taste
- Vegetable oil
- 3 Tbs butter
- 1 cup chicken stock
- 1 1/2 cups milk
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Remove the steaks from the refrigerator and let them sit out while you prepare your other ingredients, so they can come to room temperature.
- Mix together the flour and seasoned salt on a plate.
- Whisk together the eggs, milk or buttermilk, salt and pepper in a large, shallow bowl.
- Set the plate and bowl on the counter near the stove where you will be frying the steaks. Place another plate nearby with several paper towels on top to drain the steaks on after frying them.
- Pour about 1/ 2 inch vegetable oil into a large flat pan with high sides, and heat over a medium-high flame.
- To prepare the steaks, dredge first in the flour mixture, then in the egg mixture, then in the flour mixture again. Shake off the excess flour before placing into the heated oil.
- Fry each steak for about 4 to 5 minutes on each side, until golden brown. You will probably only be able to fit 1 or 2 steaks in your pan at a time, so this must be done in batches.
- As your steaks finish cooking, place them on the plate lined with paper towels to drain. To keep your steaks from getting cold while you are cooking the rest of the dish, set your oven to “Warm” and place the whole plate on the middle rack (If your oven does not have a “Warm” setting, just put it on the lowest setting it has, usually 200-250 degrees F.).
- Once the steaks are done, begin the gravy by pouring all but 1Tbs of the oil out of your pan, being careful to keep as much of the drippings and yummy bits in the pan as you can.
- Add the butter to the pan and melt over medium-low heat.
- When the butter just begins to bubble, add in the flour and whisk together for several minutes, scraping along the bottom of the pan to deglaze all of the yummy bits left from the steak.
- Add in the chicken stock, whisking briskly to mix it in with the roux.
- Once the chicken stock is thoroughly incorporated, add the milk, salt and pepper. Whisk constantly to keep the gravy from burning on the bottom. As the gravy comes to a simmer it will begin to thicken.
- Once the gravy has thickened, you are done! To serve, place a fried steak on each person’s plate and ladle the gravy over the top.