Chicken Fried Steak with Creamy Dream Gravy Recipe

There are certain dishes that just scream “comfort food,” and for my family, Chicken Fried Steak sits right at the top of that list. It’s more than just a meal; it’s a tradition, a weekend treat, and a guaranteed way to bring smiles to everyone’s faces. Over the years, I’ve tweaked and perfected this recipe, borrowing tips and tricks from family cookbooks and countless online resources. What I’ve landed on is, dare I say, the ultimate Chicken Fried Steak experience. The steak is incredibly tender, encased in a crispy, flavorful crust, and smothered in a creamy, peppery gravy that’s simply irresistible. Weekends in our house often start with the happy sounds of meat tenderizing and the comforting aroma of frying steak filling the kitchen. From the youngest grandkids to the pickiest eaters, everyone devours this dish with gusto, often requesting seconds (and sometimes thirds!). If you’re looking to create a truly memorable and satisfying meal that embodies classic Southern comfort, look no further. This Chicken Fried Steak recipe, complete with our homemade gravy, is guaranteed to become a family favorite in your home too.

Ingredients

To create this culinary masterpiece, you’ll need to gather these key ingredients. We’ve broken them down for both the Chicken Fried Steak and the Homemade Gravy to make it super easy to follow.

For the Chicken Fried Steak:

• 1 ½ pounds Cube Steak (Beef Round Steak): The star of the show! Look for cube steak that is about ½ inch thick. If you can’t find pre-cubed steak, you can use round steak and tenderize it yourself (instructions below!).
• 1 ½ cups All-Purpose Flour: This forms the base of our crispy coating. You’ll need some for the initial dredge and some for the gravy later.
• 1 teaspoon Salt: Enhances the flavor of both the steak and the breading.
• 1 teaspoon Black Pepper: Adds a classic peppery kick to the steak. Freshly ground black pepper is always preferred for the best flavor.
• ½ teaspoon Garlic Powder: A subtle hint of garlic that elevates the savory profile.
• ½ teaspoon Onion Powder: Complements the garlic powder and adds depth of flavor.
• ½ teaspoon Paprika: Adds a touch of color and a mild, smoky note to the crust. Smoked paprika can be used for an even deeper flavor.
• ½ teaspoon Cayenne Pepper (Optional): For a touch of heat! Adjust to your spice preference or omit entirely if you prefer a milder flavor.
• 2 large Eggs: Act as a binder for the flour coating, helping it adhere to the steak.
• ½ cup Milk or Buttermilk: Adds moisture to the egg mixture and tenderizes the steak slightly. Buttermilk will impart a slightly tangy flavor, which many prefer.
• Vegetable Oil or Canola Oil: For frying. You’ll need enough to come about ½ inch up the sides of your skillet. These oils have a high smoke point and neutral flavor, making them ideal for frying.

For the Homemade Cream Gravy:

• ¼ cup Reserved Cooking Oil/Pan Drippings: Don’t discard all that flavorful oil after frying the steak! We’ll use some of it to create the base of our gravy.
• ¼ cup All-Purpose Flour: This will thicken the gravy to creamy perfection.
• 3 cups Whole Milk: The foundation of our rich and creamy gravy. Whole milk provides the best richness, but 2% milk can be used as a substitute.
• ½ teaspoon Salt: Seasons the gravy and balances the flavors.
• 1 teaspoon Black Pepper: Essential for that classic peppery gravy flavor. Coarsely ground black pepper is particularly delicious in gravy.
• ¼ teaspoon Garlic Powder: Enhances the savory notes in the gravy.
• ¼ teaspoon Onion Powder: Adds depth and complexity to the gravy flavor.
• Pinch of Cayenne Pepper (Optional): Just a tiny pinch for a subtle warmth in the gravy.
• Optional: Fresh Parsley, chopped: For garnish and a touch of freshness.

Instructions

Follow these step-by-step instructions to create the perfect Chicken Fried Steak with Homemade Gravy. Don’t be intimidated; while there are a few steps, each one is straightforward, and the results are well worth the effort!

Preparing the Chicken Fried Steak:

1. Tenderize the Steak (If Needed): If you are using round steak and need to tenderize it yourself, place the steak pieces between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the steak to an even thickness of about ½ inch. Be careful not to pound it too thin, or it will become tough and dry when fried.
2. Prepare the Dredging Station: Set up three shallow dishes or pie plates.
   • Dish 1: Flour Mixture: In the first dish, combine the 1 ½ cups of all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, and ½ teaspoon cayenne pepper (if using). Whisk together thoroughly to ensure all spices are evenly distributed.
   • Dish 2: Egg Wash: In the second dish, whisk together the 2 large eggs and ½ cup of milk or buttermilk until well combined.
   • Dish 3: Empty Dish: This will be for the dredged steak before frying.
3. Dredge the Steak: Take one piece of cube steak at a time and dredge it in the flour mixture, ensuring it’s completely coated on all sides. Shake off any excess flour.
4. Dip in Egg Wash: Next, dip the floured steak into the egg wash, making sure it’s fully submerged. Let any excess egg wash drip off.
5. Second Dredge in Flour: Return the steak to the flour mixture and dredge it again, pressing the flour firmly onto the steak to create a thick, even coating. This double dredging is key to achieving a crispy crust. Shake off any excess flour.
6. Rest the Dredged Steak: Place the dredged steak pieces on a clean plate or baking sheet and let them rest for about 10-15 minutes. This allows the flour coating to adhere better and prevents it from falling off during frying.

Frying the Chicken Fried Steak:

1. Heat the Oil: Pour vegetable oil or canola oil into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature, or test by dropping a tiny pinch of flour into the oil – it should sizzle immediately and turn golden brown in about 15 seconds.
2. Fry the Steak: Carefully place the dredged steak pieces into the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy, not crispy, steak. Work in batches if necessary.
3. Fry to Golden Brown: Fry the steak for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the steak should reach 145°F (63°C).
4. Drain Excess Oil: Remove the fried steak from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil. A wire rack is preferable as it allows air to circulate underneath the steak, keeping the bottom crispy.

Making the Homemade Cream Gravy:

1. Reserve Cooking Oil: Carefully pour off most of the cooking oil from the skillet, leaving about ¼ cup of the flavorful pan drippings in the skillet. Be sure to leave any browned bits in the bottom of the skillet – these are called “fond” and add tons of flavor to the gravy.
2. Create a Roux: Place the skillet with the reserved oil over medium heat. Add ¼ cup of all-purpose flour to the hot oil and whisk constantly to create a roux. Cook the roux for 2-3 minutes, whisking continuously, until it is pale golden brown and smells nutty. This step is crucial for developing flavor in the gravy. Be careful not to burn the roux, or it will taste bitter.
3. Gradually Add Milk: Slowly pour in about ½ cup of the whole milk, whisking constantly to incorporate it into the roux and prevent lumps from forming. Once the milk is incorporated and smooth, gradually add the remaining milk, about ½ cup at a time, whisking continuously after each addition.
4. Season the Gravy: Stir in ½ teaspoon salt, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a pinch of cayenne pepper (if using). Adjust seasoning to taste. Remember that the pan drippings already contain some salt and pepper, so taste and adjust accordingly.
5. Simmer and Thicken: Bring the gravy to a gentle simmer over medium-low heat, stirring occasionally. Continue to simmer for about 5-7 minutes, or until the gravy has thickened to your desired consistency. If you prefer a thicker gravy, simmer it for a bit longer. If it becomes too thick, add a splash of milk to thin it out.
6. Serve Immediately: Ladle generous amounts of the creamy gravy over the crispy Chicken Fried Steak and serve immediately. Garnish with fresh parsley, if desired.

Nutrition Facts (Estimated)

Please note that the following nutrition information is an estimate and can vary based on specific ingredients, portion sizes, and cooking methods. This is intended as a general guide only.

• Serving Size: 1 Chicken Fried Steak with approximately ½ cup of gravy
• Calories per Serving: Approximately 650-800 calories

Important Notes on Nutrition:

• High in Calories and Fat: Chicken Fried Steak is a rich and indulgent dish, primarily due to the frying process and the creamy gravy. It is relatively high in calories, fat (especially saturated fat), and cholesterol.
• Protein Source: It is a good source of protein from the beef and eggs.
• Sodium Content: Can be moderately high in sodium, depending on seasoning and salt added.
• Consult Nutrition Databases: For more precise nutritional information, it’s recommended to use online nutrition calculators or databases, inputting the specific brands and quantities of ingredients used.
• Portion Control: Due to its calorie density, portion control is important when enjoying Chicken Fried Steak as part of a balanced diet.

Preparation Time

• Prep Time: 30-40 minutes (includes tenderizing, dredging, and gravy preparation)
• Cook Time: 20-25 minutes (frying steak and simmering gravy)
• Total Time: Approximately 50-65 minutes

This recipe, while requiring a bit of time in the kitchen, is absolutely achievable within an hour or so. The majority of the time is spent in the preparation stages, ensuring the steak is properly dredged and the gravy is flavorful. The actual cooking process is relatively quick.

How to Serve Chicken Fried Steak

Chicken Fried Steak is a versatile dish that pairs wonderfully with a variety of classic side dishes. Here are some popular and delicious serving suggestions:

• Classic Sides:
  • Mashed Potatoes: A quintessential pairing! Creamy mashed potatoes provide the perfect base for soaking up that delicious gravy.
  • Creamy Coleslaw: The coolness and tanginess of coleslaw offer a refreshing contrast to the richness of the steak and gravy.
  • Green Beans: Steamed or sautéed green beans provide a healthy and flavorful vegetable side. Consider adding bacon or almonds for extra flavor.
  • Corn on the Cob: Grilled or boiled corn on the cob is a summertime favorite that complements the Southern comfort food vibe.
  • Mac and Cheese: Another indulgent and comforting side dish that pairs well with Chicken Fried Steak for a truly hearty meal.
  • Biscuits or Dinner Rolls: Perfect for soaking up any extra gravy on your plate! Warm, buttery biscuits or soft dinner rolls are always a welcome addition.
• Vegetable Options:
  • Steamed Broccoli: A simple and healthy green vegetable.
  • Carrot and Pea Medley: Adds color and nutrients to the plate.
  • Side Salad: A light and crisp side salad with a vinaigrette dressing can balance the richness of the main dish.
• Garnishes:
  • Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness to both the steak and gravy.
  • Hot Sauce: For those who like a little extra heat, a bottle of your favorite hot sauce on the table is a great addition.
  • Pickled Okra or Relish: Adds a Southern touch and a tangy counterpoint to the richness of the meal.

Serving Suggestions for Different Occasions:

• Family Dinner: Serve family-style with large bowls of mashed potatoes, green beans, and coleslaw on the table.
• Weekend Brunch: Chicken Fried Steak and Eggs is a fantastic brunch option! Top the steak with a fried egg for extra richness.
• Potluck or Gathering: Chicken Fried Steak can be made ahead of time and reheated (though it’s best fresh). Serve with a large batch of gravy in a slow cooker to keep it warm.

Additional Tips for Perfect Chicken Fried Steak

Here are 5 essential tips to elevate your Chicken Fried Steak game and ensure crispy, tender perfection every time:

1. Don’t Skimp on the Tenderizing: Properly tenderizing the steak is crucial for achieving a tender and enjoyable final product. If you are tenderizing your own round steak, ensure you pound it evenly to about ½ inch thickness. Over-pounding can make it too thin and tough.
2. Double Dredge for Extra Crispiness: The double dredging technique – flour, egg, then flour again – is key to creating that thick, crispy crust that Chicken Fried Steak is known for. Press the flour mixture firmly onto the steak during the second dredge to ensure it adheres well.
3. Maintain Proper Oil Temperature: Keeping the oil temperature consistently at 350°F (175°C) is essential for frying the steak properly. If the oil is too cold, the steak will absorb too much oil and become soggy. If it’s too hot, the outside will brown too quickly before the inside is cooked through. Use a thermometer to monitor the temperature, or adjust the heat as needed to maintain a steady sizzle when frying.
4. Don’t Overcrowd the Skillet: Fry the steak in batches, ensuring you don’t overcrowd the skillet. Overcrowding lowers the oil temperature, which will result in soggy, unevenly cooked steak. Give the steak pieces space in the skillet for proper frying.
5. Rest the Steak After Frying: Allowing the fried steak to rest on a wire rack for a few minutes after frying is important. This allows excess oil to drain off and helps the crust stay crispy. Avoid placing the steak directly on paper towels for too long, as the bottom can become soggy from trapped steam.

FAQ Section: Your Chicken Fried Steak Questions Answered

Here are 5 frequently asked questions about making Chicken Fried Steak, to help you troubleshoot and achieve success:

Q1: Can I use a different cut of beef besides cube steak?

A: While cube steak (beef round steak that has been tenderized) is the traditional and ideal cut, you can use other cuts of beef such as sirloin or even flank steak. However, you will need to ensure they are properly tenderized to about ½ inch thickness before dredging and frying. Cube steak is preferred because its tenderizing process helps create a more tender final product after frying.

Q2: Can I make Chicken Fried Steak ahead of time?

A: Chicken Fried Steak is best served fresh and hot for optimal crispiness. However, you can prepare the dredged steak ahead of time (up to a couple of hours) and keep it refrigerated until ready to fry. Frying should be done just before serving. Leftovers can be reheated in the oven or air fryer to try and regain some crispness, but it won’t be quite as good as freshly fried.

Q3: Can I use a different type of milk for the gravy?

A: Whole milk is recommended for the richest and creamiest gravy. However, you can use 2% milk as a substitute. Skim milk is not recommended as it will result in a thinner and less flavorful gravy. You can also use half-and-half for an even richer gravy, but be mindful of the increased fat content.

Q4: My gravy is lumpy! How can I fix it?

A: Lumpy gravy is usually caused by adding milk to the roux too quickly or not whisking thoroughly enough. To fix lumpy gravy, you can try a few methods:
* Whisk Vigorously: Continue whisking the gravy over low heat, breaking up the lumps as you go. Sometimes, persistent whisking is enough.
* Strain the Gravy: If whisking doesn’t work, pour the gravy through a fine-mesh sieve or strainer to remove the lumps. Return the strained gravy to the skillet and continue simmering.
* Use an Immersion Blender: Carefully use an immersion blender to blend the gravy until smooth. Be cautious not to splash hot gravy.

Q5: Can I bake Chicken Fried Steak instead of frying it?

A: While traditionally fried, you can attempt to bake Chicken Fried Steak for a slightly healthier (but less authentic) version. Baking will not achieve the same level of crispiness as frying. To bake, preheat your oven to 400°F (200°C). Place the dredged steak on a baking sheet lined with parchment paper or a wire rack set inside a baking sheet. Drizzle or spray generously with oil. Bake for about 15-20 minutes, flipping halfway through, or until cooked through and lightly browned. The crust will be less crispy and more breaded in texture compared to frying.

Print