Chicken Fried Steak & Gravy
Chicken fried steak is almost always yummy when eating at a good restaurant — but what about homemade? It can be messy but oh so good!
Whether for breakfast or dinner, who can resist a good chicken fried steak drenched in creamy gravy?
It’s really not as hard to get right as it might seem. It’s a little bit tedious, but still doesn’t take very long.
One of the most important steps is the second dredging in the flour mixture. This allows for a crisper texture. Don’t skip that one!
Chicken Fried Steak with Creamy Gravy
Chicken fried steak is almost always yummy when eating at a good restaurant -- but what about homemade? It can be messy but oh so good!
Ingredients
Steaks
- 4 cube steaks about 1/3 pound each
- 1.5 cups all-purpose flour
- 2 tsp black pepper divided
- 2 tsp sea salt divided
- 0.5 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 1.5 cups buttermilk
- 2 tsp Tabasco sauce
- 2 large eggs
- 1 cup vegetable oil
Gravy
- 4 tbsp vegetable oil better yet: use leftover grease from steaks
- 4 tbsp all-purpose flour
- 2.5 cups whole milk adjust for consistency
- 0.5 cup heavy cream
- 0.5 tsp sea salt
- 0.5 tsp black pepper
Instructions
Steaks
- In a small casserole dish, whisk together flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
- In another small casserole dish, whisk together buttermilk, Tabasco sauce, and eggs. Set aside.
- Thoroughly dry the surfaces of the cube steaks with a paper towel. Sprinkle with 1 teaspoon of salt and 1 teaspoon of pepper. Let sit for 5 minutes; if moisture returns, pat dry with another paper towel.
- Dredge each cube steak in the flour mixture, shake off the excess, then dredge in the egg mixture, allowing the excess to drip off. Dredge again in the flour mixture, carefully shaking off the excess.
- Place each cube steak on a sheet pan. Firmly press the remaining flour mixture into the steaks, ensuring they are completely coated. Let sit for 10 minutes.
- Preheat oven to 200°F. Yes, this is correct -- you'll see why.
- Heat vegetable oil in a large, heavy-duty skillet over medium-high heat. Make sure that the oil is about 0.25 inch deep. The oil should be about 33o degrees F, give or take 10 degrees.
- Fry two of the steaks for 3 to 4 minutes on each side or until golden brown. Drain on paper towels, then place in preheated oven. Repeat.
Gravy
- Reduce the skillet heat to medium.
- Pour all but 4 tablespoons of the remaining grease into a heat safe vessel. Do not remove the goodies from the pan! Leave those crispy nuggets in there to enhance the gravy. You could use vegetable here instead, but definitely not recommended.
- Whisk in the flour for 2 to 3 minutes or until golden brown. Add about 2.5 cups of the cream and milk slowly into the skillet, whisking constantly. Bring it to a light simmer. Continue cooking until smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add more of the cream and milk until just a little runnier than you want it to be, so you can allow it to cook in for another couple more minutes. Season with salt and pepper.
- Move the steaks to individual plates and drench with this lovely gravy. Serve with mashed potatoes (which should also be drenched in gravy) and something green.
Nutrition
Calories: 1408kcalCarbohydrates: 56gProtein: 53gFat: 108gSaturated Fat: 30gPolyunsaturated Fat: 41gMonounsaturated Fat: 29gTrans Fat: 0.5gCholesterol: 277mgSodium: 1996mgPotassium: 1073mgFiber: 2gSugar: 13gVitamin A: 1101IUVitamin C: 2mgCalcium: 410mgIron: 6mg
Tried this recipe?Let us know how it was!
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