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Chicken fried steak with silky country gravy is the kind of dish that makes a chilly evening feel like a holiday. The crunchy seasoned coating around tender beef, finished with homemade white gravy, brings every bit of nostalgic Southern comfort right to your table.
I first cooked this for my folks on a rainy Sunday and it instantly became our must-have meal for cozy weekends The smile when you pour gravy over the steak is everything
Ingredients
- Cube steak: about four steaks Velvety texture comes from the tenderizing A good choice for frying You can use round steak and tenderize at home if needed
- Salt and garlic powder: Essential for seasoning the steak so every bite is well flavored Use fresh ground pepper for the best flavor
- All-purpose flour: Creates the crunchy coating Opt for unbleached flour for a deeper crust
- Sea salt and black pepper: Classic seasoning that boosts all the other flavors
- Cayenne pepper: Just a pinch gives a subtle heat without overpowering
- Onion powder and garlic powder: Underline the savory side of the dish Choose fresh spices for maximum punch
- Celery salt, Paprika and Cajun seasoning: Each adds faint warmth and complexity
- All-purpose egg and whole milk: Forms the batter that hugs the steak Buttermilk adds even more tenderness if you have it
- Canola oil: The best frying oils are those that can take high heat and stay neutral in taste
- For the gravy: Unsalted butter and all-purpose flour make the base Rich flavor comes from chicken broth and whole milk Choose high quality milk for extra creamy gravy A pinch each of onion powder garlic powder and dried thyme brings classic Southern gravy flavor
Step-by-Step Instructions
- Prep the Steak:
- Sprinkle both sides of the cube steaks with salt garlic powder and black pepper Pat gently into the meat and set aside to let flavors soak in
- Mix the Coatings:
- In a shallow dish blend the flour with sea salt black pepper cayenne onion powder garlic powder celery salt Cajun seasoning and paprika In a second dish make a batter by whisking half a cup of the seasoned flour with one egg and enough milk to make a thick batter
- Batter and Bread Each Steak:
- Dredge steaks in the dry flour mix Shaking off any loose flour Dip them fully in the wet batter Let any extra drip off Return to the dry flour firmly pressing so both sides have a good heavy coating Lay on a plate while you bread the rest
- Get Ready to Fry:
- Heat your oven to low and set a rack over a baking sheet inside the oven This keeps finished steaks crispy Pour about one inch of canola oil into a deep skillet Heat to around 350 degrees A pinch of flour should sizzle right away
- Fry the Steaks:
- Carefully slip one or two steaks into the hot oil at a time Fry three minutes per side until deep golden and crisp Use tongs to move finished steaks to the oven rack Repeat with all steaks
- Make the Gravy:
- Pour off the hot oil from the skillet leaving the browned bits for flavor or wiping for a paler gravy Add the butter Once melted whisk in flour Cook for three minutes until you smell a toasty aroma Slowly whisk in warm broth then gradually add milk Keep whisking As gravy thickens add more milk if too thick Let cook until smooth and creamy
- Season and Serve:
- Season the gravy with salt pepper onion powder garlic powder and thyme Taste and adjust for balance Pour generous spoonfuls of hot gravy over each steak right before serving
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I have a soft spot for the homemade white gravy It took me a few tries over the years to fine tune just how toasted and nutty I like the roux Now it always reminds me of my grandma swirling gravy in her cast iron on Sunday mornings
Storage Tips
Store leftover steaks wrapped in foil or sealed in a container in the fridge for up to three days Reheat in the oven at three hundred degrees so the coating gets crisp again If you have extra gravy warm it gently on the stovetop with a splash of milk to keep it smooth Freezing works well for both steak and gravy just thaw overnight and reheat as above
Ingredient Substitutions
If you cannot find cube steak use top round or even pork cutlets and tenderize with a mallet For a dairy free option choose oat milk and a good plant based butter For extra spice swap in a little chili powder instead of Cajun seasoning You can even make the gravy vegetarian by swapping chicken broth with veggie broth and using chickpea patties
Serving Suggestions
This meal is classic with mashed potatoes corn and biscuits Green beans or collard greens also give a Southern touch If you want to jazz things up add hot sauce on the side or a sprinkle of crispy fried onions
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Roots of the Dish
Chicken fried steak is a staple of Texas and Southern tables with roots reaching back to the German and Austrian immigrants who brought schnitzel methods to the US The creamy gravy and crisp beef became a way to stretch humble cuts of meat into pure comfort
Frequently Asked Questions About Recipes
- → What cut of beef works best?
Cube steak is ideal for its tender texture, but round steak can be used if pounded thin with a meat mallet.
- → How do you keep the coating crispy?
Let the coated steaks rest on a wire rack for 10 minutes before frying to help the crust adhere, then avoid crowding the pan.
- → Can the gravy be made ahead of time?
The gravy can be prepared in advance and reheated gently; add a splash of milk if it thickens too much during storage.
- → What oil is best for frying?
Canola oil works well thanks to its high smoke point and neutral flavor, ensuring crisp, golden results.
- → How do you tell when the steaks are done?
Fry until both sides are deep golden brown and crisp, about 2-3 minutes per side at 350°F; the coating should be crunchy.