🥩 Chicken Fried Steak with Gravy
🧂 Ingredients (serves 4)
For the steak:
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4 cube steaks (about 4–6 oz each)
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1 cup all-purpose flour
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1 tsp salt
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1 tsp black pepper
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½ tsp garlic powder
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½ tsp paprika
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2 large eggs
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¼ cup milk
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Vegetable oil, for frying
For the gravy:
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3 tbsp pan drippings or butter
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3 tbsp all-purpose flour
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2 cups milk (whole or 2%)
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Salt and black pepper, to taste
🥣 Instructions
1. Prepare the steaks
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In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika.
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In another dish, whisk eggs and milk together.
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Dredge each cube steak in flour, then dip in egg mixture, and then back into flour for a thick coating.
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Set aside on a plate.
2. Fry the steaks
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Heat ¼–½ inch of vegetable oil in a large skillet over medium-high heat.
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Fry steaks 3–4 minutes per side, until golden brown and crispy.
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Remove steaks and drain on a paper towel-lined plate. Keep warm.
3. Make the gravy
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Pour off excess oil, leaving about 3 tbsp in the skillet (or use butter).
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Sprinkle flour into the pan drippings and whisk to form a roux. Cook 1–2 minutes until lightly golden.
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Gradually whisk in milk, stirring constantly to avoid lumps.
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Simmer 3–5 minutes until thickened. Season with salt and pepper.
4. Serve
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Pour gravy over the fried steaks and serve immediately.
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Classic sides: mashed potatoes, green beans, or corn.
💡 Tips
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Tender steak: Pound cube steaks lightly before breading to ensure uniform thickness.
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Extra crispy: Double-dredge steaks in flour and egg mixture.
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Gravy variation: Add a pinch of cayenne or a dash of hot sauce for a little kick.
If you want, I can also give an oven-baked version of chicken fried steak that’s less greasy but still crispy — perfect for a lighter meal.
Do you want me to provide that version?
