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Chicken Fried Steak and Gravy

This Chicken Fried Steak and Gravy is the epitome of Southern comfort food. Fried in a cast iron skillet until crispy and golden, it’s smothered with a creamy rich pan gravy for the finish.

Chicken Fried Steak And Gravy

Easy Southern Chicken Fried Steak and Gravy Recipe

What is chicken fried steak? Depending on the region of the South you’re from, you may have also heard it called country fried steak. It’s a breaded sirloin steak that’s been coated with a coating similar to fried chicken. It begins with tenderized thin cut sirloin steak that the butcher has run through an electric tenderizer. The process transforms it into cube steak. It’s then dipped into a seasoned flour and egg wash using the same technique for making fried chicken, hence the name. How to make simple Steak and Gravy: (Scroll down for full printable recipe.)

  • Cubed Steak – Season the cube steaks on both sides with seasoned salt and black pepper.
  • Seasoned flour – In a shallow bowl use a whisk to sift together the self-rising flour, panko breadcrumbs and seasonings. Set aside.
  • Egg Wash – In a separate shallow bowl whisk together the milk and eggs.
  • Dip the steaks into the seasoned flour, then into the egg wash, then back into the seasoned flour.
  • Have nearby a sheet pan. Place breaded steaks onto the pan repeating until all have been coated in flour. Refrigerate uncovered for 15 minutes or up to 1 hour.
  • Fry – Heat 1/2 inch of vegetable oil to 345-350°F in a 12-inch cast iron skillet or similar.
  • Fry the steak in batches cooking for 3-4 minutes per side until golden. Monitor the level of heat so as not to over-brown.
  • Place the steaks onto the rack and into a 225°F oven on a rack to keep warm while you make the gravy.
  • Make the Gravy – Add the flour to the drippings in the skillet, stirring constantly over medium heat. Cook until browned around 1 minute. Add the seasonings.
  • Gradually add the beef broth whisking constantly. Increase the heat to medium-high. Add the half and half. Bring to a boil. Thin further with additional half and half to thin as desired.
  • Lower the heat and allow the gravy to gently simmer for 3-5 minutes. Taste and adjust the salt, if needed.
  • Stir in the chives just before serving.
  • Serve chicken fried steak immediately drizzled with gravy.
cooked steak on a baking rack

How to Make the Best Chicken Fried Steak and Gravy Recipe

  • Ingredients you’ll need to make homemade Chicken Fried Steak and Gravy: Sirloin cube steak, self rising flour (or all purpose), panko breadcrumbs, seasoned salt, granulated  garlic, onion powder , paprika, cayenne, whole milk, large eggs and vegetable oil or peanut oil for frying. You’ll also need fresh snipped chives for garnishing.
  • To make the homemade gravy you’ll need: Pan drippings from frying the steak, all purpose flour, half and half or whole milk, black pepper, salt and beef stock or beef broth. Self rising flour adds another level of crispy texture to the breading. You can use the same amount of all-purpose flour for the breading add 2 tsp baking powder.
  • Kitchen tools you’ll need: A large skillet, three shallow bowls to prepare the dredging station, a whisk, measuring cups and spoons.
  • What kind of steak do you use to make chicken fried steak? A thin cut sirloin or top round will work perfectly for this recipe although sirloin is most commonly used.
  • What is cube steak? This refers to a sirloin steak that’s been run through a meat tenderizer by the butcher resulting in “cubes” hence the name. Depending on where you are in the country it’s referred to as cube or cubed steak.
  • I like to add panko breadcrumbs to a seasoned flour mixture to give the coating more crunch. It’s a bit of a departure from a traditional Southern breading, but it adds such a nice crispy texture. It’s become my preferred method to add the extra crunch that we love. The coating is applied in a dredging fashion similar to Southern fried chicken.
  • How long do you cook chicken fried steak? Cube steak cooks fairly quickly and will only take about 3-4 minutes per side to cook through. When frying in batches, it’s helpful to have nearby a pan with an oven safe rack to place cooked steaks on and into the oven to keep warm.
  • To keep steaks crisp after frying, rest pieces on a wire rack and place them into a preheated 225°F oven to keep warm while you make the gravy.
  • How do you make pan gravy? Rich pan gravy is the classic topping for this steak and it’s not hard to make. Scrape all the brown bits on the bottom of the skillet from frying the steaks. Add all purpose flour, cooking for 1-2 minutes then whisk in the seasonings. while whisking constantly, add the liquids per the recipe until it’s fully combined. Once it begins to bubble, immediately lower  the heat and allow it to gently bubble and thicken for 5 minutes. Serve it drizzled over the steak and it’s ready to serve.
  • Chicken fried steak is best made and served. Store leftover Chicken Fried Steak and Gravy chilled in the refrigerator for up to 3 days. Reheat gently in a skillet or crisp in a preheated 350°F oven for a few minutes.
Chicken Fried Steak And Gravy

Side Dishes to Serve with Chicken Fried Steak and Gravy

Serve this gravy smothered chicken fried steak with a generous scoop of mashed potatoes, or buttered rice and bacon wrapped asparagus.   A stack of  buttered biscuits to sop up the gravy sure wouldn’t hurt, and a pitcher of sweet tea to wash it all down would make it a well rounded meal. Other Southern comfort food favorites to make:

Chicken Fried Steak And Gravy

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Chicken Fried Steak and Gravy

Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: chicken-fried-steak-and-gravy, steak-and-gravy
Servings: 8 servings
Calories: 616kcal
Author: Melissa Sperka

Ingredients

  • 3 lb cube sirloin steaks
  • 2 1/2 cup self-rising flour (or all purpose flour)
  • 1/2 cup panko breadcrumbs
  • 1 1/2 tsp seasoned salt or creole seasoning
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1 cup whole milk
  • 2 large eggs
  • vegetable oil for frying
  • Gravy:
  • 1/3 cup all-purpose flour
  • 4 Tbsp pan drippings
  • 1/2 tsp ground black pepper
  • 1/4 tsp seasoned salt
  • 1 14.5 oz can beef broth
  • 2/3-3/4 cup half and half or cream
  • 2 tsp fresh chives chopped

Instructions

  • Cubed Steak: Season the cube steaks on both sides with seasoned salt and black pepper.
  • In a shallow bowl use a whisk to sift together the self-rising flour, panko breadcrumbs, 1 1/2 tsp seasoned salt, 1 1/2 tsp onion powder, 1 1/2 tsp garlic powder, smoked paprika and cayenne. Set aside.
  • In a separate shallow bowl whisk together the milk and eggs.
  • Dip the steaks into the seasoned flour, then into the egg wash, then back into the seasoned flour.
  • Have nearby a sheet pan. Place breaded steaks onto the pan repeating until all have been coated in flour. Refrigerate uncovered for 15 minutes or up to 1 hour.
  • Prepare: Preheat the oven to 225°F and fit an oven safe rack into a baking pan.
  • Heat 1/2 inch of vegetable oil to 345-350°F in a 12-inch cast iron skillet or similar.
  • Fry the steak in batches cooking for 3-4 minutes per side until golden. Monitor the level of heat so as not to over-brown.
  • Place the steaks onto the rack and into the oven to keep warm while you make the gravy.
  • Gravy: Discard all but 4 Tbsp of the drippings from the skillet.
  • Add the flour to the drippings stirring constantly over medium heat. Cook until browned, around 1 minute. Add the black pepper and seasoned salt.
  • Increase the heat to medium high and gradually add the beef broth whisking constantly. To the skillet add the half and half. Bring to a boil. (Thin further with additional half and half to thin as desired.)
  • Immediately lower the heat to a simmer and allow the gravy to gently simmer for 3-5 minutes. Taste and adjust the salt, if needed. Stir in the chives just before serving.
  • Remove the steaks from the oven. Serve immediately drizzled with gravy.

Notes

Self rising flour adds another level of crispy texture to the breading. You can use the same amount of all-purpose flour for the breading add 2 tsp baking powder.

Nutrition

Serving: 1serving | Calories: 616kcal | Carbohydrates: 38g | Protein: 47g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 876mg | Potassium: 767mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

30 Comments

  1. Why is it called Chicken Fried Steak, when there is no chicken in the recipe? We call it country fried steak here in the south. I can’t wait to try your batter recipe though, looks delicious.

    1. Because it’s breaded and fried like chicken. From the narrative: This Chicken Fried Steak and Gravy is the epitome of Southern comfort food. Depending on the region of the South you’re from you may have heard it called country fried steak. It starts with tenderized thin cut sirloin steak that the butcher has run through an electric tenderizer. The process transforms it into cubed steak. It’s then dipped into a seasoned flour and egg wash using the same technique for making fried chicken, hence the name. Fried in a cast iron skillet until crispy and golden, it’s smothered with a creamy pan gravy for the finish.

  2. I love it should I say my family loves a good chicken fried steak I just can’t get it perfect so I will try it.

    1. I have a question about Cube Steak. Even though they are run through the tenderizer, mine still turn out tough. What do I need to do to make them turn out fork tender ? Thanks for sending me a reply. You can also send a reply on my email address, that I will post with this comment. Thanks Melissa !!!

    1. Hmmm they must really be tenderized. Maybe do them in strips or bites instead of whole steaks.

  3. I don’t know where you are from, but you cook so much like my Mamma did. Raised in Texas they were Tennessee transplants. I love your feed

    1. Hi Jeanne, I consider that high praise. I am originally from Virginia but, reside in North Carolina now. Thanks so much for visiting!

  4. My grandparents moved into Oklahoma, when they were young, and were robbed by The Jessie James Gang, on the way in. My Grandmother was a Prairie cook. Chicken fried Steak, Pork Chops and GRAVY, Biscuits and GRAVY, and every thing else that you can imagine. This recipe reminds me of her kitchen, where I stood on a chair and made the Gravy, Fried the Potatoes, and watched the miracle of the kitchen happen, over and over. You know that I am going to give this a whirl, and maybe try the seltzer water myself. Thanks for jogging the memories! You can’t get these here in Maine, not like these at the restaurants, you have to make them yourself.

    1. Wow, how interesting! I’m certain you can perfect this dish to your taste. Happy cooking and enjoy that walk down memory lane.

  5. Wow, this was incredible! So well seasoned and I loved the crunch from the panko. Didn’t use self rising flour, just all purpose cause that’s what I had. Can’t wait to make this again! Thanks so much for this amazing recipe.

  6. This was always one of my favorite meals growing up. The picture shows it served with peas as it should be! I love the addition of smoked paprika to this. Will have to try it soon!

  7. Without doubt, my fav meal, and has been for 50 years. I saw and tried a new element with chicken fingers. Instead of adding milk with the eggs etc etc, I used Seltzer water. The Seltzer just attacked the flour and cornstarch. These babies were so good and so light. Plan to do chicken later today and will do CFS soon.

    1. I share your love of chicken fried steak, Jim. The seltzer water is a terrific technique, thanks for sharing!

  8. This whole menu sounds good! Iv’e never tried making chicken fried steak before, but I am now! Thank you Melissa!

    1. As I mentioned in the narrative, it’s sirloin steak or top loin that has been heavily tenderized. I’m certain your butcher will know what it is.

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