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.
What Gives The Breading That Amazing Crunch?
- I like to add panko breadcrumbs to the seasoned flour to give it a bit more crunch. It’s a bit of a departure from traditional breading but, adds such a nice texture, it’s become my preferred method to add the crunch we love.
- To keep it 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. The rich pan gravy is the crowning touch and it takes advantage of all the goodies left behind from the frying the steak. A generous drizzle and it’s ready to serve.
Suggested Side Dishes and Menu Options
Serve this gravy smothered chicken fried steak with a scoop, or two of mashed potatoes, or some buttered rice and bacon wrapped asparagus or the steamed vegetable of your choice. 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. That’s just how my Mother served it as did her Mother before her.
- For more Southern comfort dishes checkout my Chicken Fried Chicken with Peppered Milk Gravy, too.
- Other main dish inspiration you may like to try are these and Chili Lime Steak Bites from Cupcakes and Kale Chips.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Chicken Fried Steak and Gravy
- 3 lb cube sirloin steaks
- 2 1/2 cup self-rising 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
- 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 & half or cream
- 2 tsp fresh chives chopped
- Season the cube steaks on both sides with seasoned salt and black pepper.
- 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.
- Whisk together the milk and eggs.
- Dip the steaks into the seasoned flour, then into the egg wash, then back into the seasoned flour.
- Place onto a pan. After all of the steaks are breaded refrigerate for 15 minutes or up to 1 hour.
- To prepare: Preheat the oven to 225°F and fit a baking 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 on the rack and into the oven to keep warm while you make the gravy.
- To make the gravy: Discard all but 4 Tbsp of the drippings.
- Add the flour to the drippings stirring constantly over medium. Cook until brown around 1 minute. Add the seasonings.
- Gradually add the beef broth whisking constantly. Increase the heat to medium-high. Add the half & half. Bring to a boil. Thin further with additional half & half, if 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 drizzled over the chicken fried steak.