Chicken Fried Steak and Gravy

Crispy, golden Chicken Fried Steak smothered in rich, creamy pan gravy is classic Southern comfort food at its finest. Made in a cast-iron skillet, this hearty favorite is perfect for a satisfying family meal.

Course Main Course

Cuisine American, Southern

Keyword chicken-fried-steak-and-gravy, steak-and-gravy

Prep Time 25

Cook Time 25

Total Time 50

Servings 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 brown. (Monitor the level of heat so as not to over-brown.)
Transfer steaks onto a sheet pan fitted with a wire rack and into a 225°F 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

Flour - 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 adding 2 teaspoons of baking powder.
Panko Breadcrumbs - 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.
What Kind of Steak 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.
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.
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 Chicken - For more Southern comfort checkout my Chicken Fried Chicken with Peppered Milk Gravy, too.

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