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Nothing says classic comfort quite like chicken fried steak with rich country gravy This recipe gives you that ultra crispy exterior and a blanket of homemade creamy gravy just like southern roadside diners and grandma’s Sunday table My family now asks for it every time cooler weather rolls in and even the leftovers disappear fast
I first made this when my husband’s parents visited for the weekend and everyone wanted the recipe by the end of dinner It’s the kind of meal that really gathers people around the table
Ingredients
- Cube steaks: Choose pre tenderized or gently pound yourself for best results Use beef that is bright red and free of gristle
- Kosher or sea salt: Essential for drawing out steak flavor and for seasoning the flour layer Taste your salt before using as some are stronger than others
- Fresh ground black pepper: Adds bold flavor and a warming bite Go for course grind if you like more texture
- Garlic powder and onion powder: Bring savory depth to both the steak and the breading Choose a fresh jar for punchier flavor
- All purpose flour: The backbone of your crispy crust Sift for best texture and avoid any old flour for fresh taste
- Cajun seasoning: This adds a complex kick Use a trusted brand you love or make your own at home
- Paprika: A dash of color and smoky sweet flavor Hungarian or sweet paprika works best
- Cayenne pepper: For more heat adjust to your tolerance Always use fresh for stronger effect
- Eggs and whole milk: These bring moisture and help the coating stick together Organic eggs and full fat milk yield the richest crust
- Butter: For making the cream gravy Go for real unsalted butter for classic taste
- Chicken broth: The secret behind a savory gravy Choose low sodium and good quality stock if you can
- Dried thyme: Infuses herby background notes Crumble between fingers before adding to release more aroma
- Celery salt: A hint of this gives the breading a true old fashioned taste but use sparingly
- Vegetable or canola oil: The frying medium Pick one with a high smoke point and neutral flavor
Step-by-Step Instructions
- Season the Steaks:
- Rub the cube steaks generously on both sides with a blend of salt black pepper garlic powder and onion powder Let them rest at room temperature for four minutes to help the seasoning absorb and tenderize the meat
- Prepare Your Breading Stations:
- In a wide shallow bowl whisk together the flour sea salt black pepper cayenne pepper onion powder garlic powder celery salt Cajun seasoning and paprika In a separate bowl beat the eggs with whole milk until completely smooth Sprinkle in a tablespoon of seasoned flour to help the egg mixture cling to the meat
- Dredge the Steaks:
- Press each steak firmly into the seasoned flour ensuring a generous coating on both sides Dip the floured steak into the egg mixture letting extra drip off Then press it back into the flour for a final thick coating Set aside on a parchment lined tray so the crust can set while you finish the others
- Fry the Steaks:
- Heat an inch of oil in a heavy skillet over medium high heat until it shimmers and measures about 350 degrees on a thermometer Fry one or two steaks at a time without crowding for three to four minutes per side or until the crust is deep golden and crisp Transfer each cooked steak to a wire rack set over a baking sheet in a low oven to keep warm
- Make the Country Gravy:
- After frying pour off almost all of the oil leaving a tablespoon plus the browned bits Add butter over medium heat when melted whisk in flour and cook scraping the pan for three minutes until golden and nutty Pour in chicken broth and milk gradually whisking constantly to avoid lumps Let simmer while stirring until thick Then season with salt pepper onion powder garlic powder and thyme Taste for balance and richness
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My favorite part is watching everyone pour extra gravy over the steaks and scoop it up with biscuits My son loves helping dredge the steaks and laughs at the floury mess we make every single time
Storage Tips
Store steak and gravy in separate airtight containers so the crust stays crisp and the gravy stays creamy Refrigerate leftovers within two hours For reheating use the oven for the steak at 325 degrees until hot and the stovetop for the gravy whisking in a splash of milk to loosen if needed
Ingredient Substitutions
Buttermilk makes a tangier crust if substituted for milk If you lack Cajun seasoning blend a little extra paprika garlic powder and black pepper together For a milder gravy you can swap extra milk for the chicken broth
Serving Suggestions
This dish practically demands good mashed potatoes creamy grits or buttermilk biscuits Steamed green beans or buttered corn complete the plate For breakfast try serving the steak on a split biscuit with fried eggs on top
Southern Classic Roots
Chicken fried steak became iconic in the American South where cooks drew inspiration from European schnitzel style cutlets The secret is always in the seasoned flour and the gravy that soaks into every bite It remains a proud staple across countless diners and home kitchens
Frequently Asked Questions
- → What cut of meat works best for this dish?
Tenderized cube steaks are ideal, as they become tender when fried and easily absorb the seasoning.
- → How do I keep the coating crispy?
Double-dredging the steaks and frying in hot oil ensures a crunchy, golden crust that stays crispy.
- → Can I prepare the gravy ahead of time?
The gravy can be made ahead and gently reheated with a splash of milk to restore a silky consistency.
- → What sides pair well with this meal?
Classic choices include mashed potatoes, green beans, sweet corn, creamy grits, and buttermilk biscuits.
- → Is it possible to make a milder gravy?
You can swap chicken broth for all milk in the gravy, resulting in a gentler, creamier flavor.
- → How should leftovers be stored and reheated?
Store steak and gravy separately in airtight containers. Reheat steak in the oven and gravy on the stovetop.