In Good FlavorChicken Fried Steak with Gravy is a tenderized round steak (cube steak) shallow fried in a crispy batter and served with a milk gravy. It’s a comfort food and a budget-friendly way to enjoy steak.
One of my husband’s favorite comfort foods is chicken fried steak, and I can see why. What’s not to love about a steak that is breaded, fried, and served with gravy? There was a period when we would have it once every 2-3 weeks, but times have changed, and we (as in “I”) are more health-conscious (my husband would eat it every week if he could). As a result, we have it once every few months. It has been a while since we last had the steak, so my husband was very happy when I made some this week.
Chicken fried steak is typically made with an inexpensive, budget-friendly cube steak, which is basically a round steak that has been tenderized by piercing or pounding. To bread, I apply the dry-wet-dry method using flour, egg wash, and bread crumb coating, respectively. I shallow fry mine in olive oil and a little butter. For the gravy, I whisk reserved fat dripping, flour, and milk until thick and creamy. I serve it with mashed potatoes and a veggie side. As you can see, chicken fried steak is a comforting and rib-sticking meal my husband and kids enjoy.
If you need dinner inspiration tonight, how about some of these delectable, breaded, and fried steaks? They will satisfy, comfort, and hit all the right notes!
Recommended supplies:
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- Breading trays for breading the cube steaks. This is a set of three.
- Kitchen tongs for manipulating the steaks.
- Frying pan—I have this 12-inch wide hybrid patented technology pan with stainless steel and non-stick qualities in one. It’s easy to clean and scratch-resistant.
- Baking sheet with a cooling rack to keep fried steak warm.
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Chicken Fried Steak with Gravy
Description
Chicken Fried Steak with Gravy is a tenderized round steak (cube steak) shallow fried in a crispy batter and served with a milk gravy. It’s a comfort food and a deliciously affordable way to enjoy steak.
Ingredients
For the Steak:
For the Gravy:
Instructions
- Note: This recipe has been updated since its original publication in February 2015 to make 25% more gravy.
- For the bread crumb station: Place bread crumbs, 3/4 teaspoon salt, 3/4 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika in a breading dish and blend well.
- For the flour station: Place flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika in a second breading dish and blend well.
- For the egg wash: Whisk eggs, milk, and Worcestershire sauce in a third breading dish.
- Breading the steaks: Dip one steak into the flour mixture. Pat off excess. Dip into the egg wash, then dip into and coat with breadcrumb mixture. Set aside on a large platter. Repeat coating the remaining steaks.
- Preheat oven to 175 degrees F. Place a baking sheet equipped with a metal cooling rack in the oven to keep the steak warm.
- Preheat butter and 1/4-inch of oil in a large heavy-bottom skillet on medium heat. Cook steaks, 2 at a time, until crispy and golden brown (about 2 to 3 minutes on each side, depending on thickness). Adjust heat if steaks brown too quickly or slowly. Place it on the pre-heated cooling rack and keep it warm in the oven. Continue cooking the remaining steaks. Keep warm in the oven.
- To make gravy, drain excess fat, reserving 3 tablespoons in the skillet (add butter if there isn’t enough). Reduce heat to medium-low. Whisk in flour and cook for 1 minute or so, whisking constantly. Increase heat to medium to medium-high, add milk, salt, and pepper, whisking constantly until gravy thickens. Remove from burner. Serve with steak.
- Makes 6 servings.
Note
- If you don’t have cube steak, top round, flank, or round steak are great alternatives. Slice pound with a meat mallet to a quarter-inch thick.
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Absolutely delicious!! Great pictures too 😀
Thanks Amanda. It truly is one of my family's favorites.
Oh yum! I'm not even hungry but now I'm hungry! lol. Pinned 🙂
been a while since I had the chance to eat a steak as tasty as this adding it to the next meal plan
come see us at http://shopannies.blogspot.com
Ha ha! Thanks for the pin and for stopping by Malia.
I'm glad I have inspired you. Thanks for stopping by, Angie!
Mmmm! One of my very favorites, Thao! I found you at our Social Media Weekly! 🙂
Thanks for stopping by, Joy!
Chicken Fried Steak with Gravy one of the all time favorites of the folks here at the cottage, this looks wonderful! Hope you had a great Valentine weekend and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you Miz Helen. Same here…it's pretty hard to resist.
What a FABULOUS recipe! We are just so tickled you shared with us…and linked back…and our Weekend Potluck party. Please come again soon.
Thank you Marsha.
This awesome recipe grabbed our attention at last weeks Weekend Potluck party and is being featured this week. Keep em coming..please. ????
Thank you, Marsha! I was delighted when I saw it. Have a great weekend!
I like fired streak ,my ? is why is it called ckicken fried streak when it's beef?
From what hear, there are two theories: 1) the steak was originally fried in oil that was previously used to fry chicken 2) the steak is prepared in the same manner as fried chicken. Regardless what we choose to believe, the steak is so good and tastes nothing like chicken. Thanks for stopping by.
For those that do not know if you let your breaded meat rest for 15 minutes you will get a coat that bond to the meat instead of one that slides off when you go to fry it. A tip that changed my frying world for the better.
I am so thrilled to see somebody else, ANYBODY else, who calls Chicken Fried Steak by its real name! I try to use that title up here in the frozen north, and people just look at me like I have two heads. Chicken Fried Steak FTW!!
I have done that in the past, but I get impatient and tend to fry up the steak right away. Thank you for offering your wonderful tip and for stopping by!
Ha ha!! I'm in New England too, and I have always called it Chicken Fried Steak for as long as I have been eating it. Hang in there…we will make it out of this miserable winter yet!
This sounds really good, I'd love to try it. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
Thank you, Laura. I hope you will!
YUM!!! I am putting this on my to-cook list 🙂
Thank you Angela. I hope you'll get a chance to make it!
This sounds lovely and really tasty. Thank you for sharing this.
Simon
I need to try and create this GiGi-Diet approved!!!! Sounds delicious!
how do you get cube steak tender