Chicken Fried Steak with Gravy

Chicken fried steak topped with country gravy on a plate with a pile of black-eyed peas and turnip greens.

4.43 from 7 votes

Chicken Fried Steak with Gravy

Chicken fried steak and gravy is a Southern classic. Tenderized steak cutlets are double battered and breaded, then fried until golden brown.

Course Entree, Main Courses

Cuisine American, Southern

Prep Time 0

Cook Time 4

Servings people

Calories 801kcal

Author Lisa B.

Ingredients

For the steak:

2 pounds beef cubed steak
2 large eggs lightly beaten
½ cup milk
2-3 dashes hot sauce
1 cup all-purpose flour
1 teaspoon paprika
3 teaspoons salt
1 teaspoon onion powder
1 teaspoon ground black pepper
2 cups oil for frying

For the gravy:

3 tablespoons grease
2 tablespoons all-purpose flour
1 ½ cups milk
Salt and pepper to taste

Instructions

For the steaks:

Season both sides of the steak with salt and pepper. Set aside and let the cubed steaks come to room temperature.
Combine the eggs, milk and hot sauce in a shallow dish.
Combine the flour, paprika, salt, onion powder, and black pepper in a second shallow dish.
Heat the cooking oil in a large skillet over medium-high heat until it reaches 375 degrees. Adjust the heat to maintain the temperature.
While the oil is heating, coat the cubed steaks in the egg mixture and let any excess drain off.
Next, dredge the steaks in the flour mixture until it is evenly coated. Shake off any excess.
Repeat the process, coating in eggs and then dredging in the flour a second time.
Working in batches, carefully place a coated steak in the hot oil. Fry for 2 minutes.
Flip and continue frying for 2 more minutes until the steak is cooked through and the coating is golden brown.
Drain on paper towels.

For the gravy:

Bring three tablespoons of pan drippings or bacon grease back to heat, then reduce the heat to medium-low.
Whisk in the flour. Continue to whisk until the mixture is smooth and free of lumps.
Cook the flour and grease for two minutes.
Slowly add the milk, whisking constantly. As the mixture cooks it will start to thicken. As soon as it reaches your desired thickness, remove it from the heat. If the gravy becomes too thick, add additional milk to thin it out.
Serve warm drizzled over the hot steaks.

Notes

Storage. Wrap any cooled leftover steaks first in a paper towel to absorb any excess moisture, then with a layer of plastic wrap. The steaks can be stored in the fridge for 3-5 days,

Freezing. Wrap the steak as instructed above and freeze for up to a month. Thaw completely before reheating.

Reheating. For best results, place the steaks on a baking sheet in a 350-degree oven and bake until heated through, about 10-15 minutes. You can also reheat fried steaks in the air fryer at 350 degrees for 5-7 minutes.

Nutrition