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CHICKEN FRIED STEAK AND GRAVY

Chicken Fried Steak and Gravy - Copy (2)Chicken fried steak is one of my favorite dishes served with mashed potatoes and gravy.  Someone asked me for the recipe recently and I was totally surprised that I did not have it on my blog.  I guess I thought everyone knew how to make this great dish.  There is not a lot to it and you can use cube steak, beef chuck steak, boneless sirloin, or round steak.  The picture above is of cubed steak chicken fried.

4 to 6 cubed steaks
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
Pinch cayenne (Optional)
2 eggs
1/4 to 1/2 cup cooking oil (I use Canola)
1 1/2 cups milk
 
In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne.  Whisk together.  Break the 2 eggs into a separate bowl.  Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again).  Make sure they are well coated with flour.  In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles). Add steaks to hot oil being very careful since oil is so hot.  Cook 4 to 6 minutes on each side until golden brown.  Remove steaks to a plate and cover to keep warm.  Pour hot oil from skillet until you have only about 4 tablespoons remaining along with the browned crumbs and such in the pan. Add 3 to 4 tablespoons of the leftover flour  to the drippings and stir to mix well.  Add 2 cups milk and cook to boiling.  Remove when gravy gets to desired thickness.  Pour gravy over cooked steaks and serve.  Makes 4 to 6 servings.  Enjoy!
 
Note:  Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.
 
If you like this recipe, you might also like my recipe for Hamburger Steak and Gravy.
 
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15 Responses

  1. I love country fried steak and gravy and Ive made it too many times to count. My response is merely a concern. When frying the steak you call for 1/4 to 1/2c. of oil, then pour excess to equal 4T. for gravy. 1/4c. IS 4T so you definately need more oil to start with. I only state this because if someone hasnt made this before they wouldnt know they will ultimately need more oil after frying to equal the approxiamte 1/4c for gravy. This is by no means a critique. Its just something I noticed. Plus I always add freshly grated nutmeg to my gravy. It gives it that “there’s something in there but I dont know what it is” taste. HTH :)

  2. Dumb question from up north– why do they call it “chicken”?

    • It is “Chicken Fried” steak…because it is cooked pretty much the same way one would do fried chicken but with steak instead.

  3. TYVM……will try it.

  4. I do every thing just like you except I dredge mine with regular milk and flour and again in buttermilk and flour. Made it in hunting camp last week it was great.

  5. i make this often just like your recipe, but i always use self rising flour and you use all- purpose. Is there a difference?

  6. I made this for myself for just this past Sunday night dinner, I added some fried pork sausage to the gravy for a little extra flavor. I haven’t had anything so delicious in a long time.

  7. Have not cooked this in years.
    Thanks for reminding me.
    Miss you writing on your blog :(

  8. Growing up in Texas, this was almost like the state dish…I love it.

  9. Love this!!! One of my favorite meals!

  10. this sounds like a wonderful comfort food recipe for a cold rain day, thank you for posting this, I’m in a cooking slump with no idea what to make for dinner anymore.

  11. Thanks for sharing this! This is one of my husband’s favorites but I have never tried it. I will definitely try this recipe next week! My husband will be so happy that I found your website!

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