CHICKEN FRIED STEAK AND GRAVY
Chicken Fried Steak and Gravy is the ultimate comfort food and is always a hit! Add some mashed potatoes and you have a delicious meal.
If you love delicious chicken recipes, you will want to try our No Peek Chicken! It’s a wonderful dish everyone loves.
❤️WHY WE LOVE THIS RECIPE
This dish is the ultimate comfort food and such a classic! You will find it in many diners and hole-in-the-wall places along the way, and it’s so good with gravy and a side of mashed potatoes! When I lived in Georgia, there was a little cabin restaurant that sold the best chicken fried steak on Wednesdays. It was such a treat!
🍴KEY INGREDIENTS
- Cube Steak
- All Purpose Flour
- Salt
- Black Pepper
- Eggs
- Cooking Oil
- Milk
- Cayenne (optional)
🍽️HOW TO MAKE
There are a few steps in this dish but you will love the outcome!
COOKING STEPS
Step 1
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 and beat till smooth.
Step 2
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).
Step 3
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.
Step 4
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.
Step 5
Add 1 1/2 cups milk and cook to boiling. Remove when gravy gets to desired thickness. Pour gravy over cooked steaks and serve.
⭐TIP
Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.
POPULAR CHICKEN RECIPES
STORING, REHEATING & SERVING SIZE
We store this in the refrigerator, reheat in the microwave and it makes 4-6 servings depending on how many steaks you use.
Chicken Fried Steak and Gravy
Video
Ingredients
- 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
Gravy Ingredients
- 1/4 to 1/2 cup cooking oil
- 1 1/2 cups milk
Instructions
Chicken Fried Steak Instructions
- 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 and beat till smooth. 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
Gravy Instructions
- 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 1 1/2 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.
Notes
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I’m not able to eat cubed steak. Instead, I use cubed pork steaks. I add a few tablespoons of cornstarch to my flour mixture and never have my breading fall off. I do this for my fried green tomatoes, too.
Can you sub in lard for the veggie oil? Trying to get away from the veggie and seed oils.
I would think that would work just fine.
I’ve got Alpha gal and I’m going to try this recipe with chicken breast pounded thin
Hi Dave,
That’s a great idea. My husband has alpha gal, too. Let us know how this works for you! Thanks!
Wonderful recipe. I had never made this before because it sounded so complex.
I read the recipe and decided to take the plunge. I have only ordered this in restaurants and love it. I found out it isn’t hard to make and at all. My husband loves it as much as I do. Definitely a keeper. Thanks so much ladies.
You’re very welcome! I am so glad you tried it and it was a hit!
We had this for supper recently and then today here’s the recipe ! Happy to know that I made it in accordance to the Southern Ladies recipe ♥️ always loved and appreciated at my house !
Thank you for all the wonderful receipes!
My grocery doesn’t have cubed steaks. What can I use instead?
We made this recipe today and they turned out wonderful! This is the first time my breading has stayed on the meat. Thank you so much!
This popped up on my news feed and made me so hungry lol. I havent had it in awhile. Its definetly on the menu for tonight!!
I hope you enjoy the steak and gravy and have a good weekend, Shirley!
My batter always comes off when I turn it over. Meaning, the first side fries, I turn it over to cook the second side and when I takes it out of the pan, no batter comes with it.
Be sure your meat is dry before you start. Pat it dry with a paper towel, then make sure your oil is hot enough to make small bubbles if you stick the end of a wooden spoon in the oil. Hope this helps.
That’s why I used the flour-egg- flour method. I don’t use garlic or cayenne but slosh some Worcestershire sauce into my eggs.
Thanks for giving me that recipe, I forgot how easy it is.
I do mine that way but sometimes like to alternate using crackers instead of flour 🙂
I’m from N.C. and I love these recipes! Thank you so much for the great ideas!
I put my chicken fried steak in the oven, 200 temp., on a cookie sheet lined with parchment paper. It keeps them warm and moist while iI make the gravy. Really enjoy your site.
If you type “shrimp” into the search box on any page all the shrimp recipes should come up for you. I know there is a shrimp pasta salad on here.
I love everything you make. Thank you so much for sharing. This is one of my favorites also.
Thank you so much Sonja. Happy to have you on the site.
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.
TYVM……will try it.
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.
i make this often just like your recipe, but i always use self rising flour and you use all- purpose. Is there a difference?
Hi Cindy, It doesn’t matter which one you use since it is just a coating for the steak.
Self rising flour has baking powder and salt in it
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.
Sounds really good..
Thanks for posting, it is my husband’s favorite.
Have not cooked this in years.
Thanks for reminding me.
Miss you writing on your blog 🙁
Hi Ernestine! So good to hear from you. I hope all is well in the woods house. I miss you, too. Have a great week. Love and hugs.
Growing up in Texas, this was almost like the state dish…I love it.
Everyone in Texas loves chicken fried steak.
Love this!!! One of my favorite meals!
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.
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!