“3 Secrets to Perfect Chicken Fried Steak with Gravy Every Time”

There’s nothing quite like the smell of Chicken Fried Steak with Gravy sizzling in the skillet to transport me straight back to my grandmother’s kitchen. I can still see her flour-dusted apron as she’d pound those steaks with her old wooden mallet, telling me, “Honey, the secret’s in the double-dredge!” This Southern classic was our Sunday supper staple – crispy on the outside, tender inside, and swimming in that rich, peppery gravy that makes your eyes roll back with the first bite. After years of begging for her recipe (and burning a few steaks of my own), I’ve finally nailed that perfect golden crunch she always achieved. Trust me, once you taste this, you’ll understand why it’s been my family’s ultimate comfort food for generations.

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Why You’ll Love This Chicken Fried Steak with Gravy

Oh, where do I even start? This recipe is pure magic, y’all! Here’s why it’ll become your new favorite:

• That crazy-good crunch from the double-dredged coating – it’s like fried chicken’s beefy cousin!
• The gravy – oh mercy – so rich and creamy it’ll make you want to lick the plate (no judgment here)
• Ready in under 40 minutes – perfect for when those comfort food cravings hit hard
• Simple ingredients you probably have in your pantry right now
• That warm, fuzzy feeling you only get from true Southern comfort food

Seriously, one bite and you’ll be hooked just like I was at Grandma’s table!

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Ingredients for Chicken Fried Steak with Gravy

Now let’s gather our cast of characters – and trust me, you’ll be shocked how simple this is! I like to separate everything into “steak team” and “gravy gang” so nothing gets missed in the delicious chaos of cooking.

For the Steaks:

• 4 cube steaks (about 1/2 inch thick) – if they’re thicker, just give ’em a few whacks with a meat mallet
• 1 cup all-purpose flour (this is your crispy coating foundation)
• 1 teaspoon each: salt, black pepper, garlic powder, and paprika (the flavor dream team)
• 1/2 teaspoon cayenne pepper (optional, but gives a nice little kick!)
• 2 large eggs, beaten (the glue that holds everything together)
• 1/4 cup milk (or buttermilk for extra tang if you’re feeling fancy)
• 1/2 cup vegetable oil for frying (peanut oil works great too)

For the Gravy:

• 2 cups beef broth (the richer the better – I use low-sodium so I can control the salt)
• 1/4 cup all-purpose flour (leftover from dredging works perfectly)
• 1/4 cup milk (whole milk makes it extra creamy)
• Salt and pepper to taste (I’m generous with the black pepper – it’s a gravy game-changer)

See? Nothing fancy – just good, honest ingredients that transform into something magical. Now let’s get cooking!

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How to Make Chicken Fried Steak with Gravy

Alright, let’s get down to business! This is where the magic happens – turning simple ingredients into that crispy, gravy-smothered masterpiece. I’ll walk you through each step just like Grandma taught me, with all her little tricks for perfection.

Preparing the Steak

First things first – set up your dredging station! I use two shallow dishes (pie plates work great) and keep one hand for dry ingredients, one for wet to avoid “club fingers” (you’ll thank me later).

1. Mix all your dry ingredients (flour and spices) in the first dish – really get those flavors combined.
2. In the second dish, whisk together eggs and milk until smooth as silk.
3. Now the fun part – double dredging! Coat each steak in flour, dunk in egg mixture, then back in flour, pressing gently so it sticks. This double coat is what gives you that incredible crunch.
4. Heat oil in a heavy skillet (cast iron is perfect) over medium-high until a pinch of flour sizzles immediately. Carefully add steaks – don’t crowd them! I do two at a time max.
5. Fry 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Making the Gravy

Now for the liquid gold! Don’t you dare pour out all that flavorful oil – we’re making gravy with the good stuff left in the pan.

1. Pour off all but about 2 tablespoons of oil from the skillet (keep those tasty browned bits!).
2. Whisk in flour over medium heat – this is your roux base. Cook for about a minute until it’s lightly golden and smells nutty.
3. Here’s the key: slowly whisk in beef broth, a little at a time, scraping up all those delicious browned bits from the pan. Once smooth, add milk.
4. Keep whisking! Cook until thickened to your liking (about 3-5 minutes). It’ll continue thickening as it cools, so don’t overdo it.
5. Season with salt and plenty of black pepper – taste as you go!

Now pile those crispy steaks high, drown them in gravy, and prepare for pure comfort food bliss. Just try not to eat it all in one sitting – though I won’t blame you if you do!

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Tips for Perfect Chicken Fried Steak with Gravy

After years of trial and error (and a few gravy disasters), here are my can’t-live-without tips for chicken fried steak perfection:

• Pound it out: If your steaks are thicker than 1/2 inch, give them a few whacks with a meat mallet – it makes them tender as can be!
• Keep it crispy: Place fried steaks on a wire rack over a baking sheet in a 200°F oven while you make the gravy – no soggy bottoms here!
• Gravy too thick? Whisk in more broth a tablespoon at a time. Too thin? Make a quick slurry with equal parts flour and water.
• Hot oil is key: If the oil isn’t hot enough, your coating will soak up oil instead of getting crispy. Test with a flour pinch – it should sizzle immediately.
• Leftover magic: The gravy thickens as it sits – just stir in a splash of milk when reheating to bring it back to life.

Follow these and you’ll be serving up Southern perfection every time!

Serving Suggestions for Chicken Fried Steak with Gravy

Oh honey, let’s talk sides! This beauty deserves the best companions – I always go for creamy mashed potatoes (gravy lake optional but highly recommended), buttery green beans, and flaky buttermilk biscuits to sop up every last drop. For a real Southern spread, add some collard greens and sweet cornbread – your taste buds will throw a party!

Storing and Reheating Chicken Fried Steak with Gravy

Now listen close, because nobody wants soggy leftovers! Store steaks and gravy separately in airtight containers in the fridge for up to 3 days. When reheating, skip the microwave – it’ll turn that beautiful crust to mush. Instead, pop steaks on a baking sheet in a 350°F oven for about 10 minutes until crispy again. Warm the gravy gently in a saucepan with a splash of milk, stirring often. Trust me, this method keeps everything tasting almost as good as fresh!

Chicken Fried Steak with Gravy FAQs

Nutritional Information for Chicken Fried Steak with Gravy

Just a quick note – nutritional values are estimates and can vary based on the specific ingredients and brands you use. This is hearty comfort food at its finest, so enjoy it as part of a balanced diet!

Share Your Chicken Fried Steak with Gravy Experience

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag me on social media – nothing makes me happier than seeing your crispy, gravy-smothered masterpieces!

“3 Secrets to Perfect Chicken Fried Steak with Gravy Every Time”

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Print Recipe

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A classic Southern comfort dish featuring tenderized steak coated in seasoned flour, fried to golden perfection, and smothered in rich, creamy gravy.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Southern
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 4 cube steaks (about 1/2 inch thick)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 large eggs
• 1/4 cup milk
• 1/2 cup vegetable oil (for frying)
• 2 cups beef broth
• 1/4 cup all-purpose flour (for gravy)
• 1/4 cup milk (for gravy)
• Salt and pepper to taste (for gravy)

Instructions

1. In a shallow dish, mix 1 cup flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
2. In another shallow dish, whisk eggs and 1/4 cup milk.
3. Dredge each steak in the flour mixture, dip in the egg mixture, then coat again in the flour mixture.
4. Heat oil in a large skillet over medium-high heat. Fry steaks for 3-4 minutes per side until golden brown. Drain on paper towels.
5. For the gravy, pour off all but 2 tablespoons of oil from the skillet. Whisk in 1/4 cup flour and cook for 1 minute.
6. Gradually whisk in beef broth and 1/4 cup milk. Cook, stirring constantly, until thickened. Season with salt and pepper.
7. Serve steaks hot, topped with gravy.

Notes

• Use a meat mallet to tenderize the steaks if they are too thick.
• Keep the cooked steaks warm in a low oven while making the gravy.
• For extra flavor, add a splash of Worcestershire sauce to the gravy.

Nutrition

• Serving Size: 1 steak with gravy
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 120mg

Keywords: chicken fried steak, southern comfort food, homemade gravy, fried steak recipe