chicken-fried steak and gravy (Print-Friendly Version)
Crispy golden steak with rich country gravy for classic Southern comfort—hearty, simple, and delicious.
# Ingredients You’ll Need:
→ For the Steak
01 -
4 cube steaks (each about 4 to 6 ounces)
02 -
1 1/2 cups all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon paprika
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon ground black pepper
08 -
2 large eggs
09 -
1/2 cup whole milk
10 -
Vegetable oil, for frying (enough to cover skillet with 1/4 inch depth)
→ For the Gravy
11 -
3 tablespoons all-purpose flour (from pan drippings)
12 -
2 cups whole milk
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Salt, to taste
14 -
Ground black pepper, to taste
# How to Make It:
01 -
In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly.
02 -
In a separate shallow bowl, whisk together the eggs and 1/2 cup milk until smooth.
03 -
Coat each cube steak first in the seasoned flour, then in the egg wash, and again in the flour mixture, pressing to ensure an even, adherent coating.
04 -
Pour vegetable oil into a large skillet to reach a 1/4 inch depth. Heat over medium-high until oil shimmers and is hot.
05 -
Place steaks in skillet without crowding. Fry for 3 to 4 minutes per side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
06 -
Pour off most of the oil from skillet, leaving 2 to 3 tablespoons along with pan drippings. Sprinkle in 3 tablespoons flour from cooked steaks and whisk constantly over medium heat for 1 to 2 minutes to form a roux.
07 -
Gradually pour in 2 cups milk, whisking to avoid lumps. Cook, stirring regularly, until the gravy has thickened, about 3 to 5 minutes. Season with salt and black pepper to taste.
08 -
Spoon the warm country-style gravy over the crisp fried steaks and serve immediately.
# Extra Suggestions:
01 -
For best results, allow coated steaks to rest for 5 minutes before frying to improve crust adherence.