Chicken Fried Steak with Gravy

Hands down, this is the only dish my hubby requests weekly!

Oh, honey, let me tell you about a dish that will take your taste buds down memory lane to a time when food was hearty and homes were full of laughter – Chicken Fried Steak with Gravy. It’s comfort food at its finest, with its roots deeply planted in the heart of the Midwest.

This dish is a testament to the ingenuity of home cooks who often had to make do with less expensive cuts of meat, making them delicious with what they had on hand.

Chicken Fried Steak is reminiscent of Southern fried chicken, but it’s a steak cooked up like it was poultry, you see—tenderized, breaded, and fried to golden perfection, then smothered in a rich, creamy gravy. It’s the kind of meal you make when you want to spread a little love around the table.

Perfect for a Sunday gathering or when you’re just craving some down-home comfort!

Now, you can’t just serve Chicken Fried Steak on its lonesome, can you? Round out your plate with some creamy mashed potatoes—they soak up that gravy just beautifully. Add a side of buttery green beans, maybe a heaping helping of collard greens, and don’t forget a biscuit or cornbread to mop up every last bit of that delicious gravy.

And if it’s summertime, a slice of ripe tomato fresh from the garden is a bright, juicy complement to all that savory goodness.


For the Steak:

4 cube steaks (about 1/2 pound each)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1/4 cup milk

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Vegetable oil for frying

For the Gravy:
– 1/4 cup pan drippings
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– Salt and pepper, to taste


1. Start by taking a sh

allow dish and whisking together the flour, garlic powder, onion powder, paprika, salt, and pepper. This is your breading mixture.

2. In a separate bowl, whisk the eggs and 1/4 cup of milk until it’s all good and mixed.

3. Dredge each steak first in the flour mixture, shaking off the excess. Dip it in the egg mixture, then back in the flour mixture to coat well. Set each steak aside on a wire rack.

4. Pour enough vegetable oil into a large skillet to cover the bottom and heat over medium-high heat. Fry the steaks in batches, if necessary, for about 3-4 minutes on each side, or until they’re golden brown and crisp. Set ’em aside and cover with foil to keep warm.

5. For the gravy, first pour off the excess oil from the skillet, leaving about 1/4 cup of pan drippings. Sprinkle in the flour and whisk over medium heat until it’s a golden paste.

6. Gradually pour in the milk while continuously whisking until the gravy thickens, about 5 minutes. Salt and pepper to your liking.

7. Serve those beautiful steaks with generous spoonfuls of that creamy gravy.

Variations & Tips:

Now, if you want to add a little kick to your gravy, a pinch of cayenne pepper does the trick. Some folks like to add a splash of Worcestershire sauce to the egg mixture for a deeper flavor. There’s room at the table for creativity, so you go ahead and make it your own.
Remember, the key with cube steak is to make sure it’s tenderized properly—don’t skip on that step! And let your breaded steaks sit a spell before frying. It helps the coating stick better, so you get a nice, crusty exterior.

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There you have it, darlin’. A plate full of comfort that’ll take you back to the good old days and fill your home with the aroma of love and tradition. Enjoy!

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