Simple Chicken Fried Steak Recipe With Gravy
This chicken fried steak recipe delivers that perfect crispy crust and tender meat you remember from your favorite diner. The rich, peppery gravy will cover everything on your plate.
Servings: 4
Ingredients
- 4 cubed steaks (about 1 pound total)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 eggs
- ½ cup milk (whole milk recommended)
- 2 tablespoons sour cream
- Oil for frying (about a quart)
For the Gravy
- 4 tablespoons butter OR oil from the frying pan (I prefer using butter as it will be a thicker sauce and sometimes the cooking oil tastes a little old after frying the steaks.)
- 4 tablespoons flour
- 1 ½ to 2 cups milk
Instructions
Make the Steaks:
- Unpack the cubed steak and pat dry with a paper towel.
- Place the steak between 2 layers of plastic wrap and using a mallet (or a rolling pin), pound the steak until they are about 1/4 of an inch thick.
- Add a light sprinkle of salt and pepper on both sides of the steaks. Place the steak on a plate. Set aside.
- In a shallow bowl large enough to fit your pounded out steaks, mix the flour, salt, paprika, ground black pepper, onion powder, and garlic powder. Mix well. Set aside.
- In a second shallow bowl, whisk the eggs, milk, and sour cream. Whisk until they are well combined.
- Take one steak, put in the flour mixture, and coat on both sides. Shake excess off.
- Transfer to the egg mixture and coat on both sides. Shake excess off.
- Finally, put the steak back in the flour mixture and coat on both sides. Shake excess off.
- Place the steak on a plate while you re-do steps 6, 7, and 8 for each steak.
- Pour frying oil into a pan, about ½-inch.
- Heat the oil to 350°F.
- Place the steak, 1 or 2 at a time, in the oil. Fry for 2-4 minutes on each side. The coating should deep golden brown.
- Note: Don't overcrowd the pan, as it will decrease the oil temperature too much, resulting in a soggy, not crispy steak.
- Place the cooked steak on a paper towel-lined plate to drain excess fat.
- You can place the cooked steaks in a 200°F oven to keep warm while you make the gravy.
Make the Gravy:
- In a medium-size saucepan, add the butter.
- Melt the butter over medium heat. Add the flour and whisk to create a paste.
- Note: You can use the same pan you just fried in, just pour the oil out first. You can also use 4 tablespoons of the cooking oil instead of butter.
- Pour the milk slowly while whisking. (Use 1 ½ cups if you like the gravy a bit thicker.)
- Cook on medium heat until the gravy thickens.
- Pour the gravy over the chicken fried steak.
- Serve and Enjoy!
Notes
- In the egg mixture, I add milk and sour cream, but you can substitute this with buttermilk as well.
- Drain well by placing cooked steaks on a paper towel-lined plate to remove excess oil and keep the crust crisp.
- To make it a bit spicy, add some chili powder or red pepper flakes to the flour mixture.
- or the best texture and flavor, serve the chicken fried steak hot, right after frying and topping with gravy.
Nutrition
Serving: 1 of 4 steaks | Calories: 680kcal | Carbohydrates: 37g | Protein: 46g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 253mg | Sodium: 1145mg | Potassium: 857mg | Fiber: 1g | Sugar: 6g | Vitamin A: 951IU | Vitamin C: 0.1mg | Calcium: 221mg | Iron: 5mg
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