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My family's Sunday dinners got a major upgrade when I started making this chicken fried steak with country gravy. There's something magical about that crunchy coating wrapped around soft beef, all covered in thick, velvety gravy. It brings back memories of small-town diners and Southern comfort on a plate.
After trying countless restaurant versions that didn't measure up to my grandma's chicken fried steak, I went on a mission to create the perfect recipe. I tested all sorts of coating methods until I finally got that ideal crispy outside while keeping the meat super tender inside.
What You'll Need
- Cube steak: comes pre-tenderized, cutting down your prep work
- Salt: brings out flavors and helps soften the meat
- Garlic powder: adds flavor without the sharpness of fresh garlic
- Black pepper: gives that necessary country-style taste in every bite
- All purpose flour: forms the foundation for that crunchy exterior
- Sea salt: tastes better than ordinary table salt
- Cayenne pepper: adds a gentle warmth without making it too hot
- Spice blend: mixing onion powder, garlic powder, celery salt, Cajun seasoning and paprika creates that authentic down-home flavor
- Egg: works as the glue that holds your coating together
- Whole milk: makes the batter rich and helps it stick to the meat
- Canola oil: won't burn at high temperatures, making it great for frying
- Butter: makes a flavorful base for your gravy
- Flour: combines with butter to thicken the sauce
- Chicken broth: brings more taste than using just milk alone
- Whole milk: gives that classic creamy texture everyone loves
- Dried herbs and spices: turn basic white gravy into something you'll crave again and again
How To Make It
- Season the Meat:
- Grab your cube steaks and dust each side with the salt, garlic powder, and pepper mix. Use your fingers to gently push the seasonings into the meat so they stick better. Let them sit at room temperature while you get everything else ready. This step makes sure the meat itself tastes good, not just the coating.
- Set Up Your Coating Station:
- Make a three-part dipping setup. Start by mixing your dry coating ingredients in a shallow bowl. This spice combo creates that classic southern taste. Then take some of this flour mixture and blend it with egg and milk until it looks like pancake batter. Having both dry and wet mixtures is the secret to getting that amazing crispy shell.
- Coat Each Steak:
- Take one steak at a time through all three coating steps. First roll it in the dry mix and shake off the extra. Next dip it in the wet batter and let the excess drip off. Finally, put it back in the dry mix, pressing firmly to get a good thick coating. This layering trick creates different textures that fry up super crispy. Put your coated steaks on a plate without stacking them up.
- Fry Until Golden:
- Heat your oil to 350°F in a big skillet. Getting the right temperature really matters. Too hot and the outside burns before the inside cooks. Too cold and the coating soaks up oil and gets soggy. Carefully place your steaks in the hot oil without crowding them, cooking about 2-3 minutes on each side until they turn a rich golden brown. You want to hear a steady sizzle, not a crazy popping sound.
- Whip Up the Gravy:
- After cooking all the steaks, make gravy in the same pan. First melt the butter, then stir in flour until it smells nutty but isn't too brown. Slowly pour in warm chicken broth while stirring constantly, then add the milk bit by bit. Using warm liquids and keeping that spoon moving stops lumps from forming. Cook until it thickens, then add seasonings to taste.
- Dig In Right Away:
- Put your golden steaks on plates and pour plenty of hot gravy over top. Good gravy should be thick enough to coat a spoon but still easy to pour. Eat immediately to enjoy that perfect mix of crunchy coating and smooth gravy for the ultimate comfort food moment.
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Don't skip the celery salt – it's that surprising ingredient that had everyone at my table asking for my cooking secrets. My grandpa always told me the difference between okay chicken fried steak and amazing chicken fried steak comes down to those tiny flavor details most folks don't bother with.
How To Get Super Soft Meat
Even though cube steak comes pre-tenderized, you can make it even softer by letting your seasoned meat sit at room temperature for half an hour before coating. This gives the salt time to work deeper into the meat, breaking down tough muscle fibers. If you're using regular round steak instead, put it between some plastic wrap and beat it with a meat mallet until it's about ¼ inch thick, working from the middle outward.
Fixing Gravy Problems
The biggest gravy mistake is getting lumps, which happens when you add cold liquids to hot flour mixture too fast. Always warm your broth and let your milk sit out until it reaches room temperature before adding them to the pan. Pour them in slowly while stirring non-stop in the same direction. If you still get lumps, pour the gravy through a fine strainer or buzz it quickly with a stick blender. If your gravy's too thick, add more warm milk a spoonful at a time. If it's too runny, let it bubble longer to reduce, or mix a teaspoon of cornstarch with cold water and stir it into the simmering gravy.
Prep Ahead Options
This dish tastes best right after cooking, but you can prep some parts ahead. The flour and spice mixture keeps in a sealed container for up to a month. You can make the gravy a day early and store it in the fridge, though you'll need to add some warm milk when reheating since it gets much thicker when cold. Leftover chicken fried steak stays good in the fridge for three days. To warm it up, put it in a 325°F oven for about 15 minutes until hot throughout. Don't use the microwave – it'll make your crispy coating turn soft.
What To Serve With It
Go full Southern by serving chicken fried steak with smooth mashed potatoes that catch all that extra gravy. Classic sides include buttery corn, green beans with bacon bits, or savory collard greens. Don't forget a soft, flaky biscuit to wipe your plate clean of any leftover gravy. If you want something lighter with all this richness, try a simple green salad with tangy dressing to balance out the meal.
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Recipe FAQs
- → What is cube steak and can I substitute it?
Cube steak is basically round steak that's been run through a tenderizing machine by the butcher, leaving little dents all over it. Don't worry if you can't find it—just grab a regular round steak and pound it yourself with a meat mallet until it's about 1/4-inch thick.
- → Why is it called chicken fried steak when there's no chicken?
It's all about how it's cooked, not what's in it. The name comes from using the same coating and frying method folks use for fried chicken. That's why you get that familiar crunchy outside that everyone loves.
- → How do I prevent the breading from falling off during frying?
Let your coated steaks sit on a wire rack for about 10 minutes before they hit the oil. Make sure your oil stays around 350°F, don't flip the meat too often while it's cooking, and always use tongs instead of forks that might poke holes in your nice coating.
- → How do I fix lumpy gravy?
Got lumps? Whisk like crazy to break them up. If they won't budge, pour the gravy through a fine strainer or buzz it with a stick blender. To avoid lumps next time, cook your butter and flour mix thoroughly and add warm liquids bit by bit while whisking non-stop.
- → Can I make chicken fried steak ahead of time?
It's tastiest fresh, but you can do some prep work. Coat your steaks and keep them in the fridge on a baking sheet for up to 3 hours before frying. Don't stack them! You can make the gravy early too—just warm it up with a splash of milk to thin it out. If you've already fried the steaks, warm them in a 350°F oven, but they won't be as crispy as fresh ones.
- → What sides pair well with chicken fried steak?
You can't go wrong with classic Southern sides like buttery mashed potatoes, fluffy biscuits, fresh green beans, slow-cooked greens, sweet corn, tangy coleslaw, or cheesy mac. Everyone loves pouring that gravy over both the steak and a big mound of mashed potatoes.