Brian’s Chicken Fried Steak With Country Gravy
30m prep 30m cook 1h 0m ready
A Southern classic featuring tenderized steak coated in a seasoned flour mixture, fried until golden, and served with a creamy country gravy. This hearty dish is perfect for a comforting dinner.
Ingredients
- 59.1 ml unsalted butter or bacon grease
- 59.1 ml all-purpose flour
- 591 ml whole milk
- Kosher salt
- freshly ground black pepper
- 6 round steaks or cube steaks
- Kosher salt
- 473 ml all-purpose flour
- 4.93 ml onion powder
- 4.93 ml sweet paprika
- 2.46 ml garlic powder
- 2.46 ml freshly ground black pepper
- 2 large eggs
- 59.1 ml whole milk
- Canola or vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 154 mg
- Iron: 3.13 mg
- Magnesium: 51.5 mg
- Phosphorus: 228 mg
- Potassium: 298 mg
- Zinc: 1.52 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 59.1 ml unsalted butter or bacon grease
- 59.1 ml all-purpose flour
- 591 ml whole milk
- Kosher salt
- freshly ground black pepper
- 6 round steaks or cube steaks
- Kosher salt
- 473 ml all-purpose flour
- 4.93 ml onion powder
- 4.93 ml sweet paprika
- 2.46 ml garlic powder
- 2.46 ml freshly ground black pepper
- 2 large eggs
- 59.1 ml whole milk
Prepare
- Canola or vegetable oil, for frying
Let's Cook
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Step 1.
In a cast-iron skillet over medium heat, melt ¼ cup unsalted butter or bacon grease. Whisk in ¼ cup all-purpose flour and cook, whisking constantly, until the roux turns a toasty golden brown, 2 to 3 minutes.
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Step 2.
Reduce the heat to low and slowly add 2½ cups whole milk, whisking constantly, until well combined. Season with ½ teaspoon salt and ½ teaspoon black pepper.
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Step 3.
Return the heat to medium and simmer, stirring constantly, until the gravy thickens to your liking, about 4 minutes. Adjust seasoning with more salt and pepper if needed, and thin with a little milk if desired. Remove from heat and cover to keep warm.
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Step 4.
If using round steaks, place one steak on a cutting board and pound it with a studded meat mallet to an even thickness of ⅛ to ¼ inch. Repeat with all 6 steaks. Season the steaks lightly on both sides with salt and place on a large rimmed baking sheet.
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Step 5.
In a wide shallow dish or pie pan, whisk together 2 cups all-purpose flour, 1½ teaspoons salt, 1 teaspoon onion powder, 1 teaspoon sweet paprika, ½ teaspoon garlic powder, and ½ teaspoon black pepper. In a second wide shallow dish, whisk together 2 large eggs and ¼ cup whole milk.
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Step 6.
Working with one steak at a time, dredge the steak in the flour mixture, pressing it into the steak and shaking off excess. Dip the steak in the egg mixture, turning to coat and letting excess drip back. Finally, dredge in the flour a second time, pressing it in and shaking off excess. Return the steak to the baking sheet. Repeat to coat all steaks.
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Step 7.
Preheat the oven to 200°F. Place a wire rack on a baking sheet and put it in the oven. Fill a large heavy frying pan with enough canola or vegetable oil to reach ¼ to ½ inch up the side. Place over medium-high heat and warm the oil until hot but not smoking (350°F on a deep-fry thermometer).
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Step 8.
In batches, fry the steaks, turning once, until the outsides are crisp golden brown and the meat is just cooked through, about 4 minutes total. Transfer to the wire rack in the oven to keep warm. Repeat with remaining steaks.
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Step 9.
Rewarm the gravy over low heat, stirring, until hot. Serve the steaks at once with plenty of gravy over the top.
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