Chicken Fried Steak and Gravy

This Chicken Fried Steak and Gravy is the ultimate Southern comfort classic. By using “cubed” steak (beef that has been tenderized by a machine or mallet), you ensure the meat is fork-tender despite the quick frying time. The magic happens in the pan drippings—those little browned bits of seasoned flour left behind after frying the steaks are what transform simple milk and oil into a rich, peppery “sawmill” gravy.

Chicken Fried Steak and Gravy

Ingredients:

How To Make Chicken Fried Steak and Gravy:

Step 1: The Breading Station: In a shallow dish (like a pie pan), whisk together the flour, salt, pepper, garlic powder, and cayenne. In a separate bowl, beat the eggs until smooth.

Tip: For a “classic” crust, dip the steak in the egg first, then the flour. If you love an extra-thick, craggy crust that holds more gravy, go for the double dip: Egg $\rightarrow$ Flour $\rightarrow$ Egg $\rightarrow$ Flour.

Step 2: The Sizzle: Heat oil in a skillet until it sizzles when a drop of water hits it. Carefully add the steaks and cook for 4/6 minutes per side until they reach a deep golden brown. Remove to a plate and cover with foil to keep warm.

Step 3: Make the Roux: Drain the hot oil until only about 4 tablespoons remain in the skillet, making sure to keep all those flavorful browned bits (fond) in the pan. Whisk in 3/4 tablespoons of your leftover seasoned flour and cook for 1 minute to toast the flour.

Step 4: The Creamy Finish: Gradually pour in the milk while whisking constantly. Bring to a boil, then simmer until it reaches your desired thickness.

Tip: If your gravy gets too thick, just whisk in an extra splash of milk. If it’s too thin, let it simmer for another minute; it will continue to thicken as it cools!