Chicken Fried Steak and Gravy

This Chicken Fried Steak is the ultimate Southern comfort food. The “chicken fried” name refers to the method—taking a tough cut of beef (like cube steak) and treating it like fried chicken with a seasoned flour dredge and a hot oil bath. The result is a crispy, craggy crust that perfectly holds onto the rich, peppery “sawmill” gravy made right in the same pan.

Chicken Fried Steak and Gravy

Ingredients for the Steaks:

For the Gravy:

How To Make Chicken Fried Steak and Gravy:

Step 1: The Dredge 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. Dip each steak into the egg, then into the flour mixture, pressing firmly so the coating sticks.

Tip: For an extra-thick “shaggy” crust, do a double-dip (Egg → Flour → Egg → Flour). Also, let the breaded steaks rest on a wire rack for 5/10 minutes before frying; this helps the crust adhere so it doesn’t fall off in the pan!

Step 2: Fry to Golden: Heat your oil in a large skillet until it sizzles (about 350°F if you have a thermometer). Carefully lay the steaks in the hot oil. Fry for 4/6 minutes per side until they reach a deep golden brown. Remove to a plate and tent with foil to keep warm.

Step 3: Make the Roux: Pour off the excess oil until you have about 4 tablespoons left in the skillet, making sure to keep all those flavorful browned bits (the “fond”) at the bottom. Stir in 3/4 tablespoons of your leftover seasoned flour. Cook and stir for 1/2 minutes to toast the flour.

Step 4: Simmer the Gravy: Slowly pour in the milk while whisking constantly to prevent lumps. Bring the mixture to a gentle boil. As it bubbles, it will thicken into a creamy gravy. Once it reaches your desired consistency, remove from heat.

Step 5: Serve: Plate the steaks and generously smother them with the hot gravy. Serve immediately while the crust is still crispy.