Chicken Fried Steak with Country Gravy

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This iconic Chicken Fried Steak with Country Gravy represents the pinnacle of Southern comfort food – tender cube steak coated in a perfectly seasoned flour mixture, fried to golden perfection, and smothered in the richest, creamiest white gravy imaginable. The magic begins with tenderized cube steak that gets a triple coating process: seasoned flour, creamy batter, and more seasoned flour, creating an incredibly crispy exterior that seals in all the juicy goodness. The crowning glory is the silky country gravy made from a golden roux and enriched with both chicken broth and whole milk for maximum flavor and richness. This dish embodies everything beloved about Southern cuisine – it’s hearty, satisfying, and made with simple ingredients transformed through time-honored techniques. Perfect for Sunday dinners, special family gatherings, or any time you want to bring authentic Southern hospitality to your table, this recipe delivers restaurant-quality results that will have everyone asking for seconds.

Ingredients

Seasoned Cube Steak:

  • 1 lb tenderized cube steak (4 pieces, about 4 oz each)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Triple-Coating Mix:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp sea salt or seasoned salt
  • 1/2 tsp black pepper
  • Pinch cayenne pepper
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp celery salt
  • 1/4 tsp Cajun seasoning
  • 1/4 tsp paprika

Wet Batter (serves 4-6):

  • 1 large egg
  • 1/2 to 3/4 cup whole milk (or mix with buttermilk)

Classic Country Gravy:

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 1/2 cups whole milk
  • Salt to taste
  • Black pepper to taste
  • Onion powder to taste
  • Garlic powder to taste
  • Dried thyme to taste

For Frying:

  • Canola or vegetable oil for deep frying (about 2-3 cups)

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Instructions (Total Time: 45 minutes)

Step 1: Season the Steaks (5 min.)

  1. Pat dry: Remove cube steaks from packaging and pat completely dry
  2. Make seasoning blend: Combine salt, garlic powder, and black pepper in small bowl
  3. Season generously: Sprinkle seasoning mix on both sides of each steak
  4. Massage in: Gently press seasonings into meat with your hands
  5. Rest: Let steaks rest at room temperature for 15 minutes while preparing coating
  6. Tip: Room temperature meat cooks more evenly

Step 2: Prepare Triple Coating System (8 min.)

  1. Mix dry coating: In large shallow dish, whisk together flour and all dry seasonings
  2. Reserve flour: Take 1/2 cup seasoned flour and set aside in separate bowl
  3. Make batter: In medium bowl, whisk egg with milk until smooth
  4. Add reserved flour: Whisk reserved flour into egg mixture to create thick batter
  5. Consistency check: Batter should coat spoon but still drip off easily
  6. Adjust: Add more milk if too thick, more flour if too thin

Step 3: Perfect Triple Coating Process (10 min.)

  1. First flour coat: Dredge each steak in seasoned flour, pressing gently to adhere
  2. Shake off excess: Tap steak to remove loose flour
  3. Batter dip: Completely submerge in batter, letting excess drip off for 5 seconds
  4. Final flour coat: Press back into seasoned flour for thick, even coating
  5. Rest on rack: Place coated steaks on wire rack for 5 minutes to set coating
  6. Repeat: Complete process for all steaks before frying

Step 4: Set Up Frying Station (5 min.)

  1. Preheat oven: Set to 200°F (93°C) for keeping steaks warm
  2. Prepare rack: Place cooling rack over baking sheet, put in oven
  3. Heat oil: Add 1 inch oil to heavy skillet or cast iron pan
  4. Temperature check: Heat oil to 350°F (175°C) – use thermometer for accuracy
  5. Test readiness: Drop small amount of batter – should sizzle immediately
  6. Have tools ready: Tongs, paper towels, and thermometer nearby

Step 5: Fry to Golden Perfection (12 min.)

  1. Don’t overcrowd: Fry only 1-2 steaks at a time
  2. Gentle placement: Lower steaks into oil away from you to prevent splashing
  3. First side: Fry 2-3 minutes without moving until golden brown
  4. Flip carefully: Turn with tongs, fry second side 2-3 minutes
  5. Check doneness: Internal temperature should reach 145°F (63°C)
  6. Keep warm: Transfer to oven rack while finishing remaining steaks
  7. Monitor oil: Maintain 350°F temperature between batches

Step 6: Make Perfect Country Gravy (8 min.)

  1. Clean pan: Pour out frying oil, wipe clean but keep any browned bits
  2. Start roux: Melt butter over medium heat in same pan
  3. Add flour: Whisk in flour, cooking 2-3 minutes until golden brown
  4. Smell test: Roux should smell nutty, not raw
  5. Add liquid slowly: Gradually whisk in chicken broth, preventing lumps
  6. Add milk: Slowly whisk in milk, cooking until thickened (3-4 minutes)
  7. Season generously: Add salt, pepper, onion powder, garlic powder, and thyme
  8. Adjust consistency: Gravy should coat spoon but still pour easily

Step 7: Final Assembly and Serve (2 min.)

  1. Plate hot steaks: Place fried steaks on serving plates
  2. Smother generously: Ladle hot gravy over each steak
  3. Extra on side: Serve additional gravy in gravy boat
  4. Garnish: Light sprinkle of black pepper and fresh thyme if desired
  5. Serve immediately: Best enjoyed hot off the stove

Essential Tips

  • Oil temperature: Maintain 350°F for crispy exterior and properly cooked interior
  • Don’t skip coating rest: Letting coating set prevents it from falling off during frying
  • Triple coating secret: Each layer builds the perfect crunchy texture
  • Gravy thickness: Should be thick enough to coat steak but thin enough to pour
  • Timing: Have everything ready before you start frying – this moves fast!

Chicken Fried Steak Knowledge

What makes authentic chicken fried steak?

  • Cube steak (tenderized round steak) is traditional
  • Triple coating creates signature crunch
  • Fried in enough oil for even browning
  • Always served with white country gravy

Why use cube steak?

  • Already tenderized for quick cooking
  • Uniform thickness cooks evenly
  • Economical cut that becomes tender
  • Traditional choice for this dish

Country gravy secrets:

  • Golden roux provides nutty flavor base
  • Combination of broth and milk for richness
  • Must be thick enough to cling to steak
  • Season generously – gravy should be flavorful

Frequently Asked Questions (FAQ)

Q: Can I use regular steak instead of cube steak? A: You can, but pound it thin (1/4 inch) and tenderize with meat mallet for best results.

Q: Why does my coating fall off during frying? A: Usually from oil not hot enough, not letting coating rest, or moving steak too soon after adding to oil.

Q: How thick should the gravy be? A: It should coat the back of a spoon but still pour easily. Consistency of thick cream soup.

Q: Can I make this without the triple coating? A: Yes, but you’ll lose the signature thick, crunchy coating. Double coating (flour-egg-flour) works too.

Q: What if my gravy gets lumpy? A: Strain through fine mesh sieve or use immersion blender to smooth out lumps.

Q: Can I bake instead of fry? A: Won’t be authentic, but you can bake at 400°F for 20 minutes, flipping once.

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Troubleshooting Common Issues

Frying problems:

  • Coating falls off: Oil not hot enough or coating not properly set
  • Burns quickly: Oil too hot, reduce temperature and cook longer
  • Greasy result: Oil temperature too low or not drained properly

Gravy issues:

  • Too thin: Cook longer or whisk in flour slurry (1 tbsp flour + 2 tbsp cold milk)
  • Too thick: Gradually whisk in more warm milk
  • Lumpy: Strain or blend, or start over if severely lumpy

Nutritional Information per Serving

  • Calories: approximately 685
  • Protein: 35g
  • Carbohydrates: 42g
  • Fat: 38g
  • Saturated Fat: 16g
  • Sodium: 1,450mg

Southern Variations

Regional styles:

  • Texas style: Larger portions with cream gravy and jalapeños
  • Oklahoma style: Slightly thinner coating, extra black pepper
  • Tennessee style: Buttermilk in batter for tang

Protein alternatives:

  • Chicken fried chicken: Use chicken breast pounded thin
  • Pork cutlets: Thin pork chops work beautifully
  • Venison steaks: Popular in hunting regions

Gravy variations:

  • Sausage gravy: Add crumbled breakfast sausage
  • Mushroom gravy: Sauté mushrooms before making roux
  • Herb gravy: Add fresh sage and rosemary

Storage and Reheating

Refrigerator: 2-3 days for steak, 3-4 days for gravy (stored separately) Freezer: Steak freezes well for 2 months, gravy not recommended Reheating: Oven at 350°F for 10 minutes, warm gravy separately on stovetop

Storage tips:

  • Store steak and gravy separately to maintain texture
  • Reheat gravy slowly, whisking in milk if needed
  • Crisp up steak in oven rather than microwave
  • Make fresh gravy when possible for best results

Perfect Pairings and Occasions

Ideal for:

  • Sunday family dinners
  • Southern-themed dinner parties
  • Comfort food cravings
  • Special occasion brunches
  • Celebrating Southern heritage

Classic sides:

  • Creamy mashed potatoes
  • Green beans with bacon
  • Buttermilk biscuits
  • Coleslaw
  • Mac and cheese

Beverage pairings:

  • Sweet tea (Southern classic)
  • Cold buttermilk
  • Coffee or hot cocoa
  • Light beer for adults

Timing Breakdown

  • Prep time: 20 minutes
  • Seasoning rest: 15 minutes
  • Coating process: 10 minutes
  • Frying time: 12 minutes
  • Gravy making: 8 minutes
  • Total time: 45 minutes
  • Active time: 35 minutes

Golden, crispy, and smothered in gravy – Southern comfort at its absolute

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