If you’re craving a comforting, hearty Southern classic that brings a perfect blend of crispy coating and velvety sauce, this Chicken Fried Steak with Rich Gravy Recipe is exactly what you need. Imagine tender cube steaks, lovingly battered and fried to golden perfection, then smothered in a smooth, flavorful gravy that’s simply irresistible. This dish feels like a warm hug on a plate and makes for an unforgettable meal any day of the week.
Ingredients You’ll Need
The magic of this Chicken Fried Steak with Rich Gravy Recipe is all about simple, pantry-friendly ingredients that come together to create a dish bursting with flavor and texture. Each component, from the seasoning to the milk, plays a key role in delivering that crispy exterior and creamy gravy that makes every bite so special.
- 4 Cube Steaks (About 1 ½ lbs): These tenderized steaks are the star of the show, perfect for quick frying and soaking up all that delicious coating.
- 1 ¼ cups All-Purpose Flour: Essential for the crispy crust and the roux that thickens the gravy.
- ½ tsp Kosher Salt: Brings out the natural flavors and balances the seasoning in both coating and gravy.
- 1 tsp Fresh Cracked Black Pepper: Adds a subtle heat and depth to the dish.
- ¼ tsp Cayenne Pepper: A little kick to brighten up the coating with just the right amount of spice.
- ½ tsp Paprika: Provides a warm color and smoky undertone.
- 2 Eggs, beaten: Binds the flour coating to the steaks for that perfect crispy layer.
- ½ cup Whole Milk: Keeps the batter rich and helps create a luscious gravy base.
- Vegetable Oil for Frying: Needed to achieve that golden, crunchy crust without overpowering the flavors.
- 3 Tbsp Butter: Forms the flavorful fat base for your rich gravy.
- 3 Tbsp All-Purpose Flour: Combined with butter to create a roux that thickens the gravy to silky perfection.
- 2 Cups Whole Milk: Slowly whisked into the roux to craft creamy, dreamy gravy.
- ½ tsp Kosher Salt: Enhances the gravy’s flavor.
- 1 ½ tsp Fresh Cracked Black Pepper: Gives the gravy a bold, peppery punch.
How to Make Chicken Fried Steak with Rich Gravy Recipe
Step 1: Prepare the Coating
Start by whisking together your flour, salt, black pepper, cayenne pepper, and paprika in a large bowl. These spices are what give your steak that signature flavorful, slightly spicy crust. In a separate bowl, beat together the eggs and milk — this wet mixture will help the flour adhere perfectly to the steaks.
Step 2: Bread the Steaks
Dip each cube steak first into the seasoned flour, then into the egg and milk mixture, and back into the flour again. Make sure every inch is evenly coated so you get that signature crispy crunch. Shake off any extra flour to avoid clumps and ensure an even fry.
Step 3: Fry the Steaks
Heat vegetable oil about 2 inches deep in a cast iron pan to 350°F (175°C). Carefully lay the coated steaks in the hot oil and fry for 2 to 3 minutes on each side until they’re gorgeously golden brown. Once cooked, place them on a paper towel-lined plate to drain excess oil, then cover loosely with foil to keep warm.
Step 4: Make the Rich Gravy
In a separate pan, melt butter over medium heat and whisk in flour to create a roux. Cook it gently for 2 to 3 minutes until it develops a slightly nutty aroma and light golden color. Gradually whisk in the milk, stirring continuously until the gravy thickens smoothly. Finish by seasoning with salt and plenty of fresh cracked black pepper to create that deep, comforting flavor that perfectly complements your chicken fried steak.
How to Serve Chicken Fried Steak with Rich Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a splash of color and a fresh bite that lifts the richness of the gravy. For a little extra flair, a few fried onions on top bring additional texture and sweetness.
Side Dishes
This hearty dish pairs wonderfully with creamy mashed potatoes, which are perfect for soaking up the rich gravy. Don’t forget classic Southern sides like buttered green beans, creamy coleslaw, or even a crisp garden salad to balance the meal out.
Creative Ways to Present
For a fun twist, serve your chicken fried steak on a plate loaded with mashed potatoes and ladle the gravy generously over the top. Alternatively, cut the steak into thick slices to make a savory open-faced sandwich with a fluffy biscuit or toasted bread underneath, smothered in gravy. It’s a crowd-pleaser every time.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken fried steak with rich gravy can be stored in an airtight container in the fridge for up to 3 days. Keep the gravy separate if possible to preserve the crispiness of the steak’s coating.
Freezing
If you want to freeze this dish, it’s best to freeze the steaks and gravy separately. Wrap the steaks tightly in plastic wrap and place in a freezer-safe container or bag. Gravy should be cooled, transferred to a freezer-friendly jar, and both can be stored for up to 2 months.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm the steaks in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. Reheat the gravy gently on the stovetop over low heat, stirring until creamy and hot. Pour the warmed gravy over the steak just before serving for the best experience.
FAQs
Can I use a different cut of meat for this Chicken Fried Steak with Rich Gravy Recipe?
While cube steaks are traditional due to their tenderness and size, you can try thin-cut round steak or top sirloin, but they may require pounding to tenderize and can result in a different texture.
What type of oil is best for frying the chicken fried steak?
Vegetable oil is ideal because of its neutral flavor and high smoke point. You could also use canola or peanut oil for similar results, just make sure the oil is hot enough to get that perfect crisp coating.
Is it necessary to double dredge the steaks?
Yes, double dredging in flour and egg mixture helps build up a thick, crunchy crust that stays intact during frying, which is key for authentic chicken fried steak texture.
How do I make the gravy thicker if needed?
If your gravy is too thin, simply whisk in a bit more flour dissolved in cold milk, then cook gently until it thickens. Be careful not to add too much at once to avoid lumps.
Can this Chicken Fried Steak with Rich Gravy Recipe be made gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend for both the coating and the gravy roux. Just ensure your seasoning blends are gluten-free as well.
Final Thoughts
This Chicken Fried Steak with Rich Gravy Recipe is a comforting classic that deserves a place at your dinner table. With its tender, crispy steak and luscious gravy, it’s a dish that brings pure joy with every bite. Once you make it, you’ll see why it’s a beloved favorite. So grab those ingredients and get frying—you’re in for a real treat!
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Chicken Fried Steak with Rich Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Classic Southern Chicken Fried Steak with crispy breading fried to golden perfection and topped with rich, creamy homemade white gravy. This comforting dish features tender cube steaks coated in a seasoned flour and egg batter, fried in vegetable oil, and served with a smooth peppered milk gravy.
Ingredients
Steak and Coating
- 4 Cube Steaks (About 1 ½ lbs)
- 1 ¼ cups All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 2 eggs, beaten
- ½ cup whole milk
- Vegetable Oil for Frying (2 inches deep)
Gravy
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 2 Cups Whole Milk
- ½ tsp Kosher Salt
- 1 ½ tsp Fresh Cracked Black Pepper
Instructions
- Prepare the Coating: In a mixing bowl, whisk together the all-purpose flour, kosher salt, fresh cracked black pepper, cayenne pepper, and paprika until evenly combined. In a separate bowl, whisk the eggs with whole milk until smooth and slightly frothy.
- Bread the Steaks: Take each cube steak and dredge it in the seasoned flour mixture, ensuring a full coating. Next, dip the floured steak into the egg and milk mixture. Then dredge again in the flour mixture to create a double breading. Shake off any excess flour to prevent clumping.
- Fry the Steaks: Heat vegetable oil about 2 inches deep in a heavy cast iron skillet over medium-high heat until it reaches 350°F (175°C). Fry the breaded steaks for 2 to 3 minutes on each side or until golden brown and crispy. Remove and drain on a paper towel-lined plate. Keep warm by loosely covering with foil.
- Make the Roux: In a separate pan over medium heat, melt the butter. Stir in the flour and cook the mixture, stirring constantly, for 2 to 3 minutes until it turns lightly golden and fragrant but not burnt. This creates a roux which will thicken the gravy.
- Prepare the Gravy: Gradually whisk in the whole milk into the roux, stirring continuously to avoid lumps. Cook until the gravy thickens to a creamy consistency, about 5 minutes.
- Season the Gravy: Remove the pan from heat and stir in kosher salt and fresh cracked black pepper. Adjust seasoning to taste. Serve the gravy over the fried steaks immediately for best results.
Notes
- Use cube steaks for tenderness; they are thin and perfect for frying.
- Maintain oil temperature around 350°F to ensure crispy coating without absorbing too much oil.
- Double breading provides extra crunch.
- Keep the fried steaks warm while preparing the gravy to serve hot.
- For a spicier kick, increase cayenne pepper slightly.
