Chicken Fried Steak with Pan Gravy
Crispy, golden, and irresistibly comforting, Chicken Fried Steak with Pan Gravy is a Southern classic that delivers on flavor and nostalgia. Tenderized cube steaks are coated in a perfectly seasoned flour mixture and pan-fried to crunchy perfection, then topped with a rich, creamy gravy made from the pan drippings for a burst of savory goodness. This hearty dish combines the satisfying crunch of fried steak with the luscious silkiness of a homemade roux-based gravy, flavored with hints of paprika, garlic, and black pepper. Ready in under an hour, this easy-to-make comfort food pairs beautifully with mashed potatoes or buttery biscuits, making it the ultimate family dinner. Perfect for weeknight meals or special occasions, this Southern favorite is a must-try for any fried food enthusiast.
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Recipe Information
Ingredients
- 4 pieces cube steaks
- 2 cups all-purpose flour, divided
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 large eggs
- 2.5 cups whole milk, divided
- 1.5 cups vegetable oil (for frying)
- 3 tablespoons unsalted butter
- 1.5 cups chicken or beef stock
Instructions
Place the cube steaks on a clean cutting board. If needed, use a meat mallet to further tenderize them until about 1/2-inch thick.
In a shallow dish, mix 1.5 cups of all-purpose flour with the salt, black pepper, paprika, garlic powder, and onion powder.
In a separate shallow dish, whisk together the eggs and 1 cup of milk to create an egg wash.
Dredge each cube steak in the seasoned flour, shaking off the excess. Dip it into the egg wash, then back into the flour mixture, pressing the flour onto the steak to ensure a thick, even coating. Set aside on a plate and repeat with the remaining steaks.
Heat the vegetable oil in a large skillet or cast-iron pan over medium heat until shimmering (about 350°F).
Fry the coated steaks in batches for 3-4 minutes per side, or until golden brown and crispy. Do not overcrowd the skillet. Place the cooked steaks on a paper towel-lined plate to drain excess oil.
Once all the steaks are cooked, carefully pour off all but about 3 tablespoons of oil from the skillet, leaving any browned bits in the pan.
Add the unsalted butter to the skillet over medium heat. Once melted, whisk in the remaining 1/4 cup of flour to form a roux. Cook for 1-2 minutes, stirring constantly, until golden brown.
Slowly whisk in the chicken or beef stock and 1.5 cups of milk. Continue whisking until the gravy thickens, about 5-7 minutes. Season with additional salt and pepper to taste.
Serve the chicken fried steaks hot, generously drizzled with the pan gravy. Pair with mashed potatoes or biscuits for the ultimate comfort meal.
Nutrition Facts
Calories |
5709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.9 g | 620% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 6635 mg | 288% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 32.1 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 882 mg | 68% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
