Old Fashioned Chicken Fried Steak with Pan Gravy
Experience comfort food at its finest with this Old Fashioned Chicken Fried Steak with Pan Gravy recipe. Featuring tender cubed steak coated in a perfectly seasoned, crispy crust, this Southern classic is pan-fried to golden perfection and served with a rich, creamy gravy made from the skillet's flavorful drippings. The combination of buttermilk breading and boldly spiced flour ensures a delightful crunch in every bite, while the homemade roux-based gravy adds a velvety touch of indulgence. With just 20 minutes of prep and 30 minutes of cooking time, this hearty dish is ideal for a satisfying family dinner. Pair it with fluffy mashed potatoes and your favorite vegetables for a nostalgic meal that’s pure comfort on a plate. Perfect for fans of traditional Southern recipes, this dish promises crowd-pleasing flavor in every forkful!
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Recipe Information
Ingredients
- 4 pieces Cubed steak
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup Buttermilk
- 2 Eggs
- 1 cup Vegetable oil
- 3 tablespoons Butter
- 2 cups Milk
- 1 cup Chicken broth
Instructions
In a shallow dish, combine 1.5 cups of the flour, salt, black pepper, garlic powder, and paprika. Mix well.
In a separate shallow bowl, whisk together the buttermilk and eggs until thoroughly combined.
Pat the cubed steaks dry with paper towels. Dredge each steak in the seasoned flour mixture, then dip in the buttermilk and egg mixture, and finally dredge in the seasoned flour again, ensuring each steak is thoroughly coated. Set aside on a baking sheet.
Heat the vegetable oil in a large, heavy skillet over medium heat until shimmering (about 350°F).
Carefully place the breaded cubed steaks in the skillet, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and crisp. Remove the cooked steaks to a plate lined with paper towels to drain.
Once all the steaks are cooked, carefully pour out most of the oil from the skillet, leaving about 2 tablespoons along with the browned bits in the pan.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, whisk in the remaining 1/2 cup of flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the chicken broth and milk, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring frequently, until thickened (about 5-7 minutes). Season to taste with additional salt and black pepper, if needed.
Serve the chicken fried steaks smothered in the creamy pan gravy. Pair with mashed potatoes and vegetables for a complete meal.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 9.2 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 244 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 414 mg | 9% | |
*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.
