Quick Chicken Fried Steak with Pan Gravy
Indulge in a classic southern comfort food with this Quick Chicken Fried Steak with Pan Gravy recipe, perfect for weeknight dinners or casual gatherings. Tender cube steaks are double-dredged in a flavorful seasoned flour coating, fried to golden, crispy perfection, and topped with a rich, creamy pan gravy made from scratch. Ready in just 35 minutes, this easy-to-follow recipe combines the perfect balance of robust spices like paprika, garlic powder, and black pepper with the creamy decadence of heavy cream and chicken broth. Pair this crispy masterpiece with velvety mashed potatoes or buttery green beans for a satisfying, soul-warming meal. Keywords: chicken fried steak, pan gravy, quick recipe, comfort food, southern cooking, crispy steak, classic dinner.
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Recipe Information
Ingredients
- 4 pieces cube steak
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 large eggs
- 1 cup whole milk
- 1 cup vegetable oil
- 2 tablespoons butter
- 2 cups chicken broth
- 0.5 cup heavy cream
Instructions
Place the cube steaks on a cutting board and lightly season them with a pinch of salt and black pepper on both sides.
In a shallow dish, combine the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika, and garlic powder. Mix well.
In another shallow dish, whisk together the eggs and milk until fully combined.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
Dredge each piece of cube steak in the flour mixture, then dip it into the egg mixture, and finally coat it again in the flour mixture. Shake off any excess flour.
Carefully place the coated steaks into the hot oil, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Pour off most of the oil from the skillet, leaving about 2 tablespoons, and reduce the heat to medium.
Add the butter to the skillet and allow it to melt. Stir in 2 tablespoons of the reserved flour mixture and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually whisk in the chicken broth, a little at a time, to avoid lumps. Continue whisking until the mixture begins to thicken, about 2-3 minutes.
Stir in the heavy cream and simmer for an additional 2 minutes. Season the gravy with salt and black pepper to taste.
Serve the chicken-fried steaks hot, smothered in the pan gravy, alongside your favorite sides like mashed potatoes or green beans.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 864 mg | 18% | |
*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.
