This recipe for Chicken Fried Steak with country gravy makes the most comforting entree. Crispy, golden, and smothered in a rich and creamy gravy, this fried steak is perfect served with mashed potatoes and tender green beans. Don’t forget peach crisp for dessert.
Crispy, Cozy and Comforting Chicken Fried Steak
- Flavor: This country fried steak has a crispy seasoned crust, tender beef, with a rich, peppery, and creamy gravy.
- Technique: Dredge the steak in flour mixture two times to create a thick and crispy coating.
- Budget: Cube steak is an affordable cut of beef and the simple ingredients used to make the coating and gravy make this a hearty entree that won’t break your budget.
- Tools: You will need a heavy skillet, or a cast iron skillet, tongs to turn the steak, shallow dishes to dip and dredge, plus paper towel to absorb any extra oil.
Cook Time: 30 Mins Servings: 4 Cook Method: Pan Fry
Ingredients That Build Big Flavor
- Steak:
- Cube steak, sometimes referred to as minute steak, is a tenderized cut of beef that cooks quickly.
- Sprinkle salt and pepper on the steak before breading to add flavor directly to the beef.
- Crispy Coating:
- All-purpose flour is the main ingredient for the crust.
- Cornstarch helps absorb moisture for a lighter and crispier crust than flour alone.
- Baking powder helps add more crunch to the fried coating.
- Salt and pepper are used to enhance the flavor of the steak.
- Smoked paprika has a subtle smoky flavor, but you can use regular paprika which is more mild.
- Onion and garlic powder add savory flavor without adding any moisture.
- Buttermilk Mixture:
- Vinegar and milk create an easy version of buttermilk, and mixed with eggs helps the coating stick to the steak, creating a thicker, crispier crust when fried.
- Vegetable oil has neutral flavor and a high smoke point which makes it ideal for frying. It creates a golden, crispy crust without overpowering the steak.
- Gravy:
- Browned bits left in the skillet after frying, while not an ingredient, add deep flavor to the gravy.
- Butter adds rich, delicious flavor.
- Flour combines with the butter to make a roux. This thickens the gravy and gives it a smooth texture.
- Pepper is added for a warm bite that balances the rich steak, crispy crust, and creamy gravy.
- Milk helps create the smooth, creamy base of the gravy.
- Heavy cream gives the gravy a silky and creamy texture.
- Add salt to the gravy only if needed.
Recipe Variations
- You could use a sirloin steak and tenderize it yourself if you cannot find cube steaks. Pound sirloin between two sheets of parchment paper using a rolling pin or mallet.
- Substitute the seasonings with your favorite, or what matches your menu. Cajun or steak seasoning would be a delicious substitutions.
- You can purchase buttermilk at the grocery store to use in this recipe.
- Use gluten free flour at a 1:1 ratio if you have any issues with gluten.
- Fry some sliced mushrooms prior to making the gravy. Set aside, continue to make the gravy, then add in once thickened. This is a delicious way to make this entree a bit more hearty.
Tricks for Crispy Steak and Creamy Gravy
- Don’t skip the second dip in the flour mixture. The wet buttermilk coating gives the flour something to grab onto, creating a thicker, crunchier crust.
- Place the coated steaks on parchment paper and let them rest for about 10 minutes before frying. This helps the coating adhere to the beef instead of falling off in the oil.
- Don’t crowd the pan, fry just one or two steaks at a time. Adding too many at once can lower the oil temperature and leave you with a greasy, rather than crispy, coating.
- Use medium, not high, heat to fry the steaks because this can burn the coating and bring a burnt flavor to the gravy.
- Use the same skillet for frying and the gravy. The golden bits left behind add loads of flavor to the gravy. Drain most of the oil, but leave about 1 tablespoon and those tasty browned bits in the pan.
- Gradually whisk in the milk when making the gravy. This helps prevent lumps and creates a smooth, creamy gravy.
- Gravy will thicken as it sits. If it becomes too thick, whisk in a little more milk until it reaches your desired consistency.
- Keep the steaks warm in a low temperature oven while you make the gravy.
Leftovers Made Easy
- Cool the steak and gravy and store separately in airtight containers. Refrigerate for 3 to 4 days.
- Reheat the steak in the oven until warm, and heat the gravy in the microwave or saucepan. The gravy will be thick upon sitting, so stir in 2 Tablespoons milk to thin it out.
More Comforting Beef Entrees!
I hope you try this recipe for Chicken Fried Steak with country gravy! Leave a comment and rating below!
Chicken Fried Steak
Make this recipe for chicken fried steak with country gravy for the best comforting entree!
Equipment
Ingredients
- 4 cube steaks
- 2 teaspoons kosher salt divided
- 2 teaspoons pepper divided
- 1½ cup all purpose flour
- ½ cup cornstarch
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 Tablespoons vinegar
- 1 cup milk
- 2 large eggs
- ½ cup vegetable oil
Grravy
- 4 Tablespoons butter
- 4 Tablespoon all purpose flour
- ½ teaspoon pepper
- 3 cups milk
- ½ cup heavy cream
- ½ teaspoon salt only if needed
Instructions
- Sprinkle some salt and pepper onto both sides of the cube steak, and set the rest aside.
- In a shallow breading tray or dish, mix 1½ cup all purpose flour, ½ cup cornstarch, remaining pepper and salt, 1 teaspoon smoked paprika , 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon baking powder.
- To a liquid measuring cup add 1 Tablespoons vinegarand 1 cup milkand stir. This creates a buttermilk mixture.
- In a medium bowl, whisk 2 large eggs. Add buttermilk mixture and whisk again.
- Dip both sides of beef into flour mixture and shake off any excess.
- Dip beef into liquid, then dip into the flour mixture again.
- Allow the beef to rest on parchment paper for 10 minutes.
- In a skillet, heat ½ cup vegetable oil (oil should be about ¼ inches deep) Fry steak, only 1 or 2 at a time, 3 minutes per side.
- Set browned beef on a wire rack and set in a preheated 250˚F oven.
Country Gravy
- Using the same skillet, drain oil leaving the brown bits and about 2 Tablespoons of oil. Heat to medium heat and add 4 Tablespoons butter to melt.
- Add 4 Tablespoon all purpose flour ½ teaspoon pepper, and stir well for 2 minutes to cook the flour. Using a whisk, slowly add add 3 cups milk, and stir well until lumps are gone.
- Turn heat to medium and bring to a simmer. Cook until the gravy becomes thick then reduce heat to low and add ½ cup heavy cream. If it becomes too thick, slowly add a bit more milk.
- Season with salt, and more pepper if needed. Pour gravy over fried steak when ready to serve.
Notes
- 4 cube steaks is approximately 2 pounds of beef.
- Nutrition calculated without all the coating ingredients, or all of the oil used to fry.
Nutrition Information
Calories: 842 | Carbohydrates: 29g | Protein: 55g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 256mg | Sodium: 885mg | Potassium: 1018mg | Fiber: 1g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 258mg | Iron: 5mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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