Classic Chicken Fried Steak with Cream Gravy
A hearty Southern-style beef dish featuring tenderized steak fried in a crispy seasoned batter, served with rich cream gravy. Perfect for a comforting dinner.
Ingredients
Check ingredients as you go.
- Steak
- Batter
- Frying
- Gravy
Let’s make it
Preparation
Pound each beef cube steak to about 1/4 inch thickness if needed, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Batter
In a shallow dish, combine 1 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, and garlic powder to season the flour coating.
Batter
In a separate bowl, whisk together the milk and egg to form a wet batter.
Batter
Coat each steak piece first in the seasoned flour mixture, then dip into the milk and egg batter, and finally dredge again in the flour mixture, pressing to adhere. Set aside on a plate.
Frying
Heat vegetable oil in a deep skillet over medium-high heat to about 350°F (175°C). The oil should be deep enough to submerge half the thickness of the steaks.
Frying
Fry the steaks in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels and keep warm.
Gravy
To make the cream gravy, melt butter in a skillet over medium heat. Whisk in 1/4 cup flour and cook until lightly golden, about 2 minutes.
Gravy
Gradually whisk in 2 cups of milk to the roux, stirring constantly until the gravy thickens, about 5 minutes. Season with salt and black pepper to taste.
Serve the fried steaks hot topped with the creamy peppered gravy. Enjoy with mashed potatoes or vegetables for a classic hearty dinner.
Tips & notes
For extra tender steak, pound evenly and don't overmix the batter. Maintain oil temperature around 350°F to ensure crispy coating without absorbing excess oil. Use fresh milk for the gravy and stir constantly to avoid lumps.
Saving it for later
Store leftover steak and gravy in airtight containers in the refrigerator within 2 hours of cooking. Use within 3-4 days for best quality. The gravy may thicken upon refrigeration; whisk before reheating.
Reheating
Reheat steaks in a skillet over medium heat to maintain crispiness or in a 350°F oven until warmed through. Warm the gravy gently in a saucepan over low heat, stirring frequently to prevent scorching until heated evenly. Combine and serve.
