Chicken Fried Steak & Gravy

Chicken Fried Steak topped with country gravy on a plate with mashed potatoes and green beans

5 from 2 votes

Chicken Fried Steak & Gravy

Chicken Fried Steak and Country Gravy is a classic comfort food you will adore. With my detailed instructions, this will be a hit every time.

Prep Time10

Cook Time30

Resting Time30

Total Time1 10

Servings: servings

Calories: 819kcal

Author: Lisa Longley

Ingredients

For Steaks

4 cube steaks 4 ounces or 113.4 grams each
1/2 teaspoon kosher salt if using table salt, use half this amount
1/8 teaspoon black pepper
1 1/2 cups buttermilk (340.5 grams)
1 large egg
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 cups all purpose flour (240 grams)
2 cups vegetable oil (396 grams)

Gravy

2 tablespoons oil reserved from frying the steaks
3 tablespoons all purpose flour
1/2 cup chicken broth (113.4 grams)
2 1/2 cups whole milk (567.5 grams)
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
dash black pepper

Instructions

For Steaks

Place the steaks between two layers of plastic wrap and pound to 1/4 inch thin. Pat the steak dry on both sides. Season the steaks with salt and black pepper on each side.
4 cube steaks, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper
In a pie dish, whisk together the buttermilk, egg, baking powder, baking soda, garlic powder, paprika, and cayenne pepper.
1 1/2 cups buttermilk, 1 large egg, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon garlic powder
Create a breading station where your seasoned steaks sit on a plate. Next to them, place a shallow dish with one cup of flour. Next to that, place the buttermilk mixture. After that, place another shallow dish or pie plate with the remaining one cup flour. Finally, place the rimmed baking sheet lined with foil and a wire cooling rack inside of it.
2 cups all purpose flour
Dredge the seasoned steaks in the flour, pressing the flour into the steak. Then dip them in the buttermilk mixture. Transfer to the final dish with flour and gently coat the steak in flour. Place on the wire rack. Let rest at room temperature for 30 minutes.
Heat the oil in a heavy-bottomed skillet over medium-high heat. Bring the oil to 350 degrees Fahrenheit, as checked by an instant read thermometer. You can also check it by adding a little flour to it. It should bubble immediately.
2 cups vegetable oil
Working in batches, fry the steaks for three to four minutes on each side. Transfer the steaks to a wire rack over a rimmed baking sheet. Cover loosely with foil to keep warm.

Gravy

After frying all of the steaks, carefully pour the oil into a glass measuring cup. Pull out two tablespoons of oil. Without cleaning the frying pan, add the two tablespoons of oil to the pan over medium heat.
2 tablespoons oil
Whisk in the flour until no streaks of white remain. Continue cooking until it starts to turn golden brown, about one minute. Then slowly stir in the chicken broth, a few tablespoons at a time. Wait until the broth has been absorbed before whisking in more. While you should go slowly, it will only take about a minute for all of the broth to be whisked in. Slowly whisk in the milk. Season with garlic powder, salt, and pepper.
3 tablespoons all purpose flour, 1/2 cup chicken broth, 2 1/2 cups whole milk, 1/2 teaspoon kosher salt, dash black pepper, 1/2 teaspoon garlic powder
Bring the gravy to a simmer. Stirring frequently, allow the gravy to thicken, about five to eight minutes. Taste the gravy, adding more salt and pepper if needed.
Serve the gravy over the hot steaks and enjoy.

Video

Notes

Please note that the nutritional information is based on what was left in my kitchen after breading and frying the steaks. It is also based on using all of the gravy. For the most accurate results, calculate the nutritional information based on the ingredients you use and how much is left after frying.

Nutrition