Chicken Fried Steak Gravy (Printer-Friendly Page)

Crispy steak and creamy gravy create the ultimate Southern comfort combo in one satisfying main dish.

# Ingredients You'll Need:

→ Steak Preparation

01 - 4 cube steaks (about 1/4-inch thick, pre-tenderized)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon freshly ground black pepper

→ Flour Dredge

05 - 2 cups all-purpose flour
06 - 1 tablespoon Cajun seasoning
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon cayenne pepper

→ Batter

10 - 2 large eggs
11 - 1 cup whole milk
12 - 1/2 cup all-purpose flour

→ Frying

13 - Vegetable oil, for frying (enough to reach 1/2 inch depth in pan)

→ Country Gravy

14 - 4 tablespoons unsalted butter
15 - 1/4 cup all-purpose flour
16 - 2 1/2 cups whole milk
17 - 1/2 teaspoon kosher salt
18 - 1/2 teaspoon freshly ground black pepper

# Step-by-Step Instructions:

01 - Pat cube steaks dry and season both sides with salt, garlic powder, and black pepper. Let rest at room temperature for 15 minutes.
02 - Set up three shallow dishes: one with seasoned flour mixture, one with the egg and milk batter whisked until smooth, and a final dish with additional seasoned flour.
03 - Dredge each steak in flour, dip in batter, then dredge again in flour. Press flour firmly into steak to ensure full adhesion. Let coated steaks rest for 5–10 minutes.
04 - In a large skillet, heat vegetable oil over medium-high heat to 350°F. Use a thermometer for accuracy.
05 - Working in batches, fry steaks for 3–4 minutes per side until golden brown and crispy. Transfer to a rack set over a baking sheet in a warm oven to keep crisp.
06 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes until golden. Gradually add milk, whisking constantly to avoid lumps. Simmer until thickened. Season with salt and pepper to taste.
07 - Plate steaks and generously spoon over country gravy. Serve immediately with classic sides like mashed potatoes and green beans.

# Extra Tips & Details:

01 - Letting dredged steaks rest before frying improves coating adhesion and crispness.
02 - Maintaining consistent oil temperature ensures even cooking and prevents greasy results.
03 - Slowly adding milk to the roux and constant whisking prevents lumpy gravy.

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