Chicken Fried Steak with White Gravy
If you’re like me, you really make an effort to eat healthy most of the time. And most of the time, I do my best to help you out with that, serving up plenty of recipes for light salads and soups and healthy homemade lunches.
But sometimes – just sometimes – you get tired of being good. Every once in a while, you crave something that’s delicious and completely indulgent. Something like a big juicy steak, or crispy fried chicken.
Well, the way I see it, if you really want to indulge, you might as well do it right. Which is why this Chicken Fried Steak with White Gravy has the best of steak and fried chicken, all in one meal.
It starts with a good cube steak, pounded out into thin, tender cutlets. That’s coated with a deliciously seasoned breading and fried to a delectable crispness. And to top it all off, it’s drenched in a rich, creamy white gravy, flavored with the cooking oil from the meat.
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No, there’s really no way to spin this as health food. But think about it this way – after being so good all month, you’ve earned it.
Silly question, but…what is “cube steak,” exactly?
There are no silly questions! Cube steak is made from a tougher cut of beef like top round or top sirloin and pounded out with a mechanical tenderizer. This flattens out the meat and leaves little cube-shaped indentations in its surface, which is where the name comes from. When you buy cube steak at the store, it hasn’t usually been through the pounding process yet, which is why the recipe includes pounding it as one of the steps.
Can I use a different cut of beef?
You could, but there’s no point in wasting the good stuff on this. Cube steak is much cheaper than the more tender cuts of beef, and the way it’s prepared gives it the tenderness and flavor you want.
What should I use to pound it with?
The best tool is a tenderizing mallet, which has a blocky head with the cube pattern cut into it. Just bash it all over with the mallet until it’s flat and covered with dents. This is a great way to take out your aggression about anything that’s bugging you. If you don’t have a mallet, you can pound the steaks flat with a rolling pin. Covering them with parchment paper first keeps things a little neater.
Is chicken-fried steak the same thing as country-fried steak?
Not quite. Chicken-fried steak has a crispy coating, and it’s served with a creamy, peppery white gravy made from milk. Country-fried steak isn’t as crisp and is served with a brown gravy made from beef stock.
How to Make Chicken Fried Steak with White Gravy
Ingredients you will need:
- flour
- salt
- pepper
- paprika
- onion powder
- garlic powder
- baking soda
- baking powder
- cayenne pepper
- cube steaks
- buttermilk
- eggs
- vegetable oil
To Make the White Gravy:
butter
flour
milk
salt and pepper
- In a shallow bowl, mix together flour, salt, pepper, paprika, onion powder, garlic powder, baking soda, baking powder, and cayenne pepper. Mix well and set aside.
- In a second shallow bowl, whisk together eggs and buttermilk.
- Pound cube steak to ⅛ inch thickness. This will also help tenderize meat. One at a time, pat flour mixture into steaks. Shake off extra.
- Dip each steak in the milk and egg mixture, allowing excess to drip off. Dip back into the flour mixture, pressing coating firmly into the cube steak so it will stick.
- Heat Vegetable Oil to 350 degree F. One to Two at a time, place the cube steaks into the hot oil and cook about 4 minutes on each side or until golden brown.
- Next, let’s make the gravy! Add some of the oil from frying into a new pan. Add 1 Tb butter and melt until slightly sizzling. Sprinkle flour into the hot grease and stir around. Whisk in the milk and stir continuously until it comes to a low boil. Add salt and pepper and cook until thickened, stirring constantly.
- Serve over steaks and enjoy!
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TOOLS USED FOR CHICKEN FRIED STEAK WITH WHITE GRAVY
Meat Tenderizer: Here is the tool I used to tenderize the meat.
Cooling Rack: Great cooling racks for cookies, pies, cakes, and more.
Chicken Fried Steak with White Gravy
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Ingredients
- 1 ½ cups flour
- 1 tsp salt
- 1 tsp fresh ground pepper
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp cayenne pepper
- 4 cube steaks
- 1 ½ cup buttermilk
- 2 eggs
- Approximately ½-1 cup vegetable oil
Gravy
- 1 Tb butter
- 4 Tb flour
- ¾ cup milk
- ¼ tsp salt and pepper
Instructions
- In a shallow bowl, mix together flour, salt, pepper, paprika, onion powder, garlic powder, baking soda, baking powder, and cayenne pepper. Mix well and set aside.
- In a second shallow bowl, whisk together eggs and buttermilk.
- Pound cube steak to ⅛ inch thickness. This will also help tenderize meat.
- One at a time, pat flour mixture into steaks. Shake off extra.
- Dip each steak in the milk and egg mixture, allowing excess to drip off. Dip back into the flour mixture, pressing coating firmly into the cube steak so it will stick.
- Heat Vegetable Oil to 350. One to two at a time, place the cube steaks into the hot oil and cook about 4 minutes on each side or until golden brown.
For Gravy
- Add some of the oil from frying into a new pan. Add 1 Tb butter and melt until slightly sizzling. Sprinkle flour into the hot grease and stir around. Whisk in the milk and stir continuously until it comes to a low boil.
- Add salt and pepper and cook until thickened, stirring constantly. Serve over steaks.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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YUMMM! As my Father-in-law often says, “Everything I like is either illegal, immoral or fattening”! (But it sure sounds D-licious). Thanks.
Wow I was impressed it came out great . My husband love it too. It was delicious and perfect. We enjoy it so much. Thank you for this recipe God bless. I didn’t make no change at all. It was make just like the recipe. This a keeper. I’ll make it again