Chicken-Fried Steak Strips With Milk Gravy

The aroma of frying steak, mingled with the comforting scent of milk gravy, always takes me back to my childhood. Growing up, my grandma would make chicken-fried steak every Sunday, and I’d always sneak into the kitchen to watch her work her magic. The sizzle of the steak in the hot oil, the way she’d perfectly brown the flour for the gravy – it was a culinary performance, and the result was always pure, unadulterated comfort food. These chicken-fried steak strips are a tribute to her; bite-sized and perfect for dipping, they capture all the flavor and nostalgia of the original.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Comfort Food

Ingredients

• 2 large eggs
• 1 cup milk
• 6 tablespoons chopped onions, pressed through a garlic press, reserving the pulp and the juice (can use a food processor, too)
• 2 garlic cloves, pressed through a garlic press
• 1 lb round steak, cut into strips, 4 by 1/2 by 1/2 inch
• 1 1/2 cups flour
• 1 tablespoon seasoning salt (I use McCormick’s SeasonAll)
• 2 cups vegetable oil (or enough to cover the skillet with 1/2 inch oil)

Gravy

• 2 tablespoons flour
• 2 cups milk

Equipment Needed

• Wide flat bowl or pie plate
• Large heavy skillet
• Garlic press
• Paper towels
• Oven-proof platter
• Whisk
• Sauceboat

Instructions

1. In a wide flat bowl or pie plate, whisk together the egg, milk, onion pulp and juice, and garlic. Ensure the mixture is well combined.
2. In another wide flat bowl or pie plate, mix the flour and seasoning salt. Blend thoroughly to evenly distribute the seasoning.
3. Dip the steak strips into the egg mixture, making sure they are fully coated.
4. Dredge the coated steak strips in the seasoned flour, shaking off any excess. A light coating is key for a crispy crust.
5. In a large heavy skillet, heat 1/2 inch of vegetable oil over moderately high heat until it is hot. You’ll know it’s ready when a stray bit of flour sizzles immediately upon contact. Maintain a consistent temperature to prevent the steak from becoming greasy.
6. Fry the steak strips in batches, turning them once, for approximately 3 minutes per side, until golden brown and cooked through. Avoid overcrowding the skillet, as this will lower the oil temperature and result in soggy steak.
7. Transfer the fried steak strips to paper towels to drain. This helps remove excess oil, ensuring a crispier texture.
8. Keep the strips warm on an ovenproof platter in a preheated 200°F (93°C) oven while you prepare the gravy.
9. Make the gravy: carefully pour off the oil from the skillet, reserving 3 tablespoons of it. Wipe the skillet clean with a paper towel to remove any burnt bits.
10. In the skillet, cook the flour in the reserved oil over moderate heat, stirring constantly for 5 minutes. This creates a roux, the base of your gravy. Stirring continuously prevents the flour from burning and ensures a smooth gravy.
11. Add the milk in a slow, steady stream, whisking constantly to prevent lumps from forming.
12. Simmer the gravy, whisking occasionally, for 5 minutes, or until it has thickened to your desired consistency.
13. Transfer the gravy to a sauceboat and serve immediately with the chicken-fried steak strips.

Expert Tips & Tricks

• For extra crispy steak, double dredge the strips. Dip them in the egg mixture, then the flour, then back into the egg, and finally into the flour again.
• Don’t skip pressing the onions and garlic! This step releases their flavor into the egg mixture, infusing the steak with a subtle savory note.
• If your gravy is too thick, add a little more milk until you reach the desired consistency. If it’s too thin, simmer it for a few more minutes, stirring constantly.
• For a richer gravy, use whole milk or half-and-half instead of regular milk. You can also add a pat of butter at the end for extra richness.
• To make ahead, fry the steak strips and store them in the refrigerator. Reheat in a 350°F (175°C) oven until warmed through. Make the gravy fresh when ready to serve.

Serving & Storage Suggestions

Serve these delicious chicken-fried steak strips immediately while they are hot and crispy. The creamy milk gravy is the perfect accompaniment, offering a comforting contrast to the savory steak. Consider serving with classic sides like mashed potatoes, green beans, or corn on the cob for a complete and satisfying meal.

Leftover steak strips can be stored in an airtight container in the refrigerator for up to 3 days. The gravy is best stored separately, also in an airtight container, for up to 2 days. To reheat the steak strips, bake them in a preheated oven at 350°F (175°C) until warmed through. Reheat the gravy gently on the stovetop, stirring occasionally, until heated through. You may need to add a splash of milk to thin it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	45g	69%
Saturated Fat	10g	50%
Cholesterol	100mg	33%
Sodium	500mg	21%
Total Carbohydrate	40g	13%
Dietary Fiber	2g	8%
Sugars	5g	–
Protein	30g	60%

Variations & Substitutions

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
• Spicy: Add a pinch of cayenne pepper to the flour mixture for a touch of heat.
• Herbaceous: Mix dried thyme, rosemary, or oregano into the flour mixture for an aromatic twist.
• Different Cut of Steak: While round steak is traditional, you can also use cube steak or sirloin. Adjust cooking time as needed.
• Non-Dairy Gravy: Use unsweetened almond milk or oat milk in place of cow’s milk for a dairy-free gravy option.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of oil for frying?
A: Yes, you can use other high-heat oils like canola oil, peanut oil, or grapeseed oil. Avoid using olive oil, as it has a lower smoke point.

Q: How do I prevent the steak strips from becoming soggy?
A: Make sure the oil is hot enough before adding the steak, and don’t overcrowd the skillet. Fry in batches to maintain the oil temperature.

Q: Can I make the gravy ahead of time?
A: While it’s best to make the gravy fresh, you can prepare it a few hours in advance and keep it warm in a slow cooker. Stir occasionally to prevent a skin from forming.

Q: What if my gravy is lumpy?
A: Use an immersion blender or transfer the gravy to a regular blender and blend until smooth. You can also strain the gravy through a fine-mesh sieve.

Q: Can I freeze the cooked steak strips?
A: Yes, you can freeze them for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Reheat in a preheated oven until warmed through. The gravy does not freeze well.

Final Thoughts

These chicken-fried steak strips are more than just a recipe; they’re a taste of home, a reminder of cherished memories, and a celebration of simple, honest cooking. I encourage you to try this recipe and share the warmth and comfort it brings with your loved ones. Don’t be afraid to experiment with variations and make it your own. And most importantly, savor every delicious bite! Pair it with a crisp coleslaw or a refreshing iced tea for the perfect meal. Happy cooking!