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Chicken Fried Steak with Cream Gravy: A Taste of Home

The aroma alone transports me back to my grandmother’s kitchen in rural Oklahoma. Flour dusted every surface, a gentle sizzle emanating from her well-worn cast iron skillet, and the promise of pure comfort on a plate. Chicken Fried Steak wasn’t just dinner; it was a love language, a symbol of family, and a memory etched in my heart. It’s a dish that proves simple ingredients, prepared with care, can create something truly extraordinary.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6-8
Yield: 6-8 cutlets & gravy
Dietary Type: Not specified

Ingredients

For Chicken Fried Steak:

Oil or shortening, for frying
6-8 beef cutlets, tenderized (round or cube steak)
3-4 cups seasoned flour (flour with savory seasonings of your choice or Seasoned Flour)
3 eggs
2 cups milk

For Cream Gravy:

1/4 cup flour
Salt and pepper
4 cups milk
1-2 tablespoons dripping, included the cooked bits

Equipment Needed

Frying Pan (cast iron recommended)
Shallow Bowls or Dishes
Whisk
Paper Towels

Instructions

Begin by heating about 1/4-1/2 inch of oil or shortening in your frying pan over medium-high heat. The oil should shimmer and be hot enough to quickly brown the steak, but not so hot that it burns. The choice of fat is yours; shortening offers a classic flavor, while oil provides a slightly cleaner taste.
In a shallow bowl, beat the eggs, then combine them with the milk. This mixture will act as the binder for the flour coating. Make sure the eggs are well incorporated for a smooth, even coating.
Now it’s time to bread the cutlets. Place the seasoned flour in another shallow dish. Take a tenderized beef cutlet and dredge it thoroughly in the flour, ensuring both sides are completely coated. Next, dip the floured cutlet into the egg-milk wash, letting any excess drip off. Finally, dredge the cutlet a second time in the seasoned flour. This double coating is essential for achieving a crispy, golden crust.
Once the oil is hot, carefully place the dredged cutlets into the frying pan. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy steak. Fry until golden brown, about 10 minutes on one side.
Turn the steak over and cook for another 5 minutes or so, until both sides are golden brown and the internal temperature reaches 145°F (63°C). The exact cooking time will depend on the thickness of the cutlets and the heat of your oil.
Remove the cooked cutlets to a plate lined with paper towels to drain off any excess oil. This helps to maintain their crispiness.
It’s gravy time! Carefully drain all but 1-2 tablespoons of drippings from the frying pan, but be sure to leave all the cooked bits (the fond) in the pan. These bits are packed with flavor and will add depth to your gravy.
In a separate bowl, combine the flour and seasonings with the milk, whisking until smooth to avoid lumps.
Pour the flour-milk mixture into the pan with the drippings and bits.
Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until it reaches your desired consistency. Constant stirring is crucial to prevent the gravy from sticking and burning. If the gravy becomes too thick, add a splash of milk. If it’s too thin, continue cooking to allow it to reduce.
Taste the gravy and add more salt or pepper if necessary. Remember that the seasonings from the seasoned flour will also contribute to the flavor of the gravy, so taste as you go.
Serve generously over each piece of chicken fried steak. A dollop of mashed potatoes or a side of green beans are classic accompaniments. And don’t forget a biscuit to sop up any extra gravy!

Expert Tips & Tricks

Tenderize, tenderize, tenderize! A well-tenderized cutlet is key to a tender and delicious Chicken Fried Steak. Use a meat mallet or a specialized tenderizing tool.
Season your flour generously. Don’t be afraid to experiment with different seasonings like garlic powder, onion powder, paprika, cayenne pepper, or even a touch of smoked paprika for added depth.
Maintain the oil temperature. If the oil is too cool, the steak will be greasy. If it’s too hot, the outside will burn before the inside is cooked. Use a thermometer to monitor the oil temperature and adjust the heat accordingly.
Don’t overcrowd the pan. Fry the cutlets in batches to ensure they cook evenly and maintain their crispness.
For extra crispy steak: After the first dredging in flour, let the cutlets rest on a wire rack for about 15 minutes before proceeding with the egg wash and second flour dredging. This allows the flour to adhere better.

Serving & Storage Suggestions

Serve Chicken Fried Steak hot, fresh from the frying pan, with a generous ladle of cream gravy. Classic sides include mashed potatoes, green beans, corn on the cob, and biscuits.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, bake the steak in a preheated oven at 350°F (175°C) until heated through. The gravy can be reheated in a saucepan over low heat, stirring frequently. Add a splash of milk if it becomes too thick. Freezing is not recommended, as the texture of the steak and gravy may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	438 kcal	N/A
Calories from Fat	107g	25%
Total Fat	12g	18%
Saturated Fat	6.4g	32%
Cholesterol	127.2mg	42%
Sodium	156.4mg	6%
Total Carbohydrate	63.2g	21%
Dietary Fiber	1.8g	7%
Sugars	0.3g	1%
Protein	18.1g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free Chicken Fried Steak: Use a gluten-free flour blend for dredging. Make sure to check the ingredients of your seasoned flour to ensure it is gluten-free as well.
Spicy Chicken Fried Steak: Add a pinch of cayenne pepper or a dash of hot sauce to the seasoned flour for a kick of heat.
Creamy Pepper Gravy: Add a generous amount of freshly cracked black pepper to the cream gravy for a classic pepper gravy variation.
Buttermilk Brine: Soak the beef cutlets in buttermilk for 30 minutes before dredging for extra tenderness and tang.
Dairy-Free Cream Gravy: Use a plant-based milk alternative like oat milk or almond milk for the cream gravy. You may need to adjust the amount of flour to achieve the desired consistency.

FAQs (Frequently Asked Questions)

Q: What kind of beef cutlet is best for Chicken Fried Steak?
A: Cube steak or round steak that has been tenderized is ideal. The tenderizing process helps to break down the tough fibers and create a more tender result.

Q: How can I prevent the flour coating from falling off during frying?
A: Ensure the cutlets are dry before dredging them in flour, and use a double-dredging method (flour, egg, flour) to create a thicker, more secure coating. Press the flour firmly onto the steak.

Q: My gravy is lumpy. How can I fix it?
A: Whisk vigorously to break up the lumps. If the lumps persist, strain the gravy through a fine-mesh sieve. You can also use an immersion blender carefully to smooth the gravy out.

Q: Can I make Chicken Fried Steak ahead of time?
A: While it’s best served fresh, you can bread the cutlets ahead of time and store them in the refrigerator until ready to fry. Fry them just before serving for the best texture. The gravy is best when made fresh.

Q: What’s the best way to keep Chicken Fried Steak warm while serving?
A: Place the cooked cutlets on a wire rack in a warm oven (around 200°F or 95°C) to keep them warm and crispy until ready to serve.

Final Thoughts

Chicken Fried Steak is more than just a recipe; it’s an experience, a tradition, and a reminder of simpler times. Don’t be intimidated by the frying process; with a little practice and these tips, you’ll be serving up golden-brown, gravy-smothered perfection in no time. Give this recipe a try, make it your own, and share the love (and the gravy!) with your family and friends. And if you have any special touches or family secrets for making the best Chicken Fried Steak, be sure to share them in the comments below. Enjoy!

Chicken Fried Steak W/Cream Gravy Recipe