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Kentucky Fried Steak With Cream Gravy: A Taste of Home

My grandmother, bless her heart, wasn’t much of a cook, but she had a single dish that everyone clamored for: her “country fried steak.” It wasn’t fancy, and it certainly wasn’t health food, but that crispy, juicy steak smothered in creamy gravy was the ultimate comfort food. Every family gathering seemed incomplete without it. This recipe, a homage to her simple, satisfying creation, elevates that classic to new heights, borrowing a secret from the Colonel himself!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Yield: 4-6 steaks
Dietary Type: Not Gluten-Free

Ingredients

For the Kentucky Fried Steak:

2 lbs fresh cube steaks
16 ground saltine crackers (use food processor)
1 ½ cups pre-sifted all-purpose flour
2 ½ tablespoons seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
Vegetable oil or pure peanut oil, for deep-frying

For the Cream Gravy:

3 tablespoons salted butter (bacon, sausage or pork) or 3 tablespoons fat (bacon, sausage or pork)
3 tablespoons all-purpose flour
2 cups milk (lowfat or nonfat milk okay)
1 teaspoon chicken bouillon powder
¾ teaspoon seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
¼ teaspoon Worcestershire sauce
⅛ teaspoon paprika

Equipment Needed

Food processor
Large resealable container or Ziploc bag
Large bowl
Wire rack
Deep-fryer or deep heavy stovetop pot
Deep-fryer thermometer
Large saucepan
Whisk
Tongs
Absorbent paper towels
Instant-read thermometer

Instructions

Prepare the Breading: Grind 16 saltine crackers in a food processor until they are finely crumbly. Add 1 ½ cups all-purpose flour and 2 ½ tablespoons prepared seasoning (Bulk KFC Original Recipe Seasoning (Copycat)). Pulse the mixture until it’s coarsely powdered. Pour the mixture into a large resealable container or Ziploc bag. This ensures even coating and easy cleanup.
Soak the Steaks: Fill a large bowl with almost-hot water. Soak the cube steaks in the water for a minute or two. This helps to tenderize the meat and allows the breading to adhere better.
Coat the Steaks: Cut the cube steaks into serving-size portions. Remember that they will shrink slightly during frying and then puff up. Place one cube steak at a time into the breading mixture container. Seal the container firmly and shake gently in all directions to thoroughly coat the steaks until they are evenly and generously breaded. The key here is gentle but persistent shaking to ensure every nook and cranny is covered.
Rest the Breaded Steaks: Place the breaded cube steaks on a wire rack. Bread the remaining steaks. Allow the steaks to rest and absorb the breading for a few minutes before frying. This resting period is crucial; it allows the breading to adhere properly and prevents it from falling off during frying.
Preheat the Frying Oil: Preheat the manufacturer’s recommended amount of frying fat in your deep-fryer to 315°F (157°C). Alternatively, preheat enough fat in a deep, heavy stovetop pot to immerse the cube steaks completely to 325°F (163°C). Monitor the oil temperature with a deep-fryer thermometer, as it will drop to approximately 315°F (157°C) once the steaks are added, and you’ll want to maintain that temperature.
Prepare the Cream Gravy: Melt 3 tablespoons salted butter or pork fat (bacon, sausage, or pork drippings work wonders here!) over medium-low heat in a large saucepan. Stir in 3 tablespoons all-purpose flour. Cook the mixture, constantly stirring, until it’s bubbly but not browned; this is your roux. Warming the milk before adding prevents lumps from forming. In a separate bowl, microwave 2 cups milk until warmed. Whisk constantly while adding the warmed milk to the butter/flour roux all at once until the mixture is smooth. Raise the heat to medium-high and then add 1 level teaspoon chicken bouillon powder, ¾ teaspoon seasoning (Bulk KFC Original Recipe Seasoning (Copycat)), ¼ teaspoon Worcestershire sauce, and ⅛ teaspoon paprika. Whisk constantly until the mixture begins to bubble. Reduce the heat to medium and cook until the gravy is completely thickened and the flavors have developed, whisking frequently. Adjust the seasonings to taste if desired. If the gravy is too thick, thin it with a few teaspoons of milk. Reduce the heat to the lowest setting, cover the gravy loosely, and stir occasionally until served.
Deep-Fry the Steaks: Carefully add the breaded cube steaks one at a time, using tongs, into the hot deep-frying oil, ensuring not to overcrowd the fryer (if using a standard home fryer, add no more than 2-3 pieces at a time). Overcrowding will lower the oil temperature and result in soggy steaks.
Cook to Perfection: Deep-fry the cube steaks for about 7 minutes until they are golden brown and fully cooked, depending on the thickness and size of the portion. To ensure doneness, insert an instant-read thermometer into the center of a steak; it should reach 145°F (63°C).
Drain the Steaks: Place the fried cube steaks onto absorbent paper towels to drain off any excess oil.
Serve Immediately: Serve the Kentucky Fried Steak hot with the prepared cream gravy.

Expert Tips & Tricks

Seasoning is Key: Don’t skimp on the seasoning! The KFC copycat seasoning is what sets this recipe apart.
Oil Temperature: Maintaining the correct oil temperature is critical for crispy, non-greasy results. Invest in a good deep-fry thermometer.
Double Dredge: For an extra-crispy crust, try double-dredging the steaks. After the first coating, dip them back into the milk mixture, then back into the breading.
Flavor Infusion: Experiment with adding different herbs and spices to the flour mixture. Smoked paprika, garlic powder, or onion powder can add depth of flavor.
Buttermilk Bath: Before breading, marinate the steaks in buttermilk for an hour or two to tenderize them further.

Serving & Storage Suggestions

Serve this Kentucky Fried Steak with Cream Gravy hot and fresh. It pairs beautifully with mashed potatoes, green beans, coleslaw, or corn on the cob for a complete Southern-style meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through and crispy, or pan-fry in a little oil. Reheating in the microwave is not recommended, as it will make the crust soggy. The gravy can also be reheated gently on the stovetop, adding a little milk if it becomes too thick.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	397.9 kcal	N/A
Calories from Fat	132g	33%
Total Fat	14.8 g	22%
Saturated Fat	8.6 g	42%
Cholesterol	40 mg	13%
Sodium	393.7 mg	16%
Total Carbohydrate	54.9 g	18%
Dietary Fiber	1.8 g	7%
Sugars	0.5 g	2%
Protein	10.8 g	21%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: For a gluten-free version, substitute the all-purpose flour and saltine crackers with gluten-free alternatives. A blend of almond flour, rice flour, and tapioca starch works well.
Dairy-Free: Use plant-based milk (such as almond or soy milk) and vegan butter or oil for the gravy.
Spicy Kick: Add a pinch of cayenne pepper or some hot sauce to the breading mixture for a spicy twist.
Herbaceous Gravy: Incorporate fresh herbs like thyme, rosemary, or sage into the gravy for a more complex flavor profile.
Mushroom Gravy: Sauté sliced mushrooms with the butter before adding the flour to create a delicious mushroom gravy.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of steak?
A: While cube steak is traditionally used, you can substitute it with other tender cuts like sirloin or round steak, but ensure they are properly tenderized.

Q: How do I prevent the breading from falling off?
A: Make sure to soak the steaks in water before breading and allow the breaded steaks to rest for a few minutes before frying to help the breading adhere properly.

Q: Can I make the gravy ahead of time?
A: Yes, you can prepare the gravy ahead of time and store it in the refrigerator. Reheat it gently on the stovetop, adding a little milk if needed to thin it out.

Q: What’s the best oil for deep-frying?
A: Vegetable oil or pure peanut oil are both excellent choices for deep-frying due to their high smoke points and neutral flavors.

Q: Can I bake the steaks instead of deep-frying?
A: While deep-frying provides the best texture, you can bake the steaks at 400°F (200°C) for about 20-25 minutes, flipping halfway through, for a healthier option, though the crust won’t be quite as crispy.

Final Thoughts

This Kentucky Fried Steak with Cream Gravy is more than just a recipe; it’s a taste of home, a warm hug on a plate. Whether you’re looking to recreate a childhood favorite or simply craving a hearty, satisfying meal, this dish is sure to hit the spot. Don’t be afraid to experiment with variations and make it your own. I encourage you to try it, share it with loved ones, and let me know what you think. Pair it with a crisp, cold beer for the ultimate comfort food experience. Happy cooking!

Kentucky Fried Steak With Cream Gravy Recipe