Chicken-Fried Steak & Gravy

Posted: September 26

Time: 30 minutes

Yield: 4 servings

recipe image

It doesn’t get more Texan than Chicken-Fried Steak & Gravy. For those who have yet to venture to the Lone Star State, the name of this recipe sounds like a conundrum. To put it simply: beef steak is pounded out to as thin as can be and then fried in a thick batter to resemble fried chicken. Chicken-Fried Steak & Gravy is really the best of both protein worlds. Smother the crunchy steak in a smooth gravy for a texture explosion.


• 1 1/4 cups all-purpose flour, divided • 2 large eggs • 1 1/2 cups milk, divided • 4 (6 ounce) beef cube steaks • 1 1/4 teaspoons salt, divided • 1 teaspoon pepper, divided • oil, for frying • 1 cup water


Step 1

Place 1 cup of the flour in a shallow bowl.

Step 2

In a separate shallow bowl, whisk the eggs and 1/2 cup of the milk until blended.

Step 3

Sprinkle steaks with 3/4 teaspoon each of the salt and pepper.

Step 4

Dip the steaks in the flour to coat both sides, shaking off excess.

Step 5

Dip the flour-coated steaks in the egg mixture, then again in the flour.

Step 6

In a large cast-iron or another heavy skillet, heat 1/4 inch of oil over medium heat.

Step 7

Add the steaks. Cook until golden brown and a thermometer reads 160 degrees F in its thickest point, 4-6 minutes on each side.

Step 8

Remove the steaks from the pan and drain them on paper towels. Keep warm.

Step 9

Remove all but 2 tablespoons of oil from the pan.

Step 10

Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.

Step 11

Cook and stir over medium heat until golden brown, about 3-4 minutes.

Step 12

Gradually whisk in the water and remaining milk.

Step 13

Bring to a boil, stirring constantly.

Step 14

Cook and stir until thickened, about 1-2 minutes.

Step 15

Serve the gravy with the steaks.

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