Chicken Fried Steak Country Gravy (Print)
Crispy seasoned cube steak fried to golden perfection and topped with homemade creamy country-style gravy.
# Ingredients:
→ For the Steak
01 -
1 pound cube steak, tenderized (about 4 steaks)
02 -
1 teaspoon salt
03 -
1 teaspoon garlic powder
04 -
½ teaspoon freshly ground black pepper
→ For the Coating
05 -
1½ cups all-purpose flour
06 -
1½ teaspoons sea salt (or seasoned salt)
07 -
½ teaspoon black pepper
08 -
Pinch of cayenne pepper
09 -
½ teaspoon onion powder
10 -
1 teaspoon garlic powder
11 -
¼ teaspoon celery salt
12 -
¼ teaspoon Cajun seasoning
13 -
¼ teaspoon paprika
14 -
1 large egg
15 -
½-¾ cup whole milk (buttermilk optional)
16 -
2 cups canola oil for frying
→ For the Country Gravy
17 -
4 tablespoons unsalted butter
18 -
4 tablespoons all-purpose flour
19 -
1 cup chicken broth, warmed
20 -
1½ cups whole milk, room temperature
21 -
Salt and pepper to taste
22 -
¼ teaspoon onion powder
23 -
¼ teaspoon garlic powder
24 -
Pinch of dried thyme
# Steps:
01 -
Mix salt, garlic powder, and black pepper. Sprinkle onto both sides of the cube steaks, patting gently. Set aside.
02 -
In a shallow dish, whisk flour with sea salt, black pepper, cayenne, onion powder, garlic powder, celery salt, Cajun seasoning, and paprika. In another dish, combine ½ cup of seasoned flour with the egg and enough milk to form a thick batter.
03 -
Dredge each steak in the dry flour mixture, then dip into the wet batter, and coat again in the dry flour. Set aside on a plate.
04 -
Preheat oven to 200°F. Set a cooling rack on a baking sheet in the oven. Heat 1 inch of canola oil in a skillet to 350°F.
05 -
Fry 1-2 steaks at a time for 2-3 minutes per side until golden brown. Transfer to the rack in the oven. Repeat with remaining steaks.
06 -
Carefully remove the hot oil from the skillet. Leave some browned bits, if desired. Return the skillet to medium heat and melt the butter.
07 -
Add flour to the melted butter, whisking constantly. Cook for 2-3 minutes until golden and nutty.
08 -
Gradually whisk in chicken broth, followed by milk. Stir until thickened, about 5-7 minutes. Adjust thickness by adding more milk if too thick, or cooking longer if too thin.
09 -
Season the gravy with salt, pepper, onion powder, garlic powder, and thyme. Taste and adjust seasonings.
10 -
Plate each steak and generously ladle gravy over the top. Serve with preferred sides like mashed potatoes and biscuits.
# Additional Notes:
01 -
Cube steak is tenderized round steak. Substitute with round steak pounded thin if unavailable.
02 -
For extra-crispy coating, let the steaks rest on a wire rack for 10 minutes before frying.
03 -
Cook the flour in the gravy base just enough to remove its raw taste without over-browning.