Chicken Fried Steak with Gravy Recipe

Chicken Fried Steak is breaded and pan-fried to perfection in just a few minutes. This tender beef dish is topped with a thick, delicious gravy made quickly with drippings from the pan. Perfect easy and comforting dinner for busy nights!

Chicken Fried Steak

I feel like Chicken Fried Steak is one of those meals that gets ordered at restaurants but isn’t made in a lot of home kitchens. That needs to change! Because it is a surprisingly quick and easy meal and done in 30 minutes. Who doesn’t love a comforting 30-minute meal?! Change up your dinner this week and throw this together. The flavor will shock everyone at the table, promise. The gravy comes together super fast and I can’t even describe how flavorful it is. The pan drippings work their magic!

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WHAT KIND OF MEAT IS USED IN CHICKEN FRIED STEAK?

I’m probably not the only person in the world who is rather confused by the name of this dish. Is it chicken? Is it steak? Another version of the name is Country Fried Steak, which is much more appropriate because CHICKEN IS NOT INVOLVED here. The reason “chicken” is in the title is because the method used for frying the meat is similar to the way chicken is pan-fried. I know, weird. The typical type of meat used to make Chicken Fried Steak is tenderized cube steak.

IS THERE A GOOD SUBSTITUTION FOR CUBE STEAK?

If you can’t find cube steak, substitute with round or top sirloin. Whichever cut you use, be sure to pound the steaks so that they are between 1/4- and 1/2-inch thick uniformly. I like to place the steaks between two pieces of wax paper and pound with the back of a heavy wooden spoon.

WHAT SHOULD I SERVE WITH CHICKEN FRIED STEAK?

A comforting heaping pile of warm mashed potatoes tastes best with Chicken Fried Steak, but feel free to use rice, quinoa or pasta instead! Roasted Vegetables or Zoodles and Mushrooms would be great served on the side, as well as steamed green beans or broccoli.

Chicken Fried Steak

A FEW QUICK NOTES ABOUT THIS CHICKEN FRIED STEAK RECIPE:

  • I love the thick gravy in the recipe, but if you’re looking for a thinner version add more water to the recipe (2 Tbsp at a time, stirring after each till desired consistency is reached) and shorten the cooking time by a minute or two. It’s delicious either way!

  • If you don’t have buttermilk, milk is a suitable substitution.

  • Vegetable oil can be used in place of canola oil, if needed.

Enjoy! Come back and let me know what you think of the recipe! Thanks for being here and have a great week ahead!

Chicken Fried Steak

MAKING BUTTERMILK AT HOME

If you don’t have buttermilk on hand, make your own by combining 1 cup of milk with EITHER 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar. Mix well and let sit for 5-10 minutes, or until small curdles stick to a spoon. Watch the quick video tutorial that makes it so easy to put it together here!

CHICKEN FRIED STEAK WITH GRAVY

steak, beef, comfort food, dinner
Main
American
Yield: 4

Easy Chicken Fried Steak

prep time: 15 minscook time: 15 minstotal time: 30 mins

Chicken Fried Steak is breaded and pan-fried to perfection in just a few minutes. This tender beef dish is topped with a thick, delicious gravy made quickly with drippings from the pan. Perfect easy and comforting dinner for busy nights!

ingredients:

CHICKEN FRIED STEAK
  • Four 6-8-oz. cube steaks, pounded to 1/2-inch thickness
  • 1/2 teaspoon each salt and pepper
  • 2/3 cup all-purpose flour
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup canola oil
GRAVY
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon each salt and pepper
  • 1 1/4 cups buttermilk
  • 1/4 cup water

instructions:

MAKE CHICKEN FRIED STEAK
  1. Sprinkle salt and pepper over the steaks on both sides. Add the flour to a medium bowl. In a separate medium bowl, combine the eggs, buttermilk, baking powder and baking soda. Whisk until smooth. Place the steaks, one at a time, into the flour, then dunk entirely in the egg mixture, followed by one last coating of flour (make sure entire surface is coated).
  2. Heat the canola oil in a cast iron (or heavy) skillet over medium-high heat. Add the steaks to the skillet, cover and cook 4-5 minutes per side. Transfer steaks to a plate and cover to keep warm (do not clean skillet).
MAKE GRAVY
  1. Reduce heat to medium and add the flour, salt and pepper to the skillet. Cook for 5 minutes, stirring constantly, or until mixture has turned brown and has thickened. Remove from the heat and stir in buttermilk and water. Whisk until smooth. Add extra water (2 Tbsp at a time) for a less thick gravy. Pour over steaks on individual serving plates and serve with mashed potatoes or rice!
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