Monday, March 23, 2009

Chicken Fried Steak & Gravy

Get out yer cast iron skillet! This is a classic.


* 4 round steaks or cube steaks
* Seasoned flour (I season it with seasoning salt, maybe some onion powder)
* Breadcrumbs
* About 4 eggs
* Oil or shortening for frying (1/2 an inch in your pan)
* Black pepper
* Milk and flour for gravy


Get you a meat mallet and pound each steak to tenderize it. Try to make them about 1/4 - 1/2 inch thick. If you have cube steaks skip this step. While you are doing this, heat up your oil/shortening to about 350 degrees.

Sprinkle each steak with black pepper. Mix an equal amount of seasoned flour and breadcrumbs in a bowl. In a seperate bowl, crack your eggs and mix them up good. Dip each steak in the flour/breadcrumb mix, then the egg mix (make sure to coat fully), then back in the flour/breadcrumb mix.

Place each steak in the oil/shortening and fry until you start seeing red juices come out on top, that is your sign to flip it. Flip and fry for equal time on the other side. You should place the steak in a warmed oven (200 degrees) while you finish up the rest of the steaks and then make the gravy.

In the same pan you used to fry the steaks, add about 1/4 a cup of flour to the drippings (If there is more then half a cup of drippings, discard the excess). Mix well to form a paste, add milk and blend until desired consistency for gravy is reached. You need to be stirring this constantly. Add some pepper to this.

And there you have it! This is probably my favorite meal. I eat it with mashed potatoes, biscuits and beer...and I am NOT shy with the gravy!

Here's a little music to get you in the mood for chicken fried steak!


  1. Chicken Fried Steak is just about my favorite meal. I LOVE LOVE LOVE the gravy. While I was pregnant with my son I would eat gravy on everything... and by itself. My problem when I make it is that the breading falls off. You know what I can do to solve that problem?

  2. Heidi ~ The first time you dredge it in flour, make sure to press it firmly into the flour. It could also be that you're putting the egg mixture on too thick, try to shake off any excess egg goo before you dip it in flour the second time.

  3. I'm so lazy, ya'll! I've got to where I buy the pre-breaded frozen ones at the walmarts and it comes with a pack of gravy...

    I'm sure yours is way better!☺

  4. Tammy ~ LOL! Yeah, I am guilty of buying the Tyson pre-packaged ones and just throwing them in the deep fryer. Homemade is definitely better if you have the time.

  5. I make this about 1x a year. Maybe 2.. It is so freaking good, but your version sound slots better than mine. Im using my cast iron pan next time.

  6. Thanks for the advice. I think maybe I try to go over board with the breading because I like it so well and that's why it isn't sticking. I will try pressing the flour into the meat and really shaking the egg off good next time. THANKS :)

  7. Why Lawsy, I didn't see that little music doo-dad when i was here yesterday! Great minds think alike I've always heard! ;D

  8. hahaha Zac Brown was on Paula Deen not too long ago! :)