Step 4: Fry the Steaks
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully place the steaks in the skillet. Fry for 3–4 minutes per side until golden brown and crispy.
- Remove the steaks and place them on a paper towel-lined plate to drain excess oil.
Step 5: Make the Gravy
- In the same skillet (don’t clean it—those brown bits are flavor gold!), reduce heat to medium and add ¼ cup flour. Stir continuously for 1–2 minutes to create a roux.
- Gradually whisk in 2 cups of milk, ensuring there are no lumps.
- Season with salt, black pepper, and a pinch of cayenne pepper if desired.
- Simmer for 5–7 minutes, stirring occasionally, until the gravy thickens.
Step 6: Serve
Pour the creamy gravy over the chicken fried steak and serve immediately. Traditional sides include mashed potatoes, green beans, or corn on the cob for a hearty, Southern-style meal.
Pro Tips for Perfection
- Tenderizing: If your cube steaks are thick or tough, gently pound them with a meat mallet before breading.
- Oil temperature: Keep the oil between 350–375°F. Too hot, and the coating burns; too low, and it becomes soggy.
- Gravy consistency: If the gravy is too thick, add a splash of milk; if too thin, cook a little longer to reduce.
Final Thoughts
Chicken Fried Steak with Gravy is more than just a meal—it’s a nostalgic, comforting dish that warms both the stomach and the soul. By following this step-by-step method, you’ll achieve perfectly crispy steaks and rich, flavorful gravy that rivals any Southern diner. Once you try it, you’ll see why this dish has remained a beloved classic for generations.
If you want, I can also create a quick cheat sheet version of this recipe for easier reference while cooking. Do you want me to do that?
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