Our chicken fried steak with gravy recipe is one of those hearty family recipes that everyone loves. Another bonus is that it is simple to make.
Have you ever wondered how to make chicken fried steak? I mean the name is a little unusual so it might be a little confusing.
But follow this recipe and you get easy step by step instructions to make the best, most tender, chicken fried steak with a delicious gravy to go with it.
For some tasty sides to serve with this chicken fried steak dinner try our slow cooker cream macaroni and cheese, green beans with candied pecans, or slow cooker creamy mashed potatoes. They are delicious with it.
Ingredients You’ll Need For Our Chicken Fried Steak with Gravy Recipe:
- Beef bottom round
- Salt
- Pepper
- Flour
- Egg
- Vegetable oil
- Chicken
- Whole milk
How To Make Our Chicken Fried Steak with Gravy Recipe:
Begin by preheating your oven to 250 degrees fahrenheit.
Then, take out your meat and cut off any excess fat, then cut the beef into ½ inch slices.
Now season the slices of beef with salt and pepper.
Pour flour into a shallow bowl and the beaten egg in a bowl, and then dredge the meat in the flour.
After the slices of meat are covered in the flour, and then pound the meat to tenderize it until it is about ¼ of an inch thick.
When you are done tenderizing the meat, dredge the meat through the flour one more time and then dip it in the egg bowl, and then one last time in the flour.
Do these steps with all of the meat slices and then place the meat on a plate and let it rest for 10-15 minutes before cooking it.
Now, pour about ¼ to ½ cup vegetable oil into the bottom of a 12 inch skillet. Make sure you have enough to cover the bottom of the pan, and then turn the heat on to medium-high heat.
When the oil begins to simmer, add the meat in batches to not overcrowd the pan.
Cook the meat for about 4 minutes on each side, or until both sides are golden brown.
When the slices are done cooking, place them on a baking sheet and place them in the oven until all of the meat has been cooked.
Now, just quickinly make up your gravy by adding 1 tablespoon of vegetable oil into the pan you used to cook the steaks.
Next, whisk in the flour until it is well combined.
Then add in the chicken broth and continue whisking it together until the gravy comes to a boil and begins to thicken up.
Now add the milk to the gravy and again keep whisking until you reach your desired consistency. This generally takes about 5-10 minutes.
When you have reached your desired consistency, season the gravy to your taste with more salt and pepper.
Now just serve the chicken fried steak on a plate and pour the gravy over top and enjoy!
To Make This Delicious Chicken Fried Steak Recipe You Will Need:
- Shallow dish (2)
- Mallet
- 12 inch skillet
- Baking sheet
- Whisk
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What Cut of Meat is Chicken Fried Steak?
Chicken fried steak is made most often with cube steak (a steak that has already been tenderized before you buy it), or a cheap cut like round steak. This cut of meat was originally made to make a cheap cut of meat taste better.
Why is it Called Chicken Fried Steak?
If you are wondering this, I promise you are not alone. I too had wondered this before. It is called chicken fried steak because it is breaded and cooked just like fried chicken, but instead of chicken, it’s a steak.
Does that make more sense? If you want even more history behind it, check out the Culture Trip’s blog about the history of chicken fried steak.
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Side Dishes Can Make or Break a Meal, But You Can’t Go Wrong With Any of These Delicious Sides:
- Slow Cooker Scalloped Potatoes
- Roasted Parmesan Potatoes Recipe
- Oven Roasted Green Beans
- Easy Homemade Rolls Recipe
- Easy Pan Butter Biscuits Recipe
Chicken Fried Steak with Gravy Recipe
Ingredients
- 2 pounds beef bottom round, (with excess fat trimmed off)
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 cup flour
- 3 eggs, beaten
- ¼ cup vegetable oil
Gravy:
- 1 Tablespoon vegetable oil
- ¼ cup flour
- 2 cups chicken broth
- ½ cup whole milk
- salt and pepper, to taste
Instructions
- Preheat oven to 250 degrees F.
- Trim excess fat from from beef. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Pound meat to tenderize, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
- Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to simmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a baking sheet or pan and place into the oven. Repeat until all of the meat is browned.
- Add 1 tablespoon vegetable oil to the pan used to cook steaks. Whisk in the flour. Add the chicken broth to the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy reaches desired consistency, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Notes
- Seasoned All Season Salt
- Lemon Pepper
- Italian Seasoning
- Any seasoning you would put on steak or your beef
- French Onion Soup Mix
- Garlic Salt
- Cayenne Pepper (to give it a little kick)
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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OMG, Elyse, I’m so sorry you had to sell your wedding dress but I’m happy you got a great memory from it–and a good recipe to boot! My family loves chicken fried steak!
What was the name of the diner? I’m from the Logan area.
What was the name of the diner? I’m from the Logan area.
What was the name of the diner? I’m from the Logan area.
How long do you cook it in the oven?
Hi!
I left mine in the oven for about 10 minutes, but it just depends on your cut of meat. I would just check every few minutes to see if it has been cooked thoroughly.
Hi Adrienne!
I can’t remember the name of the diner! I am so sad! It was somewhere past Tremonton, I think. I will try and find it. 🙂
Yum…looks great.
Hello Elyse<
I just have a quick question! I just made this and it was DELISHISH! My husbands only complaint was that he could strongly taste the egg, other than that it was perfect!! Do yOu have any ideas or spices I could use to bring out a different flavor besides the egg? Thanks in advance 🙂
Hi Alyssa,
I have seen recipes where the meat is dredged directly in flour, so the egg step is just skipped. You could try that!
I am from Louisiana and I fry steak about twice a week (usually deer meat though) I’m not crazy about frying it in egg alone either. I tenderize mine the night beofre, then set it in the fridgfe in a bowl of milk over night. When I am ready to cook I add 1-2 eggs to the milk they were soaking in. This way your flour stil sticks but you don’t taste the egg.
2 teas seems like a lot if salt, a little less would not change the taste a bunch would it?
I’m sure you could cut the salt in half and it would still be tasty!
I am pleased as can be that somehow six sisters came up on my I pad.
I can only say I wish you were in my life back in the day..you make such easy and yum dishes.
Thank you
Sincerely
Kathy h
Hi Kathy. Thanks for leaving us a sweet comment. You made our whole day!! We are so glad that we came up on your Ipad too!!
Can you substitute chicken instead of the steak
You can use chicken instead of beef, but it may not take as long to cook. Watch it closely until cooked through.
could I use cubed steak?
Cubed steak may work too, but they are different cuts. Cube steak, sometimes labeled as cubed steak or minute steak, is an inexpensive, flavorful cut of beef that’s pre-tenderized. It’s taken from the top or bottom round — a tough portion near the rump of the cow. Round steak is commonly purchased for stewing.