Introduction to Chicken Fried Steak Gravy
There’s something truly comforting about chicken fried steak gravy that brings us back home. It’s like a warm hug on a plate, perfect after a long day. I often find myself craving this classic dish, especially when I’m juggling the chaos of family life. With just a bit of effort, you can serve up a hearty meal that your loved ones will adore. Whether it’s a dinner gathering or a cozy Sunday brunch, this dish elevates every meal, making it an ideal choice for busy days and special occasions alike.
Why You’ll Love This Chicken Fried Steak Gravy
This chicken fried steak gravy is not just a meal; it’s a life-saver! Within about 45 minutes, you can whip up a comforting dish that satisfies even the pickiest eaters. It’s simple enough for a weeknight dinner, yet delicious enough to impress guests. Plus, the rich, creamy gravy makes everything better, ensuring everyone at your table will leave with smiles and full bellies!
Ingredients for Chicken Fried Steak Gravy
Gathering the right ingredients is the first step to mastering this delicious chicken fried steak gravy. Here are the essentials you’ll need:
- Pre-tenderized cube steaks or round steaks: These are the stars of the dish. They can be found at your local grocery store, saving you time during your busy week.
- Kosher salt: This seasoning draws out the flavors in the meat. It’s a must for tenderizing and enhancing the overall taste.
- Eggs and milk: The dynamic duo for the egg wash. They help the flour coating cling beautifully to the steaks.
- All-purpose flour: This is essential for achieving that crispy outer layer. You can also use gluten-free flour for a substitute!
- Garlic powder and cayenne: These spices add depth and a hint of heat to your dish. Adjust the cayenne to your preference!
- Canola or peanut oil: Perfect for frying due to their high smoke points. If you prefer, olive oil provides a lighter option.
- Pan drippings: These remnants from frying add rich flavor to your gravy, making it even more indulgent.
- Heavy cream: This ingredient helps to create a rich and velvety gravy. You can swap it with half-and-half if you’re looking for a lighter alternative.
- More milk: Needed for your gravy, it balances the richness from the cream. Adjust according to your desired consistency.
- Freshly ground black pepper: A must for seasoning at the end—don’t skip this for that burst of flavor!
For exact measurements, check the details at the bottom of the article. Enjoy your culinary adventure!
How to Make Chicken Fried Steak Gravy
Step 1: Preheat and Prepare
Let’s kick things off by preheating your oven to a cozy 200°F. This will keep our finished steak warm and crispy while we fry the others. If you chose round steaks, grab a mallet or a rolling pin. Place each steak between two layers of plastic wrap and pound them until they’re less than 1/4 inch thick. We want them tender and ready to soak up all that flavor. Once your steaks are prepped, set them aside while you move on to seasoning!
Step 2: Season the Meat
Now, it’s time to sprinkle a generous amount of kosher salt on each steak. This step may seem simple, but it’s crucial. Seasoning the meat helps to enhance its natural flavors and tenderize it, ensuring every bite is bursting with goodness. Trust me, skipping this step would be a crime against your taste buds!
Step 3: Dredging Process
For dredging, you’ll need two shallow dishes ready to go. In the first dish, whisk together the eggs and milk until they blend nicely. This mixture won’t just act as a binder; it gives the coating an almost fluffy texture. In the second dish, combine all-purpose flour, kosher salt, garlic powder, and cayenne pepper. This spicy mix is the secret weapon for that crispy crust.
Now comes the fun part! Take one seasoned steak, dredge it in the flour mixture, making sure to coat both sides evenly. Press the flour in gently to ensure it sticks. Then, dip it into the egg wash, letting any excess drip off. Finally, coat it once more in the flour mixture. This double-dredged technique is what leads to a crunchy exterior that contrasts beautifully with the juicy steak inside. Repeat this for each steak, placing them aside as you go. Your kitchen will start to smell fantastic!
Step 4: Frying the Steaks
Let’s get frying! Pour about 1/4 inch of oil into your frying pan and heat it up to 350°F. The right oil temperature is key—it helps achieve that golden-brown crust without burning. Gently lay a coated steak into the hot oil, and use a spoon to pour oil over the top. This technique helps seal the coating.
Fry each steak for about 2 minutes or until the edges turn a beautiful golden brown, then flip it to fry the other side. Make sure the oil doesn’t drop too low in temperature; otherwise, your steak might end up greasy instead of crispy. After frying, let the excess oil drain off, then move the steak to a wire rack in the oven. Repeat with the remaining steaks until they’re all perfectly golden!
Step 5: Making the Gravy
After those delightful steaks are fried and resting, let’s dive into the gravy! Pour out all but 3 tablespoons of fat from your frying pan. Don’t waste that flavor—it’s what makes the gravy rich! Add 3 tablespoons of flour into the hot fat, stirring constantly over medium heat. We want this roux to become a lovely, milk chocolate shade. This usually takes about 4-5 minutes. It smells inviting already!
Next, slowly whisk in your milk and cream, watching as it transforms into a luscious sauce. If your gravy is too thick, add a bit more milk; if too thin, let it simmer longer until thickened to your liking. Finally, season it with salt and freshly ground black pepper. Trust your taste buds—adjust until it’s just perfect!
Step 6: Serve and Enjoy
Plate your chicken fried steak smothered in that glorious gravy. Pair it with creamy mashed potatoes for an indulgent experience or any side of your choice. A sprinkle of freshly ground black pepper adds a finishing touch. Enjoy every bite of this comforting dish, and don’t forget to savor the happy faces at your table!
Tips for Success
- Always preheat your oil before frying to achieve the perfect crispy texture.
- Don’t rush the dredging process; make sure to coat the steaks well.
- Use a thermometer to check oil temperature for consistent frying.
- Allow the gravy to simmer gently to deepen the flavors.
- Keep an eye on seasoning. Taste as you go!
Equipment Needed
- Large frying pan: A cast-iron skillet works great but any heavy-bottomed pan will do.
- Meat mallet or rolling pin: For flattening the steaks. A heavy can also work in a pinch!
- Shallow dishes: Essential for the dredging process; pie plates are perfect.
- Wire rack: Keeps your fried steaks crispy while resting.
- Whisk: For combining the egg wash and making gravy smoothly.
Variations
- Spicy Chicken Fried Steak: Add more cayenne pepper to the breading for a fiery kick that will tingle your taste buds.
- Vegetarian Option: Swap the steak for thick slices of eggplant or portobello mushrooms for a hearty, meat-free alternative.
- Gluten-Free Twist: Use a gluten-free flour blend for dredging to cater to dietary restrictions without losing that crunchy texture.
- Southern Style: Mix in some chopped fresh herbs like parsley or thyme into the gravy for added flavor and freshness.
- Cheesy Gravy: Stir in a handful of shredded cheddar cheese into the gravy for a rich, indulgent finish.
Serving Suggestions
- Pair with creamy mashed potatoes for a classic combination that warms the soul.
- Serve with buttery corn on the cob for a touch of sweetness.
- A side salad with fresh greens brightens the plate and balance the richness.
- Enhance the meal with sweet tea or lemonade for a refreshing drink.
FAQs about Chicken Fried Steak Gravy
What can I serve with chicken fried steak gravy?
This dish pairs beautifully with creamy mashed potatoes, sautéed green beans, or a crisp side salad. The rich gravy enhances any side, making the meal extra comforting.
Can I make chicken fried steak gravy ahead of time?
Absolutely! You can prepare the chicken fried steak and gravy ahead. Simply reheat gently on the stove, adding a splash of milk if needed to restore the creamy consistency.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to three days. Reheat them in the microwave or on the stovetop.
Is chicken fried steak gravy gluten-free?
It can be! Just swap regular all-purpose flour for a gluten-free flour blend during the dredging process and when making the gravy.
What’s the secret to a crispy coating?
The key lies in a double dredging technique—coating the steak in flour, then in an egg wash, and back into the flour. This creates a thick, crunchy crust that protects the juicy steak inside.
Final Thoughts
Cooking chicken fried steak gravy isn’t just about the food; it’s about creating memories. The laughter and warmth that fills your kitchen as the savory aroma wafts through the air is priceless. This dish is perfect for busy nights or when you want to impress loved ones. Each bite transports you to a cozy southern kitchen, filled with love and comfort. So grab your apron, gather your family, and whip up this delightful meal! You’ll be sharing smiles and stories over dinner, and that’s what makes cooking truly special—bringing people together, one scrumptious plate at a time!
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Chicken Fried Steak Gravy: A Comforting Delight Awaits!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Chicken Fried Steak Gravy is a comforting and delicious dish featuring breaded and fried steaks smothered in rich gravy.
Ingredients
- 1 pound pre-tenderized cube steaks or round steaks (4 steaks)
- Kosher salt, for seasoning the meat
- 2 large eggs, beaten
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt, for breading
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne
- Canola oil, peanut oil, olive oil, or other fat for frying
- 3 tablespoons pan drippings
- 3 tablespoons all-purpose flour (for gravy)
- 1/4 cup heavy cream
- 1 3/4 cups milk (for gravy)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 200°F.
- If using round steak instead of pre-tenderized cube steak, pound the steaks thin until less than 1/4 inch thick. Place each steak between two pieces of plastic wrap and use a mallet or rolling pin to achieve the thickness. Repeat with all the steaks.
- Sprinkle a little kosher salt over the meat. Place a wire rack over a baking sheet and put it in the oven to keep the finished steaks warm and crisp.
- Prepare two wide, shallow dishes. In the first, whisk together the eggs and milk. In the second, combine the flour, salt, garlic powder, and cayenne. Dredge a steak in the flour mixture, pressing the flour into both sides. Dip into the egg wash, then dredge in the flour again, pressing it in. Set aside and repeat with remaining steaks.
- Heat 1/4 inch of oil in a frying pan to 350°F. Lay a coated steak into the hot oil and spoon oil over the top to set the coating. Fry for 2 minutes until golden brown on the edges, then flip and fry for another 2 minutes. Drain excess oil and place the steak on the rack in the oven. Repeat with remaining steaks.
- Pour out all but 3 tablespoons of fat from the pan. Mix in 3 tablespoons of flour and cook over medium heat, stirring constantly, until the roux reaches a milk chocolate color (about 4–5 minutes).
- Slowly whisk in the milk and cream until the mixture loosens. Cook to your desired gravy thickness, adding milk if too thick or letting it cook longer if too thin. Season with salt and black pepper.
- Serve the chicken fried steak with gravy and a side of mashed potatoes or another side of your choice.
Notes
- Place the finished steaks in the oven to keep them warm and crispy.
- Adjust the amount of milk in the gravy to achieve your preferred thickness.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 550
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
