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Step 2: Dredge the Steaks
- Pat steaks dry. Dredge each steak in the seasoned flour, dip into the egg mixture, then back into the flour. Press the flour into the meat to create a thick coating.
Step 3: Fry the Steaks
- Heat about ½ inch of oil in a cast-iron skillet over medium heat until shimmering (about 350°F).
- Fry the steaks one or two at a time (don’t crowd the pan) for 3–4 minutes per side, until golden brown.
- Transfer to a wire rack or paper towels to drain.
Step 4: Make the Gravy
- Pour off excess oil, keeping about ¼ cup in the pan with the browned bits.
- Sprinkle in the flour and stir to make a roux. Cook for 1–2 minutes until golden.
- Slowly whisk in the milk, scraping up bits from the pan. Cook until thickened, about 5–7 minutes. Season generously with salt and black pepper.
Serving Suggestions
- Classic: Serve over mashed potatoes or alongside fluffy buttermilk biscuits.
- Southern Breakfast: Top with eggs and serve with hash browns.
- Comfort Combo: Pair with green beans, creamed corn, or a side salad.
Tips for Success
- Use cube steak: It’s pre-tenderized and ideal for this recipe.
- Double dredge: For extra crispy crust, repeat the flour-egg-flour process twice.
- Don’t skip the pepper: The gravy should have a noticeable kick of black pepper—it’s part of the charm.
Conclusion
Chicken Fried Steak with Gravy is more than a meal—it’s a comforting reminder of home-cooked goodness, Southern hospitality, and the joy of indulging in something hearty and handmade. Whether you’re feeding family, impressing guests, or just treating yourself, this recipe promises flavor, texture, and satisfaction in every bite.
Now grab a fork (and maybe a napkin), and dig in.
Let me know if you’d like to include nutritional info, a printable recipe card, or pairings with drinks or desserts!
