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Every bite of my grandma's chicken fried steak brings me back to cozy Sunday evenings in her kitchen. The satisfying crunch on the outside hides a juicy, tender middle. What makes it unforgettable is how that rich, peppery gravy wraps itself around everything ready for you to mop it all up. Honestly, it's the sort of food that puts a smile on your face even on the longest days.
Unforgettable Dish to Learn
I gotta share why we've kept this process in our family for so long. First, there's the awesome combo of that crunchy breading and super juicy steak. Add in the dreamy gravy my grandma used to make, and you get something folks always look forward to. I've made the steps easier over time but kept all the taste that keeps everyone coming back for seconds.
What To Grab Before You Start
Here's what you need to pull together before we get going:
- Cube steak (the tenderized kind)
- Eggs from the fridge
- Plain flour
- Whole milk
- Pepper and salt
You'll need a bit more milk, oil, and flour for the awesome gravy too. Don’t stress about the measurements now, I’ll spell it all out in a minute.
Kicking Off
Make sure you give those steaks a good sprinkling of salt and pepper. My grandma swore that makes all the difference. While you’re doing that, get your breading line ready. Seriously, a little prep now means no scrambling later.
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Best Way to Get That Crunch
This is the fun part. Combine your flour with some pepper, salt, and maybe a little garlic powder if you want. In a separate bowl, beat the eggs together with milk till nice and smooth. My mom always told me you need to press the flour right into the meat. That’s the secret behind making it crazy crispy.
Get the Pan Ready
Warm a big skillet with a decent splash of oil and set it on medium. Flick in a little flour—hear that sizzle? You’re good to go. Put your breaded steaks in gently and enjoy the sound. Flip them after about 3 minutes when they’ve got that golden color. Make sure not to pile them up; work in shifts if needed.
Whipping Up That Famous Gravy
This is the part I look forward to. Tip out most of the oil, but save just a couple spoonfuls. Sprinkle on flour, give it a stir until it darkens, then slowly pour in milk, whisking as you go. Keep it moving until the gravy is all thick and smooth. Go heavy on the black pepper—it gives it that signature kick.
Time To Dig In
Once that gravy's spot on, spoon it over your crunchy steaks. At my place, we always put it together with creamy mashed potatoes and green beans, usually with some bacon tossed in. Sometimes, I can’t help but bake up some biscuits—because this gravy is meant to be shared with everything.
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Handy Tricks from My Kitchen
After making this dish a bunch of times, here are my go-to moves:
- Cube steak is the way to go—it’s already softened up and makes frying a breeze
- Check that your oil stays at the right heat or your crust will burn fast
- Double back through the flour for even more crunch
- If gravy’s too thick just splash in extra milk
Switch It Up Your Way
This is easy to play around with so don’t be shy. Toss in cayenne if you want some fire, or go for fresh herbs if you’re feeling fancy. Need gluten free? Just use that in your flour—works well. You can swap steak for chicken or pork if that’s what you have, and the gravy is awesome with chopped herbs stirred in too.
Stash Away the Extras
Save leftovers by keeping the gravy and steaks in separate boxes. They’re good in the fridge for several days. Warm the steaks back up in your oven at 350°F so they get that crunch back, and heat the gravy on your stove with a little milk to make it smooth again.
Reader Q&A
I get a lot of questions about making this. The name comes from frying it the same way as fried chicken. You can totally make the gravy early and just warm it when you need. Plain veggie oil is perfect—no need for anything fancy. Baking works, but trust me that crispy fried bite is something you can’t trade for anything else.
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Summary
This Southern favorite mixes crunchy, flavorful steak with smooth, savory cream gravy. Great for a hearty, feel-good meal straight from your kitchen.
Recipe FAQs
- → What’s the best meat for this dish?
Cube steak works perfectly, but you can also use tenderized round steak instead.
- → How do I prevent the coating from falling off?
Dredge the steak in flour twice and make sure your oil is hot before frying.
- → Can leftover gravy be stored?
You can keep gravy in the fridge for up to 3 days. Warm it slowly on the stove when reheating.
- → What are good sides for this meal?
Pair it with mashed potatoes and green beans for a classic combination.