Classic Southern Chicken Fried Steak with White Gravy is quick and easy to make and makes a perfect comfort food family dinn
Course Main, Main Course, Main Dish
Cuisine American
Keyword Southern Chicken Fried Steak, White Gravy
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 8servings
Calories 854kcal
Author Michelle
Ingredients
For the Chicken Fried Steak
4cube steaks(about ⅓ pound each)
2large eggsbeaten
½cupmilk
1teaspoonhot sauce
2cups all purpose flour
1½teaspoonsgarlic powder
1teaspoonsalt
1teaspoonblack pepper
Oil for Frying
For the White Gravy
¼cuppan drippingsIf you don't have enough pan drippings, add some bacon grease or butter
¼cupflour
2½cupsmilk
½teaspoonwhite pepper
Salt & black pepper to taste
Instructions
For the Chicken Fried Steak
Preheat oven to 200°F.
Season steaks with salt on both sides.
In a large mixing bowl, combine milk, eggs, and hot sauce. Whisk to combine.
In a second large mixing bowl, place flour, cornmeal, garlic salt, and pepper. Stir to combine.
Dredge a cube steak in the flour mixture. Then drench in egg mixture. Then return to flour mixture for a final coat. Place on a separate plate and set aside. Repeat for all steaks.
Pour enough oil in a large frying pan to cover the bottom by ¼ inch. Heat the oil to 350°F or until it sizzles when you drop a little flour into it. If the oil doesn't sizzle, it isn't ready; if it burns, the oil is too hot, reduce the heat.
Working one at a time, lay a coated steak into the hot oil. Use a metal spoon to spoon some of the oil over the steak to set the coating.
Fry until you see the edges of the steak turn golden brown, about 2 to 3 minutes. Carefully turn the steak over in the pan, and fry for 2 to 3 more minutes.
Once both sides of the steak are golden brown, tip the steak up with metal tongs to drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to keep warm. Repeat with the remaining steaks and leave them in the 200°F oven while you make the gravy.
For the White Gravy
In the same skillet, mix hot pan drippings (or bacon grease or butter) with flour. Allow to heat until golden for about 1-2 minutes, stirring frequently.
Slowly add milk, adding no more than a ½ cup at a time. Stir vigorously to combine between each addition.
Heat mixture to steaming (but not boiling) and add bouillon and white pepper. Stir to combine.
Continue cooking for about 20 minutes, stirring frequently, until gravy has thickened. Add salt and pepper to taste.
Serve Chicken Fried Steak warm smothered in white gravy, and enjoy!