|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||76%|
|Saturated Fat 19g||94%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 2g||7%|
|Total Sugars 13g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you are from Texas, the birthplace of this dish, you may think the name of this recipe is redundant since chicken-fried steak always comes with a creamy, peppery white gravy. This traditional Southern dish distinguishes itself from another classic recipe, country-fried steak, by the color of the gravy—country-fried is topped with brown gravy, while chicken-fried is often served with the white gravy on the side to preserve the crispy texture of the meat. And don't be fooled by the name; there is no chicken in this recipe. It is so called because the cube steak is cooked in the same style as crispy, breaded chicken.
Click Play to See This Classic Chicken Fried Steak With White Gravy Recipe Come Together
For the Chicken-Fried Steak:
1 1/2 pounds cube steak pieces
Salt, to taste
Freshly ground black pepper, to taste
2 cups all-purpose flour
2 large eggs
2 cups whole milk
Canola oil, for frying
For the White Gravy:
2 tablespoons reserved bacon fat, or canola oil
1 1/2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1 teaspoon freshly ground pepper
Steps to Make It
While there are multiple steps to this recipe, this chicken-fried steak dish is broken down into workable categories to help you better plan for preparation and frying.
Make the Chicken-Fried Steak
Gather the chicken-fried steak ingredients.
Preheat oven to 275 F. Meanwhile, enclose cube steak pieces in sheets of waxed or parchment paper. Using a meat tenderizer or rolling pin, gently pound the meat to tenderize it.
Season cube steak with salt and pepper.
Set up a breading station. Place the flour in large bowl and season with salt and pepper. In a medium bowl, combine the eggs with the milk, and whisk to combine; season with salt and pepper.
Fill canola oil in a large sauté pan or cast-iron skillet, until 1/2-inch deep. Warm over medium-high heat.
Dredge cube steak pieces into the flour while the oil is heating, then the milk and egg mixture, and back into the flour again.
Add the breaded meat into the warmed oil in batches; do not overcrowd the pan.
Cook cube steak until golden, about 3 to 4 minutes per side.
Remove to a baking sheet and place in oven to keep warm. Continue with remaining steak.
Make the White Gravy
Gather the gravy ingredients.
Warm bacon fat or canola oil in a medium sauté pan over medium-high heat. Add flour, and whisk to combine to create a roux.
Add the milk, whisking to incorporate it with roux until gravy comes to a boil.
Reduce heat to low, letting gravy cook and thicken to desired consistency, about 8 to 10 minutes. Season with salt and pepper.
Remove chicken-fried steak from oven, spoon gravy over, or on the side.
- Since this is a traditional Southern dish, it only seems natural to serve it with beloved Southern-style sides. You will often find a tender buttermilk biscuit on the plate or a bit of creamy mashed potatoes. Of course, some mustard greens are always welcome, and fried green tomatoes would be a treat.