I have tasted and cooked a lot of chicken fried steak before. We had it in school, and it was on almost every menu unless you were eating Chinese or Mexican food. Some of it isn’t good, and some of it is good. When I got here and saw them on a few menus, I thought I was lucky not to make them at home constantly. I was wrong.
I made a lot of chicken fried steaks, so you may want to adjust the amount of dredge or gravy I made. An important note is that cold chicken fried steak makes a terrific sandwich the next day with some brown mustard, so leftovers are a good thing. I used to rush into the fridge the next day at my grandparent’s house to try and get one of the steaks before my grandpa got them all. They are worth fighting for!
Chicken Fried Steak and Cream Gravy
Print RecipeIngredients
- Cream Gravy Ingredients
- ¼ cup of butter
- ½ cup of flour
- 1 teaspoon of salt
- 2 teaspoons of pepper
- ¼ teaspoon of onion powder
- 1 ½ cups of milk (warmed slightly)
- Chicken Fried Steak Ingredients
- Tenderized round steaks
- 1 cup of flour
- 1 cup of cornstarch
- Salt, pepper, and more Cajun seasoning
- 3 eggs
- Water (just enough to thin out the eggs)
- Oil (just enough to cover the bottom of your pan with a ½ inch of oil)
Instructions
Cream Gravy Instructions
- Melt the butter in a small pan with the seasonings.
- Add the flour and whisk it in. Let it cook just a minute to toast the flour slightly. Keep whisking, so it does not burn!
- Add in the milk gradually, whisking it in thoroughly. Once the gravy is thickened but not too thick, you can take it off the heat and place a lid on it. Turn the burner back on to low a few minutes before you pull your last steak out of the pan to warm it up.
Chicken Fried Steak instructions
- Place your oil on to heat up and put your oven to the lowest temperature or warm. You will need a sheet pan or a large platter to put the finished steaks on while cooking the rest. Mix the flour, corn starch, and seasonings in a pie pan or shallow dish. Taste it to know if it needs more seasoning. You want the flour to taste like something, so be sure not to under season here. I use cornstarch in both my fried chicken and here because it helps to give a crisp crust that does not get soggy while sitting. Whisk the eggs in another dish, then add enough water to thin them out.
- Once your oil is hot, you can start coating the steaks. Place the steak in the flour dredge first, then into the egg mixture, and again into the flour dredge.
- Place no more than 2 steaks into the pan at once, and you may have to cook one at a time if your pan is small. Don’t overcrowd or they will not cook properly.
- Once they are brown and crispy on one side, flip them over and cook the other side. Remove when both sides are done and keep warm in the oven until all the steaks are finished. Cover in cream gravy and serve with mashed potatoes and corn.
