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Chicken Fried Steak with Gravy
Recipe courtesy of Ree Drummond
Total: 1 hr
Prep: 25 min
Cook: 35 min
Yield: 6 servings
Level: Easy


Chicken Fried Steak:
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter

1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving



For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

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Blow out here on the ranch I can say without a doubt that it does not get any more Cowboy friendly than chicken fried steak the guys have been working so hard for the last 2 weeks getting up at 5 a.m. every morning and why we don't eat chicken fried steak every day right now is the time that they really need something that sticks to their ribs I seasoned this cube steak on both sides with salt and pepper and then it goes into a seasoned flour mixture I've got some cayenne paprika seasoned salt will salt and pepper after the flower goes into an egg and milk mixture the reason is called chicken fried steak is it has a breading on it that resembles 

Fried Chicken it's kind of confusing to people who aren't familiar with the dish they want to know where the chicken is okay once it's heavily breaded you can set it aside I've got some chicken fried steak already frying in a big Skillet with oil and a little better for color and that's what brings the Cowboys to the kitchen it's really is a great assembly line if you just get it going you can read these while the other ones are cooking take him out and then it's ready to put the other ones on these need to cook for about two to two-and-a-half minutes to decide so they're nice and golden Havis takes all done the mashed potatoes are in the oven and now I'm going to make the gravy you cannot have chicken fried steak without gravy it's written in a law somewhere so 

I started by draining off most of the oil from the pan where I cooked the meat and I'm sprinkling in the seasoned flour that I used to read the steak it's really difficult to give a precise recipe for gravy because there's so much eyeballing going on you just add a little grease sprinkle on a little flower Stir It Together basically you want to add enough flour into the pan that the mixture is more of a pace and doesn't have that greasy oily appearance whole milk please you can't make gravy with skim milk guys I'm sorry the turn up the heat just a bit and then with the whole time while 

I pour the milk into the pan it looks really weird when you first start pouring the milk in and you'll become filled with self-doubt you're worried if you've messed it up but just stick with it and as you're whisking listen to this that sound you hear are the little bits of flavor that were in the bottom of the pan after I cook the meat and that's what makes the gravy delicious so you want to scrape all of that up so it becomes part of the gravy at this point it's just about babysitting the gravy never leave your wingman if you can Master the Fine Art of gravy for chicken fried steak 

you can do most things in life even if the gravy has plenty of salt do you always need to add more black pepper Cowboys love black pepper in their gravy this recipe for country fried steak and milk gravy is from an Allrecipes member who says I have been making this for years and my family just love that the gravy is great served over the steak or on mashed potatoes start with four 4S cue sticks cube steak is