Go Back
Classic Grandma's Chicken Fried Steak Recipe with Peppery Country Gravy

Classic Grandma's Chicken Fried Steak Recipe

Tender cube steaks are double-coated in seasoned flour, fried until crisp and golden, then served with homemade peppered country gravy. This old-fashioned dinner makes 4 generous servings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Steak
  • 4 steaks, 4-6 ounces each Beef cube steaks
  • 1 1/2 cups All-purpose flour
  • 2 teaspoons, divided Kosher salt
  • 1 teaspoon, divided Black pepper
  • 1 teaspoon Paprika
  • 1/2 teaspoon Garlic powder
  • 2 eggs Large eggs
  • 1/2 cup Whole milk or buttermilk
  • 1/4 cup, optional Hot sauce
  • About 1/2 inch deep, for frying Vegetable oil or shortening
For the Country Gravy
  • 1/4 cup Reserved frying fat
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon, plus more to taste Black pepper

Method
 

Step-by-Step
  1. Pat the cube steaks dry. If they are thick, gently pound them to about 1/4 inch thickness, then season lightly with salt and pepper.
  2. Combine the flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, and garlic powder in one shallow dish. In another dish, whisk the eggs, milk or buttermilk, and optional hot sauce.
  3. Coat each steak in the seasoned flour, shaking off excess. Dip it into the egg mixture, coat it a second time in flour, and press the flour firmly onto the meat.
  4. Rest the breaded steaks on a rack or plate for 5–10 minutes so the coating hydrates and adheres.
  5. Heat oil or shortening in a large heavy skillet to approximately 350°F. Fry the steaks in batches for about 3–4 minutes per side, until deeply golden and cooked through, then transfer them to a wire rack or paper towels.
  6. Pour off all but 1/4 cup of the frying fat, leaving browned bits in the skillet. Whisk in 1/4 cup flour and cook for 1–2 minutes.
  7. Gradually whisk in the milk and simmer, stirring frequently, for 4–6 minutes, until the gravy is thick and smooth. Season with salt and plenty of black pepper, then serve over the steaks.

Notes

For mechanically tenderized beef, cook to at least 145°F; many traditional versions are cooked longer until well done and very tender. Fry in batches to protect the crust, and use the browned bits and reserved frying fat for the most flavorful gravy.