Chicken Fried Steak with Country Gravy

Chicken Fried Steak with Country Gravy

A down-home meal.



For the Chicken Fried Steak:

  • 1 1/2 cups flour
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 4 cube or minute steaks, each about 4 to 5 ounces
  • Oil – enough to bring the level of the oil near the top of the steaks, but not over

For the Country Gravy:

  • 1 medium onion, very finely minced (optional)
  • Pinch of thyme (optional)
  • 3 tablespoons flour (may use flour reserved from dipping)
  • 1/2 cup of chicken stock
  • 2 cups whole milk (1 or 2 percent is not as rich, but works)
  • Salt as desired
  • 1/4 teaspoon pepper, or to taste
  • pinch of cayenne


For the Chicken Fried Steak:

In one shallow dish, place flour, cayenne, pepper, and salt, and mix. In a second shallow dish, place egg, baking powder, baking soda, and buttermilk. (The mixture will foam.) Set a wire rack over a baking sheet. Preheat oven to 200 degrees. Set a paper sack on a large baking sheet. Heat oil to 375 degrees in your cast iron skillet as you bread the steaks.

Working with one steak at a time, gently pat steaks dry. Dip first in flour mixture and gently shake off any excess, then in the buttermilk mixture, letting excess drip off, then back into the flour mixture. Place steaks on rack. Reserve the seasoned flour, discard the excess buttermilk.

When finished, gently place steaks in the hot oil. Fry on the first side for about 5 minutes. Carefully turn when a deep golden brown and juices from the steak begin to appear on the top side. Continue to cook for another four to five minutes until the second side is a deep golden brown. Work in batches if necessary.

When the steaks are desired doneness, remove from pan and place on a baking sheet lined with a paper sack and place in oven to keep warm. Strain the oil from the pan, reserving the browned bits & oil. Return 3 tablespoons oil to the pan along with the browned bits, and make the gravy, below.

For the Country Gravy:

Over medium-high heat, cook onion with thyme (if using) until onion has softened and just beginning to brown, about 4 minutes or so, stirring often. Add flour, stirring and cook for a minute. Add stock, stirring, then milk, slowly, and rest of ingredients. Stir until bubbly and thickened. This gravy will appear a bit loose, but thickens up once off heat.


  • If you use the seasoned flour, you may not need additional salt.
  • A proper country gravy like this should have a pourable, but still thick consistency. Any leftovers may need to be thinned with water or milk.


Keywords: Bargain Meal of the Week, Beef, Buttermilk, Cook's Illustrated, Country Gravy, cube steaks, Family Recipe, Gravy, Round Steak, White sauce

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