web analytics

Chicken Fried Steak Bites with Country Gravy

by Milisa on December 24, 2010

How about some good ol’ comfort food, Southern style?  Well that’s what we have here.  Chicken fried steak is probably my favorite meal, especially with gravy.  Sometimes, I cut the cube steak into bite size pieces and it makes it a little more kid friendly and everyone can eat as little or as much as they like.

I make chicken fried steak quite often, usually with mashed potatoes or fried potatoes, we all love it, but my husband jokes that he can feel his arteries clogging as we eat.  Everything in moderation, right?  Um, yeah, I’ll try to work on that, a New Year’s Resolution!

The gravy is the best if you make it with bacon grease.  Now, I can’t really fathom it, but I do realize not everyone eats bacon, and that leads me to believe that there may be folks who don’t keep a mason jar in the fridge full of leftover bacon grease.  So if you are one of those folks, just use a couple of tablespoons of the oil that you are frying the steak in.  You lose a little flavor, but it will still make gravy.  I always save all of the bacon drippings in a jar so I can make gravy on demand, even if I don’t have bacon.  Gravy is very important around this outfit.

Chicken Fried Steak Bites with Country Gravy

Ingredients

    For the chicken fried steak bites:
  • 2 pounds cube steak, cut into 1 1/2 to 2 inch pieces
  • 1 egg
  • 1/2 cup milk
  • 2 cups all purpose flour
  • 1 1/2 tablespoons seasoning salt (I use Lawry's)
  • 2 teaspoons coarse ground pepper
  • 4 cups vegetable oil for frying
  • For the Gravy:
  • 2 tablespoons bacon grease (or vegetable oil)
  • 1/4 cup all purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarse ground black pepper
  • 3 to 3 1/2 cups whole milk (substitute cream for some or all of the milk if you like)

Instructions

  1. Heat oil in a deep cast iron skillet to about 350 degrees. While the oil heats, in a medium sized bowl, add milk and egg and beat until well combined. In a pie plate or other shallow dish, combine flour, season salt and pepper until well mixed. Dredge each piece of cube steak into flour, dip in egg and milk mixture and then back into flour, coating all sides. Give each piece a little shake to remove extra flour and carefully place into hot oil. Repeat with remaining cube steak, cooking in batches. Cook each piece about 3 to 4 minutes on each side until lightly browned. They will cook quickly. Remove to a paper towel lined plate to drain.
  2. You may want to lower your heat slightly after the first batch, especially when using cast iron.
  3. for the gravy:
  4. In an 8-inch cast iron skillet, over medium-high heat, add bacon grease. When grease is melted, add flour, salt and pepper, whisking until all combined. Whisk occasionally as flour mixture starts to brown. You want it to get golden brown, but be careful to not let it burn. Gradually whisk in 3 cups of milk, and continue to whisk until it is thick and starts to bubble, adding more milk if it gets too thick. Lower heat and keep warm until serving.
  5. Serve with mashed potatoes and some buttered Texas Toast.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.missinthekitchen.com/2010/12/24/chicken-fried-steak-bites-with-country-gravy/

 

Miss-Signature-1-2

Print Friendly

{ 13 comments… read them below or add one }

Kim in MD December 28, 2010 at 9:41 pm

One word- YUM! Talk about comfort food at it’s best! I hope you and your family had a very Merry Christmas, Milisa! Happy New Year!

Reply

Milisa December 28, 2010 at 10:22 pm

Kim we had a wonderful Christmas hope yours was wonderful too!

Reply

Ashley February 10, 2012 at 9:37 pm

Can’t wait to try this out! I think my boyfriend will really enjoy it! :)

Reply

Linda June 12, 2013 at 11:58 am

I’ve never thought about cutting it up before hand… But I think I will try it next time…. I always serve mine with rice and country gravy.. which I buy the packs of country gravy mix (usually the store brand) and lots of pepper to it…..Best meal we have in my house!!!

Reply

Sharon June 12, 2013 at 12:19 pm

I prefer sausage gravy myself. My grandmother and great grandmother always kept the bacon grease in a dish at the stove, no body got sick, go figure lol At home we always made gravy from cube steak or fried chicken, with the grease we fried it with, still good. Hey…it’s gravy!!!

Reply

Beryl Butler July 4, 2013 at 4:35 pm

Sounds a great recipe – can’t wait to try it

Reply

fred clanton July 4, 2013 at 10:46 pm

Can you not just cook this is a deep fryer? No turning.

Reply

Rachella July 7, 2013 at 12:59 pm

Yummy recipe! Since my stomach just can’t handle fried foods, I thought I’d share my variation of this great recipe. Basically, nothing is really too different – I usually cut my steak into strips and I also use seasoned breadcrumbs after the flour and egg wash steps. I melt a couple of Tbsps of butter in a baking dish and then just place the strips into the baking dish, cover with foil and bake. (350 degrees) After about 15 mins I turn the strips over and continue to bake for about another 10 mins or so, without the foil, and you’re good to go! Serving with the mashed potatoes is a must in my house! Usually my Ranch mashed potatoes! Lol!
Thanks for sharing your great recipe! (Oh how I miss fried foods!!!) :-)

Reply

Milisa July 7, 2013 at 3:17 pm

That sounds like a great more healthy alternative but still delicious! Thanks for sharing.

Reply

PETRA July 7, 2013 at 10:17 pm

Cubed steak is easier to handle if it is nearly frozen or partially frozen when you start cutting it

Reply

David m December 12, 2013 at 11:03 am

Can you deep fry this recipe?

Reply

Milisa December 12, 2013 at 3:39 pm

Yes!

Reply

Bob Kelly July 23, 2014 at 9:25 pm

If you want to avoid the bacon grease and vegetable oil, you can go to a country gravy mix that can be purchased from watkinsonline.com. I am extremely critical with something like this and I feel that this product is second to none. The flavor is great, it thickens quickly and only has to be mixed with water. It is excellent on country fried chicken, beef or pork. I also use it for biscuits and gravy with my Sunday omelet breakfast.

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post:

Unless otherwise noted, Copyright © Miss in the Kitchen. All Rights Reserved.
Site Development by Red Rooster Design Studio