Chicken Fried Steak with Country Gravy
Chicken Fried Steak Bites also known as the best Country Fried Steak Recipe is a southern favorite that is guaranteed to please. Tender steaks with a crispy breading served with gravy for a family favorite meal.
Servings: 4 servings
Calories: 1295kcal
Ingredients
For the chicken fried steak
- 2 pounds cube steak cut into 1 1/2 to 2 inch pieces
- 1 large egg
- 1/2 cup milk or buttermilk
- 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 Cream Gravy:
- 2 tablespoons bacon grease or drippings
- 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
For Brown Gravy
- 3 tablespoons butter or drippings
- 3 tablespoons all purpose flour
- 2 cups beef broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground pepper
Instructions
- Mix egg and milk together in a shallow bowl.
- Mix flour, seasoning salt and pepper together in another shallow dish.
- Dredge steak pieces in flour mixture, into egg mixture, coating both sides and then back into flour mixture.
- Layer on a baking sheet, I like to line it with parchment paper.
- Heat oil in a large skillet to 350°
- Add steak pieces a few at a time, cooking until golden brown on both sides. About 4- 5 minutes.
- Drain on paper towel lined baking sheet.
For Creamy Gravy:
- 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.
For Brown Gravy:
- In a saucepan, melt butter or drippings and whisk in flour.
- Cook over medium heat, stirring constantly until a medium brown.
- Whisk in broth and season with salt and pepper.
- Cook, continuing to whisk until mixture is thickened.
Video
Notes
Store leftover steak in an airtight container in the refrigerator up to 4 days. Store gravy in a separate container in the refrigerator up to 4 days.
Reheat steak in a 350° oven for 10- 15 minutes or in a skillet over medium-high heat, turning to heat from both sides.
Reheat gravy in a pan over medium-low heat, whisking in additional milk or broth, cooking until heated through.
Nutrition
Serving: 1g | Calories: 1295kcal | Carbohydrates: 88g | Protein: 91g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 26g | Cholesterol: 328mg | Sodium: 2554mg | Fiber: 3g | Sugar: 33g