Chicken Fried Steak With Gravy

When it comes to a good old fashioned home cooked meal, NOTHING beats Chicken Fried Steak With Gravy! It is served everywhere in the south and is on nearly every table in the south. Now down south you have two variations of this meal and the only difference is the gravy. Chicken fried steak is served with milk gravy and country fried steak is served with brown gravy and onions. Both are pretty much the same excluding the double breading of the chicken fried steak. Both are extremely delicious. Today I am sharing with you my favorite of the two. So let’s get into it!

Chicken Fried Steak With Gravy

1 1/2 c. milk
2 eggs
1 tsp hot sauce
2 c. flour
1 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 tsp paprika
1 to 3 lbs cube steak
1/2 c oil
1 tbsp butter

1/4 c oil from the pan
1/4 cup flour
salt and pepper – to taste
2 1/2 to 3 c of milk


  1. In a large skillet over medium low heat add the oil and butter. let come to heat.
  2. In the meantime, Combine the flour, seasoned salt, garlic powder, onion powder, salt, pepper, and paprika in a bowl. Mix well. Set aside.
  3. In another bowl combine the milk, eggs and hot sauce. mix well.
  4. Season the cube steak with salt and pepper and dip in the flour mixture, then into the milk mixture and back into the flour mixture. Dip another time in the milk mixture and flour mixture for a double breading. Set aside on a plate. Complete the remaining cube steak.
  5. When the oil is hot add two chicken fried steak to the pan and cook for about 2 minutes on each side. Remove to a pepper towel lined plate to drain.
  6. Drain the oil from the pan and add 1/4 cup of the oil back into the pan.


  1. Now that you have the oil back in the pan, turn the heat to medium low and add in your flour, a little salt and pepper to the pan. Whisk together until combine. Cook for about 2 minutes or so, or until it turns a golden brown color.
  2. While whisking, slowly pour in the milk. Continue to whisk until slightly thickened and lump free. This should take about 5 to 10 minutes. Give or take. Remember when the gravy thickens in the pan it will continue to thicken as it cools. It should coat the back of a spoon. Remove from heat.

Serve with mashed potatoes and a vegetable.

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