Dinner Tonight: Chicken Fried Steak with Cream Gravy Recipe
This recipe delivers classic Chicken Fried Steak with a rich cream gravy. Tenderized top-round steak is seasoned, breaded, and pan-fried to a golden crisp. The luscious gravy, made from the pan drippings, completes this comforting, hearty Southern favorite. Perfect for a satisfying lunch or dinner, offering a delightful contrast of crispy exterior and juicy interior.
Equipment
- 1 Meat Mallet For tenderizing the top-round steak to an even thickness.
- 3 Shallow Dishes For setting up a proper breading station (flour, egg wash, flour).
- 1 Heavy-Bottomed Skillet Preferably cast iron, for even heat distribution during frying and gravy preparation.
- 1 Whisk Essential for smoothly combining the egg wash and preventing lumps in the cream gravy.
- 1 Tongs For safely handling and turning the steak during frying.
Ingredients
Main
- 1 1/2 pound top-round steak cut into 4 even pieces
- 3 eggs
- 1/2 cup buttermilk
- 2 cups flour
- 1/2 teaspoon salt plus more for seasoning
- 2 teaspoon black pepper
- 1/2 teaspoon cayenne
- Vegetable oil
- 1 1/2 cups milk
Instructions
- Pound top-round steak pieces evenly to about 1/4 to 1/2-inch thickness using a meat mallet. Season generously with salt and pepper.
- In one shallow dish, whisk eggs and buttermilk. In another, combine flour, 1/2 tsp salt, 2 tsp black pepper, and 1/2 tsp cayenne.
- Dredge each steak piece first in the seasoned flour, then in the egg mixture, and finally back into the flour, pressing firmly to ensure a thick, even coating.
- Pour about 1 inch of vegetable oil into a heavy-bottomed skillet and heat to 350-360°F (or until a pinch of flour sizzles immediately).
- Carefully place 1-2 steak pieces (do not overcrowd) into the hot oil and fry for 3-5 minutes per side, or until deeply golden brown and cooked through.
- Transfer fried steak to a wire rack set over paper towels to drain excess oil. Keep warm.
- Drain all but 2-3 tablespoons of oil from the skillet. Add 2-3 tablespoons of the seasoned flour mixture to the hot oil, whisking constantly to form a smooth roux. Cook for 1-2 minutes until lightly golden.
- Gradually whisk in 1 1/2 cups milk into the roux, ensuring no lumps. Bring to a simmer, continuing to whisk, until the gravy thickens to your desired consistency. Season with additional salt and pepper to taste.
- Ladle the warm cream gravy generously over the chicken fried steak. Serve immediately.
Notes
Achieving a truly tender chicken fried steak starts with proper tenderization; pound the top round evenly for uniform cooking and maximum tenderness. For an exceptionally crispy crust, consider a double dredge through the flour-egg-flour sequence. Crucially, maintain a consistent oil temperature around 350-360°F during frying to ensure a golden-brown exterior without greasiness. Don't overcrowd your skillet. For the gravy, utilize all the flavorful fond from the pan after frying the steak. Whisk diligently when adding milk to prevent lumps and achieve a silky-smooth consistency. A touch of garlic powder or smoked paprika in the flour can add depth, and a splash of Worcestershire to the gravy will enhance its savory profile.