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My grandma's chicken fried steak recipe brings back memories of Sunday dinners at her farmhouse kitchen. That crispy golden crust hiding tender meat underneath makes my mouth water just thinking about it. The real star though? That creamy pepper gravy that pools around the edges of your plate begging to be soaked up with every bite. This is the kind of comfort food that makes everything feel right with the world.
A Recipe Worth Mastering
Let me tell you why this recipe has been in my family for generations. The contrast between that crunchy coating and juicy meat inside is pure magic. Add my grandma's secret gravy recipe and you've got something truly special. I've simplified her method over the years but kept all the flavor that makes everyone at my table smile with that first bite.
What You'll Need From Your Kitchen
Grab these basics from your pantry and let's get cooking:
- Nice cuts of cube steak
- All purpose flour
- Farm fresh eggs
- Whole milk
- Salt and black pepper
For that heavenly gravy you'll need some oil flour and more milk. Don't worry about exact amounts yet I'll walk you through it all.
Getting Started
Season those steaks generously with salt and pepper. My grandma always said proper seasoning makes the difference between good and amazing food. While you're doing that set up your coating station. Trust me getting organized before you start makes the whole process smooth as butter.
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The Secret to Perfect Coating
Here's where the magic happens. Mix your flour with a pinch more salt and pepper I like adding garlic powder too. In another bowl whisk those eggs with milk until they're smooth. The trick I learned from my mom? Press that flour into the meat really well. That extra love creates the most incredible crispy coating you've ever tasted.
Time to Cook
Get your biggest skillet hot with some oil over medium heat. When a little sprinkle of flour sizzles you're ready to go. Lay those beautiful coated steaks in carefully and listen to that satisfying sizzle. Give them about 3 minutes each side until they're golden brown. Don't crowd the pan work in batches if you need to.
Making Grandma's Gravy
Now for my favorite part the gravy. Pour off most of that oil but leave about 2 spoonfuls. Sprinkle in some flour and watch it turn golden as you stir. Then comes the milk poured slow and steady while you whisk. Keep stirring until it's thick and creamy. Add plenty of black pepper that's what makes it special.
Bringing It All Together
When that gravy is just right ladle it generously over your crispy steaks. In my house we always serve this with creamy mashed potatoes and green beans cooked with bacon. Sometimes I throw in a warm buttermilk biscuit too because that gravy deserves all the attention it can get.
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Tips From My Kitchen
After years of making this dish here's what I've learned:
- Always use cube steak it's already tenderized and perfect for frying
- Keep your oil temperature steady too hot and you'll burn the coating
- Double dip in flour for extra crunch
- Add more milk to thin out gravy if it gets too thick
Make It Your Own
This recipe is pretty forgiving and fun to experiment with. Sometimes I add cayenne for heat or herbs for extra flavor. Got gluten issues? Switch to gluten free flour it works great. Want to try something different? Use chicken or pork instead of steak. The gravy tastes amazing with fresh herbs too.
Saving Some For Later
Store any leftovers separately steaks in one container gravy in another. They'll keep in the fridge for a few days. When you're ready to eat them again warm the steaks in the oven at 350°F to keep them crispy. Heat the gravy on the stove adding a splash of milk to bring it back to life.
Common Questions From My Readers
People often ask me about this recipe. Yes it's called chicken fried because we cook it like fried chicken. You can make the gravy ahead just warm it up when you need it. I use regular vegetable oil for frying nothing fancy needed. Want to bake instead? You can but honestly that crispy fried coating is worth the extra oil.
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Frequently Asked Questions
- → What cut of meat works best?
Cube steak is ideal, but tenderized round steak can be substituted.
- → How do I keep breading from falling off?
Double dredge in flour and ensure oil is hot before frying.
- → Can I save leftover gravy?
Gravy can be refrigerated up to 3 days. Reheat gently on stovetop.
- → What sides go well with this?
Traditionally served with mashed potatoes and green beans.
Conclusion
A quintessential Southern comfort food dish that combines crispy breaded steak with rich, creamy gravy. Perfect for a hearty and satisfying meal that brings traditional home cooking to your table.