Chicken Fried Steak with Cream Gravy

Total Time:
15 min
5 min
10 min

6 servings

  • Chicken Fried Steak:
  • Vegetable oil, for frying
  • 36 ounces round steak
  • 2 eggs
  • 2 cups milk
  • 2 cups all-purpose flour
  • 1 teaspoons salt
  • 2 teaspoons ground black pepper
  • Cream Gravy (a.k.a "Cowboy Puddin"):
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 tablespoon salt
  • 1 quart whole milk

To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.

Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.

To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    There is none finer. None.
    My son asked when we were having this again, he wasn't even finished with his plate. This was a quick and simple recipe. This will go on our menu.
    Made it for the first time, it was yummy, but messy. Made gravy from the pan drippings, added the remaining flour from the blend with milk and more pepper. Husband says its a make agin meal. Watch you all the time,thanks Food Network.
    I also added garlic powder to the flour mixture and it came out fantastic! Family really loved this one, so it'll be a keeper!!
    The cx fried steak turned out good. Everyone enjoyed the meal. I did have problems with the breading staying on. Next time I make this receipe I will cut the gravy recipe in half as we had at least 3x more gravy than we needed for the meal.
    super crunchy,quick,easy.
    I made this for my family and the absolutely loved it! It was quick and easy and I will definately make this a regular addition to our dinner menu.
    Awful gravy...the recipe for the fried steak was good.
    Great meal and very easy.
    it made me feel like a kid again, very tasty
    We loved this recipe but will add more pepper to the gravy next time we make it. Also will season the meat with a little salt and pepper before dredging in the seasoned flour. Also, after "breading" the steaks we let them rest on a cooling rack for about 20 minutes before frying them.

    Glad to hear that adding sausage to the leftover gravy for biscuits and gravy was successful.

    We will definitely make this again.
    The chicken fried steak was pretty good and fairly easy to make but the cream gravy was not that great. Even after adding milk, the consistency was more like mashed potatoes than even (cowboy) "pudding".

    Will make the steaks again, but need a different cream gravy recipe for sure!
    decent... a little bland
    This was my first time making chicken fried steak, so it was a very easy recipe to follow. I did add a little garlic salt to the flour mixture for an added kick. Family loved it!
    I would recommend this recipe to anyone that enjoys country fried steak. It is pretty easy to do and oh so tasty. Thanks.
    This was an okay recipe. This wasn?t the best chicken fried steak or the worst I?ve ever had. The breading was a bit on the weak side. I like my breading to be a little thicker and less flakey. However, overall, the chicken fried steak did have a lot of flavor. Though salt and pepper were pretty much the only spices involved (I added a few dashes more pepper to my flour mixturr) it still tasted great. Chicken fried steak doesn't need a whole lot of other spices though. The flavor of the steak and the breading should speak wonders for itself, with the accompaniment with a bit of salt and pepper.

    Also, I will be cutting the recipe for the gravy in half or even quartering it next time. This was WAY too much. The gravy was great though. It had perfect consistency and was just thick enough without being too thick. It didn?t taste powdery like some gravies tend to, and it had plenty of flavor without adding a whole lot of spices. We had a lot of gravy left over and had plenty for biscuits and gravy the next morning. It tasted great with a bit of sausage added in it.

    Overall, it was an extremely easy and fast meal to make.
    This recipe is fabulous. my husband came into the kitchen and ate two of them before dinner was even put on the table. i found the batter didn't have enough flavor though, so added a little salt and pepper on top after they were cooked. i think i might add a few more seasonings next time. i also cubed steaks from the store because it saved on time. i will diffinetly make this again.
    Very good. All three kids ate.
    Really good stuff!
    This recipe was really great. We used an iron skillet which seemed to be key to getting the right consistency of the batter on the meat. We also changed the oil after each batch because the oil got dirty/burned. I have never tried this before and by hubbie and kids loved it!
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    Recipe courtesy of Food Network Kitchen