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Chicken Fried Steak with Gravy Recipe

Chicken Fried Steak with Gravy

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (154)

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Average Rating:

Total Reviews: 154

Showing 31-40 of 154

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  • on April 16, 2012

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    I take care of my Mom, who has Alzheimers.When she cleans her dinner plate--I know I have a hit.What a relief.This recipe was very easy--and came out looking like a photo. Mom said it was delish! And I love looking at the step by step pix!

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  • on April 12, 2012

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    This was wonderful, and totally easy!

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  • on April 08, 2012

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    Best recipe for chicken fried steak I've ever found. Love this recipe!

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  • on April 03, 2012

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    very good

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  • on March 31, 2012

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    Delicious and successful! My son posted it on FaceBook, he thought it was so great! Once I started using a quality skillet in addition to Ree's recipe it has been perfect. I was always scared of real gravy, but this is delicious and easy.

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  • on March 28, 2012

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    Wonderful but u must be kidding I am a Southern Belle this recipe is generations old!

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  • on March 24, 2012

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    I LOVE this recipe! I double the dry flour mixture, put it in a glass canister and put it in the fridge then it I dont have to remix it everytime i want to make it. I can just pour as much or little as i need and there is hardly any waste. Then, when i am ready to make it, i just do the wet ingredients in another bowl and i am set. I also use the seasoned flour mixture in my gravies instead of plain flour, it gives it a great flavor.

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  • on March 22, 2012

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    Great recipe! I will say that I used chicken stock and milk for the gravy. Adds more flavor! I don't cover my steaks with foil afterwards (they get soggy instead keep on a rack over a sheet pan in a 200 degree oven. It keeps the coating crispy until your ready to serve.
    Overall, a great go to for a inexpensive cut of meat.
    Definately serve with mashed spuds!

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  • on March 16, 2012

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    This is delicious! I want to tell you I have used this same recipe for over 40 years, it is in a few old cookbooks. There is one difference. No cayenne pepper used. Just black pepper. Because there was no cayenne pepper available except in the southwest. Now it is available everywhere and I use it, especially in cakes, chocolate!!
    I do like your recipes and your Title fits, Pioneer Woman, because so many of your recipes have their pioneer roots established.

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  • on March 16, 2012

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    This was pretty good. I'm not really sure what I'm doing when I fry foods so I'm sure it could have been better but for my novice efforts, I think it came out well - the crust was nice and crispy. I left the steaks in the pan for 3 minutes per side instead of 2, because 2 minutes left them a little too far on the rare side. I chose this recipe because the frying instructions were easier to follow but for the gravy I used the recipe for Alton Brown's chicken fried steak and let me tell you, it is DELICIOUS as the added chicken broth adds more dimension than just the oil, flour, and milk alone.

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