Chicken-Fried Steak With White Gravy

This chicken-fried steak delivers that perfect crispy, golden-brown crust wrapped around tender, juicy meat – all smothered in creamy white gravy that’ll make you want to lick your plate clean.

What makes this recipe special is the double-dredging technique that creates an extra-crispy coating that stays crunchy even under the velvety gravy. And speaking of that gravy – the combination of bacon fat and perfectly seasoned milk creates a sauce that’s rich, peppery, and absolutely irresistible.

Ingredients

For the Chicken-Fried Steak:

• 1 1/2 pounds cube steak pieces
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cups all-purpose flour
• 2 large eggs
• 2 cups whole milk
• Canola oil, for frying

For the White Gravy:

• 2 tablespoons reserved bacon fat (or canola oil)
• 1 1/2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

Steps

1. Preheat oven to 275°F (135°C). Place cube steak between waxed paper sheets and gently pound with a meat tenderizer until uniformly 1/4-inch thick. This tenderizes the meat and ensures even cooking.
2. Season steaks generously with salt and pepper, coating all surfaces. The seasoning now becomes part of the meat rather than just the coating.
3. Create your breading station: In one bowl, combine flour with 1 teaspoon each salt and pepper. In another bowl, whisk eggs and milk until completely blended. The proper order is flour-egg-flour for the crispiest coating.
4. Heat 1/2 inch of oil in a large cast-iron skillet over medium-high heat until it reaches 350°F (175°C). Test with a pinch of flour – it should sizzle immediately.
5. Dredge steaks in seasoned flour, shake off excess, dip in egg mixture, then back in flour. Press coating gently to adhere. Let rest 5 minutes to help coating stick.
6. Fry steaks for 3-4 minutes per side until golden brown. Don’t crowd the pan – leave at least 1 inch between pieces. Keep finished steaks warm in the preheated oven.
7. For the gravy: Heat bacon fat in a saucepan over medium heat. Whisk in flour and cook for 2 minutes until blonde roux forms. Gradually whisk in milk and bring to a simmer. Cook 8-10 minutes until thickened to coat the back of a spoon. Season with salt and pepper.
8. Serve steaks hot with gravy poured over top. The gravy should be thick enough to cling to the steak but still be pourable.

Smart Swaps

• Use buttermilk instead of regular milk in the breading for extra tang and tenderness
• Substitute gluten-free flour blend (1:1 ratio) for all-purpose flour if needed
• Try turkey bacon fat instead of regular bacon fat to reduce saturated fat

Make It Diabetes-Friendly

• Use almond flour coating (reduces carbs by 65% per serving)
• Make gravy with unsweetened almond milk and xanthan gum (1/4 teaspoon)
• Serve with roasted vegetables instead of traditional mashed potatoes
• Keep portions to 4 ounces of meat per serving (30g carbs total)

Pro Tips

• Double-dredging (flour-egg-flour) creates the crispiest crust
• Let the breaded steaks rest before frying to help coating adhere
• Use an instant-read thermometer to maintain oil temperature at 350°F (175°C)
• Make extra gravy – it’s great on everything!