Chicken Fried Steak Covered In White Gravy (1) Recipe

Prep the steaks

Pat the cube steaks dry with paper towels. If they are very thick, gently pound to an even 1/4- to 1/2-inch thickness to ensure even cooking.

Make the wet dip

In a shallow dish, whisk the eggs with the milk to create a smooth wet dip.

Prepare the dry coating

In a separate shallow dish, whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder.

Dredge in flour

Working with one steak at a time, dip into the wet dip, turning to coat completely. Let excess drip off.

Dredge in the seasoned flour mixture, pressing gently so the coating adheres. Place coated steaks on a wire rack and let rest 10 minutes to set the crust.

Heat the oil

In a heavy skillet or cast-iron pan, heat the vegetable oil to 350–360°F (175–185°C).

Carefully slide the coated steaks into the hot oil in batches. Fry until crisp and golden, about 3–4 minutes per side. Transfer to a rack to drain.

Prepare the roux

Leaving about 2 tablespoons of oil in the pan, melt the butter and stir in the flour to form a light roux. Cook 1–2 minutes until the mixture is lightly golden.

Make the gravy

Slowly whisk in 2 cups of milk, continuing to whisk to prevent lumps. Simmer until thickened to a gravy consistency. Season with salt and pepper to taste.

Arrange the crispy chicken fried steaks on plates and ladle white gravy over the top. Serve immediately with sides like mashed potatoes, green beans, and pickles if desired.