Chicken Fried Steak w/ Pan Gravy

It’s a classic

I don’t fuss with the classics TOO much!

That would be like adding a navigation system to a 54′ Chevy….Nice touch perhaps, but you’ve now BLOWN the entire look and feel of the classic.

I don’t want that kind of thing on my conscience

Chicken Fried Steak is the stuff dreams are made of. Classic, homey, and just darn good.

Let me give you a little walk through, then we’ll get on to the actual directions of making this wonderful dish that is chicken fried but not chicken (my kids used to ask me this every time I made it).

You’ll start by mixing together your “dredge”

IMG_3634-1Then you’ll make a small dish of a milk/egg mixture. You’ll be passing your meat through the flour and milk twice…double is better in ALL occasions of EVERYTHING!

IMG_3636-1After all the pieces of meat have been coated, you’ll bring some oil to frying temperature. I love my cast iron for this, however any large skillet will work. You’re looking for a nice golden brown color on both sides.

IMG_3645-1After your meat has cooked, you’ll be adding some onion slices to saute in a warm bath of flavorful grease. This step might be new to some folks but you must trust me (if you like onions). Most people I’ve watched make this, go through a process of removing the grease from the pan, then adding some back in to make the gravy. This is where the onions help….They soak up just enough of the flavored grease to avoid having to remove any! (Taking my bow)

IMG_3650-1You WANT this!

After allowing the onions to soften a bit, they get removed to a plate while you create the gravy.

Simply sprinkle some flour on the remaining grease, whisk to incorporate, and allow the flour to brown slightly over low heat.

IMG_3652-1You’ve now created a roux, or thickening base, and can add the milk to create your sublime gravy!

IMG_3654-1Season with salt and lots of black pepper. Chicken Fried Steak ain’t real until you have LOTS of black pepper.

That’s all there is to it…Now it’s time to move along to the recipe. If you’re not sold on this dish yet, take a look at the finished dish below {D. R. O. O. L}

Chick Fried Steak

Chicken Fried Steak w/ Pan Gravy

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 6 servings

Serving Size: 1 steak

A Southern Classic! Golden fried steak w/ a pan gravy and sauteed onions, it doesn't get much better.


    For the Steaks:
  • 3 large cubed steaks (about 1 3/4 lbs)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon granulated garlic (not garlic salt)
  • 1/2 teaspoon paprika
  • 1 small stem fresh rosemary, leaves stripped and finely minced
  • 2 cups milk
  • 2 large eggs
  • 1 large onion, cut in half and sliced thin
  • oil for frying, 2/3 - 1 cup depending on size of skillet
  • For the Gravy:
  • pan drippings, should be about 1/3 cup of grease
  • 1/3 cup flour
  • 2 cups milk
  • salt and LOTS of black pepper


  1. Place a cookie sheet with a cooling rack on top next to the stove.
  2. Cut your cubed steaks in half to make 6 equal portions.
  3. In a shallow dish, combine the 2 c. flour, salt/pepper, granulated garlic, and rosemary. In a separate shallow dish, whisk together the 2 c. milk and eggs.
  4. Prepare your pieces of meat by following this process: Dip each piece into the milk, then dredge in flour, shake excess flour off, place back in milk and cover both sides, then return to flour and press to coat evenly. Set finished pieces on a platter.
  5. Heat the oil in a large skillet over medium heat. When the oil is hot (flick a little flour in the oil and it should sizzle immediately) add 3 pieces of the meat to the skillet. The meat will cook for 2-3 minutes on each side. Look for a nice golden brown color before flipping. When you turn the meat, be gentle to avoid tearing the coating.
  6. Let the other side brown, then remove to the prepared cooling rack. (This prevents them from getting mushy on the bottom)
  7. When you have cooked all of the meat, add the sliced onions to the pan and saute for a few minutes to allow them to soften and attain a small amount of color. Remove to a plate.
  8. At this point, you should have the right amount of grease left (about 1/3 cup) to make your gravy. If not, it's perfectly ok to add a small amount of oil if needed. Adjust the heat to med-low.
  9. Sprinkle the 1/3 c. flour over the grease and whisk continuously. If the mixture is too loose, add a little more flour. (See pictures above) Let the flour cook for 2-3 minutes, until it becomes a pale golden color. This also cooks out the raw flour taste.
  10. Slowly add the 2 c. milk and whisk to combine. Your gravy will thicken over a few minutes, just keep on whisking. As the gravy begins to thicken and bubble, add the salt/pepper to taste.
  11. Remove the gravy from the heat. Serve the steak w/ potatoes and vegetables, ladle on some gravy, then saddle some of those delicious onions alongside. Enjoy!


Whole milk works the best in this recipe.

Signing Off,

Modern Mrs. Cleaver


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7 Responses to Chicken Fried Steak w/ Pan Gravy

  1. Terri C

    All I can say is …..drool :)

  2. Eddie Haskel(Jeff Marquis)

    Just wondering……. about what temp should the oil be for frying? Im using my moms old electric cast aluminum skillet for this. Still works. (Better then I do). Bout 350 maybe? That’s what she always used. And not cubed steak but regular bottom round steak. We gave the round bone to the dog. He loved it. LOL.
    Great post BTW. You truly are a TEXAN. Thanks Mrs. C.

    • modernmrscleaver

      Depending on the skillet…somewhere between 350-375. My cast iron is about 350! I may be a Texas transplant…but I’ve always been a Southern girl at heart :)
      Thanks Eddie (haha)

  3. Nikki H

    Everyone has their own recipe. Yours sounds great! I love the onion trick, that’s something we haven’t tried. Also, we use thinly sliced sirloin steak instead of cubed or round steak.

  4. Leslie Nack

    My husband hates anything chewy in his meat. Anyway to use something ground in this recipe or a way to tenderize his piece?

    • modernmrscleaver

      I’ve never made this with a ground meat… However you can further tenderize the cube steak with a tenderizing mallet OR substitute sirloin and tenderize at home. The sirloin is often more tender than cube steak.

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