Chicken Fried Steak with Pan Gravy

23 01 2010

Once known as a poor man’s meal, because of the less tender cuts of meat used, rich and poor now enjoy chicken fried steak. When prepared correctly, it’s a juicy, tender, mouthwatering main dish, usually served with gravy.

  • 6 (6-ounce) round cube steaks
  • 2 cups buttermilk
  • 2 eggs, beaten
  • 2 cups all-purpose flour
  • 2 teaspoons cayenne pepper (optional)
  • salt and pepper to taste
  • 2/3 cups vegetable oil

Pound the steaks with a meat mallet until they are about double in size. Set aside.

In a shallow bowl, whisk the buttermilk and eggs.

In a plate, mix the flour, cayenne, salt, and pepper.

Heat 1/2 cup shortening, in a large cast iron skillet, over medium-high heat.

Dredge the steaks (three at a time) in the flour mixture and shake off the excess. Dip the steak in the buttermilk-egg mixture and then in the flour again.

Carefully place the steaks in the hot oil and fry about 3 to 4 minutes on each side, until nicely browned. Add more oil if needed to fry the next three steaks.

Pan Gravy

  • 1/3 cup pan drippings
  • 1/4 cup flour
  • 2 cups milk
  • Salt and pepper to taste

To make gravy; discard all but 1/3 cup of pan drippings.

Add the flour and salt and pepper to taste, and stir until browned.

When browned, turn heat to high and add milk, stirring briskly until the gravy thickens.

Now, add some mashed potatoes, green beans and biscuits for a meal fit for a king.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


Tutorials on food plating, presentations and food photography.

Five Star Recipe

From My Kitchen To Yours

Siranna Angel

A Look Through My Beer Goggles


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

the winegetter

Ramblings on wine from a German in Ann Arbor

This site is the cat’s pajamas

Sex and the Knitty

From My Kitchen To Yours

Miss Chris Creations

Eating Should Be Fun!

%d bloggers like this: