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  • SaraAnn Rasmusan

Chicken Fried Steak

My husband and I LOVE chicken fried steak... so I started making this a long time ago and now we can't even order it at a restaurant anymore because we prefer it at home! We also are huge brown gravy lovers, so this dish is finished off with a brown pan gravy made with the oil from frying the steaks. Serve it over rice, hashbrowns or mashed potatoes. We prefer rice! And we are side gravy people... we like to dunk rather than ladle it over. Enjoy!

Chicken Fried Steak & Brown Pan Gravy

  • 2 cups buttermilk

  • 2 large eggs

  • 1 tsp hot sauce

  • 1 tsp Worcestershire sauce

  • 1 1/2 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1 tsp garlic salt

  • 1 tbsp lawry's black pepper seasoning

  • 1 tbsp smoked paprika

  • 1/4 tsp cayenne

  • 4 cube steaks

  • oil for frying

  • 14.5 oz can beef broth

In a bowl or dish, whisk buttermilk, eggs, hot sauce and worcestershire. Add steaks and marinate for an hour. Not too long or your steaks will be very hard to handle.

In another dish, mix flour, cornstarch, garlic salt, lawry's seasoning, smoked paprika and cayenne.

Preheat your oven to 300 degrees and get your skillet going on medium high heat with about a 1/2 inch deep of oil in your pan.

Dip your marinated cube steaks into the flour mixture, back into the wet mixture and once more into the flour mixture. Pressing in the flour to make sure it sticks then place into your hot oil (make sure it's good and hot, but not burning) and fry until each side is golden brown. Then drain on a paper towel lined plate and move to a parchment paper lined baking sheet and keep warm in the oven until ready to serve.

Pour about 1/4 cup of reserved flour mixture into your pan with oil and whisk. Cook for a couple minutes then pour in a can of beef broth and simmer until thickened. Season with salt + pepper. If your gravy needs a little more flavor add a small spoonful of beef base or some worcestershire to taste.

Serve with rice or mashed potatoes and lots of gravy! Enjoy!

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