Chicken Fried Steak with Cream Gravy

Chicken fried steak is such a classic dish that works well for so many occasions.

It’s juicy, tender and crispy, and works beautifully as a hearty breakfast, dinner or supper!

Our secret: We use self-rising flour instead of all-purpose to create an extra crispy crust that won't fall off the meat.

What you’ll need for this recipe:

Chicken Fried Steak:

• 1 ½ cups buttermilk
• ½ cup flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 6 pieces of Null Ridge Round Steak or an equal amount of Null Ridge Steak Fingers
• 2 cups self-rising flour
• 1 teaspoon salt
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• ½ teaspoon paprika
• ½ teaspoon black pepper
• beef tallow for frying (or use regular cooking oil)

Cream Gravy:

1. 2 tablespoons of pan drippings, beef tallow, or vegetable oil
2. 2 tablespoons of all-purpose flour
3. 1 ½ cup evaporated milk
4. 1 tablespoon cracked black pepper
5. 2 teaspoons sea salt
6. 1 teaspoon granulated sugar

Pro tip:

1. Before you begin, pound your steak thin with a rubber mallet, rolling pin, or empty wine bottle.  A thin steak will cook quicker and be less chewy. 

Frying Instructions:

1. Whisk buttermilk, flour, salt, and pepper together.
2. Add the steak to this mixture and completely cover.  Let it marinate for 15 to 20 minutes.
3. In a separate bowl, mix self-rising flour with the rest of the seasonings.
4. Remove the steak from the buttermilk mixture one piece at a time and dredge in the self-rising flour mixture.  Lay the steak on parchment paper until ready to fry. 
5. Heat 2 inches of oil or tallow in a cast iron skillet to 350 degrees.
6. Fry steak 2 to 3 pieces at a time for about 3 minutes on each side or until it turns a beautiful golden brown.
7. Use a warming oven to keep your steaks warm while making the gravy.

Cream Gravy Instructions:

1. Combine the fat (I use beef tallow instead of bacon grease), with flour in a hot skillet continuously stirring, and cook on medium for a few minutes until you form a roux.
2. Add your milk slowly to the skillet, and mix with roux using either a whisk or wooden spoon, pressing out any lumps.  
3. Turn the heat to low and keep stirring until your mixture is thickened, about a few more minutes. Add the pepper and salt, then taste and adjust your seasonings.
4.  If your gravy is too thick, thin it by adding either more milk or water, a teaspoon at a time. 
5. Pour a generous helping over your chicken fried steak, serve, and delight your family.  

You can Order our Dry-Aged Round Steak or Dry-Aged Steak Fingers to try this recipe for your family.  

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