Texas Style Chicken Fried Steak with Cream Gravy

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Tony Maples Photography


Chicken fried steak is a Texas staple. We do greasy, hearty, and scrumptious all-in-one with this home-style favorite. This is the way mama made chicken fried steak! So, take off your rings and put on an apron, because it’s a deliciously messy, hands-on process. Remember, the thicker the gravy, the better. Of course, add mashed ‘taters and cat-head biscuits to complete your hearty Texas meal.

Texas Style Chicken Fried Steak with Cream Gravy

Texas Style Chicken Fried Steak with Cream Gravy

Photo: Flickr/Dave Hensley


Chicken Fried Steak:

4 cube steaks
2 eggs
1/4 cup milk
2 cups of all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Vegetable or canola oil for frying


3 tablespoons all-purpose flour (you can use some of the leftover flour from preparing the steaks)
1 1/2 cups milk


Chicken Fried Steaks:

Mix together the salt, black pepper, and paprika and season the cube steaks on both sides. Set aside.

Beat together the eggs and milk.

Dredge the cube steaks in the flour, shaking off the excess.

After you have dredged the cube steaks, dip each cube steak into the egg/milk mixture and then again in the flour.

Set the steaks aside.

Heat the oil (a half inch deep) in a large cast-iron or another heavy skillet over medium-high heat until the oil “dances” when you sprinkle a small bit of flour into it.

With a pair of tongs or a fork, carefully place each steak into the hot oil. Cook the steaks about 2-3 minutes on each side, or until each side is a nice golden brown.

Remove the steaks from the pan and drain on a paper-towel lined plate. Cover with foil to keep warm.

Cream Gravy:

Pour off all but about 2 tablespoons of the frying oil into a heat-proof bowl.

Heat the remaining oil over medium heat until hot, sprinkle in the flour, and stir with a whisk. If the flour/oil mixture is too thick, add a little more of the leftover oil to thin it out some.

Gradually whisk in the milk. Stir constantly to prevent any lumps while the gravy is thickening. Lower the heat, if necessary, to prevent the gravy from burning. Continue cooking (and stirring) until the gravy reaches your desired consistency. Season well with salt and pepper.

Article By Erin Baxter