Chicken-Fried Steak With Cream Gravy

Recipe by xtine

A treat you can indulge in a few times a year. Just don't tell your cardiologist. Please note - THIS IS NOT A CHICKEN RECIPE! The "chicken" in the title refers to the preparation of the steak, as in you fry it as you would fry fried chicken. NOTE: I think that the recipezaar calorie listing of this at 2360 calories per serving is more than a little bit off!!! I think they are counting the 3 and1/2 cups of peanut oil in the calorie tally, which is not accurate. When you fry foods quickly at a very high temperature, they do not absorb a lot of grease, and when you are done frying, you pour off and throw away all but 2 tablespoons of the oil which then goes to make the gravy. Also, this recipe makes A LOT of gravy - 4 cups. Most people will not eat a cup of gravy each, I just like to have some left over for the next day to put on other stuff. Anyhoo - I'm in no way saying this is a health food dish ;) but there's no way it's 2360 calories per serving either :)

Top Review by Chef shapeweaver

I made this recipe on 2/11/10 for mine and SO's dinner.And since it was just the two of us, the recipe was adjusted accordingly.In my lifetime I've eaten several Chicken Fried Steak recipes and I have to say that this ranks pretty high on the list.I believe the reason it taste so well, is the addition of the red pepper aand frying them in peanut oil. This will be made again. Thank you for posting and, " Keep Smiling :) "

Ingredients Nutrition


  2. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, red pepper, and baking powder.
  3. Whisk together 3/4 cup milk and eggs.
  4. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
  5. Pour oil into a 12-inch skillet; heat to 360° (use a candy thermometer to measure the heat of the oil).
  6. Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
  8. Whisk together remaining 4 cups milk, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper.
  9. Add 1/4 cup flour to drippings in the skillet and cook over low heat for 2 to 3 minutes. Add milk mixture to roux in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened.
  10. Serve gravy with steaks. Garnish, if desired.

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