"South-Central Southern foodways are much more beef-oriented than the rest of the region, owing to the cattle-ranching economy of the Southern Plains. Here, cube steaks get the Southern fried chicken treatment until it's ready for gravy and mashed potatoes and rice, and since it is part of the state meal of Oklahoma, fried okra and then pecan pie for dessert."
- Michael W. Twitty
If you've ever lived in the South, you've probably had chicken-fried steak with pan gravy. If you haven't, it's minute steaks fried in a sinful way. Because sometimes you only have a minute...
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Recipes from the American South
This chicken-fried steak recipe is from Recipes from the American South by Michael W. Twitty.
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Chicken Fried Steak with Pan Gravy
Ingredients
- cube steaks - about 1 lb each
- salt
- black pepper - fresh black pepper is preferred
- flour
- garlic powder
- onion powder
- paprika
- cayenne pepper (optional)
- eggs
- milk - whole milk is recommended
- oil - use your favorite vegetable oil
- beef stock
- heavy whipping cream
- parsley (optional) - for garnish as desired
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Equipment
- prep bowls
- kitchen scale
- measuring spoons
- measuring cup
- whisk
- rondeau or Dutch oven
- plate
- paper towels or kitchen towel
- spatula
- molcajete (optional)
- knife (optional)
Season the Steak
Wash your hands with soap and water. Place the cube steaks on a plate. Season the steaks with salt and pepper on both sides.
Set up a Dredging Station
Use a kitchen scale to weigh the flour in a clean bowl. Use measuring spoons to add the garlic powder, onion powder, paprika, and cayenne. Combine the ingredients with a spoon.
Use a measuring cup to add the milk to a separate bowl. Crack the eggs into that bowl and whisk.
Dredge, Dip, Dredge
Dredge each of the steaks in the flour mixture. Shake off the excess. Dip each steak into the egg mixture and return to the flour mixture. Press gently for the flour to adhere to the steaks. Save the dredging flour and discard the egg mixture. Wash your hands.
Heat the Oil
Pour 2 inches of oil into a Dutch oven. Heat the oil over medium-high heat until the temperature reaches 350 degrees Fahrenheit. Place a clean plate lined with paper towels next to the stove.
Fry the Steaks
Transfer the cube steaks to the hot oil. Fry for 3-4 minutes on each side or until golden brown. Work in batches to avoid overcrowding. Transfer the cube steaks to the lined plate when finished.
Make a Roux
Pour all but 2 tablespoons of oil out of the Dutch oven. Turn the heat to medium. Add 2 tablespoons of the seasoned flour mixture to the Dutch oven. Cook for 1 minute while stirring constantly to make the roux.
Add the Stock
Use a measuring cup to slowly add the beef stock to the pot while whisking. Bring the mixture to a simmer. Cook for 5 minutes or until thickened.
Finish the Pan Gravy
Use a measuring cup to add the heavy whipping cream while stirring the pan gravy. Season with salt and pepper. Simmer, stirring occasionally, for 2 to 3 minutes. The gravy should be smooth and heated through. Turn off the stove when finished.
Serve Chicken-Fried Steak with Pan Gravy
Serve the chicken-fried steaks with the pan gravy on top. Chop up some parsley for a garnish as desired.
free recipe!
Chicken Fried Steak with Pan Gravy
Minute steaks cooked in a sinful way.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
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Chicken-Fried Steak with Pan Gravy
Equipment
- Whisk
- Copper Rondeau or Dutch oven
- Plate
- Kitchen Towel
- Molcajete y Tejolote optional
- Chef Knife optional
Ingredients
- 4 cube steaks ¼ inch thick, about 1 lb each
- fine salt
- fresh black pepper
- 1 cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 eggs
- ¼ cup whole milk
- vegetable oil for frying
- 2 cups beef stock
- ½ cup heavy whipping cream
- fresh flat-leaf parsley chopped
Instructions
- Season the Steak: Wash your hands with soap and water. Place the cube steaks on a plate. Season the steaks with salt and pepper on both sides.
- Set up a Dredging Station: Use a kitchen scale to weigh the flour in a clean bowl. Use measuring spoons to add the garlic powder, onion powder, paprika, and cayenne. Combine the ingredients with a spoon. Use a measuring cup to add the milk to a separate bowl. Crack the eggs into that bowl and whisk.
- Dredge, Dip, Dredge: Dredge each of the steaks in the flour mixture. Shake off the excess. Dip each steak into the egg mixture and return to the flour mixture. Press gently for the flour to adhere to the steaks. Save the dredging flour and discard the egg mixture. Wash your hands.
- Heat the Oil: Pour 2 inches of oil into a Dutch oven. Heat the oil over medium-high heat until the temperature reaches 350 degrees Fahrenheit. Place a clean plate lined with paper towels next to the stove.
- Fry the Steaks: Transfer the cube steaks to the hot oil. Fry for 3-4 minutes on each side or until golden brown. Work in batches to avoid overcrowding. Transfer the cube steaks to the lined plate when finished.
- Make a Roux: Pour all but 2 tablespoons of oil out of the Dutch oven. Turn the heat to medium. Add 2 tablespoons of the seasoned flour mixture to the Dutch oven. Cook for 1 minute while stirring constantly to make the roux.
- Add the Stock: Use a measuring cup to slowly add the beef stock to the pot while whisking. Bring the mixture to a simmer. Cook for 5 minutes or until thickened.
- Finish the Pan Gravy: Use a measuring cup to add the heavy whipping cream while stirring the pan gravy. Season with salt and pepper. Simmer, stirring occasionally, for 2 to 3 minutes. The gravy should be smooth and heated through. Turn off the stove when finished.
- Serve Chicken-Fried Steak with Pan Gravy: Serve the chicken-fried steaks with the pan gravy on top. Chop up some parsley for a garnish as desired.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- The beef should reach a minimum internal temp of 145 degrees Fahrenheit
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/chicken-fried-steak
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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