Southern-Style Country Fried Steak and Gravy is southern comfort food that has many names including Chicken Fried Steak and Southern Fried Steak.
Country Fried Steak most often starts with cube steak, which is a round steak that’s been tenderized. Other steak cuts can be used like the New York strip steak which have been pounded out and tenderized. If you are interested in using a different cut of steak other than what is offered at the meat counter, you can simply select your desired cut and ask the butcher to tenderize the meat for you. In most cases, they will run it through the tenderizing machine and re-package it for you.
Country gravy is traditionally made from pan drippings, flour, and milk. It can be thick to thin, depending on the amount of milk added. Country gravy is a very popular accompaniment to Country Fried Steak.
Jump to Content:
What spices are used in Country fried Steak Seasoning?
Honestly, I feel like you can use any spices you like the best. Using the spices your pallet enjoys makes everything taste better!
In this recipe, the following spices were used int the flour dredge:
- Dried Parsley
- Ground Black Pepper
- onion powder
- Garlic Powder
- Baking Powder
Quantities of each can be found below in the printable recipe card.
How to Make Country Fried Steak:
- Make the dry dredge. In this case, flour and spices.
- Make the wet dredge. Here we will use an egg wash but you can also use milk, buttermilk, or even water.
- Dip the prepared cube steak in the liquid dredge to coat. Shake off any excess liquid.
- Dip the steak in the dry dredge mixture, turning to coat both sides.
- Set the steaks aside. Coat remaining steaks until all have been coated.
- Fry the steaks until crisp and cooked through.
Can Country Fried Steak and Country Gravy be made gluten-free?
Yes. This can be made gluten-free simply by replacing the all-purpose flour with your favorite gluten-free flour blend.
This Southern-Style Country Fried Steak and Gravy is made without buttermilk. If you prefer buttermilk, you can certainly make your own buttermilk or use the real thing in place of the milk in the recipe if you have it on hand.
How do I make buttermilk from milk?
Quite simply, add a teaspoonful of lemon to the milk and set it aside to curdle. This mixture won’t get as thick and creamy as buttermilk, but it will perform its role in the batter just as well. Also, yogurt or sour cream thinned with milk works well as a buttermilk substitute.
What variations can I make in this recipe for Chicken Fried Steak?
Spice Substitutes –
- Sweet paprika is traditional, but smoked paprika or hot paprika may be substituted.
- Dried Parsley may be replaced with oregano or basil to change up the flavor profile.
- Baking powder is used to help form the crispy crust, however, if you don’t have on hand simply omit it. Do not worry about a substitute.
- Salt is a flavor enhancer and makes our food taste better by opening the receptors on our tongues. This is why MSG is so popular in manufacturing since it works in the same way without being overly salty. Salt may be omitted if you are watching your sodium intake and it may also be replaced with a salt substitute. I prefer Mrs. Dash.
- Ground Black Pepper gives the spices some kick. If you prefer added spice, consider adding a dash of cayenne pepper to heat things up. Alternatively, you can add your favorite hot sauce to the plated meat for some extra heat.
- milk or buttermilk can be used in place of the egg wash.
- Breadcrumbs, cornmeal, or a mixture of the two could be used in place of the flour. The texture will be notably different.
- I have never made the gravy without milk. I do no know how unsweetened almond milk or coconut milk would react or taste in this recipe. If you try it, please drop back by and let me know your results.
- Sliced chicken breast and chicken breast tenders are amazing in this dish. Cubed pork cutlets also work well. I have never tried turkey breast or plant-based proteins in this recipe.
Country Fried Steak
For the Cube Steaks:
- 1 1/2 pounds cubed steak (6 cubed steaks)
- 1 eggs
- 1/8 cup milk
- 1/2 cup all-purpose flour [See Note 1]
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh thyme leaves
- Oil for frying
For the Country Gravy:
- 3 tablespoons oil
- 1/4 cup all-purpose flour [See Note 1]
- 2 cups milk
- Salt and Ground Black Pepper , to taste
For the Cube Steaks:
- Preheat oven to 200°- 250°F (your lowest oven setting)
- Beat eggs and milk in a pie pan, set aside
- In another pie pan mix all dry ingredients together
- Season the meat with salt and pepper
- Dredge in flour, shake off excess
- Dredge in egg, shake off excess
- Dredge in flour again, shake off excess
- Place on a plate or baking pan and allow to rest for 15 to 20 minutes before cooking.
- Heat enough oil to cover the bottom of a 12 inch cast iron skillet over medium-high heat. Sprinkle a couple of drops of water into oil, if water pops the oil is ready to fry. Place a couple of pieces of meat in skillet, cook approximately 3-5 minutes per side or until golden brown
- Remove from oil, place on a wire rack set on a baking pan, place in pre-heated oven to keep warm until all meat is cooked
- For the Sawmill Gravy
- After you fry your steaks drain all remaining oil retaining 3-4 tablespoons to make a Roux, retain some of the bits and pieces from the bottom of the pan.
- Whisk the flour into the oil and cook over low heat for 5 minutes.
- Whisk in milk a little at a time.
- Return to medium-high heat and stir until gravy starts to thicken.
- Make sure to scrape the bits off the bottom as you are stirring
- Add salt and pepper to taste.
- For a gluten-free country fried steak and gravy, replace the all-purpose flour with a gluten-free flour blend.