Beazell's Cook Book

Chicken Fried Steak w/ White Gravy

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Chicken Fried Steak with White Gravy



Chicken fried steak:


3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick

3/4 cup milk

1 egg, beaten

2 to 3 cups flour

2 teaspoons Beazell's Cajun Seasoning

1 teaspoon freshly ground black pepper

Canola or vegetable oil, for frying


Easy white gravy:


Oil after frying chicken, or chicken fried steak

2 cups whole milk (do not use any other kind)

2 tablespoons butter

3 tablespoons flour

Beazell's Cajun Seasoning

Dash black pepper



Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.

Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the Beazell's Cajun Seasoning and pepper and set aside.

Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the side of the pan. Heat over medium-high heat.

Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 3 - 5 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a wire rack over paper towels.

After you have fried chicken or chicken fried steak, pour out all the oil except for enough to cover the bottom of the pan. Reduce heat to about medium-low heat. Add butter to the grease. Once butter is melted in the pan add your flour and whisk into butter really well; for about 2 to 3 minutes. Now very slowly add your milk to the butter and flour mix. Continue whisking the whole time. Gravy will start to thicken, but continue whisking until desired thickness. Season to taste with Beazell's Cajun Seasoning and a dash of black pepper.



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