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Test Kitchen Approved

Chicken Fried Steak with Country Gravy

Adapted from Molly Martin


4 servings

Prep Time

15 Minutes

Cooking Time

15 Minutes

Adapted from Molly Martin

The main difference between chicken and country fried steaks is the color of the gravy they're served with. Either way, you can count on this specially designed blend for perfectly seasoned steaks every time.

Serving Suggestions

Serve with black-eyed peas and okra for a classic meal. 


For chicken fried steak:

2 eggs, well beaten

1 cups all-purpose flour

4 tenderized cube steaks (about 1 ½ lbs.)

Canola oil, for frying

For gravy:

1 Tbsp. unsalted butter

1 Tbsp. all-purpose flour

2 cups cold milk, plus more if needed

Savory Spice ingredients in this recipe

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For Chicken Fried Steak: Place eggs and flour in two separate wide bowls. Add 1 1/2 Tbsp. Chicken Fried Steak Seasoning to each and mix in seasoning with a fork. Dredge steaks in flour, dip in eggs, then coat again with flour. Place breaded steaks onto a wire rack set on top of a baking sheet. Cover with plastic wrap and chill in the refrigerator for at least 15 min. or up to 2 hours. Preheat oven to 300 degrees. Add about 1/2-inch of oil to a 12-inch wide cast iron skillet. Heat oil to 375 degrees and carefully add breaded steaks, cooking in batches to avoid overcrowding the skillet. Cook for about 3 min. per side, or until golden brown. Drain excess oil by placing steaks onto a clean wire rack set on top of a baking sheet. Keep steaks warm in the oven while you prepare the gravy.

For Gravy: Melt butter in a medium sauce pan over medium heat and whisk in flour to form a paste. Slowly whisk in cold milk. Add Country Fried Steak Seasoning and Whiskey Barrel Smoked Black Pepper. Bring to a boil, stirring constantly for 2 to 3 min., or until mixture thickens. Gravy should coat the back of a spoon while remaining pourable. Adjust consistency with additional milk if needed and add more seasoning to taste.