Dining and Cooking
American Recipes

The Best Chicken Fried Steak with Homemade Creamy Country Gravy



The best classic chicken fried steak with homemade creamy country gravy ever made! If you want savory steak with the crispiest coating covered in a white pepper gravy, then you’re ready to experience my incredible Chicken Fried Steak. This classic Southern dish features tender cube steak, breaded to golden perfection and smothered in a rich gravy so good you’ll be sopping it up when your steak is gone. Get ready to wow your tastebuds, your guests, and yourself. Let’s make some steak.

RECIPE HERE: https://heygrillhey.com/chicken-fried-steak/
My Sauces, Rubs and Merch: https://heygrillhey.com/store
Cube steak is the perfect cut for chicken fried steak. The tenderizing process creates tiny pockets that soak up the flavors of the breading and gravy. When fried, the exterior becomes super crunchy while the interior stays juicy and tender. The texture alone will have you coming back for bite after bite. If you can’t find cube steak, you can use a meat mallet or rolling pin to tenderize a top round or sirloin steak, then slice it into thin cutlets.
Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!

DOWNLOAD THE HEY GRILL HEY APP

iOS: https://apps.apple.com/us/app/hey-grill-hey-best-bbq-recipes/id1556158169
ANDROID: https://play.google.com/store/apps/details?id=au.com.hellotable.heygrillhey

LINKS TO STUFF I USE

DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission.

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: https://www.avantlink.com/click.php?tt=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=f8ae3409-e96c-4962-9fc9-89c2d6a78a77&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

30 Comments

  2. @user-hp7ji2zv9s

    With a ribeye it might be greasy. But with the cube steak it looks like it will be assume. Although the grease from your ribeye could go in your rue. Nomatter what your recipe looks great. Thankyou for a great video.

  4. @CJ-Giddyup209

    Whenever I get a top round I pull the cap (Santa Fe steak) and beat it into submission to turn it into the perfect cube steaks. Well under $3/lb

  10. @S_R231

    So where’s the chicken?

    I do I feel that when working with Todd it’s like working with your oldest child?

  11. @outoforder1000

    I do this exact method with chicken breast. Chicken fried chicken. Delicious! I never put the food on paper towels instead put it on a wire rack. Other than that perfecto!

  12. @kennybaumann2117

    I haven't had any CFS in awhile and now I must make this recipe for sure. You never said what oil you used but you mentioned lard and my Grandma used to use bacon grease out of a coffee can every time she fried anything so I need to cook a bunch of bacon or can use store bought lard? That's the same Grandma that taught me the eggshell trick that Todd demonstrated but then I learned that you never crack an egg against an edge. Break it on a flat surface, like the counter top, and it eliminates the possibility of getting a small piece of eggshell breaking off and getting in the dish. I went to work for a Hotel that had a Sunday Brunch and to prep we had to break 2 gross of eggs for the scrambled eggs and omelette station. It was one of the most tedious and time consuming job because the eggs had to be broken 1 at a time into one dish, checked for shells, remove any if found and then mix with the other eggs to be beaten. It was the job the "newbie" was given so it was the first job I was given. Since I knew that I could break the eggs in without ever worrying about shells on the prep board rather than the edge of a bowl I was able to knock them out very quickly. When one of the kitchen mgrs. saw that I wasn't using the 2 bowl method he went nuts and said we had to run all of the eggs I had already done through a sieve and I had to follow policy on what was left. I told him and then showed my method was faster and after me quickly breaking 2 dozen eggs without a single shell and running the first 8 dozen I had already done through a sieve without a single shell found he agreed. In fact it was officially called the "Kenny Method". The added benefit is you never break the yolk so you eliminate having to be careful when poaching or cooking sunny side up or separating, etc. Just trying to give something back for all that you guys give to all of us. Thanks for another great video.

  16. @SinisterMD

    Would someone please help Todd with that egg cracking technique? 🙂 JK. This looks great. Can't wait to try it.

  17. @guybowers9094

    Chicken fried steak and eggs is my go-to weekend breakfast, but I'm going to give this one a try for dinner

  22. @jfilgas3466

    I love Chicken Fried Steak and boy howdy I’d risk a Rib-Eye to cook it that way dang! You should definitely try that! Now Suzy, it looked like it to me that Mr. Todd intentionally got that flour on you. Soooo, it’s only right that you return the favor in your next video! 😜

  26. @backhandsandwich

    There's a local restaurant that serves chicken fried steak, and I've never tried anything else on their menu. I'll spend 10 minutes looking at the menu, narrow it down to two or three items, but I always end up getting their chicken fried steak with an egg on top and a side of tater tots.

  28. @CG-zz4nd

    There are a couple of restaurants here in San Antonio that serve Chicken Fried Steak out of ribeye. It's pretty darn good.

Write A Comment