Chicken Fried Steak Bites with Country Gravy is a classic southern dish that is guaranteed to please!
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How about some good ol’ comfort food, Southern style? Well that’s what we have here. Chicken fried steak is probably my favorite meal, especially with gravy. It has to be milk gravy or cream gravy. No brown gravy for my chicken fried steak!
I originally shared this Chicken Fried Steak Bites recipe in 2010, it’s hard to believe I’ve had this little space on the internets for so long. I do make chicken fried steak often and wanted to add a few new photos. Getting photos of our favorite foods can be a challenge. They often disappear in a flash.
Sometimes when I make chicken fried steak, I cut the cube steak into bite size pieces and it makes it a little more kid friendly and everyone can eat as little or as much as they like.
I usually serve it up with mashed potatoes or fried potatoes, we all love it, but my husband jokes that he can feel his arteries clogging as we eat. Everything in moderation, right? Um, yeah, I’ll try to work on that!
The gravy is the best if you make it with bacon grease. If you want the secret to the easiest way to cook bacon be sure to read my recipe for How to Cook Bacon.
Now, I can’t really fathom it, but I do realize not everyone eats bacon, and that leads me to believe that there may be folks who don’t keep a mason jar in the fridge full of leftover bacon grease.
So if you are one of those folks, just use a couple of tablespoons of the oil that you are frying the steak in. You lose a little flavor, but it will still make gravy. I always save all of the bacon drippings in a jar so I can make gravy on demand, even if I don’t have bacon. Gravy is very important around this outfit.
If you are a chicken fried steak fanatic like I am you are also going to love my Chicken Fried Steak Sandwiches. It’s my kind of comfort food, how about you?
- 2 pounds cube steak, cut into 1½ to 2 inch pieces
- 1 egg
- ½ cup milk
- 2 cups all purpose flour
- 1½ tablespoons seasoning salt (I use Lawry's)
- 2 teaspoons coarse ground pepper
- 4 cups vegetable oil for frying
- 2 tablespoons bacon grease (or vegetable oil)
- ¼ cup all purpose flour
- ¾ teaspoon salt
- ¾ teaspoon coarse ground black pepper
- 3 to 3½ cups whole milk (substitute cream for some or all of the milk if you like)
- Heat oil in a deep cast iron skillet to about 350 degrees. While the oil heats, in a medium sized bowl, add milk and egg and beat until well combined. In a pie plate or other shallow dish, combine flour, season salt and pepper until well mixed. Dredge each piece of cube steak into flour, dip in egg and milk mixture and then back into flour, coating all sides. Give each piece a little shake to remove extra flour and carefully place into hot oil. Repeat with remaining cube steak, cooking in batches. Cook each piece about 3 to 4 minutes on each side until lightly browned. They will cook quickly. Remove to a paper towel lined plate to drain.
- You may want to lower your heat slightly after the first batch, especially when using cast iron.
- In an 8-inch cast iron skillet, over medium-high heat, add bacon grease. When grease is melted, add flour, salt and pepper, whisking until all combined. Whisk occasionally as flour mixture starts to brown. You want it to get golden brown, but be careful to not let it burn. Gradually whisk in 3 cups of milk, and continue to whisk until it is thick and starts to bubble, adding more milk if it gets too thick. Lower heat and keep warm until serving.
- Serve with mashed potatoes and some buttered Texas Toast.
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photo from original post 2010
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