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chicken fried steak with milk gravy

Anne Byrn's Chicken-Fried Steak with Milk Gravy

Serves: 2 to 3

Hands On Time: 

Total Time: 


1 pound boneless round steak, about 1/2 to 1 inch thick
1/2 cup whole milk
2 large eggs
1 cup all-purpose flour
Seasoning salt and freshly ground black pepper
2 1/2 to 3 cups vegetable oil, for frying

1/4 cup reserved cooking oil
1/4 cup leftover seasoned flour from dredging or fresh flour from the bag
1 to 2 cups whole milk, as needed
Salt and freshly ground black pepper


To make the steaks: Cut the steak into two to three pieces. Place on a cutting board, and with a meat tenderizer, pound the pieces until they're about 1/4 inch thick, turning them from side to side in this process. Place the meat in a large glass dish and pour the milk over. With a fork, turn the pieces so they are covered with the milk. Let sit for 10 to 15 minutes.

Meanwhile, place the eggs in a shallow dish, and whisk with a fork to break up the yolks. Set aside. Place the flour in another shallow dish, and season it well with seasoning salt and pepper. Set aside. Place the oil in a large cast iron skillet. It should measure almost 1 inch. 

Transfer the steaks to a plate and pour the milk remaining in the dish into the eggs, whisking to combine. Dredge the meat in the flour mixture on both sides, then dip in the egg, and then dredge again in flour. Place the meat on a rack to rest for 15 minutes.

Bring the oil in the skillet to 375 degrees over medium-high heat. When the oil is hot, dredge the steaks one more time in flour if the flour has dissolved. Carefully slide most of the steaks into the skillet, being careful not to crowd the pan. This will assure the steak cooks quickly and browns well. Cook until well-browned, about 2 minutes, then turn and cook on the other side until well-browned and the meat tests done, about 2 minutes. You may need to adjust the heat up or down to keep it at a constant 375. Transfer to brown paper or a rack to drain. Return the oil to 375 degrees and repeat with the remaining steaks. Once all the steaks have been fried, keep warm and make the gravy.

To make the gravy: Pour out all but 1/4 cup oil from the skillet. Off the heat, whisk in the flour. Place the skillet back over medium heat and whisk until smooth. Pour in 1 cup of the milk and whisk until smooth. Add more milk, as needed, to bring the gravy to your desired consistency. Remove from the heat and season to taste with salt and pepper. Serve warm with the fried steak.

Photo: Danielle Atkins

About the recipe

More than 100 years ago, a Wichita, Kansas, cafe advertised in the local newspaper, “We satisfy the hungry and the cost is no more.” One of the ways in which it did so was with a beef dish that is now a Southern favorite, chicken-fried steak. A round steak, pounded, then dredged in flour and fried, chicken-fried steak is typically served with milk gravy and mashed potatoes. It truly, deeply, satisfies. Here's how Anne Byrn makes it in her home.