Kosher Chicken Fried Steak With Country Gravy

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Chicken fried steak might sound like a contradiction, but it’s actually one of the most satisfying comfort foods you can make at home. Despite its name, this dish doesn’t contain any chicken at all. It’s called chicken fried steak because the cooking method is similar to how you’d fry chicken – coating thin steaks in seasoned flour, then frying them until golden and crispy.

I first discovered this Southern classic during a trip to Texas years ago, where I had to work around the traditional version that often mixes meat with buttermilk and dairy-based gravies. My kosher adaptation uses tenderized cube steaks (or you can pound out regular steaks yourself), coated in a well-seasoned flour mixture and fried in oil instead of butter. The key to getting that perfect crispy coating is making sure your oil is hot enough and not overcrowding the pan.

Getting the Perfect Crispy Coating

The country gravy here gets its richness from the pan drippings and beef stock rather than dairy. I use a good amount of black pepper and a touch of garlic powder to give it that classic peppery bite. The trick is cooking the flour in the drippings long enough to remove that raw flour taste, but not so long that it burns. You want a light golden color before adding your liquid.

Making Dairy-Free Country Gravy

This makes an excellent Shabbat lunch or Sunday dinner, especially when served alongside mashed potatoes and green beans. The whole meal comes together in about 30 minutes, which is perfect when you’re craving something hearty without spending hours in the kitchen. Kids love the crispy coating, and adults appreciate the peppery gravy that brings everything together.

Kosher Chicken Fried Steak With Country Gravy - Southern recipe
Chicken fried steak might sound like a contradiction, but it's actually one of the most satisfying comfort foods you can make at home. Despite its name, this dish doesn't contain any chicken at all. It's called chicken fried steak because the cooking method is similar to how you'd fry chicken - coating thin steaks in seasoned flour, then frying them until golden and crispy. I first discovered this Southern classic during a trip to Texas years ago, where I had to work around the traditional version that often mixes meat with buttermilk and dairy-based gravies. My kosher adaptation uses tenderized cube steaks (or you can pound out regular steaks yourself), coated in a well-seasoned flour mixture and fried in oil instead of butter. The key to getting that perfect crispy coating is making sure your oil is hot enough and not overcrowding the pan. The country gravy here gets its richness from the pan drippings and beef stock rather than dairy. I use a good amount of black pepper and a touch of garlic powder to give it that classic peppery bite. The trick is cooking the flour in the drippings long enough to remove that raw flour taste, but not so long that it burns. You want a light golden color before adding your liquid. This makes an excellent Shabbat lunch or Sunday dinner, especially when served alongside mashed potatoes and green beans. The whole meal comes together in about 30 minutes, which is perfect when you're craving something hearty without spending hours in the kitchen. Kids love the crispy coating, and adults appreciate the peppery gravy that brings everything together.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Steaks
  • 4 cube steaks about 4-5 oz each, or pound regular steaks to 1/4 inch thick
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 large eggs beaten
  • 1/4 cup unsweetened non-dairy milk almond or oat milk
  • 1/2 cup vegetable oil for frying
For the Country Gravy
  • 3 tablespoons all-purpose flour
  • 2 cups beef stock warm
  • 1/2 teaspoon kosher salt or to taste
  • 1 teaspoon black pepper freshly ground
  • 1/4 teaspoon garlic powder

Method
 

Prepare the Steaks
  1. In a shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, and onion powder.
  2. In another shallow dish, beat eggs with non-dairy milk.
  3. Pat steaks dry with paper towels and season both sides with salt and pepper.
  4. Dredge each steak in the seasoned flour, then dip in the egg mixture, and coat again in flour. Press gently to help coating adhere.
Fry the Steaks
  1. Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
  2. Carefully place 2 steaks in the hot oil. Don't overcrowd the pan.
  3. Fry for 3-4 minutes per side until golden brown and crispy. Internal temperature should reach 145°F (63°C).
  4. Transfer to a paper towel-lined plate and keep warm. Repeat with remaining steaks.
  5. Reserve 3 tablespoons of the pan drippings for gravy, discarding excess oil but leaving any browned bits in the pan.
Make the Country Gravy
  1. Return the skillet with reserved drippings to medium heat.
  2. Sprinkle flour over the drippings and whisk constantly for 2-3 minutes until the mixture turns light golden brown.
  3. Gradually whisk in warm beef stock, scraping up any browned bits from the bottom of the pan.
  4. Bring to a simmer and cook, whisking frequently, for 3-5 minutes until thickened to your desired consistency.
  5. Season with salt, pepper, and garlic powder. Taste and adjust seasoning as needed.

Notes

For extra tender steaks, pound them to 1/4 inch thickness before breading. The gravy will thicken as it cools, so make it slightly thinner than desired. Leftover gravy can be stored in the refrigerator for up to 3 days and reheated with a splash of stock to thin if needed. Serve immediately while the coating is still crispy.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 850mg 37%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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