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Kosher Chicken Fried Steak With Country Gravy

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Meat (Fleishig)

Chicken fried steak has no chicken in it. The name comes from the method: thin, tenderized steaks are dredged in seasoned flour and egg and fried like fried chicken until golden and crisp, then served with a peppery country gravy.

Tender Steak, Crisp Coating

Use cube steaks, or pound regular steaks to about 1/4 inch thick, so they cook through quickly and stay tender. Dredge in seasoned flour, dip in the egg mixture, then dredge again for a thick, craggy crust. Fry in hot oil without crowding the pan, and drain on a rack so the bottom stays crisp. Serve right away while the coating is crunchy.

Kosher Notes

Southern chicken fried steak traditionally uses buttermilk in the batter and milk in the gravy, which can’t be combined with meat. Here the egg wash is made with unsweetened almond or oat milk, and the gravy is made from beef stock thickened with flour, so the whole dish is meat (fleishig) with no dairy. Check that your non-dairy milk is certified pareve.

The Gravy

Make the gravy in the same pan with a few tablespoons of the frying oil, flour and warm beef stock, plenty of black pepper and a little garlic powder. It thickens as it cools, so keep it slightly thinner than you want. Leftover gravy keeps for 3 days; thin it with stock when reheating.

Kosher Chicken Fried Steak With Country Gravy
This kosher version of chicken fried steak delivers all the crispy, peppery comfort of the Southern classic using tenderized steaks and dairy-free country gravy.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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