Chicken Fried Steak With Sausage Gravy

We spent last Saturday afternoon at a street fair in Fountain Hills AZ. It was wonderful time; the streets were filled with food vendors, artists and other miscellaneous Chicken Fried Steakbooths with interesting items for sale, along with a beer garden or two. We picked up a few things here and there – mainly some salsa and spices, most of these small vendors use fresh ingredients and have pretty good product. There were two companies I really liked and brought home some items from both their shops, Natura Spice Company out of Scottsdale AZ and Starlight Herb and Spice Company out of Idaho. Both have great spices and I would recommend giving them a try if you every get the opportunity.

So the reason I bring up spices is because of the number one problem I find with most foods when we eat out, and that is the lack of spices. One of the vendors there had what they were calling fresh Alaskan salmon; honestly I was kind of pumped to give it a try, especially when I saw the Salmon Chowder. We split a bowl and it had large chunks of salmon in it with some other good flavors, but it was lacking the basic seasoning like salt and pepper that would have made that dish so much better.

If there is one thing that I have learned from my brother, the Executive Chef, or the countless hours of food network, it’s always taste your food and add those basic spices like salt and pepper.

This dish is one of my all-time favorites for both breakfast and dinner, but if you don’t season it or the gravy properly – you get just a bland meal.

Seasoned Flour

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What you will need:

  • 2 Cubed steaks pounded thin
  • 2 Cups all-purpose flour (seasoned)
  • 2 Eggs beaten (seasoned with S&P)
  • Frying Oil (peanut or other high temp oil)Seasoned Chicken Fried Steak
  • Green onion or flat leaf parsley for garnish
  • Salt and Pepper

Seasoned Flour

  • 2 Cups Flour
  • 2 tbsp. dried parsley
  • 2 tbsp. garlic powder
  • 1 tbsp. saltFrying Chicken Fried Steak
  • 2 tbsp. fresh cracked pepper
  • 1 tbsp. cumin
  • ¼ tbsp. cayenne or some red pepper flakes


In a shallow frying pan heat up about 2 inches of the frying oil over medium to medium high heat. While the oil is heating up, take your cube steak and pass if through the flour, then egg then flour mixture. You will want to repeat this process for as many steaks as you are cooking.


Once the oil is nice and hot, but not smoking, you will want to carefully lay the steaks in the pan and shallow fry them. It should takChicken Fried Steake about 4-6 minutes per side depending on how hot your oil is. Keep an eye on them as they will burn quickly. Once both sides are browned place them on a paper towel to drain off the grease and serve with your favorite gravy. Nothings better than a good sausage gravy in my mind and you can find a good one at my county sausage gravy recipe.


Country Sausage Gravy

Country Sausage Gravy – (the real stuff)

Here are the first things you need, pull them out of your pantry and let’s get started.

1lb breakfast sausage, not lean because you need all that fat.

Worcestershire Sauce – dash or two

Tabasco – dash or two (if you like a little spice in your food as I do, then use a few dashes of Tapatio or cholula.

1/3 cup whole wheat flour, (you can use all purpose flour also)

4 to 6 cups of milk (whole milk or 2% is fine, this cavemen never uses 1% or fat free)

Let’s put it all together

In a good size skillet brown the sausage over medium heat, you want to get some good color on that sausage. Once the outside is browned reduce heat to medium low and add 1/3 cup whole wheat flour stirring to incorporate. You want the flour to coat the sausage and blend into any fat that was produced by the sausage.  Now add your Worcestershire sauce and Tabasco.  Continue to brown at a medium low heat for 5 to 8 minutes, the longer the flour cooks the darker your gravy will be.

Now taste a small piece of the sausage, there should be no, let me repeat that, NO, flour taste to the sausage, if there is, cook it a couple minutes longer.  If you want to add anything now is the time, be creative try things, just remember try them in small amounts.    Taste it again, ok, we are ready to add the milk.   Start with 3 to 4 cups of milk, you can always add more, but it’s harder then hell to take it out.   This will seem very watery right now so turn the heat up to medium and bring it to a slow bubble while stirring constantly,  this will enable it to thicken.  I like my gravy on the thicker side, but if you like a smoother, slightly thinner gravy add more milk, just remember, a  1/2 cup at a time.  As the gravy bubbles it will continue to thicken..

Your gravy is almost there,  now taste it again.  Yea, I know it’s a little bland right?    Add your Kosher salt and pepper to taste, I like a good pinch of each, now my pinch is about 1/2 tsp.  Give it a good stir to incorporate that salt and taste it again, if you used more milk you may need more salt.   Continue to simmer a few more minutes, if gravy gets to thick add milk.

Only word of advice, you can always add salt at the end, but you can’t take it out.    Now slice those biscuits and add that gravy, or ladle it over a chicken fried steak.  Let me know what you think.