Chicken Fried Steak with Country Gravy

Chicken Fried Steak


  • 4-4 to 6 ounce beef cubed steaks
  • 2 cups all purpose flour
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • 1 teaspoon Shirley J Onion Seasoning
  • 1½ cups buttermilk
  • 1 egg
  • 1 tablespoon hot pepper sauce
  • ½ teaspoon garlic powder
  • Vegetable shortening for frying


Pound the steaks to about ¼-inch thickness. Place flour in a shallow bowl. In a separate shallow bowl combine the pepper, salt, Onion Seasoning, garlic, buttermilk, egg, and hot pepper sauce. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour. Heat the shortening in a deep cast-iron skillet to 325°. Fry the steaks until evenly golden brown (3-5 minutes per side). Place fried steaks on a plate with paper towels to drain.



  • 1 cup Shirley J Original Cream Soup & Sauce Mix
  • 4 cups water
  • ½ teaspoon cracked black pepper


In medium saucepan combine water and Whisk Bliss, whisking until blended. Heat to slow boil, reduce heat, and simmer for 5 minutes. Add desired amount of pepper. Serve over steaks and whipped potatoes.


This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix.

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