Chicken Fried Steaks with Pan Gravy and Biscuits

Chicken Fried Steaks With Pan Gravy And Biscuits

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Kathy D


We love this recipe for chicken fried steaks from Rachael Ray. Family approved!


☆☆☆☆☆ 0 votes

15 Min
30 Min
Pan Fry


  • 1 1/2 lb
    round steak, 1/2 inch thick
  • 1 c
    plus 2 t flour
  • 1/3 c
  • 1 tsp
    sweet paprika
  • 1 tsp
  • 1/2 tsp
    freshly ground black pepper
  • 2
    eggs, beaten
  • 2 Tbsp
  • 4 Tbsp
    vegetable oil
  • 2 Tbsp
  • 1 1/4 c
    beef broth, low-sodium
  • 1/4 c
    half and half or cream
  • 1 pkg
    bake-off biscuits, prepared to directions

How to Make Chicken Fried Steaks with Pan Gravy and Biscuits


  1. Preheat a large, heavy skillet over med-high heat.
  2. Put steaks on wax paper-lined work surface and cover with another piece of wax paper. Pound steaks to 1/4 inch thickness. Set steaks aside.
  3. Line work surface with more wax paper and pour 1/2 cup flour into each of two piles on opposite ends of this work space. Add cornmeal, paprika, salt and pepper to one pile of flour.
  4. Beat eggs and water in a shallow dish or pie plate.
  5. Cut steaks into 4 portions and coat first in the plain flour, then in egg, and then in the seasoned flour and cornmeal mixture.
  6. Add 2 T of oil to the hot skillet and brown 2 steaks at a time. As they brown, remove from the pan and add more oil as needed. When the last 2 portions are browned, add the first two back to the pan. Cover pan and lower heat to med-low and cook covered for 15 minutes.
  7. Remove steaks to a serving platter and pour off all but 2-3 T. of the drippings. Add 2 T of flour to the drippings and cook for 2 minutes. Whisk in broth and season with salt and pepper. Add half and half or cream and whisk into gravy. When the gravy bubbles, remove from heat.
  8. Serve steaks and warm biscuits with gravy on top.

Printable Recipe Card

About Chicken Fried Steaks with Pan Gravy and Biscuits

Course/Dish: Beef Biscuits
Main Ingredient: Beef
Regional Style: Southwestern

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