Ingredients for Quick Chicken Fried Steak With Pan Gravy
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs total)
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 cup vegetable oil
- 1 1/2 cups milk
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How to Make Quick Chicken Fried Steak With Pan Gravy
- In a shallow dish, whisk together 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika.
- Pour 1/2 cup milk into a separate shallow dish.
- Season chicken breasts with salt and pepper.
- Dip each chicken breast in the milk, ensuring it's fully coated.
- Dredge the milk-soaked chicken in the flour mixture, pressing gently to ensure a good coating.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place chicken breasts in the hot skillet, avoiding overcrowding.
- Cook for approximately 2-3 minutes per side, until golden brown and cooked through. Adjust cooking time depending on the thickness of the chicken breasts. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a plate and keep warm.
- To make the gravy, pour off all but 2 tablespoons of the cooking oil from the skillet.
- Reduce heat to medium. Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup of milk, stirring continuously until the gravy thickens.
- Season the gravy with salt, pepper, and paprika to taste. Add more milk if needed to adjust consistency.
- Serve the chicken fried steak immediately with the pan gravy and your favorite sides, such as mashed potatoes or creamy coleslaw.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
0g
Fat
56g
Carbs
9g
