Chicken Fried Steak with Cream Pork Sausage Gravy

Chicken Fried Steak with Cream Pork Sausage Gravy

Hawn 0

"My grandmother use to make this for my grandfather. She passed the recipe down to my mom who use to make this for our family, but especially for my father who absolutely LOVED this! I now make this for my husband! I serve this with buttered corn and smashed garlic potatoes!"

Ingredients 55 m {{adjustedServings}} servings 1202 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1202 kcal
  • 60%
  • Fat:
  • 104.1 g
  • 160%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 460 mg
  • 153%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.
  3. Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
  4. Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 17

  1. 21 Ratings


my whole family loved this recipe my 7 year old daughter had 3 helpings its a bit labor intensive but worth it


A chicken fried steak does not have chicken. It is called chicken fried because it is fried with a batter on it like chicken :)


Loved this comfort food! I did add a little garlic and some seasoning salt to the flour and deep fried it as well. Awesome! To help the batter stick together- after coating the steaks, I put them in the fridge for 30-60 minutes. They were perfect. This recipe is very versatile as well. You could use any kind of thin meat, IMHO. Thanks for sharing!