Paula Deen's Chicken-Fried Steak with Creamy Gravy

"Just because a recipe calls for "cream gravy," it doesn't mean it has to be unhealthy. Paula Deen used healthier substitutions to make a slimmed-down version of this Southern classic."

Paula Deen's Chicken-Fried Steak with Creamy Gravy

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large egg whites

  • ½

    cup plus 1 tbsp all-purpose flour

  • ½

    tsp freshly ground black pepper, plus more to taste

  • ¾

    tsp salt, plus more to taste

  • ½

    tsp garlic powder

  • 4

    lean cubed round steaks (4 oz. each)

  • 3

    tbsp canola oil

  • 3

    tbsp finely chopped onion or scallion

  • ½

    cup low-sodium chicken broth

  • ¼

    cup milk


1. In a shallow bowl or pie plate, whisk the egg whites with 2 teaspoons water. In a separate bowl or pie plate, whisk together 1/2 cup of the flour, the salt, pepper and garlic powder. Dip the steaks, one at a time, into the egg whites, letting any excess drip off. Then dip the steaks into the flour mixture. Gently shake each steak to remove any excess. 2. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the steaks and cook until well-browned, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain. 3. Add the remaining 1 tablespoon oil to the skillet. Add the onion and cook over medium heat until soft, 3 to 5 minutes. Stir in the remaining 1 tablespoon flour and cook for 1 minute. Slowly whisk in the chicken broth and milk. Simmer until the gravy is thick and bubbly, about 2 minutes. Season to taste with salt and pepper. Serve the steaks with the gravy over the top.


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