I have made the gravy in the same pan as the steaks. I used an envelope of chicken gravy mix dissolved in milk and stirred it into the pan for extra flavor. It made a nice cream type gravy.
Joann

You must make the gravy in the same pan! I read Pioneer Woman's recipe and it is basically what I would do....you're just making a roux with some of the drippings (and all of the browned bits), adding milk to make a creamy gravy.

If you've ever made a simple cream sauce, you'll know how easy it is! Black pepper is a must. Just follow her recipe for the amounts of flour, oil, and milk. I can't help you with a recipe.....truthfully, you won't need one once you make it for the first time.

Just don't forget to cook the roux, as PM illustrates, before adding the milk. Check out Alton Brown's recipe, too!

If you are not opposed to using package mixes - the McCormick Original Country Gravy mix is wonderful (and I DO NOT usually like packaged mixes). Make sure you get the ORIGINAL or PEPPERED , not the sausage one...

You make it with water, but if you make it with half milk/half water - it is even better. I go ahead an make it in the pan after making the chicken fried steaks. Just stir up the mix and liquid before putting in the hot pan and stir well so you don't get lumps.

I like to bread my cubed steak in Panko crumbs. First I dredge the cube steak in flour, then dip in beaten egg, then coat in Panko. Fry in a little oil until steaks are just done.

If you make chicken fried steak, make pan gravy. It is so easy...you don't need a mix. Just pour off some of the drippings but keep some and the cooked on bits in the bottom of the skillet. Stir in the flour until well blended. Then add milk and stir until it thickens. If it gets too thick, turn off the heat and stir in some more milk. It won't have lumps as long as you incorporate the drippings and the flour very well. Salt to taste and add black pepper. I love chicken fried steak, but it is hard to get a good one at most restaurants. They serve them with that awful stuff they call gravy but in reality is white sauce. Make real pan gravy....you won't be sorry.

My version of chicken fried steak is to me very simple.
Cube steaks
1 egg beaten
flour to coat steaks twice
salt and pepper
oil
1. dip steaks in plain flour both sides
2. dip floured steaks in egg mixture
3. return to flour and coat again heavily
4. place in frying pan with oil, have oil hot
5. brown heavily on both sides
6. when browned place about 1/2 c water to cover, may need more, turn pan down to below med heat. Cover skillet and cook away. If the gravy is not heavy enough for you make a slurrey of flour and water. Add to steaks. May need more water, not much.
If the steak is not favorable enough I will use a beef bouillon cube for flavor. This is a brown gravy.
Some people like a white gravy and for this I would do it the same way only use milk when making your gravy and let them simmer away till tender.
Enjoy.
Mary

Pan drippings for anytime you fry something. $1 worth of flour would make enough gravy for a month.

And don't I wouldn't use panko if you're going to make that dee-licious pan gravy.

Panko is fine enough to melt into the gravy.

Are you guys using cube steaks or non tenderized steak?

Same as Marilyn, bit I toss a titch of crushed red pepper flakes in the gravy and a sprinkle of paprika. I use cube steaks.

Love sausage in the gravy on my chicken fried steak!

Best chicken fried steak I ever had was in Dalla/Fort Worth area.

I love chicken fried steak, but had trouble making it at home. The breading would fall off. A long time cook told me you have to have the oil really hot. Once I tried that I had success!

The trick to making lump free gravy with flour is not to have it boiling when you add the flour. After you have the flour stirred in cook it.

Use a whisk!

Yes use a whisk. It also helps to not crowd your skillet and to remove the steaks to whisk the flour, water and bits from the bottom of the skillet for the gravy then return steaks to the gravy. Continue to cook. Yum, now I want some.
Mary

When I fry anything, I use self rising flour....or you could add a little bit of baking powder. The baking powder will make the crust lighter and crisper. I use flour...and an egg wash...and the meat that I use would either be cube steak or just tenderized round steak. That is my preferred way to fry anything...except chicken, I use buttermilk. I even fry oysters in flour now, since I don't like the grittiness of corn meal. Cracker meal is good for oysters though....also fish.