Ready for the ultimate comfort food that delivers savory, crunchy, irresistible flavor straight from a Southern kitchen? Chicken Fried Steak with Gravy is a classic that draws oohs and ahhs at any table, blending tender, seasoned cube steak in a crispy coating and blanketing it with creamy, peppered gravy. Whether you’re serving Sunday supper or craving a soul-warming weeknight meal, this dish is pure nostalgia on a plate—crispy, hearty, and always satisfying.

Chicken Fried Steak with Gravy Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Fried Steak with Gravy lies in its simplicity—pantry staples working together for perfect crunch and rich, velvety flavor. Every ingredient plays a critical role, from the seasoned flour to that golden, homemade gravy. Here’s what you’ll need and why.

Cube Steaks (4, about 1 1/2 pounds): These pre-tenderized cuts fry up juicy inside with a crunchy shell every single time.
All-Purpose Flour (1 cup, plus 3 tablespoons for gravy): The foundation for both the crispy coating and silky gravy—multi-tasking magic.
Paprika (1 teaspoon for breading, 1/4 teaspoon for gravy): Adds a gentle smokiness and beautiful color.
Garlic Powder (1 teaspoon): For a hint of savory warmth in every bite.
Onion Powder (1 teaspoon): Boosts the savory factor, bringing depth to the breading.
Cayenne Pepper (1/2 teaspoon): Just a touch for subtle heat—adjust as you like.
Salt (1 teaspoon for steaks, 1/2 teaspoon for gravy): Essential for seasoning both the meat and the luscious gravy.
Black Pepper (1/2 teaspoon for steaks, 1/4 teaspoon for gravy): Gives every bite a gentle kick.
Large Eggs (2): Acts as the glue, helping the crunchy coating stick.
Buttermilk (1/2 cup): Tenderizes the steak and lends a slight tang to balance the richness.
Vegetable Oil (1/4 cup, for frying): Neutral flavor and high smoke point ensure a crisp, golden crust.
Whole Milk (3 cups, for gravy): Makes for a creamy, pourable topping that soaks right into the steak.

How to Make Chicken Fried Steak with Gravy

Step 1: Prep the Cube Steaks

Pat the cube steaks dry with paper towels until there’s no excess moisture left. This super simple but crucial step lets the breading cling tightly and gets you that iconic, shatteringly crisp coating when frying.

Step 2: Mix the Seasoned Flour

In a shallow dish or pie plate, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This mix brings out both classic flavor and color, so give it a quick stir to combine everything evenly.

Step 3: Prepare the Egg and Buttermilk Bath

Break the eggs into another bowl and add the buttermilk, whisking well to combine. This bath is key—it helps tenderize the steak and creates a batter that holds onto loads of flavorful flour.

Step 4: Dredge the Steaks

Dredge each cube steak first in the seasoned flour, making sure both sides are coated. Then dip each steak into the egg-buttermilk mixture, turning so it’s fully covered. Finally, dredge it again in the flour for a double coating, pressing it in so every bit is thoroughly crusted. That’s where the magic crispiness comes from!

Step 5: Fry the Steaks to Perfection

Heat the vegetable oil in a large skillet over medium heat. When shimmering, carefully lay the prepared steaks into the oil in batches—don’t crowd the pan, which keeps that crust beautifully golden and not soggy. Fry each for 3 to 4 minutes per side, flipping just once, until crisp and deeply browned. Transfer the cooked steaks to a paper towel-lined plate to drain, keeping them warm.

Step 6: Make the Creamy Gravy

Carefully pour off all but about 3 tablespoons of oil from the skillet (leave all those tasty browned bits!). Whisk in 3 tablespoons of flour and cook for 1 to 2 minutes until the mixture turns golden and smells nutty. Gradually whisk in the milk, stirring out any lumps, and let it cook, stirring frequently, until thickened and creamy, about 5 to 7 minutes. Lastly, season your gravy with salt, black pepper, and a little paprika, then pour it generously over your crispy Chicken Fried Steak with Gravy.

How to Serve Chicken Fried Steak with Gravy

Garnishes

A finishing sprinkle of fresh cracked black pepper or even a dash of extra paprika over the top gives your Chicken Fried Steak with Gravy a final flourish. Some finely chopped parsley adds color and a burst of freshness, while a scatter of green onions can liven up your plate with bright crunch.

Side Dishes

The perfect sidekicks for Chicken Fried Steak with Gravy often include silky mashed potatoes, warm buttermilk biscuits, or buttered corn on the cob. For a fresh contrast, toss together a simple green salad or serve up tangy coleslaw—these classics balance out all that savory goodness.

Creative Ways to Present

Try cutting the steaks into strips and piling them over a base of creamy mashed potatoes for a fun and casual twist, or serve Chicken Fried Steak with Gravy “open-face” atop a thick slice of toasted brioche. For a brunch vibe, pair it with sunny-side up eggs and hot sauce on the side.

Make Ahead and Storage

Storing Leftovers

Cool leftovers to room temperature, then store the steaks and gravy separately in airtight containers in the fridge for up to three days. Keeping them separate prevents the crispy coating from turning soggy.

Freezing

You can freeze cooked Chicken Fried Steak with Gravy, but for best texture, freeze the fried steaks on a baking sheet until solid, then transfer them to a freezer bag for up to two months. Freeze the gravy in a separate airtight container—just make sure it’s fully cooled before freezing.

Reheating

For maximum crispiness, reheat the steaks in a 375°F oven for about 10 minutes, or until hot and crunchy. Warm the gravy gently on the stove, thinning it with a splash of milk if it’s too thick, then pour it over the hot steaks just before serving.

FAQs

Can I use a different cut of beef for Chicken Fried Steak with Gravy?

Absolutely! While cube steak is traditional for its tenderness and convenience, you can use tenderized round steak or even minute steak; just make sure the cut is thin and well-pounded before breading.

Is there a way to make the breading extra crispy?

For an ultra-crisp crust, double-dip the steaks by dredging in flour, dipping in egg mixture, and repeating the flour step again—this creates all those extra delicious crunchy bits.

Can I make Chicken Fried Steak with Gravy gluten-free?

Yes, simply substitute your favorite gluten-free all-purpose flour blend for both the breading and the gravy. Double-check other ingredient labels to be sure everything’s safe for your needs.

How do I keep the breading from falling off?

Make sure to pat the steaks dry before breading, and don’t rush the dredging process. Firmly press the flour into the meat, and let the coated steaks rest for a few minutes before frying—they’ll hold together much better!

Can I use milk other than whole milk in the gravy?

Absolutely. While whole milk gives the richest result, you can use 2% or skim—it may be slightly less creamy, but your Chicken Fried Steak with Gravy will still taste fantastic.

Final Thoughts

There’s a reason Chicken Fried Steak with Gravy is a staple on Southern tables and in comfort food restaurants everywhere—it’s filling, familiar, and oh-so-satisfying. Give this recipe a try; you’ll soon see how quickly it wins hearts (and hungry appetites) in your own kitchen!

Chicken Fried Steak with Gravy Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Not vegetarian

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Description

Indulge in the ultimate comfort food with this classic Southern dish of Chicken Fried Steak smothered in creamy gravy. Crispy on the outside, tender on the inside, it’s a hearty and satisfying meal that’s perfect for a cozy dinner.

Ingredients

Scale

For the Steak:

4 cube steaks (about 1 1/2 pounds)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

For the Coating:

2 large eggs
1/2 cup buttermilk

For Frying:

1/4 cup vegetable oil
3 tablespoons all-purpose flour (for gravy)
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

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Instructions

Prepare the Steaks: Pat steaks dry and season with a mixture of flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Coat the Steaks: Dip each steak in the seasoned flour, then in a mixture of eggs and buttermilk, and coat again in flour.
Fry the Steaks: Fry in hot oil until golden and crispy on both sides. Drain on paper towels.
Make the Gravy: In the same skillet, make a roux with flour, then gradually whisk in milk until thickened. Season with salt, pepper, and paprika.
Serve: Smother the steaks with warm gravy and enjoy!