If you’re searching for the ultimate Southern comfort meal, look no further than Chicken Fried Steak with Gravy. This iconic dish pairs crisp, golden breading and tender beef with a lusciously creamy peppered gravy, delivering stick-to-your-ribs satisfaction perfect for cozy weeknights or special gatherings. Every bite captures that familiar warmth and nostalgia—you’ll wonder how something so simple can taste so extraordinary!
Ingredients You’ll Need
The beauty of Chicken Fried Steak with Gravy lies in its approachable, pantry-ready ingredients. Each plays a role in building bold flavor, irresistible crunch, or that signature creamy finish. Don’t skip or skimp—these simple components deliver unforgettable results!
- Cube Steaks (about 4–6 oz each): These pre-tenderized cuts cook quickly and soak up all that seasoned coating for unbeatable texture.
- Buttermilk: Tangy buttermilk tenderizes the steak while helping the coating cling beautifully.
- Large Eggs: The eggs act as the glue, ensuring every nook and cranny gets a crunchy, golden crust.
- All-Purpose Flour: The essential base for dredging and for that classic roux in the gravy.
- Baking Powder: Just a touch lightens the breading, giving it that shatteringly crisp bite.
- Paprika: Adds a hint of warmth and a lovely color to the coating.
- Cayenne Pepper: For subtle heat—dial it up if you love things spicy!
- Garlic Powder: Savory notes without overpowering the rich beef.
- Onion Powder: Rounds out the seasoning, adding depth.
- Salt and Black Pepper: Absolutely essential for bringing everything together and making every flavor pop.
- Vegetable Oil: Perfect for shallow frying—you’ll need enough for a half-inch depth in your skillet.
- Whole Milk (for gravy): Creates that luscious, creamy smoothness, elevating your pan gravy to the next level.
How to Make Chicken Fried Steak with Gravy
Step 1: Prep the Dredging Stations
Start by setting up two shallow bowls—one for the buttermilk and eggs, whisked together until smooth and creamy, and another for the flour, spices, baking powder, salt, and pepper. This prep work is the secret to even, robust flavor throughout every bite of your Chicken Fried Steak with Gravy.
Step 2: Dredge and Coat the Steaks
Coat each cube steak in the seasoned flour mixture, making sure to press it in gently for maximum coverage. Next, dip the steak into your buttermilk-egg mixture, then back into the flour. The double-dip technique is what gives Chicken Fried Steak with Gravy its signature thick, crunchy crust—don’t rush this step!
Step 3: Let the Steaks Rest
Transfer your coated steaks onto a wire rack and let them rest for 10 to 15 minutes. This small pause lets the breading adhere firmly, ensuring you’ll get a crisp, golden crust that stays put while frying.
Step 4: Fry to Crispy, Golden Perfection
Heat about half an inch of vegetable oil in a roomy skillet over medium heat. Once shimmering, fry the steaks in batches (don’t overcrowd the pan), turning after 3–4 minutes per side. The goal is crust that’s deeply golden and crunchy—all while the inside stays juicy and tender.
Step 5: Drain and Rest
Remove the finished steaks to a paper towel–lined plate, allowing any extra oil to drain away. This quick step keeps the finished dish light and crisp, rather than greasy.
Step 6: Make the Creamy Gravy
Pour off all but 1/4 cup of oil from your skillet, making sure to leave those magical browned bits behind. Toss in your flour, whisking as it bubbles and darkens slightly, then slowly pour in the milk. Stir constantly—patience is key!—until the gravy thickens up, then season generously with salt and black pepper. Pour this luscious gravy over your chicken fried steaks just before digging in.
How to Serve Chicken Fried Steak with Gravy
Garnishes
For the perfect finishing touch, try showering your Chicken Fried Steak with Gravy with plenty of freshly cracked black pepper, a sprinkle of chopped fresh parsley, or even a dash of hot sauce for those who like it bold. Just a quick flourish can add a pop of color and a fresh note to this rich classic.
Side Dishes
This hearty main practically begs to be served alongside fluffy mashed potatoes—perfect for soaking up every drop of gravy. Some families swear by buttery green beans, creamed corn, or classic coleslaw to cut through the richness. Feel free to pair it with your personal comfort-food favorites.
Creative Ways to Present
If you want to wow at the table, slice the Chicken Fried Steak with Gravy into strips and stack them over a pillow of garlicky, cheesy grits, or sandwich them inside a fluffy biscuit for the ultimate brunch. A drizzle of gravy over the top will have everyone reaching for seconds!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Fried Steak with Gravy (lucky you!), cool leftovers completely, then transfer to airtight containers. Store steaks and gravy separately in the refrigerator for up to 3 days to prevent sogginess.
Freezing
Your cooked steaks freeze surprisingly well. Lay them flat on a baking sheet to freeze, then transfer to freezer-safe bags or containers. The gravy can also be frozen in a separate airtight container—just give it a good whisk after thawing as it can separate a little.
Reheating
For best crispiness, reheat the steaks in the oven (350 degrees F, 10–15 minutes) or in an air fryer. Warm the gravy gently on the stovetop, stirring in a splash of milk if it thickens too much. Reheat only what you plan to eat right away for the freshest flavor and texture.
FAQs
Can I use a different cut of meat instead of cube steak?
Absolutely! Tenderized round steak or even thin-sliced sirloin will work if you can’t find cube steak—just be sure the meat is well-pounded for that signature texture.
Is it possible to make Chicken Fried Steak with Gravy gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for both dredging the steak and making the gravy. Just double-check that your baking powder and spices are certified gluten-free as well.
What’s the secret to really crispy breading?
Letting the breaded steaks rest before frying is key—it helps the coating stick. Also, don’t overcrowd your pan so the oil stays hot, and always double dredge for a thicker, crispier crust on your Chicken Fried Steak with Gravy.
Can I make the gravy ahead of time?
You can certainly make the gravy a day ahead, but for best flavor and texture, give it a quick whisk and warm it on the stovetop before serving. Add a splash of milk if needed to thin it out.
Why is it called “Chicken Fried Steak” when there’s no chicken?
This classic gets its name from the method—it’s fried just like traditional Southern fried chicken, with a seasoned flour coating and pan-fried to perfection. The result is all the crispy goodness you’d expect, with beef as the star!
Final Thoughts
There’s nothing quite like gathering around a table for Chicken Fried Steak with Gravy—the kind of meal that brings on smiles and second helpings. I hope this recipe inspires you to treat yourself and your loved ones to a true Southern classic, made with just a handful of humble ingredients and a sprinkle of love.
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Chicken Fried Steak with Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this classic Chicken Fried Steak recipe. Tender cube steaks are coated in a seasoned flour mixture, fried to crispy perfection, and smothered in a creamy, homemade gravy.
Ingredients
For the Chicken Fried Steak:
- 4 cube steaks (about 4–6 oz each)
- 2 cups buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Vegetable oil for frying
For the gravy:
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Salt and black pepper to taste
Instructions
- Prepare the Steak: Whisk buttermilk and eggs in a shallow bowl. In another bowl, mix flour, baking powder, paprika, cayenne, garlic powder, onion powder, salt, and pepper. Dredge steaks in flour, dip in buttermilk, then flour again. Let rest.
- Fry the Steak: Heat oil in a skillet. Fry steaks until golden and crispy. Drain on paper towels.
- Make the Gravy: Reserve 1/4 cup oil in the skillet. Whisk in flour, cook briefly. Gradually add milk, stirring until thickened. Season with salt and pepper.
- Serve: Pour gravy over fried steaks and enjoy!
Notes
- Resting the breaded steaks before frying helps the coating stick better.
- Can use tenderized round steaks instead of cube steaks.
- For more heat, increase cayenne in the flour mix.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 625
- Sugar: 5g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
