If you’re craving that perfect balance of crispy, juicy, and comforting all on one plate, this Chicken Fried Steak with Gravy Recipe is going to be your new best friend in the kitchen. Southern-inspired and irresistibly delicious, it features tender cube steaks coated in a flavorful, crunchy crust that’s fried to golden perfection, then smothered in rich, creamy homemade gravy. Whether you’re looking to impress at a family dinner or simply treat yourself to a hearty, satisfying meal, this classic dish hits every note of comfort food greatness.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list; each item is simple but absolutely essential, lending its unique texture, flavor, or color to create that iconic chicken fried steak experience. From the blend of spices in the coating to the creamy, luscious gravy, everything works together perfectly.
- 4 cube steaks (4–6 ounces each): Tenderized beef perfect for frying and quick cooking.
- 1 cup all-purpose flour: Provides the base for the crispy coating.
- 1/2 cup cornstarch: Adds extra crunch and lightness to the crust.
- 1 teaspoon paprika: Brings a subtle smoky depth and color to the breading.
- 1 teaspoon garlic powder: Infuses savory warmth into every bite.
- 1 teaspoon onion powder: Adds a mellow, aromatic undertone.
- 1/2 teaspoon cayenne pepper: A gentle kick that wakes up the palate.
- Salt and black pepper to taste: Essential seasoning for perfect flavor balance.
- 2 large eggs: Helps the coating stick and adds richness.
- 1/2 cup buttermilk: Tenderizes the meat and deepens flavor.
- Vegetable oil for frying: Creates the golden, crispy exterior.
- For the gravy: 2 tablespoons pan drippings, 2 tablespoons all-purpose flour, 2 cups whole milk, salt and black pepper to taste for that smooth, creamy finish.
How to Make Chicken Fried Steak with Gravy Recipe
Step 1: Prepare and Season the Steaks
Start by patting your cube steaks dry with paper towels—this helps the coating stick better and fries up crispier. Then, season both sides generously with salt and black pepper. These simple touches lay the foundation for flavorful, well-balanced bites.
Step 2: Mix the Dry Breading
Combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper in a shallow bowl. This aromatic spice blend turns the coating from ordinary to extraordinary, giving your chicken fried steak that classic Southern flair.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the eggs and buttermilk until smooth. The tangy buttermilk not only tenderizes but also gives the breading a subtle richness that you will notice with every crispy bite.
Step 4: Double Dredge the Steaks
Dredge each cube steak first in the flour mixture, then dip it into the egg and buttermilk wash, and finally coat it again in the flour mixture. Press the coating gently onto the meat to ensure it sticks well. This double-dredging technique is key to achieving that thick, crunchy crust you crave.
Step 5: Fry to Golden Perfection
Heat about half an inch of vegetable oil in a large skillet over medium-high heat. Fry the steaks one or two at a time for 3 to 4 minutes per side or until they achieve a beautiful golden brown color and a satisfyingly crispy texture. Place them on a paper towel-lined plate to drain excess oil.
Step 6: Make the Classic Gravy
Pour off all but 2 tablespoons of the oil from your skillet, then stir in 2 tablespoons of flour. Whisk continuously over medium heat for a minute or two until the mixture is golden and fragrant. Gradually whisk in 2 cups of whole milk and cook until the gravy thickens to creamy perfection, about 5 to 7 minutes. Season with salt and pepper to taste.
How to Serve Chicken Fried Steak with Gravy Recipe
Garnishes
Fresh herbs like chopped parsley or chives work beautifully as garnishes, adding a pop of color and a hint of freshness that cuts through the rich gravy. For an extra indulgent touch, add a pat or two of melted butter on top just before serving.
Side Dishes
Mashed potatoes are the classic and arguably the best companion to chicken fried steak, perfect for soaking up all that luscious gravy. Steamed green beans or a crisp side salad bring some balance and brightness to the plate, keeping your meal satisfying but not heavy.
Creative Ways to Present
For a fun twist, serve your chicken fried steak sandwich-style on a toasted bun with crisp lettuce and pickles. Or slice the steak and serve it atop creamy grits or even a baked sweet potato for delightful variations that keep this beloved dish interesting.
Make Ahead and Storage
Storing Leftovers
Allow the chicken fried steak and gravy to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days. This makes for an easy and satisfying lunch or dinner if you have any leftovers.
Freezing
You can freeze the fried steaks separately by wrapping each piece tightly in plastic wrap and placing them in a freezer bag. Freeze for up to 2 months. Freeze the gravy in a separate container. When ready to eat, thaw overnight in the refrigerator.
Reheating
To bring back the crispiness, reheat the chicken fried steak in a hot oven at 375°F for about 10 minutes, turning once. Warm the gravy gently on the stovetop, stirring constantly until heated through. Avoid microwaving to keep that crunch intact.
FAQs
What cut of beef is best for chicken fried steak?
Cube steak is the traditional choice because it is tenderized and thin, making it perfect for quick frying and absorbing the flavorful coating.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour and cornstarch with gluten-free flour blends, and ensure your spices are gluten-free as well.
Why do I need to double dredge the steak?
Double dredging helps create a thick, crispy crust that stays on the meat during frying, giving you that trademark crunch of chicken fried steak.
Can I use milk instead of buttermilk?
Regular milk can work, but buttermilk adds tang and tenderizes the steak more effectively, resulting in a richer flavor and softer texture.
How thick should the oil be for frying?
About half an inch of vegetable oil in the pan is ideal. It’s enough to fry the steaks evenly without submerging them fully, helping achieve that perfect golden crust.
Final Thoughts
This Chicken Fried Steak with Gravy Recipe is truly one of those heartwarming dishes that feels like a big hug on a plate. I hope you give it a try soon and enjoy every crispy, creamy bite as much as I do. Nothing beats homemade comfort food that brings a little bit of Southern magic to your table.
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Chicken Fried Steak with Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Description
Classic Southern Chicken Fried Steak with crispy coating and rich, creamy gravy, perfect comfort food to enjoy with mashed potatoes or green beans.
Ingredients
Steak and Coating
- 4 cube steaks (about 4–6 ounces each)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
Gravy
- 2 tablespoons pan drippings (vegetable oil from frying)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and black pepper to taste
Instructions
- Season the steaks: Pat the cube steaks dry and season both sides generously with salt and black pepper to enhance flavor.
- Prepare the dredging mixtures: In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and black pepper. In a separate shallow bowl, whisk the eggs and buttermilk together until smooth.
- Coat the steaks: Dredge each steak first in the flour mixture, then dip it into the egg and buttermilk mixture, and finally coat again with the flour mixture, pressing gently to ensure the coating adheres well.
- Heat the oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until hot but not smoking.
- Fry the steaks: Fry the steaks one or two at a time for 3 to 4 minutes on each side or until they turn golden brown and develop a crispy crust. Avoid overcrowding the pan to maintain oil temperature. Transfer cooked steaks to a paper towel-lined plate to drain excess oil.
- Make the gravy: Carefully pour off all but 2 tablespoons of oil from the skillet, leaving the drippings behind. Add 2 tablespoons of flour to the skillet and whisk over medium heat for 1 to 2 minutes until the mixture turns golden and fragrant.
- Finish the gravy: Gradually whisk in 2 cups of whole milk, stirring constantly to prevent lumps, and cook until the gravy thickens, about 5 to 7 minutes. Season with salt and black pepper to taste.
- Serve: Plate the crispy chicken fried steaks and generously spoon the creamy gravy over the top. Serve hot with your favorite sides like mashed potatoes or green beans.
Notes
- For extra crispiness, let the breaded steaks rest for 10 minutes before frying to help the coating set.
- This dish pairs wonderfully with classic Southern sides such as mashed potatoes, green beans, or corn on the cob.
- Use fresh buttermilk for best flavor and texture in the coating.
- Maintain medium-high heat during frying to ensure a crispy crust without absorbing too much oil.
