If ever a dinner could embody pure Southern comfort, Chicken Fried Steak with Gravy would certainly earn the crown. Nothing beats the hearty crunch of tender cube steak cloaked in a golden, seasoned crust, all married together by a silky peppered gravy. This dish is soul-food at its finest, perfect for sharing around the table on a weeknight or when you want to wow friends with a home-style classic that never fails to impress.
Ingredients You’ll Need
With just a handful of pantry staples and familiar flavors, you have everything needed for truly unforgettable Chicken Fried Steak with Gravy. Each ingredient plays a special part in the ultimate experience—whether it’s adding tenderness, spice, or the iconic crispy texture.
- Cube steaks (4, about 1/2 inch thick): Pre-tenderized beef ensures your steak is melt-in-your-mouth delicious and ready to cook.
- All-purpose flour (1 cup + 1/4 cup for gravy): Forms the foundation of your crunchy breading and thickens your flavorful gravy.
- Cornstarch (1/2 cup): Boosts crispiness for that irresistibly crunchy exterior every Southern steak deserves.
- Paprika (2 teaspoons): Adds a smoky warmth and beautiful color to your coating.
- Garlic powder (1 teaspoon): Brings an aromatic kick without overpowering the meat.
- Onion powder (1 teaspoon): Rounds out the seasoning with a savory depth.
- Cayenne pepper (1/2 teaspoon, optional): Provides a little peppery heat for a grown-up twist—totally up to your spice level!
- Salt (1 teaspoon): Essential for enhancing every savory note in the coating and steak.
- Black pepper (1/2 teaspoon): Adds signature Southern warmth and bite.
- Eggs (2 large): Key for helping the breading stick and giving you that signature puffy crunch.
- Buttermilk (1/2 cup): Acts as a tenderizer and brings just a hint of tang, classic in Southern frying.
- Vegetable oil (for frying): A neutral oil is best for keeping all the flavors focused on your steak and gravy.
- Whole milk (2 cups, for gravy): Ensures a rich, creamy gravy with just the right body.
- Reserved frying oil (1/4 cup, for gravy): Infuses the gravy with all those pan-fried flavors.
- Salt and pepper (to taste, for gravy): Perfect to finish off your gravy right before serving.
How to Make Chicken Fried Steak with Gravy
Step 1: Prepare the Dredging Stations
Start by mixing your flour, cornstarch, and bold southern spices together in a shallow dish. In a separate bowl, whisk the eggs and buttermilk to a creamy, tangy blend. This two-step coating process promises a crust that’s thick, crispy, and packed with flavor.
Step 2: Bread the Cube Steaks
One at a time, dredge each cube steak in the seasoned flour mixture, making sure every crevice is coated. Dip it into the buttermilk-egg bath for moisture and richness, then back into the flour mixture for a final layer of crunch. Set each breaded steak aside, letting them rest for 10 minutes—a secret that makes your crust stick and stay extra crispy.
Step 3: Fry to Perfection
Heat a generous layer of vegetable oil in a large skillet over medium-high. Once it shimmers, gently lower in your steaks, frying each for 3 to 4 minutes per side. When they’re gloriously golden brown and cooked through, transfer them to a wire rack or paper towels so they stay crisp and not greasy. Fry in batches if needed for the best results.
Step 4: Make the Pan Gravy
After frying, carefully pour off all but 1/4 cup of oil, keeping those flavorful brown bits in the pan. Whisk in 1/4 cup flour and cook for a minute or two until bubbling and lightly golden—this forms the savory base of your gravy. Slowly whisk in the milk, stirring constantly as it thickens into dreamy smoothness, about 5 to 7 minutes. Season to taste with salt and black pepper.
Step 5: Serve Hot and Fresh
Arrange the chicken fried steaks on warm plates. Pour the creamy gravy generously over the top, letting it cascade down the sides. Serve immediately to enjoy that unbeatable contrast of crispy steak and silky sauce.
How to Serve Chicken Fried Steak with Gravy
Garnishes
Add a sprinkle of freshly cracked black pepper, a handful of chopped chives, or some vibrant parsley just before serving. These touches bring a pop of color and an extra layer of fresh flavor that makes Chicken Fried Steak with Gravy feel extra special.
Side Dishes
For the ultimate comforting plate, classic Southern sides are your best friends. Creamy mashed potatoes soak up the gravy, fluffy buttermilk biscuits are perfect for swiping every last bit, and tender green beans or buttery corn round out the meal with freshness and bite.
Creative Ways to Present
If you want to surprise your guests, try serving your Chicken Fried Steak with Gravy in individual cast iron skillets, or slicing the steaks into strips for a crowd-pleasing platter. Drizzle gravy with a flourish at the table—it’s a guaranteed way to impress and bring smiles.
Make Ahead and Storage
Storing Leftovers
If you have extra Chicken Fried Steak with Gravy, let everything cool completely before storing. Tuck the steaks and gravy in separate airtight containers; they’ll stay fresh in the fridge for up to three days without losing texture or flavor.
Freezing
You can freeze cooked and cooled chicken fried steak for future cravings by wrapping each piece tightly and storing in a freezer bag for up to two months. Freeze gravy separately in a freezer-safe container. Thaw them both in the fridge overnight before reheating.
Reheating
To revive that crispiness, reheat steaks in a 375°F oven on a wire rack for 10-15 minutes. For the gravy, warm gently on the stovetop, whisking in a splash of milk if needed to restore its creamy texture. Assemble and serve hot for a meal that tastes made-to-order.
FAQs
Can I use a different cut of meat if I don’t have cube steak?
Absolutely! Thinly pounded sirloin or round steak can stand in—just be sure to tenderize them well before breading for that signature tender bite in your Chicken Fried Steak with Gravy.
Is buttermilk essential in the coating?
Buttermilk adds a subtle tang and extra tenderness, but if you’re in a pinch, you can swap in regular milk with a teaspoon of vinegar or lemon juice stirred in. The results will still be tasty and crispy.
What’s the best way to keep the breading from falling off?
Letting the breaded steaks rest before frying helps the coating adhere, and handling them gently with tongs ensures your breading stays put. Avoid crowding the pan so the oil stays hot and the crust firms up quickly.
Can I make Chicken Fried Steak with Gravy gluten-free?
You sure can! Swap the flour for your favorite gluten-free all-purpose blend and use cornstarch as listed. The gravy can also be thickened with gluten-free flour or all cornstarch if needed.
How spicy is this dish?
The cayenne pepper offers just a gentle, background warmth that isn’t overwhelming. Feel free to adjust the amount to match your heat preference—or skip it entirely for a classic, mild take on Chicken Fried Steak with Gravy.
Final Thoughts
Few dishes say “home” quite like Chicken Fried Steak with Gravy. This recipe wraps up everything we love about comfort food: big flavor, satisfying texture, and a touch of nostalgia in every bite. Don’t hesitate to give it a try—your family or guests will be raving from the very first forkful!
Print
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 American
- Diet: Non-Vegetarian
Description
Indulge in a classic Southern favorite with this recipe for Chicken Fried Steak with Gravy. Tender cube steaks are coated in a flavorful breading, fried to crispy perfection, and smothered in a creamy, savory gravy.
Ingredients
For the Chicken Fried Steak:
- 4 cube steaks (about 1/2 inch thick)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- vegetable oil for frying
For the Gravy:
- 1/4 cup reserved frying oil
- 1/4 cup all-purpose flour
- 2 cups whole milk
- salt and pepper to taste
Instructions
- Prepare the Chicken Fried Steak: In a shallow bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. In another bowl, whisk together the eggs and buttermilk. Dredge each cube steak in the flour mixture, then dip into the egg mixture, and coat again in the flour mixture. Set aside for 10 minutes to let the coating set.
- Fry the Steaks: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry each steak for 3–4 minutes per side or until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
- Make the Gravy: For the gravy, carefully remove all but 1/4 cup of oil from the pan. Whisk in 1/4 cup flour and cook over medium heat for 1–2 minutes. Gradually whisk in the milk and cook, stirring constantly, until the gravy thickens, about 5–7 minutes. Season with salt and pepper to taste.
- Serve: Serve the chicken fried steak hot with the gravy poured over the top.
Notes
- For extra crispiness, let the breaded steaks rest on a wire rack before frying.
- Serve with mashed potatoes or biscuits for a classic Southern meal.
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