It had been one of those Saturdays—long trip to the farmer’s market and all I wanted was to make something that felt grounding.
This recipe wasn’t pulled from a fancy cookbook. It came from scribbled notes I had from a family get-together, one where my cousin made a version so good we were nudging each other for the last crispy bit. That night, I recreated it with a few tweaks to suit our tastes (and to satisfy picky little palates), and what happened in my kitchen was pure weeknight magic.
Chicken Fried Steak With Gravy ‘s hearty, flavorful, and when done right, the crunch of the steak against that smooth, savory gravy is everything comfort food should be. Even better, it’s surprisingly easy once you’ve got the method down—and with the right seasoning, it transforms into a crave-worthy dinner kids and adults alike will request again and again.
Short Description
Crispy, golden-brown cube steaks smothered in creamy, peppery gravy—this classic Chicken Fried Steak is the ultimate comfort dish that comes together in under 40 minutes. A family favorite that’s rich, satisfying, and perfect for both casual weeknights and hearty weekend dinners.
Key Ingredients
For the Steaks:
- 4 cube steaks (about 1/2 inch thick)
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper, to taste
- Vegetable oil, for frying
For the Gravy:
- 1/4 cup pan drippings (from frying the steak)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and black pepper, to taste
Tools Needed
- Large cast iron or heavy-bottomed skillet
- Shallow bowls for dredging
- Whisk
- Tongs
- Meat thermometer (optional, for doneness check)
- Paper towels and plate for draining
Cooking Instructions
Step 1: Set Up the Dredging Stations
In one shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and black pepper. In a separate bowl, whisk together the buttermilk and eggs until fully combined and smooth.
Step 2: Season and Coat the Steaks
Pat the cube steaks dry and season both sides with salt and pepper. Dredge each steak first in the flour mixture, then in the buttermilk-egg mixture, and again in the flour mixture. Make sure each layer sticks well for an extra crispy crust.
Step 3: Fry the Steaks
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers (about 350°F), gently place the steaks in without overcrowding. Cook for 3–4 minutes per side or until deep golden brown and crunchy. Transfer to a paper towel-lined plate to drain.
Step 4: Make the Roux for Gravy
Pour off most of the oil from the skillet, leaving about 1/4 cup of drippings. Reduce heat to medium. Sprinkle in 1/4 cup flour and whisk constantly for 1–2 minutes until the roux turns light golden brown and smells nutty.
Step 5: Whisk in Milk & Thicken the Gravy
Slowly pour in the milk, whisking vigorously to prevent lumps. Continue whisking for 5–7 minutes until the gravy thickens to a creamy, pourable consistency. Season with salt and plenty of black pepper.
Step 6: Serve and Enjoy
Place the fried steaks on plates, spoon the hot gravy generously over the top, and finish with a crack of fresh black pepper. Serve immediately while everything is warm and crisp.
Why You’ll Love This Recipe
– Crispy on the outside, juicy and tender inside
– Creamy gravy adds cozy, savory flavor
– Kid-approved, family-friendly comfort meal
– Ready in just 35 minutes
– Customizable spice level (mild to spicy)
– Great with classic sides like mashed potatoes or biscuits
Mistakes to Avoid & Solutions
1. Steak coating falling off
Solution: Make sure steaks are patted dry before dredging. Press the flour coating firmly into the meat, and let coated steaks rest for 5 minutes before frying.
2. Oil temperature too low or high
Solution: Keep the oil around 350°F. Too hot, and the coating burns before the steak cooks. Too low, and the steak absorbs too much oil and gets soggy. Use a thermometer or test with a breadcrumb—it should sizzle immediately.
3. Gravy too thin or lumpy
Solution: Whisk constantly while pouring in the milk to avoid lumps. If the gravy is too thin, continue simmering to reduce. If it’s too thick, thin it out with a splash more milk.
4. Overcrowding the pan
Solution: Fry steaks in batches. Overcrowding drops oil temp and causes uneven cooking.
5. Bland gravy
Solution: Season to taste at the end—don’t skip the salt and black pepper, which bring out the flavor.
Serving and Pairing Suggestions
Classic pairing: Serve with creamy mashed potatoes and steamed green beans
Southern-style: Pair with flaky buttermilk biscuits and collard greens
Brunch-style: Top with a fried egg and serve over grits
Family-style serving: Plate everything on a large platter and let everyone dig in
For a lighter side: Serve with roasted veggies or a crisp garden salad
Storage and Reheating Tips
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating (oven): Bake steaks at 350°F for 10–12 minutes on a wire rack over a baking sheet to maintain crispiness.
Reheating (skillet): Reheat over medium heat in a non-stick pan with a little oil, flipping once.
Gravy storage: Store in a separate container and reheat on the stove with a splash of milk to loosen it.
Freezing: Not ideal—breaded steaks may lose crispiness. If needed, wrap tightly and freeze up to 1 month.
FAQs
1. How do I keep the crust from falling off during frying?
Make sure each dredging layer is pressed in firmly and allow the coated steak to rest for a few minutes before frying. That helps the crust adhere better.
2. Can I make this gluten-free?
Yes—use a gluten-free flour blend for dredging and to make the gravy. Check that your buttermilk and seasonings are also certified gluten-free.
3. What cut of meat is best for chicken fried steak?
Cube steak is traditional and works well because it’s already tenderized. If you’re using another cut, tenderize it thoroughly before coating.
4. Can I make the gravy ahead of time?
Absolutely. Store in an airtight container and reheat gently on the stove, whisking with a splash of milk to bring it back to a smooth consistency.
5. Is it possible to bake the steaks instead of frying?
You can try oven-frying them by spraying with oil and baking at 425°F on a wire rack, but you’ll lose a bit of that signature crisp texture.
Tips & Tricks
– Let the breaded steaks sit for 5–10 minutes before frying to prevent coating from slipping off
– Use a cast iron skillet for even frying and maximum crust
– Whisk gravy continuously to avoid lumps and ensure silky texture
– Add a pinch of ground sage or thyme to the flour mix for earthy flavor
– Want extra kick? Serve with hot sauce on the side or mix a few dashes into the gravy
Recipe Variations
1. Spicy Chicken Fried Steak:
Swap out the smoked paprika with chili powder and double the cayenne. Add a teaspoon of hot sauce to the buttermilk mix for extra punch.
2. Herb-Crusted Version:
Add 1 tablespoon of finely chopped parsley and 1 teaspoon of dried thyme to the flour mixture for a fragrant, herbal twist.
3. Oven-Fried Lightened Version:
Dredge and spray coated steaks generously with olive oil spray. Bake at 425°F on a wire rack for 20–25 minutes, flipping halfway. Serve with low-fat milk gravy.
4. Southern Gravy Twist:
Use half milk and half chicken broth for a lighter gravy with more depth. Add 1/4 teaspoon of garlic powder and cracked black pepper for balance.
5. Gravy with Mushrooms:
Sauté 1/2 cup chopped mushrooms in the drippings before adding flour for a rich, earthy gravy.
Final Thoughts
Chicken Fried Steak with Gravy is food that disappears fast, sparks seconds, and often leads to the kind of silence that only means “mouths too full to talk.” The crispy crust, the thick gravy, the way the fork cuts right through—it’s both nostalgic and fresh every time I make it.
It’s also one of those recipes that adapts to your needs—add a little heat, go easy on the oil, bulk up with healthy sides, or go full-on comfort mode. So next time you’re staring into the fridge wondering what to cook, go ahead and reach for those cube steaks. This recipe’s got you covered.
Chicken Fried Steak With Gravy
Print ThisIngredients
- For the Steaks:
- 4 cube steaks (about 1/2 inch thick)
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper, to taste
- Vegetable oil, for frying
- For the Gravy:
- 1/4 cup pan drippings (from frying the steak)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and black pepper, to taste
Instructions
Step 1: Set Up the Dredging Stations
In one shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and black pepper. In a separate bowl, whisk together the buttermilk and eggs until fully combined and smooth.
Step 2: Season and Coat the Steaks
Pat the cube steaks dry and season both sides with salt and pepper. Dredge each steak first in the flour mixture, then in the buttermilk-egg mixture, and again in the flour mixture. Make sure each layer sticks well for an extra crispy crust.
Step 3: Fry the Steaks
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers (about 350°F), gently place the steaks in without overcrowding. Cook for 3–4 minutes per side or until deep golden brown and crunchy. Transfer to a paper towel-lined plate to drain.
Step 4: Make the Roux for Gravy
Pour off most of the oil from the skillet, leaving about 1/4 cup of drippings. Reduce heat to medium. Sprinkle in 1/4 cup flour and whisk constantly for 1–2 minutes until the roux turns light golden brown and smells nutty.
Step 5: Whisk in Milk & Thicken the Gravy
Slowly pour in the milk, whisking vigorously to prevent lumps. Continue whisking for 5–7 minutes until the gravy thickens to a creamy, pourable consistency. Season with salt and plenty of black pepper.
Step 6: Serve and Enjoy
Place the fried steaks on plates, spoon the hot gravy generously over the top, and finish with a crack of fresh black pepper. Serve immediately while everything is warm and crisp.
