Sink your fork into the ultimate comfort: Chicken Fried Steak with Gravy is a soul-satisfying Southern classic, featuring crispy, seasoned cube steak nestled under a river of creamy, pepper-flecked gravy. This hearty dish is the kind of meal that brings smiles to the table and easy joy to any night of the week. Whether it’s a Sunday supper or you’re simply craving a bit of golden-fried nostalgia, this Chicken Fried Steak with Gravy recipe delivers mouthwatering flavor, a satisfying crunch, and that magical feeling of home.
Ingredients You’ll Need
Every ingredient in Chicken Fried Steak with Gravy counts, building layers of flavor and ensuring the perfect crunchy-meets-creamy bite. Let’s gather up these kitchen staples, each playing its part in classic Southern comfort.
- Cube Steaks: Choose tenderized cube steaks for that signature texture and juiciness; about 4–6 ounces each is just right.
- All-Purpose Flour: The base for your crispy breading; flour gives the coating its classic golden crust.
- Cornstarch: Adds extra crunch—that coveted shattering crisp is all thanks to a bit of cornstarch blended in.
- Garlic Powder: Infuses the breading with mellow, savory depth; don’t skip this step!
- Onion Powder: Balances the flavors and brings a subtle sweetness.
- Paprika: For gentle warmth and just a touch of color in every bite.
- Salt: Essential for seasoning the steaks and making the breading sing.
- Black Pepper: Freshly ground is best, delivering a little kick both in the steak and the gravy.
- Eggs: Work as the glue, binding the breading and giving it substance.
- Buttermilk: Classic Southern tenderizer—its tang keeps the coating puffed and flavorful.
- Vegetable Oil: Ideal for frying, as it remains neutral and gets hot enough for a crispy, golden finish.
- Pan Drippings or Butter (for the gravy): Use the flavorful drippings from your fried steaks, or swap in butter for a creamy base.
- All-Purpose Flour (for the gravy): Thickens the gravy and creates that luscious, pourable texture.
- Whole Milk: Key to an ultra-creamy, dreamy gravy to smother your steak.
- Salt & Black Pepper (to taste): Add at the end, tasting as you go for a perfectly seasoned gravy.
How to Make Chicken Fried Steak with Gravy
Step 1: Prep Your Steaks
Begin by patting your cube steaks dry with paper towels—a simple move that helps the breading stick and fry up beautifully. Don’t rush this step! Removing excess moisture means the coating crisps up instead of steaming.
Step 2: Whisk the Breading and Dredge the Steaks
In one shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, combine eggs and buttermilk, whisking until smooth and creamy. Dredge each steak in the flour mixture first (press it in!), then dip into the egg-buttermilk bath, and finally back into the flour for a hearty, double-layered crust. Gently pat the breading onto the steaks, then set them aside to rest for 10–15 minutes; this quick break locks in the coating for maximum crunch later.
Step 3: Heat the Oil and Fry the Steaks
Pour about half an inch of vegetable oil into a large, heavy skillet and get it shimmering over medium-high heat. When the oil is hot (a flick of flour should sizzle instantly), carefully lay in the breaded steaks. Fry in batches if needed to avoid crowding—each steak needs room to get golden and crisp. Cook for about 3–4 minutes per side, flipping once, until gorgeously browned. Move the finished steaks onto a paper towel-lined plate to drain off any extra oil.
Step 4: Make the Silky Gravy
Pour off all but about three tablespoons of pan drippings (or use butter if you prefer), keeping all that flavor in the skillet. Sprinkle in the flour and cook for 1–2 minutes, whisking constantly, until the mix turns golden and nutty—it’s the foundation of great gravy. Slowly pour in the milk, whisking all the while to avoid lumps, and simmer until your gravy thickens up to a velvety pour, about 3–5 minutes. Add salt and pepper to taste for a simple but totally irresistible sauce.
Step 5: Plate and Smother
Arrange the hot, crispy steaks onto plates, then generously drizzle each with your homemade gravy, letting it pool onto the sides. The contrast of textures—crunchy steak under creamy, pepper-flecked sauce—is what makes Chicken Fried Steak with Gravy such a treat. Serve immediately for the ultimate experience.
How to Serve Chicken Fried Steak with Gravy
Garnishes
A final flourish makes Chicken Fried Steak with Gravy feel restaurant-worthy. A sprinkle of chopped fresh parsley or chives adds vibrant color, while a crack of extra black pepper on the gravy highlights that classic finish. Some folks love a little dash of hot sauce or a few fried onions on top for extra kick and crunch.
Side Dishes
For pure Southern comfort, serve your Chicken Fried Steak with Gravy beside creamy mashed potatoes (perfect for catching extra gravy), tender green beans, or warm, flaky buttermilk biscuits. Coleslaw, skillet corn, or fried okra all round out the plate beautifully and bring a bit of freshness to balance the meal.
Creative Ways to Present
Elevate your Chicken Fried Steak with Gravy by slicing the cooked cutlets for sliders, layering them into a biscuit breakfast sandwich, or using miniature versions as fun party bites. You can even serve the steak on a bed of sautéed greens for a modern twist, or plate it over cheesy grits for a comforting Southern supper. Let your imagination (and appetite) be your guide!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Fried Steak with Gravy, store the steaks and gravy separately in airtight containers in the fridge. The coating will stay crisper this way, and the gravy won’t soak in and make everything soggy. Enjoy your leftovers for up to 3 days.
Freezing
You can absolutely freeze leftover cooked steaks. Lay them on a baking sheet and freeze until solid, then transfer to a zip-top bag for up to 2 months. Thaw in the fridge overnight before reheating. Gravy doesn’t always freeze perfectly but can be kept for a month; just whisk it well as you reheat to restore its creamy texture.
Reheating
To revive your Chicken Fried Steak with Gravy, warm the steaks in a 350°F oven for about 10–15 minutes so the breading crisps back up. Gently reheat the gravy in a saucepan over low heat, stirring frequently—add a splash of milk to loosen if needed. Combine just before serving for fresh-tasting, satisfying leftovers.
FAQs
Can I use a different cut of steak for Chicken Fried Steak with Gravy?
Definitely! While cube steak is classic, you can use pounded round steak or even pork cutlets for a twist. Just be sure to tenderize the meat thoroughly so it cooks up tender inside its crispy coat.
My breading falls off when frying. What am I doing wrong?
Letting the breaded steaks rest before frying is key—it helps the coating adhere. Also, avoid moving the steaks too much in the pan. Pressing the flour in firmly during breading and making sure your oil is hot enough helps lock everything in place.
Can I make the gravy ahead of time?
Yes, the gravy can be made a day in advance and stored in the fridge. Reheat gently, whisking in a splash of milk to restore the creamy consistency before serving with your Chicken Fried Steak with Gravy.
Is Chicken Fried Steak with Gravy very spicy?
Not at all! This recipe offers savory, peppery warmth rather than heat. To make it spicier, simply add a bit more black pepper or a pinch of cayenne to the breading mix.
Can I bake the steaks instead of frying?
While frying gives the classic crisp, you can bake the breaded steaks on a wire rack set over a baking sheet at 425°F for about 15–20 minutes, flipping halfway through. They’ll be a bit less crunchy, but still delicious with plenty of gravy!
Final Thoughts
I hope you’re as excited as I am to bring a plate of Chicken Fried Steak with Gravy into your own kitchen. There’s just something special about comfort food that’s homemade and shared with the people you love. Give this Southern favorite a try—you might just find it becomes your go-to for those cozy, joy-filled nights in.
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Chicken Fried Steak with Gravy Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this classic Southern favorite – Chicken Fried Steak with Gravy. Crispy cube steaks are fried to golden perfection and smothered in a rich, creamy gravy that will leave your taste buds singing.
Ingredients
Main Ingredients:
- 4 cube steaks (about 4–6 ounces each)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- vegetable oil for frying
For the Gravy:
- 3 tablespoons pan drippings or butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- salt and black pepper to taste
Instructions
- Prepare the Cube Steaks: Pat the cube steaks dry. Mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Blend eggs and buttermilk. Coat steaks in flour, then egg, and flour again. Rest for 10–15 minutes.
- Fry the Steaks: Heat oil in a skillet. Fry each steak for 3–4 minutes per side until crispy and golden. Drain on paper towels.
- Make the Gravy: Reserve 3 tbsp drippings. Whisk in flour, then milk. Cook until thickened. Season with salt and pepper.
- Serve: Plate the steaks and top with gravy. Enjoy hot!
Notes
- For extra crispy coating, let the breaded steaks rest before frying.
- Serve with mashed potatoes, green beans, or biscuits for a classic Southern meal.
- You can substitute cube steak with pounded round steak if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 560
- Sugar: 4g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
