Chicken Fried Steak with Gravy

I remember the first time I made chicken fried steak with gravy it was during a weekend visit to my friend’s ranch and after a long day outdoors we all gathered in the kitchen with flour everywhere and the smell of sizzling oil filling the air. And when I poured that creamy gravy over the crispy golden steak I realized why this Southern classic had such a cult following because it was crunchy savory comforting and downright irresistible.

Ever since then it’s become a dish I bring out when I really want to spoil someone or treat myself and it’s surprisingly simple to make at home with just a few pantry staples and a hot skillet and that combination of crispy coating and peppery gravy is always a showstopper.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cube steak – The star of the dish tenderized and ready to soak up all the flavor and crispiness.
• All-purpose flour – For dredging and thickening the gravy it’s the base of the crunchy coating.
• Eggs – Help the flour stick and create that signature crust.
• Milk – Used in both the egg wash and the gravy to make it creamy.
• Garlic powder – Adds savory depth to the seasoned flour.
• Onion powder – Pairs perfectly with the garlic for a flavorful breading.
• Paprika – Gives color and a subtle smokiness to the crust.
• Salt and black pepper – Seasoning essentials that show up in both the flour and gravy.
• Vegetable oil – For frying the steaks to golden perfection.
• Butter – Used to make the gravy rich and smooth.
• Chicken broth – Adds a savory base note to the homemade gravy.

Tools You’ll Need

• Meat mallet (optional) – Great for extra-tender results if the steak needs a bit more pounding.
• Shallow bowls – For your dredging station: one for flour and one for egg-milk mixture.
• Large skillet or cast-iron pan – Perfect for frying the steaks evenly with great color.
• Tongs – Help flip the steaks without losing that crust.
• Paper towels and plate – For draining excess oil after frying.
• Whisk – Essential for making a smooth lump-free gravy.
• Medium saucepan – To prepare the creamy gravy to pour over the steaks.

Instructions

Step 1:

I begin by setting up two shallow bowls one with flour seasoned with garlic powder onion powder paprika salt and pepper and the other with beaten eggs mixed with a splash of milk.

Step 2:

I dip each piece of cube steak into the flour first then into the egg wash and then back into the flour pressing to coat well and setting them aside to rest while I heat the oil.

Step 3:

In a large skillet I heat about half an inch of vegetable oil over medium heat until it’s hot enough to sizzle a pinch of flour.

Step 4:

I carefully place the steaks in the hot oil and fry them for 3 to 4 minutes on each side until golden brown and crispy then I transfer them to a plate lined with paper towels.

Step 5:

To make the gravy I drain all but about 2 tablespoons of the oil from the pan add the butter and stir in a couple tablespoons of flour whisking to form a smooth roux.

Step 6:

I slowly whisk in the chicken broth and milk letting it simmer until thick and creamy then I season it with salt and plenty of black pepper to give it that classic kick.

Step 7:

I serve the steaks hot with a generous ladle of that rich peppery gravy poured right over the top.

Tips

For extra crispy coating I let the breaded steaks sit for 10 minutes before frying so the crust adheres better. You can also use buttermilk in place of regular milk in the egg wash for a tangier flavor. And if you want a thicker gravy just simmer it a little longer or add an extra spoon of flour to the roux.

Ways to Serve

Chicken fried steak with gravy is pure comfort served with mashed potatoes and green beans or maybe some buttery corn and a fluffy biscuit on the side. It’s also amazing with a fried egg on top for a Southern-style breakfast-for-dinner option.

Frequently Asked Questions

Can I make Chicken Fried Steak with Gravy ahead of time?

You can prep and bread the steaks ahead of time and store them in the fridge just fry and make the gravy fresh when you’re ready to eat.

What’s the best cut of meat for Chicken Fried Steak with Gravy?

Cube steak is traditional but you can also use top round or sirloin that’s been pounded thin and tenderized.

Can I bake Chicken Fried Steak instead of frying?

Yes though it won’t be as crispy just place the breaded steaks on a wire rack over a baking sheet and bake at 425°F until golden flipping once.

How do I store leftovers of Chicken Fried Steak with Gravy?

Keep them in an airtight container in the fridge for up to 3 days and reheat in the oven or skillet to keep the coating crisp.

See You in the Kitchen

I hope you give this chicken fried steak with gravy a try soon because it’s the kind of dish that brings smiles all around the table and once you make it from scratch you’ll never settle for less again. Let me know how it turns out or share your favorite side dishes to go with it!

Happy Cooking!

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