When I think of southern comfort food, this Chicken Fried Steak with Gravy is always at the top of my list. Tender cube steak, breaded and fried until golden like fried chicken, then smothered in homemade white gravy made from the pan drippings. It's cozy, classic, and truly one of the best chicken fried steak recipes you can make at home.
Fried food and white gravy are two words that could probably describe most southerners' favorite meals, and this one is no exception in our house. Much like chicken fried chicken, this chicken fried steak recipe is one I can count on my kiddos gobbling up every time.
Serving it over a pile of creamy mashed potatoes is a must, with a simple side of something green. We love it with classic green beans or these southern style green beans, you know, we've gotta get those veggies in too.
What I love most about this recipe is how straightforward it is. There's no fancy equipment or complicated steps, just a simple breading, hot oil, and a little patience while everything turns golden and crispy. Marinating the cube steaks in buttermilk helps tenderize the meat and adds flavor, but it isn't required. Even if you're short on time, this recipe still delivers that classic crispy coating.
How To Make Chicken Fried Steak with Gravy
This chicken fried steak with gravy comes together in a few simple steps. Here's how I pull it all together:
- Place the cube steaks in the buttermilk, egg, and hot sauce mixture, making sure each piece is fully coated.
- Remove each steak from the marinade, letting the excess drip off, then dredge in the seasoned flour, pressing firmly on both sides.
- Carefully place the breaded steaks into hot oil and fry until golden brown and crispy, flipping once.
- Transfer the fried steaks to a rack and place in a warm oven while you prepare the gravy.
- Use the reserved pan drippings to whisk together the roux, then slowly add the milk and cook until thick and creamy.
- Spoon the homemade white gravy over the crispy chicken fried steaks and serve. Enjoy!
See the recipe card below for the full recipe.
👉Sky's Tips
- This recipe works for 4-5 cube steaks.
- Marinating can be skipped if needed, but it does add extra flavor and tenderness.
- Press the steaks firmly into the flour mixture to help the breading stick during frying.
- The amount of oil needed will depend on your pan. About ¼ inch deep works well since we are shallow frying.
- Keep the oven at 250°F and place finished steaks inside while you prepare the gravy to keep everything hot.
Storage
Store leftover chicken fried steaks in an airtight container in the refrigerator for up to 3 days. Store any leftover gravy in a separate container. Reheat gently in a skillet or in the oven at a low temperature to help keep breading crisp. The gravy may thicken further as it sits, so you may need to add a splash of milk when reheating.
Frequently Asked Questions
Cube steak is traditionally used because it's tenderized and cooks quickly, making it perfect for frying.
Yes. The marinating step adds extra flavor and tenderness, but the recipe will still turn out great if you skip the marinating step.
I hope this Chicken Fried Steak with Gravy makes its way to your dinner table soon. It's a classic southern comfort food that's simple to make and always a crowd-pleaser.
-Sky🩷
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📖 Recipe
Chicken Fried Steak with Gravy Recipe
Ingredients
Chicken Fried Steak
- 4 cube steaks 4-5 steaks will work for this recipe*
- 1 ½ cups buttermilk
- 2 large eggs
- 1 teaspoon hot sauce use your favorite
- 1 ½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons paprika smoked paprika is great here
- ¼ teaspoon chipotle powder or cayenne
- 2 teaspoon salt
- 1 teaspoon pepper
- ¾ cup neutral oil for frying*
White Gravy
- 4 tablespoons pan oil reserved after cooking steaks
- ¼ cup all-purpose flour
- 2 ¼ cups milk
- ½-1 teaspoon salt
- ½ teaspoon pepper
Instructions
Chicken Fried Steak
- In a medium bowl, whisk together the buttermilk, eggs, and hot sauce. Add the cube steaks, making sure they are fully coated. Cover and refrigerate for 1 hour.
- Preheat the oven to 250°F. Line a baking sheet with a rack or paper towels and set aside.
- In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, chipotle powder, salt, and pepper.
- Remove one steak at a time from the marinade, letting the excess drip off. Dredge in the flour mixture, pressing firmly on both sides to fully coat. Set aside and repeat with remaining steaks.
- In a large deep skillet or heavy pot, heat the oil to 350°F. Working in batches, carefully add 1-2 steaks at a time and fry for 4-5 minutes per side, flipping only once, until golden brown and crispy.
- Transfer the cooked steaks to the prepared pan and place in the oven to keep warm while you prepare the gravy.
White Gravy
- Carefully discard all but ¼ cup of the cooking oil from the pan, leaving the browned bits. Place the pan over medium heat and whisk in the flour to form a roux. Cook for 1 minute.
- Slowly whisk in the milk, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.
- Serve the gravy spooned over the chicken fried steaks. Enjoy!
Notes
- *This recipe works for 4-5 cube steaks.
- Marinating can be skipped if needed, but it does add extra flavor and tenderness.
- Press the steaks firmly into the flour mixture to help the breading stick during frying.
- *The amount of oil needed will depend on your pan. About ¼ inch deep works well since we are shallow frying.
- Keep the oven at 250°F and place finished steaks inside while you prepare the gravy to keep everything hot.
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