Chicken Fried Steak with Creamy Country Gravy
If you’re craving classic Southern comfort food, look no further than Chicken Fried Steak with Gravy. This beloved dish features tenderized beef steaks coated in a seasoned flour mixture, fried until golden and crispy, then smothered in rich, homemade country gravy. It’s hearty, satisfying, and perfect for cozy dinners or weekend indulgence.
Despite its name, Chicken Fried Steak doesn’t contain chicken — the term refers to the cooking method, which mimics the technique used for fried chicken. The result is a crispy crust surrounding juicy beef, topped with a creamy gravy that ties it all together.
Ingredients
For the Chicken Fried Steak:
- 4 cube steaks
These are tenderized beef steaks, often made from top round or chuck, and ideal for frying. - 1 cup all-purpose flour
Used for dredging and creating a crispy crust. - 1 teaspoon garlic powder
Adds savory depth. - 1 teaspoon onion powder
Enhances flavor and aroma. - 1 teaspoon paprika
Provides color and a subtle smoky note. - Salt and pepper, to taste
Essential for seasoning the flour and the steaks. - 2 large eggs
- ¼ cup milk
Combined with eggs to create the wet dredge. - Oil for frying
Use vegetable, canola, or peanut oil for high-heat frying.
For the Country Gravy:
- 2 tablespoons butter
Forms the base of the roux. - 2 tablespoons all-purpose flour
Thickens the gravy. - 2 cups milk
Whole milk is best for a rich, creamy texture. - Salt and pepper, to taste
Season to your preference.
Instructions
Step 1: Set Up Dredging Stations
Prepare two shallow dishes. In one, mix the flour with garlic powder, onion powder, paprika, salt, and pepper. In the other, whisk together the eggs and milk until smooth.
Step 2: Dredge the Steaks
Pat the cube steaks dry with paper towels. Dip each steak into the flour mixture, coating both sides. Then dip into the egg mixture, followed by a second coating in the flour. Press the flour firmly into the meat to ensure a crispy crust.
Step 3: Fry the Steaks
Heat about ½ inch of oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the steaks. Fry for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Make the Gravy
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
Step 5: Serve
Place each steak on a plate and generously ladle the warm gravy over the top. Serve immediately for best texture and flavor.
Serving Suggestions
Chicken Fried Steak is traditionally served with:
- Mashed potatoes
- Buttermilk biscuits
- Steamed green beans or corn
- A crisp garden salad
For a full Southern experience, pair with sweet iced tea and finish with a slice of pecan pie or peach cobbler.
Tips & Variations
- Extra crispy crust: Let the coated steaks rest for 10–15 minutes before frying to help the breading adhere.
- Spicy twist: Add a pinch of cayenne pepper or hot sauce to the flour or egg mixture.
- Gravy upgrade: Stir in a splash of heavy cream or cracked black pepper for a richer, peppery gravy.
- Gluten-free option: Use gluten-free flour blends for dredging and gravy.
- Make ahead: Fry the steaks and refrigerate. Reheat in the oven at 375°F for 10–15 minutes.
Why You’ll Love This Recipe
- Crispy, golden crust with tender beef inside
- Rich, creamy gravy made from scratch
- Simple ingredients and easy steps
- Perfect for comfort food cravings
This Chicken Fried Steak with Gravy is a timeless classic that brings warmth and satisfaction to any table. Whether you’re cooking for family or treating yourself, this dish delivers big flavor with minimal fuss.