Classic Southern Chicken Fried Steak with Creamy Country Gravy

 

Chicken fried steak is one of the most beloved Southern comfort foods, combining crispy golden breading with juicy, tender beef and topped with a rich, peppery cream gravy. It’s a dish that feels indulgent, nostalgic, and incredibly satisfying — perfect for family dinners, Sunday gatherings, or when you’re simply craving something hearty and home-cooked.

In this detailed recipe, you’ll learn not only how to make chicken fried steak step-by-step, but also how to get the perfect crunchy coating, how to keep the steak juicy inside, and how to whip up a silky gravy that ties everything together.

Why You’ll Love This Recipe

• Crispy outside, tender inside – the seasoned flour coating fries up beautifully while the beef stays juicy.
• Homemade cream gravy – no packet mixes here, just rich, peppery Southern goodness.
• Comfort food classic – pairs perfectly with mashed potatoes, biscuits, or green beans.
• Crowd pleaser – this recipe easily scales up for family gatherings or potlucks.

Ingredients

For the Chicken Fried Steak

• 4 cube steaks (about 4–6 oz each, ½ inch thick)
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon paprika (optional, for color)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder (helps with extra crispiness)
• 2 large eggs
• 1 cup buttermilk (or regular milk with 1 tsp vinegar/lemon juice)
• 1 tablespoon hot sauce (optional, for flavor depth)
• Vegetable oil, for frying (about 2–3 cups, depending on skillet size)

For the Country Gravy

• ¼ cup frying oil drippings (from the skillet after cooking steaks)
• ¼ cup all-purpose flour
• 2 ½ cups whole milk (warm)
• ½ teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper (the gravy should be peppery)

Step-by-Step Instructions

1. Prepare the Meat

• If your cube steak is very thick, place it between two sheets of plastic wrap and pound gently with a meat mallet to about ½ inch thick.
• Season both sides with salt, pepper, garlic powder, onion powder, and paprika. Let rest for 10 minutes to absorb the flavors.

2. Set Up the Breading Station

• In one shallow bowl, whisk together the flour, baking powder, and a little extra salt and pepper.
• In another bowl, whisk the eggs, buttermilk, and hot sauce until smooth.
• This creates the classic dredge-dip-dredge setup for a crunchy coating.

3. Bread the Steaks

• Dredge each steak in the seasoned flour, shaking off excess.
• Dip into the buttermilk mixture, letting excess drip off.
• Return to the flour mixture, pressing gently so the coating sticks.
• Place the breaded steaks on a wire rack for 10 minutes. This rest time helps the coating adhere and prevents it from falling off during frying.

4. Fry the Steaks

• Heat about ½ inch of oil in a large cast-iron skillet to 350°F (175°C).
• Carefully add the steaks, frying 2 at a time to avoid crowding.
• Fry for 3–4 minutes per side, or until golden brown and crispy.
• Transfer to a paper-towel-lined plate or wire rack to drain excess oil.

5. Make the Country Gravy

• Pour off most of the oil, leaving about ¼ cup of drippings in the skillet.
• Sprinkle in ¼ cup flour and whisk continuously for 1–2 minutes to form a roux.
• Slowly whisk in warm milk, stirring constantly until the gravy thickens (about 5–7 minutes).
• Season generously with black pepper and adjust salt to taste.

Serving Suggestions

 

Chicken fried steak is traditionally served with:

• Creamy mashed potatoes (perfect for smothering in gravy)
• Buttery biscuits for soaking up every drop
• Green beans or collard greens for balance
• Corn on the cob or fried okra for a true Southern plate

Top the steaks with a ladle of hot country gravy and sprinkle with extra black pepper for that authentic diner look.

Tips for the Best Chicken Fried Steak

 

• Don’t skip the rest time after breading — it prevents the coating from sliding off.
• Use cube steak for the best texture, but if unavailable, pound round steak or sirloin.
• Keep the oil hot — around 350°F. Too cool and the breading gets soggy; too hot and it burns.
• Gravy too thick? Add a splash more milk. Too thin? Let it simmer another minute.

Storing & Reheating

 

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap steaks individually and freeze for up to 2 months. Reheat in the oven to maintain crispiness.
• Reheat Tip: Avoid microwaving — instead, reheat in a 350°F oven for 15–20 minutes to keep the crust crunchy.

Nutrition (Per Serving, without gravy)

• Calories: ~420
• Protein: 28g
• Carbs: 30g
• Fat: 18g