Southern-Style Chicken Fried Steak with Creamy Gravy
A Classic Comfort Food Recipe for the Ultimate Homemade Meal
If you’re craving a hearty, indulgent, and soul-warming dish, then this Chicken Fried Steak with Creamy White Gravy is exactly what you need. Despite the name, there’s no chicken involved — instead, tenderized beef steak is seasoned, breaded, and fried just like Southern fried chicken, then smothered in a rich, creamy gravy. This is comfort food at its finest — crispy, juicy, savory, and absolutely satisfying.
What Is Chicken Fried Steak?
Chicken fried steak is a Southern U.S. classic, often confused with schnitzel or country-fried steak. It uses cube steak (a tenderized cut of beef) that’s breaded and pan-fried until golden brown and crispy. The dish is traditionally served with a homemade white country gravy made from the pan drippings. It’s warm, filling, and bursting with flavor in every bite.
Perfect for a Sunday dinner, a comforting family meal, or even a southern-themed gathering.
Ingredients You’ll Need
For the Steak:
- 4 cube steaks (each about ½ inch thick)
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
For the Gravy:
- ¼ cup pan drippings (from frying)
- ¼ cup all-purpose flour
- 2 cups whole milk
- Salt and black pepper, to taste
Step-by-Step Instructions
1. Prepare the Dredging Station
In a shallow bowl, combine flour, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. In a separate bowl, whisk together the buttermilk and eggs until well blended.
2. Season and Bread the Steaks
Pat the cube steaks dry and season both sides with salt and pepper. Dip each steak into the flour mixture first, then into the buttermilk-egg mixture, and finally back into the flour mixture. Press the flour on firmly to ensure a thick, even coating — this is what gives you that crispy, crunchy texture.
3. Fry the Steaks
In a large heavy-bottomed skillet (preferably cast iron), pour in about ½ inch of vegetable oil and heat it over medium-high heat. Once the oil is shimmering and hot (around 350°F or 175°C), carefully add the breaded steaks. Fry for 3 to 4 minutes on each side, or until golden brown and crispy. Do not overcrowd the pan — cook in batches if necessary. Transfer the fried steaks to a paper towel-lined plate to drain excess oil.
4. Make the Country Gravy
Once all steaks are cooked, pour off most of the oil from the skillet, leaving about ¼ cup of pan drippings. Reduce heat to medium. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a light brown roux. Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 5–7 minutes, stirring often, until the gravy thickens to your desired consistency. Season with salt and black pepper to taste.
Serving Suggestions
Spoon the hot gravy generously over the crispy fried steaks. Serve with:
- Creamy mashed potatoes
- Southern-style biscuits
- Roasted vegetables or sautéed green beans
- A side of corn on the cob or coleslaw for a classic Southern feast
Garnish with freshly ground black pepper or chopped parsley for extra color and flavor.
Tips for the Best Chicken Fried Steak
- Cube steak is essential — it’s already tenderized and ready to soak up flavor.
- For extra crispy coating, double dredging is key: flour → buttermilk/egg → flour.
- Do not skip the gravy! It’s what turns this from good to legendary.
- Always fry in batches and don’t overcrowd the pan, or your steaks will steam instead of crisp.
Nutrition Facts (Per Serving – Approximate)
- Calories: 600
- Protein: 35g
- Carbohydrates: 40g
- Fat: 32g
- Fiber: 1g
- Sodium: 700mg
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4