Chicken Fried Steak with Gravy Recipe
If you’re craving a hearty, soul-satisfying meal that wraps crispy, tender steak in a blanket of rich, creamy goodness, you’re in for a treat with this Chicken Fried Steak with Gravy Recipe. This all-American classic brings together a golden, crunchy coating and a luscious homemade gravy that’s perfect for soaking up every last bite. Whether it’s a weekend gathering or a comforting weeknight feast, this dish delivers warmth and flavor that feels like a big, flavorful hug.
Ingredients You’ll Need
Each ingredient in this Chicken Fried Steak with Gravy Recipe plays a vital role in building layers of flavor, texture, and that irresistible golden color that makes it so inviting. From the spiced flour coating to the creamy homemade gravy, these simple staples come together to create something truly special.
- Cube Steaks: Tenderized beef that’s perfect for quick frying and soaking up all the seasoning.
- All-purpose Flour: The crunchy coating and thickening base for the gravy — absolutely essential for texture.
- Garlic Powder: Adds a warm, savory depth to every bite without overpowering.
- Onion Powder: Subtle sweetness and aromatic complexity in the breading mix and gravy.
- Paprika: Brings a lovely color and a mild smoky sweetness for extra flavor.
- Salt and Black Pepper: Simple seasonings to enhance and balance all the flavors.
- Eggs: Bind the coating to the steak for that classic “chicken fried” texture.
- Buttermilk: Tenderizes the meat and adds a rich, tangy note to the egg wash.
- Vegetable Oil: For frying — it provides the perfect crispiness without overpowering the steak.
- Pan Drippings or Butter (for gravy): The flavor base that makes the gravy taste rich and indulgent.
- Whole Milk: Creates the creamy consistency for the gravy, balancing savory and smooth.
How to Make Chicken Fried Steak with Gravy Recipe
Step 1: Prepare the Seasoned Flour and Egg Wash
Start by whisking together the all-purpose flour with garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. In another bowl, blend the eggs and buttermilk until smooth. These two mixtures are the foundation of your double-coated, crispy crust that makes this Chicken Fried Steak with Gravy Recipe truly extraordinary.
Step 2: Coat the Cube Steaks
Pat your cube steaks dry using paper towels to ensure the coatings stick beautifully. Dip each steak first into the seasoned flour, then into the egg and buttermilk mixture, and back into the flour again. Press gently so the second flour coating adheres well. This double dip is the secret to that irresistibly crunchy exterior.
Step 3: Fry the Steaks
Heat about half an inch of vegetable oil in a heavy skillet over medium-high heat until shimmering. Carefully add one or two steaks at a time to the hot oil, frying each side for 3 to 4 minutes until golden brown and crispy. Once cooked, transfer them onto a plate lined with paper towels to drain extra oil. Just imagine that sizzle and golden crust – it’s pure comfort food bliss.
Step 4: Make the Creamy Gravy
Lower the heat to medium and leave about 3 tablespoons of oil or butter in the skillet—pour off the rest. Whisk in the flour and cook it for 1 to 2 minutes until it’s golden and bubbly, which forms the roux. Slowly add the whole milk, whisking constantly to avoid lumps, and cook for about 5 minutes until thickened to a perfectly creamy texture. Season with salt and pepper to taste, creating a luscious gravy you’ll want to drown everything in.
Step 5: Serve It Up Hot and Smothered
Plate your golden steaks and generously spoon the creamy gravy all over. Serve immediately to enjoy that heavenly combination of crispy edges, tender inside, and velvety gravy that makes the Chicken Fried Steak with Gravy Recipe an unforgettable meal.
How to Serve Chicken Fried Steak with Gravy Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or chives gives the dish a bright pop of color and a subtle fresh note that contrasts beautifully with the rich gravy. For a little extra zip, try a dash of hot sauce at the table — it’s a wonderful way to kick up the flavor.
Side Dishes
This meal shines when paired with classic sides like fluffy mashed potatoes, whose creamy texture eagerly soaks up the gravy. Steamed green beans or buttered corn provide a nice fresh crunch, and warm buttermilk biscuits are ideal for sopping up every last bit of sauce. Together, they complete the comforting Southern experience.
Creative Ways to Present
For a fun twist, serve the steaks sliced over creamy grits or nestle them on top of a crispy hash brown cake. You can also make mini versions as sliders for a crowd-pleasing appetizer or party snack, pairing each with a dollop of gravy for dipping. The versatility of this Chicken Fried Steak with Gravy Recipe means you can tailor it to any occasion!
Make Ahead and Storage
Storing Leftovers
Place any uneaten chicken fried steaks in an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making them a perfect next-day treat. Keep the gravy in a separate container to preserve its texture and flavor.
Freezing
You can freeze both the cooked steaks and the gravy separately. Wrap the steaks tightly in plastic wrap and then foil, or put them in freezer bags to prevent freezer burn. The gravy freezes well in a sealed container. When you want a comforting meal fast, just thaw and reheat!
Reheating
To keep the coating crispy, reheat the steaks in a 350°F oven on a baking sheet for about 10 to 15 minutes. Warm the gravy gently on low heat on the stovetop, stirring occasionally to restore its creamy consistency. Avoid microwaving to retain maximum texture and flavor.
FAQs
Can I use a different cut of meat for this recipe?
Cube steaks are ideal because they are tenderized and thin, perfect for quick frying. However, you can try thin-sliced sirloin or round steaks, but the texture might vary slightly. Tenderizing the meat yourself is key to keep it juicy and tender.
Is there a gluten-free version of this dish?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend for breading and gravy. Just make sure the blend contains a thickener like xanthan gum for the best results. The taste and texture will still be deliciously crispy and creamy.
How do I get the gravy really smooth without lumps?
The trick is to whisk constantly while gradually adding milk to the roux. Cooking the flour a bit before adding milk helps develop flavor and prevents that raw flour taste. Taking your time here makes a big difference in silky-smooth gravy.
Can I prepare this dish ahead of time for a party?
Yes! Fry the steaks in advance and keep them warm in a low oven, but make the gravy just before serving to keep it fresh and creamy. You can also prep the breading station early to save time when guests arrive.
What’s the best oil for frying chicken fried steak?
Vegetable oil is a classic choice because it has a neutral flavor and a high smoke point, perfect for frying. You could also use canola or peanut oil for similar results. Avoid extra virgin olive oil, as it can smoke and impart unwanted flavors at frying temperatures.
Final Thoughts
This Chicken Fried Steak with Gravy Recipe is one of those rare dishes that’s both deeply comforting and wonderfully indulgent, making it a must-make whenever you want to impress your family or guests with true Southern hospitality on a plate. Don’t hesitate—grab your ingredients, fire up the stove, and treat yourself to this crunchy, creamy delight that’s sure to become a treasured favorite.
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Chicken Fried Steak with Gravy Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Classic Southern Chicken Fried Steak with a crispy, golden-brown crust and rich creamy gravy. This hearty main course features tender cube steaks double-dipped in seasoned flour and buttermilk, then fried to perfection on the stovetop. Served smothered in homemade pan gravy, it’s a comforting dish perfect for a satisfying meal.
Ingredients
For the Chicken Fried Steak
- 4 cube steaks (about 4 to 6 ounces each)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup buttermilk
- Vegetable oil for frying (about ½ inch depth in skillet)
For the Gravy
- 3 tablespoons pan drippings or butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and black pepper to taste
Instructions
- Prepare the Coating: In a shallow bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper until well combined. In another bowl, whisk the eggs and buttermilk to create the wet mixture.
- Coat the Steaks: Pat each cube steak dry using paper towels. Dip each steak first into the flour mixture, then into the egg and buttermilk mix, and once more into the flour mixture pressing gently to ensure a good coating.
- Fry the Steaks: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering hot. Fry steaks one or two at a time for 3 to 4 minutes on each side until they turn golden brown and crispy. Transfer the cooked steaks to a paper towel-lined plate to drain excess oil.
- Make the Gravy: Reduce heat to medium and pour off all but 3 tablespoons of the frying oil from the skillet, or substitute with butter. Add flour and whisk continuously for 1 to 2 minutes until the mixture is golden and bubbly.
- Finish the Gravy: Gradually whisk in whole milk, stirring constantly to prevent lumps. Continue cooking and stirring until the gravy thickens, about 5 minutes. Season with salt and black pepper to taste.
- Serve: Plate the fried steaks and generously spoon the creamy gravy over them while hot. Enjoy immediately for best texture.
Notes
- Serve with mashed potatoes, green beans, or buttermilk biscuits for an authentic Southern meal.
- For extra crunch, double-dip the steaks in the flour and egg mixtures before frying.
- Ensure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
