Chicken Fried Steak with Gravy

This chicken fried steak with gravy is Southern comfort food at its finest. I take tenderized cube steak, bread it in a seasoned flour mixture, fry it until golden and crispy, and smother it in creamy, peppery white gravy. It’s hearty, satisfying, and just the kind of meal I turn to when I’m craving something warm, filling, and nostalgic.

Why You’ll Love This Recipe

I love this recipe because it delivers crispy, juicy steak with a crunchy crust and rich, flavorful gravy—all made from simple pantry ingredients. It’s surprisingly easy to make at home and tastes just like the kind I’ve had in diners or classic Southern kitchens. Whether I’m serving it with mashed potatoes, green beans, or biscuits, it’s a dish that always feels like a comforting hug on a plate.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak:

• Cube steak
• All-purpose flour
• Eggs
• Milk or buttermilk
• Garlic powder
• Onion powder
• Paprika
• Salt
• Black pepper
• Oil for frying (vegetable or canola)

For the Gravy:

• All-purpose flour
• Milk
• Butter or pan drippings
• Salt
• Black pepper

directions

1. I start by patting the cube steaks dry and setting up a breading station: one bowl with beaten eggs and milk, and another with flour mixed with garlic powder, onion powder, paprika, salt, and pepper.

2. I dredge each steak in the seasoned flour, dip it in the egg mixture, then back into the flour to coat completely.

3. I heat about ½ inch of oil in a large skillet over medium-high heat until hot but not smoking.

4. I fry the steaks for 3–4 minutes per side until golden brown and crispy, then transfer them to a paper towel-lined plate.

5. For the gravy, I drain most of the oil, leaving 2–3 tablespoons of drippings in the pan.

6. I whisk in flour and cook for 1–2 minutes, then slowly pour in the milk, whisking constantly to avoid lumps.

7. I let the gravy simmer until thickened, then season with salt and lots of black pepper.

8. I pour the gravy over the warm steaks and serve immediately.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I use buttermilk for extra tang in the egg wash, or add a pinch of cayenne to the flour for a spicy kick. I’ve also made this with pork cutlets instead of beef, and it turns out just as crispy and delicious. For a richer gravy, I stir in a splash of cream or a pat of butter at the end.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm the steak in a 350°F oven for about 10–15 minutes to bring back the crispiness, and I reheat the gravy gently on the stove or in the microwave, stirring to keep it smooth. I avoid microwaving the steak directly if I want to keep that crust intact.

FAQs

What cut of meat is best for chicken fried steak?

I always use cube steak because it’s already tenderized and cooks quickly. I’ve also pounded round steak thin with a meat mallet when cube steak wasn’t available.

Why is it called “chicken fried” steak?

It’s called chicken fried because I cook the steak the same way I would fry chicken—dipped in flour and egg, then pan-fried to crispy perfection.

Can I bake it instead of frying?

Frying gives the best texture, but I’ve baked it on a rack at 425°F for about 25 minutes, flipping halfway. It’s not quite as crispy, but still tasty.

Can I make the gravy ahead of time?

Yes, I make the gravy and store it in the fridge for up to 3 days. I reheat it slowly, adding a splash of milk if it gets too thick.

What sides go best with chicken fried steak?

I usually serve it with mashed potatoes, green beans, biscuits, or coleslaw. The gravy also goes great over rice or even fries.

Conclusion

Chicken fried steak with gravy is one of those timeless dishes that never goes out of style. It’s crispy, creamy, and completely satisfying—the kind of recipe I turn to when I want to feed my family something hearty and comforting. Whether it’s a weekend dinner or a special Sunday meal, it always brings big flavor and even bigger smiles.