Chicken Fried Steak with Country Gravy

Why You’ll Love Chicken Fried Steak with Country Gravy Recipe

This Chicken Fried Steak with Country Gravy is Southern comfort food at its finest. Crispy, golden-brown breaded cube steaks are smothered in a creamy, peppery white gravy that’s made right in the same skillet. It’s a restaurant-quality meal made easy at home with simple pantry ingredients. Perfect for Sunday dinner, weeknight comfort food, or anytime you’re craving down-home cooking!

Ingredients

For the Steak

• 4 cube steaks (about ½ inch thick)

• 1 cup all-purpose flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp cayenne pepper (optional for heat)

• 1 tsp salt

• ½ tsp black pepper

• 2 large eggs

• ½ cup buttermilk (or regular milk with 1 tsp vinegar)

• Vegetable oil, for frying

For the Country Gravy

• ¼ cup pan drippings (from frying)

• ¼ cup all-purpose flour

• 2 ½ cups whole milk (or more for thinner gravy)

• Salt & freshly ground black pepper, to taste

Directions

1. Prepare the dredging station: In one bowl, mix flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. In another bowl, whisk eggs and buttermilk.

2. Coat the steaks: Dredge each cube steak in the flour mixture, dip into the egg mixture, then back into the flour mixture. Press flour on firmly for a crispier crust.

3. Fry the steaks: Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry steaks 3–4 minutes per side until golden brown and crispy. Remove and keep warm.

4. Make the gravy: Pour off all but ¼ cup of oil/drippings. Whisk in flour and cook 1–2 minutes until golden. Slowly whisk in milk and cook until thickened (about 5 minutes). Season with salt and lots of black pepper.

5. Serve: Place fried steaks on plates and smother with creamy country gravy. Serve with mashed potatoes or biscuits for the ultimate comfort meal!

Servings & Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Spicy version: Add hot sauce to the buttermilk mixture and extra cayenne to the flour.

• Oven-baked option: Instead of frying, bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

• Lighter gravy: Use 2% milk or chicken broth for a thinner, lower-fat gravy.

Storage & Reheating

• Store leftovers in the fridge for 2–3 days.

• Reheat steaks in the oven at 375°F (190°C) for 10–12 minutes to keep them crispy.

• Reheat gravy on the stovetop with a splash of milk.

FAQs

Q: What cut of meat is best for chicken fried steak?
A: Cube steak is traditional, but round steak or sirloin pounded thin also works.

Q: Why is it called “chicken fried” steak?
A: Because the breading and frying method is similar to fried chicken — crispy outside, tender inside.

Q: Can I use an air fryer?
A: Yes! Spray with oil and cook at 400°F (200°C) for 10–12 minutes, flipping halfway.

Conclusion

This Chicken Fried Steak with Country Gravy is pure Southern comfort on a plate — crispy, juicy, and smothered in creamy gravy. With just 30 minutes and a few simple ingredients, you’ll have a hearty dinner the whole family will love!

Chicken Fried Steak with Country Gravy

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This Chicken Fried Steak with Country Gravy is a Southern classic that’s crispy, golden, and smothered in creamy peppered gravy. Tender cube steak is breaded and fried to perfection, then paired with a rich gravy that’s made in the same pan. It’s pure comfort food—easy enough for weeknights, yet indulgent enough for weekends!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner / Comfort Food
• Method: Pan-Fried
• Cuisine: Southern American

Ingredients

• For the Chicken Fried Steak:
• 4 cube steaks (about 4–6 oz each)
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• ½ tsp black pepper
• 2 large eggs
• ½ cup buttermilk (or milk)
• Oil for frying (vegetable or canola)
• For the Country Gravy:
• 3 tbsp pan drippings (or butter if needed)
• 3 tbsp all-purpose flour
• 2 ½ cups whole milk (warm)
• ½ tsp salt
• 1 tsp black pepper (adjust to taste)

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Instructions

• Prepare dredging station: In one bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. In another bowl, whisk eggs with buttermilk.
• Coat steaks: Dredge each cube steak in flour mixture, then dip in egg mixture, and dredge once more in flour for a crispy coating.
• Fry steaks: Heat ½ inch of oil in a large skillet over medium heat. Fry steaks 3–4 minutes per side until golden brown and crispy. Remove to a wire rack or paper towel-lined plate.
• Make gravy: Discard excess oil, leaving about 3 tbsp drippings in the pan. Stir in flour and whisk for 1 minute to make a roux. Gradually whisk in warm milk until smooth and thickened. Season generously with salt and black pepper.
• Serve: Place chicken fried steaks on plates, spoon gravy generously over the top, and serve hot.

Notes

• Best served with mashed potatoes, biscuits, or green beans for a true Southern meal.
• Cube steak works best, but you can also use top round—just pound it thin.
• If gravy gets too thick, whisk in a splash more milk.
• Leftovers: Store in fridge for up to 3 days. Reheat in oven for crispy steak and microwave the gravy separately.