Chicken Fried Steak with Country Gravy
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!
- 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)
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.
