Why You’ll Love This Chicken Fried Steak with Creamy Gravy
There are three reasons you’ll love this chicken fried steak recipe—it’s impossibly crispy, deeply satisfying, and easier than you might think.
I’ve spent years perfecting this comfort food classic, and trust me, that audible crunch when your fork breaks through the coating is worth every minute.
The secret? Double-dredging in seasoned flour creates that textbook craggy exterior that holds onto gravy like it was made for it.
And speaking of gravy—this velvety, pepper-speckled sauce transforms an already delicious dish into something your family will request weekly.
Even kitchen novices can master this. Got milk, flour, and cube steak? You’re practically there.
What Ingredients are in Chicken Fried Steak with Creamy Gravy?
Chicken fried steak is one of those magical comfort foods that transforms humble ingredients into something extraordinary.
What makes this dish so special is the contrast between the crispy, seasoned coating and the tender meat inside, all smothered in that peppery cream gravy that’s practically mandatory.
The ingredient list might look long at first glance, but don’t let that intimidate you—most of these are pantry staples you probably already have on hand.
For the Steaks:
- 4 cube steaks (about 4-6 oz each)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- ½ cup buttermilk (can substitute regular milk with 1 teaspoon vinegar)
- Oil for frying (vegetable or canola)
For the Gravy:
- ¼ cup pan drippings from frying steaks
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- Salt and black pepper to taste
When shopping for this recipe, the cube steaks are really the star of the show—they’re already tenderized, which saves you the work of pounding regular steaks thin.
And while buttermilk adds that classic tangy flavor, the quick substitute with regular milk and vinegar works perfectly in a pinch.
For the oil, you don’t need anything fancy—regular vegetable or canola oil has the high smoke point needed for that perfect golden crust without any burnt flavor.
How to Make This Chicken Fried Steak with Creamy Gravy
Let’s get down to business with this classic comfort food. Start by setting up your dredging station—this is the foundation of that perfect crust we all crave. In one shallow bowl, whisk together 1 cup of all-purpose flour with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper if you want a little kick.
In a second bowl, whisk 2 large eggs with ½ cup buttermilk until smooth. Now, take your 4 cube steaks and pat them completely dry with paper towels—this helps the coating stick better, trust me on this.
The secret to perfectly coated chicken fried steak is the double-dredge method. First, dip each steak into the seasoned flour mixture, coating it completely. Then dunk it in the egg-buttermilk mixture, letting any excess drip off. Finally, return it to the flour for a second coating, pressing the flour gently into the meat to guarantee it sticks.
Let these coated beauties rest for about 5 minutes on a tray—this resting time might seem trivial, but it’s actually what helps that coating stay put during frying. Meanwhile, heat about ½ inch of vegetable or canola oil in a large, heavy skillet until it’s shimmering but not smoking. When a little flour sprinkled in the oil sizzles immediately, you’re ready to fry.
After cooking the steaks until golden brown on both sides (about 3-4 minutes per side), it’s gravy time—and honestly, what’s chicken fried steak without that creamy, peppery blanket? Carefully drain off all but ¼ cup of the drippings from your frying pan.
Over medium heat, whisk in ¼ cup all-purpose flour until it forms a smooth paste with no lumps. Cook this roux for about a minute to remove the raw flour taste, then slowly pour in 2½ cups of whole milk while whisking constantly. The mixture will thicken as it comes to a simmer.
Season generously with salt and plenty of black pepper—the gravy should have visible specks of pepper throughout. Let it bubble gently until it reaches your desired thickness, remembering it will continue to thicken slightly as it cools.
Pour this liquid gold over your crispy steaks and watch everyone at the table fall silent except for the occasional “mmm” between bites.
Chicken Fried Steak with Creamy Gravy Substitutions and Variations
While the classic chicken fried steak recipe creates comfort food magic, you can absolutely customize this dish to suit your dietary needs or simply what you have on hand.
For a gluten-free version, swap regular flour with rice or almond flour. Dairy-free? Use unsweetened almond milk in both the egg wash and gravy.
I’ve found that adding a tablespoon of hot sauce to the egg mixture gives a subtle kick without overwhelming the dish.
And sometimes, when I’m feeling fancy, I’ll mix some crushed herbs into the flour coating—rosemary and thyme work wonderfully.
Can’t find cube steak? Pound round steak thin yourself.
What to Serve with Chicken Fried Steak with Creamy Gravy
No Southern meal is complete without perfect sidekicks for your chicken fried steak. I always serve mine with creamy mashed potatoes—they’re practically mandatory for soaking up that luscious gravy.
Buttermilk biscuits make excellent gravy vehicles too, trust me.
For veggies, I go with classic green beans sautéed with bacon, or maybe some buttery corn on the cob.
Collard greens cooked low and slow? Divine. A simple side salad works when I’m feeling virtuous, which, if we’re being honest, isn’t often when chicken fried steak is on my plate.
Final Thoughts
Perfecting chicken fried steak has become something of an obsession in my kitchen, a comfort food masterpiece that’s worth every calorie.
The crispy, seasoned coating paired with that creamy, peppery gravy creates a symphony of textures and flavors that simply can’t be beat.
I’ve found that patience makes all the difference—letting the coating rest before frying, taking your time with the gravy, and savoring the process.
This isn’t fast food; it’s slow comfort that rewards your effort.
When you serve this up to family or friends, get ready for the silence of pure appreciation followed by inevitable requests for seconds.
Chicken Fried Steak with Creamy Gravy
Ingredients
Equipment
Method
- In a shallow bowl, whisk together 1 cup flour with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- In a second bowl, whisk eggs with buttermilk until smooth.
- Pat cube steaks completely dry with paper towels.
- Dip each steak in seasoned flour, then egg mixture, then back in flour again, pressing flour gently into meat. Let rest for 5 minutes.
- Heat ½ inch of oil in a large skillet until shimmering. Test with a sprinkle of flour - it should sizzle immediately.
- Fry steaks for 3-4 minutes per side until golden brown.
- For the gravy, drain all but ¼ cup of drippings from the pan.
- Whisk in ¼ cup flour until smooth. Cook for 1 minute.
- Slowly whisk in milk and bring to a simmer, stirring constantly until thickened.
- Season gravy with salt and plenty of black pepper. Serve over steaks.
