Go Back
–+ servings

Chicken Fried Steak with Creamy Gravy

No ratings yet
A classic comfort food featuring crispy, seasoned cube steaks with a velvety pepper-speckled cream gravy. Double-dredging creates an impossibly crispy coating that's perfect for holding the rich gravy. This recipe delivers restaurant-quality results at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Steaks
  • 4 cube steaks 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
  • 2 large eggs
  • ½ cup buttermilk or milk with 1 tsp vinegar
  • vegetable or canola oil for frying
For the Gravy
  • ¼ cup pan drippings from frying steaks
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • salt and black pepper to taste

Equipment

  • Large heavy skillet
  • Shallow bowls for dredging
  • Whisk
  • Paper towels

Method
 

  1. In a shallow bowl, whisk together 1 cup flour with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  2. In a second bowl, whisk eggs with buttermilk until smooth.
  3. Pat cube steaks completely dry with paper towels.
  4. Dip each steak in seasoned flour, then egg mixture, then back in flour again, pressing flour gently into meat. Let rest for 5 minutes.
  5. Heat ½ inch of oil in a large skillet until shimmering. Test with a sprinkle of flour - it should sizzle immediately.
  6. Fry steaks for 3-4 minutes per side until golden brown.
  7. For the gravy, drain all but ¼ cup of drippings from the pan.
  8. Whisk in ¼ cup flour until smooth. Cook for 1 minute.
  9. Slowly whisk in milk and bring to a simmer, stirring constantly until thickened.
  10. Season gravy with salt and plenty of black pepper. Serve over steaks.

Notes

Let the coating rest for 5 minutes before frying for better adhesion. If you can't find buttermilk, mix regular milk with 1 teaspoon of vinegar as a substitute. For best results, ensure the oil is hot enough before frying. The gravy will continue to thicken as it cools. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!