Easy Chicken Fried Steak with Creamy Country Gravy

Chicken Fried Steak is pure Southern comfort on a plate. Imagine tender, juicy beef coated in a crunchy golden crust, smothered in creamy, peppery gravy. It’s the kind of meal that feels like a warm hug after a long day. If you’ve ever craved a hearty, soul-satisfying dish that’s surprisingly easy to make at home, you’re in the right place. This Chicken Fried Steak recipe is a guaranteed hit, whether you’re feeding the family or hosting a cozy dinner for friends. You’ll love how easy this is!

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Steak:

• Cube steaks: These are tenderized cuts of beef, ready to soak up all the delicious seasoning and fry up beautifully.
• All-purpose flour: The base of your crispy coating.
• Garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne pepper: A simple but flavorful seasoning blend.
• Buttermilk and eggs: These add moisture and help the coating stick to the steak.
• Hot sauce (optional): A little kick if you like it spicy!
• Vegetable oil: For frying until golden and crispy.

For the Gravy:

• Butter: Adds richness to the roux.
• All-purpose flour: Thickens the gravy to perfection.
• Whole milk: Makes the gravy silky smooth.
• Garlic powder, onion powder, salt, and pepper: Simple spices that bring big flavor.

Instructions

Prepare the Steak:

Season the Flour:
In a large, shallow dish, combine your flour with garlic powder, onion powder, smoked paprika, salt, black pepper, and a little cayenne pepper if you like a touch of heat. Mixing your spices into the flour ensures every bite of steak is packed with flavor.

Prepare the Egg Wash:
In another bowl, whisk together the eggs, buttermilk, and a dash of hot sauce. The buttermilk not only helps the coating stick but also tenderizes the meat slightly for an even juicier bite.

Coat the Steaks:
Dredge each cube steak first in the seasoned flour, then into the egg wash, and back into the flour again. Be sure to press the flour onto the steak firmly — this double-dipping method creates the crispiest crust you’ll love sinking your teeth into!

Fry the Steaks:

Heat the Oil:
Pour enough vegetable oil into a large skillet to cover the bottom with about ¼ inch depth. Heat over medium-high until it reaches about 350°F (175°C). A good test is to drop a small pinch of flour into the oil — if it sizzles immediately, it’s ready!

Fry in Batches:
Carefully lay the breaded steaks into the hot oil, being careful not to overcrowd the pan. Fry for 3–4 minutes per side until golden brown and super crispy. Transfer the cooked steaks to a wire rack or a paper towel-lined plate to drain any excess oil.

Make the Country Gravy:

Prepare the Roux:
Drain off most of the oil from the skillet, leaving about 2 tablespoons behind along with all those flavorful browned bits. Add 2 tablespoons of butter if needed. Stir in the flour and cook, stirring constantly, for 1–2 minutes until the roux is lightly golden.

Add Milk and Seasonings:
Gradually whisk in the milk, making sure to scrape up all the tasty bits from the bottom of the pan. Keep whisking until the gravy thickens up, about 5 minutes. Season with garlic powder, onion powder, salt, and pepper. Taste and adjust the seasoning to your liking — a little extra pepper gives it that signature Southern kick!

Plate the Dish:
Place your crispy steaks on plates, generously spoon the warm, creamy gravy over the top, and sprinkle with a bit of extra black pepper if you like. Serve immediately for maximum crunch and flavor.

Tips and Tricks

Choose the Right Steak:
Cube steak is ideal because it’s already tenderized, but if you can’t find it, you can buy round steak and tenderize it yourself with a meat mallet. Aim for steaks about ½ inch thick.

Double Dredging is Key:
Don’t skip the double dip! It creates a thick, crunchy crust that stands up beautifully to the rich gravy.

Oil Temperature Matters:
Keep your oil at 350°F (175°C). Too hot and the coating will burn before the steak is cooked through; too cool and the steaks will absorb too much oil and get soggy.

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Let the Coating Set:
After breading the steaks, let them rest for about 10 minutes before frying. This helps the coating adhere better during cooking.

Make it Spicy:
Want a spicier version? Add extra cayenne pepper to the flour mixture and a bit more hot sauce to the buttermilk wash.

Serving Suggestions

Chicken Fried Steak is pure comfort when paired with these classic sides:

• Creamy mashed potatoes (perfect for soaking up extra gravy!)
• Steamed green beans or buttered corn
• Freshly baked biscuits
• A simple green salad with a tangy vinaigrette to balance out the richness

This recipe will quickly become a favorite in your kitchen!

Storage Instructions

Refrigeration:
Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Separate the gravy into its own container for best results.

Freezing:
To freeze, place the cooked and cooled steaks on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.

Reheating:

• Oven Method: Preheat your oven to 350°F. Place the steaks on a wire rack over a baking sheet and bake for 15–20 minutes until heated through and crispy again.
• Skillet Method: Heat a small amount of oil in a skillet and re-crisp the steaks over medium heat for a few minutes per side.
• Microwave: Not the best method if you want to keep the crispiness, but for a quick fix, microwave in short bursts until heated.

Storing and Reheating the Gravy:
Refrigerate leftover gravy in an airtight container for up to 3 days. Reheat gently on the stovetop, stirring often. Add a splash of milk if it’s too thick. You can also freeze gravy for up to 2 months, then thaw and reheat when ready.

Variations

Gluten-Free Option:
Use a good gluten-free all-purpose flour blend for both the dredging and the gravy. Check all your seasonings to ensure they’re gluten-free too.

Healthier Baked Version:
Prefer a lighter option? Spray the breaded steaks with a little cooking oil and bake at 400°F for about 20–25 minutes, flipping halfway through, until crispy and cooked through.

Make it Extra Flavorful:
Add a tablespoon of grated Parmesan cheese to the flour mixture for a cheesy, savory twist!

FAQs About Chicken Fried Steak

What cut of meat is best for Chicken Fried Steak?
Cube steak is traditional because it’s already tenderized and ready to fry. If unavailable, you can use round steak and pound it thin with a meat mallet.

Can I bake Chicken Fried Steak instead of frying?
Absolutely! Baking is a great alternative. Spray the coated steaks with oil and bake them at 400°F, flipping halfway, until golden and cooked through.

How do I make sure the breading stays on?
Make sure the steaks are dry before dredging. Press the flour mixture onto the steaks firmly, and let them rest for about 10 minutes before frying.

Can I make it gluten-free?
Yes! Simply swap the all-purpose flour with a gluten-free blend that’s suitable for frying.

There’s nothing quite like a plate of homemade Chicken Fried Steak, crispy, juicy, and dripping with creamy gravy. Make it once, and it’s sure to be a regular request at your table!