Name: Chicken Fried Steak with Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 cube steaks (about 1/3 lb each); 1 ½ cups all-purpose flour; 2 teaspoons freshly ground black pepper, divided; 2 teaspoons kosher salt or sea salt, divided; ½ teaspoon smoked paprika; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon baking soda; ½ teaspoon baking powder; 1 ½ cups buttermilk; 2 teaspoons hot sauce (optional); 2 eggs; 1 cup vegetable oil (for frying); 4 tablespoons pan drippings (from frying the steaks); 4 tablespoons all-purpose flour; 2 to 3 cups whole milk; ½ cup heavy whipping cream; Salt and pepper to taste

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Chicken Fried Steak with Gravy is a beloved Southern classic that brings together tenderized beef, a crispy golden crust, and a rich, creamy gravy. It's the kind of hearty, comforting dish that satisfies both the stomach and the soul.

Why I Love This Recipe

I adore this recipe because it transforms simple ingredients into a meal that's both indulgent and deeply satisfying. The crispy coating contrasts beautifully with the tender steak inside, and the creamy gravy ties everything together. It's a dish that feels like a warm hug on a plate.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cube steaks (about ⅓ lb each)
1 ½ cups all-purpose flour
2 teaspoons freshly ground black pepper, divided
2 teaspoons kosher salt or sea salt, divided
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ cups buttermilk
2 teaspoons hot sauce (optional)
2 eggs
1 cup vegetable oil (for frying)

For the Gravy:

4 tablespoons pan drippings (from frying the steaks)
4 tablespoons all-purpose flour
2 to 3 cups whole milk
½ cup heavy whipping cream
Salt and pepper to taste

Directions

Prepare the Breading Station: In a shallow bowl, I whisk together the flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. In another bowl, I mix the buttermilk, hot sauce (if using), and eggs.
Season the Steaks: I pat the cube steaks dry with paper towels and season both sides with the remaining salt and pepper.
Bread the Steaks: Each steak goes into the flour mixture, then the buttermilk mixture, and back into the flour. I make sure they're well-coated and let them rest for 10 minutes to help the coating adhere.
Fry the Steaks: In a large skillet, I heat the oil over medium-high heat. Once hot, I fry the steaks for about 3-4 minutes per side until golden brown. I transfer them to a paper towel-lined plate to drain.
Make the Gravy: I pour off all but 4 tablespoons of the oil from the skillet. Over medium heat, I whisk in the flour and cook for 1-2 minutes. Gradually, I whisk in the milk and cream, cooking until the gravy thickens. I season it with salt and pepper to taste.
Serve: I plate the steaks and generously spoon the gravy over the top. It's perfect with mashed potatoes or biscuits on the side.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Spicy Kick: I add a pinch of cayenne pepper to the flour mixture for some heat.
Herb-Infused: Mixing dried thyme or rosemary into the flour gives an aromatic twist.
Cheesy Delight: Sprinkling grated Parmesan into the breading adds a savory depth.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I place the steak in a 350°F (175°C) oven for about 10 minutes to maintain crispiness. The gravy can be reheated on the stovetop over low heat, stirring occasionally.

FAQs

What cut of meat is best for Chicken Fried Steak?

I prefer using cube steak, which is tenderized round steak. It's affordable and cooks quickly, making it ideal for this dish.

Can I use a different type of meat?

Yes, I've used sirloin or even chicken breasts when cube steak isn't available. Just make sure to tenderize the meat well.

How do I prevent the breading from falling off?

I ensure the steaks are dry before breading and let them rest after coating. This helps the breading adhere better during frying.

Is it possible to make this dish gluten-free?

Absolutely. I substitute the all-purpose flour with a gluten-free blend and ensure all other ingredients are gluten-free.

Can I make the gravy ahead of time?

Yes, I often prepare the gravy in advance and reheat it gently on the stovetop, adding a splash of milk if it thickens too much.

Conclusion

Chicken Fried Steak with Gravy is more than just a meal; it's a comforting experience that brings warmth and satisfaction. Whether I'm cooking for family or treating myself, this dish never fails to impress.

Chicken Fried Steak with Gravy

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Southern
Diet: Halal

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Description

Chicken Fried Steak with Gravy is a Southern comfort food favorite featuring tender cube steaks fried in a crispy, seasoned crust and topped with a rich, creamy milk gravy.

Instructions

In a shallow bowl, whisk together flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. In another bowl, mix buttermilk, hot sauce, and eggs.
Pat cube steaks dry and season with remaining salt and pepper.
Dredge each steak in flour mixture, then buttermilk mixture, then back into flour. Let rest for 10 minutes.
Heat oil in a skillet over medium-high heat. Fry steaks 3-4 minutes per side until golden. Drain on paper towels.
Pour off all but 4 tablespoon of oil from skillet. Whisk in flour and cook 1-2 minutes. Gradually add milk and cream, whisking until thickened. Season with salt and pepper.
Serve steaks topped with gravy. Optional sides: mashed potatoes or biscuits.