If you’ve ever craved a dish that feels like a warm hug on a plate, then you absolutely need to try this Chicken Fried Steak with Creamy Gravy Recipe. It’s the perfect blend of crispy, tender, and downright comforting all in one bite. Picture perfectly breaded cube steaks fried to golden perfection, then smothered in a rich, luscious creamy gravy that elevates every forkful. This classic Southern favorite is deceptively simple to make, but the flavors are so satisfying that it’ll quickly become one of your go-to weeknight meals. Trust me, preparing this dish means bringing a little bit of Southern hospitality right into your own kitchen.
Ingredients You’ll Need
This recipe may look impressive, but the ingredients are refreshingly simple and all play a key role in building layers of flavor, crunch, and creaminess. Each component is carefully chosen, from the spices that season the flour to the buttermilk that adds a tangy twist, resulting in that iconic, crispy crust and a gravy that’s luscious and smooth.
- 4 cube steaks: The star of the show, tenderized beef that crisps beautifully when fried.
- 2 cups all-purpose flour: Provides the perfect coating for crunchy, golden breading.
- 2 large eggs: Helps the breading stick and adds moisture to the crust.
- 1 cup buttermilk: Adds subtle tang and tenderizes the steak for juicy results.
- 1 teaspoon salt: Essential for balancing flavor throughout the coating and gravy.
- 1 teaspoon black pepper: Gives a mild heat that complements the richness.
- 1 teaspoon garlic powder: Brings a subtle, savory depth to the breading.
- 1 teaspoon onion powder: Adds gentle sweetness and an extra layer of flavor.
- 1 teaspoon paprika: Contributes color and a whisper of smoky warmth.
- 2 cups vegetable oil: Perfect for frying to get that irresistible crispy texture.
- 2 tablespoons butter: Adds a silky richness to the creamy gravy.
- 3 tablespoons all-purpose flour (for gravy): Creates the roux base that thickens the gravy beautifully.
- 2 cups whole milk: Ensures a smooth, velvety finish for the creamy gravy.
- 1⁄4 teaspoon black pepper (for gravy): A touch of seasoning to round out the sauce.
- 2 tablespoons chopped green onions (optional, for garnish): Adds a fresh pop of color and mild oniony brightness.
How to Make Chicken Fried Steak with Creamy Gravy Recipe
Step 1: Prepare the Coating
Begin by whisking together the eggs and buttermilk in a shallow bowl — this mixture will help the flour coating adhere to the steaks perfectly. In a separate bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika. This seasoned flour mixture is what gives the chicken fried steak its signature flavor punch and crunchy crust.
Step 2: Dredge the Steak
Take each cube steak and carefully dredge it first in the seasoned flour, then dip it into the egg and buttermilk mixture, and coat it again with the flour. This double-dip technique ensures a thick, luscious crust that crisps up beautifully when fried. Set the coated steaks on a wire rack and let them rest for 10 minutes — this step lets the coating firm up so it stays put in the skillet.
Step 3: Fry the Steaks
Heat the vegetable oil in a skillet over medium heat, aiming for about 350 degrees Fahrenheit for the perfect fry temperature. Carefully lay the steaks into the hot oil and fry each side for 3 to 4 minutes or until they turn a gorgeous golden brown and feel delightfully crispy. When done, transfer the steaks to paper towels or a wire rack to drain any excess oil, keeping the crust crunchy.
Step 4: Make the Creamy Gravy
Remove most of the oil from the pan, leaving about 2 tablespoons behind to cook the gravy. Add the butter and allow it to melt completely. Stir in 3 tablespoons of flour to create a roux, cooking it gently until it turns golden and bubbly — this process is what gives the gravy its body and rich flavor base.
Step 5: Whisk in the Milk
Slowly add the whole milk while whisking continuously to avoid lumps. Keep stirring until the gravy thickens to a luscious, creamy consistency. Season it with a pinch of salt and about a quarter teaspoon of black pepper, then taste and adjust seasoning as needed. This creamy gravy is what transforms the dish from delicious to unbeatable.
Step 6: Serve It Up
Plate the chicken fried steaks and generously ladle the warm creamy gravy over the top. For a final touch of freshness and color, sprinkle with some chopped green onions if you like. This finishing flourish adds just a little bit of brightness to balance the rich, hearty flavors.
How to Serve Chicken Fried Steak with Creamy Gravy Recipe
Garnishes
Sprinkling chopped green onions over the gravy is my personal favorite garnish because it adds a subtle crunch and a pop of fresh color that brightens the entire dish. For a little extra flair, you might also try a handful of finely chopped fresh parsley or even a dusting of smoked paprika to emphasize that beautiful golden crust.
Side Dishes
Classic sides like creamy mashed potatoes, buttery corn on the cob, or sautéed green beans invite wonderful companionship to your chicken fried steak with creamy gravy recipe. Even a crisp, cool coleslaw offers a refreshing contrast to the rich steak and gravy, balancing textures and flavors to make the meal unforgettable.
Creative Ways to Present
For a fun twist, try serving the steak sliced on a large platter with the creamy gravy drizzled artfully on top and a variety of sides served family-style around it. Or place the steaks on a bed of fluffy mashed potatoes, allowing the gravy to cascade down beautifully. Presentation is all about making the dish feel as welcoming as it tastes, so get creative and make it your own!
Make Ahead and Storage
Storing Leftovers
Leftover chicken fried steak with creamy gravy recipe keeps well in an airtight container in the refrigerator for up to 3 days. Be sure to store the steak and gravy separately if possible to keep the crust from getting soggy. Reheat gently to maintain that beloved crispiness and creamy texture.
Freezing
You can freeze the fried steak without the gravy for up to 2 months. Wrap each piece tightly in plastic wrap and then foil for best results. Freeze the gravy separately in a freezer-safe container. This way, you can thaw and reheat only what you need without compromising taste and texture.
Reheating
Reheat the steak in a preheated oven at 350°F to restore the crust’s crispness—about 10 to 15 minutes should do the trick. Warm the creamy gravy gently on the stovetop over low heat, stirring often to avoid separation. Pour the gravy over the steak only when both are heated through and ready to eat.
FAQs
Can I use a different cut of meat instead of cube steak?
Cube steak is preferred for its tenderness and thinness which allows quick frying and great breading adhesion. Using other cuts like sirloin may result in tougher texture or uneven cooking, but you can experiment with thinly pounded round steak if you prefer.
Is there a gluten-free version of this Chicken Fried Steak with Creamy Gravy Recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend suitable for frying. For the gravy, use a gluten-free thickener like cornstarch instead of flour. Just make sure your seasonings and other ingredients are certified gluten-free.
How can I make the gravy thicker or thinner?
If the gravy feels too thin, continue to cook it a bit longer to reduce and thicken naturally. For thicker gravy, add a bit more flour when making the roux. If it gets too thick, simply stir in more milk a little at a time until you reach your desired consistency.
Can I bake the chicken fried steak instead of frying?
You can bake for a lighter version, but frying gives you that crisp exterior and authentic flavor that’s hard to replicate. If baking, coat steaks as usual, place on a greased rack over a baking sheet, spray lightly with oil, and bake at 425°F for about 20 minutes, flipping halfway through.
What’s the best way to keep the coating from falling off?
The secret is the double coating process with a rest period before frying. Letting the dredged steaks sit for 10 minutes helps the coating adhere better during frying, resulting in a sturdy, crispy crust that holds up to the creamy gravy.
Final Thoughts
There’s something truly special about the comforting crunch and creamy decadence of a perfectly made chicken fried steak with creamy gravy recipe. It’s one of those dishes that instantly feels like home no matter where you are. I can’t encourage you enough to try making it yourself—you’ll be rewarded with a meal that’s delicious, comforting, and absolutely satisfying every single time.
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Chicken Fried Steak with Creamy Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Classic Chicken Fried Steak with Creamy Gravy is a comforting Southern favorite featuring tender cube steaks breaded and fried to crispy perfection, then topped with a rich, creamy homemade gravy. This hearty meal is ideal for dinner and pairs beautifully with mashed potatoes or green beans.
Ingredients
For the Chicken Fried Steak
- 4 cube steaks
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 cups vegetable oil (for frying)
For the Creamy Gravy
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
- Prepare Breading Mixtures: In a shallow bowl, whisk together the eggs and buttermilk until well combined. In another large bowl, mix the 2 cups of flour with salt, black pepper, garlic powder, onion powder, and paprika to create the seasoned flour.
- Dredge the Steaks: Take each cube steak and dredge it first in the seasoned flour, ensuring it is evenly coated. Then dip it into the egg and buttermilk mixture. After that, coat it again in the seasoned flour. Place the coated steaks on a wire rack and let them rest for 10 minutes to set the breading.
- Heat Oil and Fry Steaks: In a large skillet, heat vegetable oil over medium heat until it reaches approximately 350°F (175°C). Carefully fry each steak for 3 to 4 minutes on each side, or until the crust is golden brown and crispy. Once cooked, transfer the steaks to paper towels or a wire rack to drain excess oil.
- Make the Gravy Roux: Remove excess oil from the skillet, leaving about 2 tablespoons behind. Add the butter to the pan and melt it over medium heat. Stir in 3 tablespoons of flour and cook while stirring to form a roux, which will help thicken the gravy.
- Prepare the Gravy: Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue stirring until the gravy thickens to your desired consistency. Season with salt and 1/4 teaspoon black pepper, adjusting to taste.
- Serve: Plate the crispy chicken fried steaks and generously ladle the warm creamy gravy over them. Garnish with chopped green onions if desired for a fresh, vibrant touch.
Notes
- Resting the steaks after breading helps the coating stick better during frying.
- Maintain medium heat to avoid burning the crust or undercooking the meat.
- You can substitute whole milk with 2% milk, but whole milk makes a creamier gravy.
- For an extra crispy crust, double dredge the steaks by repeating the flour and egg steps.
- Use a thermometer to keep the oil temperature steady at 350°F for best frying results.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stove.
