Chicken Fried Steak (with Country Gravy)

Chicken fried steak with gravy, mashed potatoes, and green beans on a plate.

Chicken Fried Steak (with Country Gravy)

This Chicken Fried Steak recipe features juicy, tender cube steaks breaded in a seasoned flour mixture and fried until golden and crispy. The steaks are topped with rich, velvety country gravy, creating a perfect balance of savory flavors. Simple yet indulgent, this dish brings comforting Southern flavors to your table with every bite.

Course Main Dish

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings steaks with gravy

Calories 804kcal

Author Kylee Ayotte

Equipment

Cast iron skillet or heavy-bottomed skillet
Shallow bowls for dredging
Wire rack
Medium saucepan
Whisk

Ingredients

4 cube steaks about 1 ½ pounds
1 1/3 cups all-purpose flour
1 ½ teaspoons seasoning salt divided - we use it to season the steaks, and in the seasoned flour.
1 ½ teaspoons pepper divided - we use it to season the steaks, and in the seasoned flour.
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ cups buttermilk see note
1 teaspoon hot sauce
3 large eggs

Gravy

4 tablespoons butter
4 tablespoons all-purpose flour
2 ½ cups whole milk
1 teaspoon pepper plus more to taste
¼ teaspoon salt plus more to taste

Other

oil for frying about 1 cup

Instructions

Get prepped: Pat dry 4 cube steaks very well with paper towels. Season them with ½ teaspoon 1 ½ teaspoons seasoning salt and ½ teaspoon 1 ½ teaspoons pepper. Let them sit for 5 to 10 minutes, then pat dry again.
Set up your breading station: In a shallow bowl, mix the 1 1/3 cups all-purpose flour, 1 teaspoon 1 ½ teaspoons seasoning salt, 1 teaspoon 1 ½ teaspoons pepper, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon baking soda, and ½ teaspoon baking powder. In a second shallow bowl, whisk together the 1 ½ cups buttermilk, 1 teaspoon hot sauce, and 3 large eggs.
Bread the steaks: Dip each cube steak into the flour mixture, making sure it’s fully coated, then shake off any excess. Dip it into the egg mixture, then coat it again in the flour mixture. Set on a plate and repeat with the remaining steaks. Let them rest while you make the gravy.
Make the gravy: Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in 4 tablespoons all-purpose flour and cook for about 1 minute. Slowly whisk in 2 ½ cups whole milk , making sure there are no lumps. Add 1 teaspoon pepper and ¼ teaspoon salt, then cook until thickened, about 5 minutes. Cover and keep warm while frying the steaks.
Cook the steaks: Heat about ¼ inch of oil for frying in a cast iron or heavy-bottomed skillet over medium-high heat. The oil should shimmer but not smoke - aim for about 320°F if using a thermometer.
Carefully place two steaks into the hot oil. Let them cook for 3 to 4 minutes per side without moving them, until the breading is golden brown and crispy. Check that the internal temperature reaches 145-155°F. Transfer to a wire rack and repeat with the remaining steaks.

Serve

Serve: Serve immediately with mashed potatoes and vegetables, if desired. Spoon the warm gravy over the steaks before serving. Devour.

Notes

Dry the steaks well. Pat steaks thoroughly with paper towels before breading. The drier they are, the better the coating will stick.
Let the coating set. After breading, let the steaks rest for a few minutes before frying.
Check your oil temp. Use a thermometer and aim for 350°F. Too hot and the breading will burn, too cool and it will soak up oil.
Keep batches warm. Place cooked steaks on a wire rack in a low oven while frying the rest so everything stays hot and crispy.
Buttermilk is best. Whole milk works in a pinch, but buttermilk’s thicker texture helps tenderize the beef and gives a better crust.
Gravy matters. Whole milk makes the richest gravy, but you can use lower-fat milk and add a few tablespoons of cream. If the gravy gets too thick as it sits, whisk in a splash of milk to loosen it.
Do not crowd the pan. Fry only two steaks at a time so the coating stays crisp and the breading does not fall off.
Flip only once. Moving the steaks too much can cause the breading to break apart, so let them cook undisturbed until ready to turn.

Nutrition