Southern Chicken-Fried Steak with Gravy is classic comfort food: tender cube steak coated in a crisp, seasoned crust and finished with creamy white gravy made right in the same skillet. It’s crunchy around the edges, juicy inside, and exactly the sort of dinner that calls for mashed potatoes on the side.
Despite the name, there’s no chicken involved. The “chicken-fried” part refers to the way the beef is breaded and fried much like traditional fried chicken.
This is a good weekend or Sunday dinner when you have a little more time to stand at the stove. The cooking itself isn’t difficult, but breading the steaks carefully and keeping the oil at the right temperature makes a noticeable difference.
And definitely save those browned bits left in the skillet. They’re what give the simple cream gravy so much flavor.
What Makes Good Chicken-Fried Steak
Cube steak works especially well because it has already been mechanically tenderized. The little indentations also give the flour coating plenty of places to cling.
A seasoned flour mixture gives the crust flavor from the beginning. Dipping the steaks in egg and milk before coating them again creates a thicker, craggier crust.
The frying temperature matters, too. Oil that isn’t hot enough makes the coating greasy, while excessively hot oil can brown the outside before the beef is properly cooked.
Once the steaks are finished, a few tablespoons of the flavorful cooking fat become the starting point for the gravy.
Ingredients You’ll Need
Cube Steaks
Use four cube steaks, roughly 4–5 ounces each. Pat them dry before breading so the coating adheres properly.
Cube steak is already tenderized, so you generally don’t need to pound it much further.
All-Purpose Flour
Flour forms the crisp coating and is also used to thicken the gravy. Season it well because much of the steak’s flavor comes from this crust.
Garlic Powder, Onion Powder, And Paprika
These add savory flavor and a little color without overwhelming the beef. Salt and black pepper round out the seasoning.
Eggs And Milk
Eggs and whole milk create the wet mixture that helps the second layer of seasoned flour stick to the steaks.
A little hot sauce can be added here if you like a subtle kick.
Frying Oil
Choose a neutral oil suitable for frying, such as vegetable or canola oil. You need enough to shallow-fry the steaks rather than completely submerging them.
Whole Milk For The Gravy
Whole milk creates a creamy gravy with enough richness to balance the crisp steak.
How To Make Southern Chicken-Fried Steak With Gravy
Prepare The Breading Station
Combine the flour with salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish.
In another dish, whisk together the eggs and milk. Add a little hot sauce if you’re using it.
Bread The Cube Steaks
Coat each steak thoroughly in the seasoned flour, shaking away the excess.
Dip it into the egg mixture, let the extra drip away, then return it to the flour. Press the flour gently onto the surface so you get plenty of rough, craggy areas.
Let the breaded steaks rest for several minutes before frying. This helps the coating stay attached.
Fry Until Crisp
Heat the oil in a large heavy skillet over medium to medium-high heat.
Fry the steaks without overcrowding the pan, working in batches if necessary. Cook until the coating is deeply golden and crisp and the beef is cooked through, generally a few minutes per side.
Transfer the steaks to a wire rack or paper-towel-lined plate while you make the gravy.
Make The Cream Gravy
Carefully pour off most of the frying oil, leaving about 3 tablespoons along with the browned bits in the skillet.
Whisk in flour and cook for about a minute to remove the raw flour taste.
Slowly pour in the milk while whisking continuously. Scrape up those flavorful browned pieces from the bottom as the gravy comes together.
Simmer Until Creamy
Cook the gravy gently until it thickens enough to coat the back of a spoon.
Season with salt and plenty of black pepper to taste. If it becomes too thick, whisk in another splash of milk.
Spoon the warm gravy over the steaks just before serving so the crust doesn’t sit underneath it for too long.
Common Questions About Chicken-Fried Steak
Why Does The Breading Fall Off?
The steak may have been too wet before breading, or it may have gone into the oil immediately after coating. Pat the beef dry and let the breaded steaks rest briefly before frying.
How Do I Keep The Coating Crispy?
Make sure the oil is properly heated and avoid overcrowding the skillet. Serve the gravy over the steak shortly before eating rather than letting the crust soak in it.
Can I Make Chicken-Fried Steak Ahead?
It’s best freshly fried. You can prepare the flour and egg mixtures ahead, but bread and cook the steaks closer to serving time.
Why Is My Gravy Lumpy?
Adding the milk too quickly can cause lumps. Pour it in gradually while whisking constantly into the cooked flour mixture.
What If My Gravy Is Too Thick?
Whisk in milk a tablespoon or two at a time until the gravy reaches the consistency you want.
Can I Use A Different Cut Of Beef?
Tenderized round steak can work, but cube steak is the easiest option because it’s already prepared for this cooking method.
Chicken-Fried Steak Variations
Spicy Chicken-Fried Steak
Add cayenne to the flour and a little extra hot sauce to the egg mixture.
Peppery Cream Gravy
Use plenty of freshly ground black pepper in the gravy for a stronger traditional peppered finish.
Garlic Gravy
Add a small amount of garlic powder to the finished gravy for an extra savory note.
Buttermilk Chicken-Fried Steak
Replace the milk in the egg mixture with buttermilk for a little tang and a nicely textured crust.
Country-Style Steak
Serve the fried steak with a thicker country gravy and plenty of mashed potatoes for an especially hearty dinner.
Storing Leftover Chicken-Fried Steak
Refrigerate leftover steak and gravy in separate airtight containers for up to 3–4 days. Keeping them separate prevents the crust from becoming completely soaked.
For reheating, an oven or air fryer does a much better job of restoring the crisp coating than a microwave. Warm the gravy separately over low heat, adding a splash of milk if it has thickened in the refrigerator.
What To Serve With Southern Chicken-Fried Steak With Gravy
Mashed potatoes are my first choice with chicken-fried steak because you can spoon that creamy skillet gravy over both and not waste a drop. Green beans, corn, collard greens, or simple cooked carrots are all good alongside it, and warm biscuits are never out of place with this kind of dinner. If the steak and potatoes already feel plenty hearty, add a crisp salad or something green and keep the rest of the plate simple. I usually bring a little extra gravy to the table too, because someone always wants another spoonful.
Give the breaded steaks a few minutes to rest before they hit the skillet, and don’t keep flipping them while they fry. Letting that crust cook undisturbed is what helps it become crisp and stay attached.
Make the gravy last and serve everything while it’s hot. That’s when Southern Chicken-Fried Steak with Gravy is at its finest: crunchy around the edges with warm, peppery cream gravy spooned right over the top.
Southern Chicken-Fried Steak with Gravy
Ingredients
- For the Chicken-Fried Steak
- 4 cube steaks about 4–5 oz each
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 large eggs
- ¾ cup whole milk
- 1 teaspoon hot sauce optional
- Vegetable oil for frying
- For the Creamy Gravy
- ¼ cup reserved frying oil
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Pat the cube steaks dry with paper towels. If needed, lightly pound them so they are an even thickness.
- In a shallow dish, combine the flour, salt, garlic powder, onion powder, paprika, and black pepper.
- In a second shallow bowl, whisk together the eggs, milk, and hot sauce.
- Coat each steak in the seasoned flour, dip it into the egg mixture, then return it to the flour. Press the coating gently onto the meat so it adheres well.
- Pour about ½ inch of vegetable oil into a large skillet and heat over medium to medium-high heat.
- Working in batches, fry the steaks for about 3–4 minutes per side, or until the coating is crisp and deep golden and the beef is cooked through. Transfer to a wire rack or paper-towel-lined plate.
- Carefully pour off most of the frying oil, leaving about ¼ cup in the skillet along with some of the browned bits.
- Reduce the heat to medium. Whisk ¼ cup flour into the reserved oil and cook for about 1–2 minutes, stirring constantly.
- Slowly pour in the milk while whisking. Continue cooking for 4–6 minutes, until the gravy is smooth and thick enough to coat a spoon.
- Season the gravy with salt, black pepper, and garlic powder. If it becomes too thick, whisk in a small splash of additional milk.
- Serve the chicken-fried steaks hot with plenty of creamy gravy spooned over the top.
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