Delicious Chicken Fried Steak with Country Gravy

This hearty chicken fried steak with creamy country gravy turns simple cube steak into a comforting Southern classic. The crunchy buttermilk breading paired with a rich, peppery gravy makes for a meal that satisfies every craving for homestyle goodness.

I first made this dish when feeling homesick for Texas, and it instantly brought back that cozy, familiar comfort. Now it’s my go-to whenever company comes over and everyone wants a plate of serious Southern flavor.

Ingredients

• Eggs: for binding the breading so it sticks perfectly to the steak
• Buttermilk: to tenderize the meat and add a subtle tanginess
• Cube steaks or thin round steaks: which are budget-friendly and become meltingly tender after a soak
• Cayenne pepper: optional to add a gentle spicy kick if you like it peppery
• Paprika: adds color and a touch of sweet warmth
• All-purpose flour: is essential for the double breading that creates that signature crunch
• Whole milk: for the creamy gravy base
• Onion powder and garlic powder: to boost the savory flavors without overpowering the beef

Make sure your cube steaks are thin and evenly sized for even cooking. Choose fresh buttermilk or milk plus vinegar for best tenderizing results.

Delicious Step-by-Step Guide

Make the Gravy:

When your steaks have finished frying, pour out most of the oil leaving about three tablespoons in the pan. Sprinkle in flour gradually while whisking to avoid lumps. Cook the flour for a minute or so until it loses the raw taste. Slowly add the milk while whisking constantly. Add garlic powder and let the gravy gently simmer until it thickens to a creamy sauce that coats a spoon. Add salt and plenty of black pepper to taste.

Fry the Steak:

Fill a skillet with about half an inch of vegetable oil and heat it until it reaches about 350 to 375 degrees Fahrenheit or medium-high heat. Fry the breaded steaks a few at a time, making sure they are not crowded. Cook for about three to four minutes per side until the crust turns a deep golden brown. Drain the cooked steaks on a wire rack or paper towels to keep them crisp.

Bread the Steak:

Remove steaks from the buttermilk letting the excess drip off. First coat each steak lightly in plain flour, shaking off any extra. Dip into beaten eggs, then press firmly into the seasoned flour mixture until completely covered in a thick, even layer that will crisp beautifully when fried.

Prep the Breading:

In a shallow dish, mix half of the flour with garlic powder, onion powder, paprika, cayenne if using, salt and pepper. Whisk this thoroughly to combine. Place the remaining plain flour in a second bowl. Beat the eggs smooth in a third bowl and get ready for dredging.

Marinate the Steak:

Lay cube steaks flat in a large dish and pour the buttermilk over them until they are fully submerged. Pop the dish into the fridge for anywhere from thirty minutes up to two hours. This soaking step is key to tender, juicy meat once cooked.

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Storage Tips If you want to get ahead, bread your steaks and store them chilled on parchment-lined trays for several hours, covering loosely. Fry them just before dinner. Refrigerate leftovers in separate containers for the steaks and the gravy. Reheat steaks in a hot oven to regain crispiness and warm the gravy slowly on the stove with a splash of milk to loosen it up.

Ingredient Substitutions

You can use gluten free flour blends if gluten is a concern the breading will still crisp up nicely. For a dairy-free gravy, swap the milk for unsweetened almond or oat milk and reduce butter or pan drippings. If you prefer a milder spice profile, omit cayenne pepper from the breading mixture.

Serving Suggestions

Serve this steak with creamy mashed potatoes to soak up the rich gravy. Green beans, collard greens, or a crisp salad add freshness. Fluffy buttermilk biscuits are perfect for mopping the plate. For drinks, sweet iced tea or lemonade balance the hearty flavors. Finish with a classic Southern dessert like peach cobbler or apple pie with vanilla ice cream.

Cultural Context

Chicken fried steak is a beloved Southern dish with roots tracing back to European schnitzels adapted to American ingredients. Cube steak is a quick and affordable cut transformed by tenderizing and deep frying into a decadent comfort food. The country gravy made from pan drippings is a hallmark of Texas kitchens and diner classics.

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FAQs About the Recipe

→ Which cut of beef works best for Chicken Fried Steak?

Pick cube steak or tenderized round steak—they cook fast and stay nice and tender.

→ How can I make the steak softer?

Flatten the steak with a meat mallet until thin then soak it in buttermilk to keep it juicy and soft.

→ Which oil is best for frying?

Vegetable oil's your best bet. It heats up high without burning and gives a great crispy crust.

→ How do I get the breading really crispy?

Coat the steak in flour, then egg, then flour again. Press gently so it sticks well and fries up crunchy.

→ Can I make the gravy a bit healthier?

Sure! Switch whole milk for almond milk or use less drippings from the pan if you want less fat.