Easy Chicken Fried Steak with Gravy
Chicken fried steak is a Southern favorite. Pan fried cube steak gets smothered in gravy for the best comfort-food dinner ever!
You may also love my homemade chicken tenders and sausage gravy!
Chicken fried steak is one of those classic comfort-food dinners that never really goes out of style. It’s a tender beef cube steak, a crispy coating fried until golden brown, and plenty of gravy on top.
It’s also a practical recipe, which I love. It uses simple pantry spices, and you can keep the steaks warm in the oven while you finish the gravy.
What is chicken fried steak?
Chicken fried steak, also known as country fried steak, is usually made with cube steak (often round steak that’s been tenderized). It’s dredged in a seasoned flour mixture, dipped in an egg and buttermilk mixture, dredged again, then pan-fried until crispy. The name comes from using a “fried chicken” style breading method on beef.
How to make chicken fried steak
Pat the cube steaks dry with paper towels. If they’re thick, use a meat mallet to even them out so they cook evenly and stay tender. Heat about 1/4 inch of oil in a skillet over medium-high heat.
While the oil heats, prep the steaks. In a shallow dish, stir together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
In a second shallow dish, whisk the egg and buttermilk mixture until smooth.
Dredge each cube steak in the seasoned flour mixture and shake off the excess. Dip into the buttermilk mixture, let it drip, then dredge again and press gently so the batter sticks.
Fry the steaks in batches so the pan isn’t crowded and cook until each steak is golden brown on both sides.
Transfer the steaks to a paper towel-lined plate or a foil-lined baking sheet with a wire rack to drain.
How to make the gravy in the same skillet
Carefully pour off most of the oil, but leave a few tablespoons of drippings in the pan.
Reduce to medium-low heat and whisk in a little flour to make a roux. Keep whisking until it’s smooth and lightly browned.
Gradually whisk in the milk and chicken broth, stirring constantly so it stays lump-free.
Bring it to a gentle simmer and stir until thickened. Season with salt and black pepper, then pour gravy over the steaks.
Storage and reheating
Store the steaks and gravy separately in airtight containers in the fridge. Reheat the steaks on a wire rack on a baking sheet in the oven so they crisp back up. Warm the gravy in a saucepan over medium-low heat, and add a splash of milk or broth if it gets too thick.
More Classic Main Dish Ideas
Ingredients
For the Chicken Fried Steak:
- 4 cube steaks, about ½ inch thick
- 2 cups all-purpose flour
- 1 ½ teaspoons salt, divided
- 1 ¼ teaspoons black pepper, divided
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil, for frying
For the Gravy:
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- Salt and black pepper, to taste
Instructions
Prepare the Steaks:
- Pat the cube steaks dry with paper towels then season with ½ teaspoon salt and ¼ teaspoon pepper.4 cube steaks
- In a shallow dish, combine the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper.2 cups all-purpose flour½ teaspoon paprika½ teaspoon garlic powder½ teaspoon onion powder¼ teaspoon cayenne pepper
- In another shallow dish, whisk together the eggs and buttermilk.2 large eggs1 cup buttermilk
Bread the Steaks:
- Dredge each cube steak in the seasoned flour mixture, shaking off the excess.
- Dip the floured steaks into the buttermilk mixture, allowing any excess to drip off.
- Dredge the steaks again in the seasoned flour mixture, pressing gently to ensure the coating adheres well.
Fry the Steaks:
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until hot (about 350°F).Vegetable oil
- Fry the steaks in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy.
- Transfer the cooked steaks to a foil lined baking sheet with a wire rack on top to drain excess oil.
Make the Gravy:
- Carefully drain the oil from the skillet, leaving about 2-3 tablespoons of the drippings in the pan.
- Reduce the heat to medium and add the flour to the drippings, whisking constantly to make a roux. Cook for 1-2 minutes, until the flour is lightly browned.¼ cup all-purpose flour
- Gradually whisk in the milk and chicken broth, stirring continuously to prevent lumps.2 cups whole milk1 cup chicken broth
- Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
- Season the gravy with salt and black pepper to taste.Salt and black pepper
- Serve the steak with mashed potatoes, noodles, or rice and top with gravy.
How to Store Leftovers
- Store the steaks and gravy separately in airtight containers in the fridge for 3-4 days.
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
