Classic Chicken Fried Steak with Creamy Gravy
This iconic Southern comfort food features tenderized beef steak breaded and fried in the same style as Southern fried chicken, topped with rich, creamy country gravy. Despite its name, there's no chicken in this dish - just delicious, crispy-coated beef that transforms an ordinary weeknight into a memorable family dinner.
Equipment
- Heavy Skillet (Cast Iron Recommended)
- Wire Rack
- Meat Mallet
- Shallow Dishes for Dredging
Ingredients
For the Steak
- 4 cube steaks about 1 1/2 pounds, 1/2-inch thick
- 1 1/2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper optional
- 2 large eggs
- 1/2 cup buttermilk or regular milk with 1 teaspoon vinegar
- 2 cups vegetable oil for frying
For the Creamy Gravy
- 1/4 cup reserved frying oil with browned bits
- 1/3 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 tsp garlic powder
- salt and black pepper to taste
Instructions
- Check your cube steaks - they should already be tenderized with distinctive indentations. If they seem thick, place them between plastic wrap and gently pound to about 1/4-inch thickness. Pat the steaks dry with paper towels.
- Set up your dredging station with three shallow dishes. In the first dish, combine 1 cup of flour with garlic powder, onion powder, paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne (if using). In the second dish, whisk together eggs and buttermilk. In the third dish, place the remaining 1/2 cup flour mixed with the remaining salt and pepper.
- Working with one steak at a time, dredge it first in the seasoned flour, then dip in the egg mixture, and finally coat it in the second flour mixture, pressing gently to ensure the flour adheres well. Place on a wire rack and repeat with remaining steaks. Let rest for 5-10 minutes.
- In a large, heavy skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).
- Carefully place 2 steaks into the hot oil and fry until golden brown, about 3-4 minutes per side. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while cooking the remaining steaks.
- Pour off all but 1/4 cup of the frying oil, keeping the flavorful browned bits in the pan. Reduce heat to medium and whisk in 1/3 cup flour until it forms a smooth paste (roux). Cook for 1-2 minutes, stirring constantly until light golden.
- Gradually whisk in the milk, stirring continuously to prevent lumps. Add garlic powder, salt, and pepper. Simmer for 5-7 minutes until the gravy thickens enough to coat the back of a spoon.
- Place each chicken fried steak on a plate and generously ladle the hot gravy over the top. Serve immediately.
Notes
- For extra crispy coating, let the breaded steaks rest for 5-10 minutes before frying.
- No cube steak? Ask your butcher to run round steak through a tenderizer, or do it yourself with a meat mallet.
- For a gluten-free version, replace all-purpose flour with your favorite gluten-free flour blend.
- The key to perfect gravy is adding the milk gradually while continuously whisking to prevent lumps.
- For a healthier version, you can air fry the breaded steaks at 400°F for 8-10 minutes or bake at 425°F for 20 minutes.
- No cube steak? Ask your butcher to run round steak through a tenderizer, or do it yourself with a meat mallet.
- For a gluten-free version, replace all-purpose flour with your favorite gluten-free flour blend.
- The key to perfect gravy is adding the milk gradually while continuously whisking to prevent lumps.
- For a healthier version, you can air fry the breaded steaks at 400°F for 8-10 minutes or bake at 425°F for 20 minutes.
Nutrition
Calories: 580kcalCarbohydrates: 42gProtein: 35gFat: 28gSaturated Fat: 8gCholesterol: 165mgSodium: 920mgFiber: 1g
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