This recipe for Chicken Fried Steak and Gravy is a classic! Easy to make and one your family will love. Serve with mashed potatoes and green beans, and you have the perfect meal. There is something deeply satisfying about a plate of crispy, golden-fried steak smothered in rich, creamy gravy. It is the kind of meal that warms you from the inside out and brings everyone to the table with anticipation.
Chicken fried steak is a beloved Southern tradition—a tenderized beef steak, coated in a seasoned flour crust, fried to perfection, and topped with a generous helping of peppery cream gravy. Despite its name, there is no chicken involved. The “chicken” in chicken fried steak refers to the cooking method, which is similar to how fried chicken is prepared. The result is a dish that is hearty, comforting, and utterly irresistible.
Why You Will Love This Recipe
Classic Southern Comfort: Crispy, golden steak smothered in rich, creamy gravy.
Simple Ingredients: Made with pantry staples you likely already have on hand.
Easy to Make: Straightforward steps for a delicious, satisfying meal.
Perfect for Any Occasion: Ideal for Sunday dinners, family gatherings, or a comforting weeknight meal.
Great with Sides: Serve with mashed potatoes and green beans for the ultimate comfort food plate.
Family-Approved: A timeless favorite that both kids and adults love.
Chicken Fried Steak and Gravy
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings: 4 to 6
This classic Southern dish features tenderized cubed steak coated in a seasoned flour crust, fried until golden and crispy, and topped with rich, creamy gravy.
Ingredients
For the Steak:
4 to 6 cubed steaks
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
Pinch cayenne (optional)
2 large eggs
¼ to ½ cup cooking oil (for frying)
For the Gravy:
3 to 4 tablespoons reserved seasoned flour
4 tablespoons pan drippings (reserved after frying)
1½ cups milk
Salt and pepper to taste
Instructions
Step 1: Prepare the Seasoned Flour
In a flat dish or shallow pan (such as a pie plate), combine the flour, salt, black pepper, garlic powder, and cayenne (if using). Whisk together to blend evenly.
Step 2: Prepare the Egg Wash
In a separate shallow bowl, beat the eggs until smooth.
Step 3: Dredge the Steaks
Working one at a time, dip each cubed steak into the egg wash, allowing any excess to drip off. Then coat thoroughly in the seasoned flour, pressing gently to adhere. Shake off any excess flour. For an extra-thick crust, you can repeat the process: dip again in egg and then flour a second time.
Step 4: Heat the Oil
In a large skillet, heat the cooking oil over medium-high heat until sizzling. To test, drop a small pinch of flour into the oil; if it sizzles immediately, the oil is ready.
Step 5: Fry the Steaks
Carefully place the coated steaks into the hot oil, working in batches if necessary to avoid overcrowding. Cook for 4 to 6 minutes per side, until golden brown and crispy. The internal temperature should reach 165°F (74°C). Remove the steaks to a plate and cover loosely to keep warm. Reserve about 4 tablespoons of the seasoned flour for the gravy.
Step 6: Make the Gravy
Pour off the hot oil from the skillet, leaving about 4 tablespoons of drippings and the browned bits in the pan. Add 3 to 4 tablespoons of the reserved seasoned flour to the drippings and stir to combine. Cook over medium heat for 1 to 2 minutes, stirring constantly, until the flour mixture is lightly browned.
Step 7: Add the Milk
Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a boil, then reduce the heat and simmer until the gravy reaches your desired thickness. Season with additional salt and pepper to taste.
Step 8: Serve
Pour the gravy over the cooked steaks and serve immediately.
Tips for Perfect Chicken Fried Steak
Use Cubed Steak: Cubed steak is already tenderized, making it the perfect choice for this dish. If you cannot find cubed steak, you can tenderize round steak with a meat mallet.
Season the Flour Well: The seasoned flour is where most of the flavor comes from. Do not skimp on the salt, pepper, and garlic powder.
Double Dredge for Extra Crunch: For a thicker, extra-crispy crust, dip the steaks in egg, then flour, then egg again, then flour again.
Maintain Oil Temperature: Keep the oil at a steady sizzle. If the oil is too cool, the coating will absorb oil and become greasy. If it is too hot, the coating will burn before the steak cooks through.
Do Not Overcrowd the Pan: Fry the steaks in batches to maintain the oil temperature and ensure even browning.
Use the Pan Drippings for Gravy:The browned bits left in the pan after frying are packed with flavor. Use them as the base for your gravy.
Variations and Substitutions
Spicy Version: Add ½ teaspoon of cayenne pepper to the flour mixture for extra heat.
Herbed Version: Add 1 teaspoon of dried thyme or oregano to the seasoned flour.
Lighter Version: Bake the coated steaks on a greased baking sheet at 425°F for 15 to 20 minutes, flipping halfway through.
Gluten-Free: Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.
Creamy Onion Gravy: Sauté ¼ cup of finely chopped onion in the drippings before adding the flour for a flavorful variation.
What to Serve with Chicken Fried Steak
This classic dish is best served with:
Mashed Potatoes: Creamy mashed potatoes are the perfect vehicle for the rich gravy.
Green Beans: Fresh or canned green beans add color and balance.
Buttermilk Biscuits: A Southern classic that pairs perfectly with the gravy.
Cornbread: Sweet or savory cornbread is a wonderful accompaniment.
Coleslaw: A tangy coleslaw adds crunch and freshness.
Storage and Reheating
Refrigerator: Store leftover steak and gravy separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat steak in a 350°F oven on a wire rack to maintain crispness. Reheat gravy on the stovetop over low heat, adding a splash of milk if needed. Avoid microwaving the steak, as it will become soggy.
The History of Chicken Fried Steak
Chicken fried steak is a dish with deep roots in Southern and Texan cuisine. It is believed to have originated in the late 19th or early 20th century, when German and Austrian immigrants brought their tradition of Wiener schnitzel to Texas. Using local ingredients, they adapted the dish using beef instead of veal, creating what we now know as chicken fried steak.
The name “chicken fried” comes from the cooking method, which is identical to how fried chicken is prepared—dredged in seasoned flour and fried until golden and crispy. Today, chicken fried steak is a beloved comfort food across the South and beyond.
Why This Recipe Works
This recipe succeeds because of its balance of flavor and texture. The seasoned flour creates a crispy, golden crust that seals in the juices of the tenderized steak. Frying at the right temperature ensures the coating is crisp without being greasy.
The gravy, made with the pan drippings and reserved seasoned flour, captures all the savory flavor from the frying process. The addition of milk creates a rich, creamy sauce that perfectly complements the crispy steak. Together, they create a dish that is hearty, comforting, and deeply satisfying.
Nutritional Information
Please note that values are estimates and will vary based on specific ingredients, cooking oil, and portion sizes.
Per serving (based on 5 servings, without sides):
| Nutrient | Amount |
|---|---|
| Calories | 550–700 |
| Protein | 35–40g |
| Carbohydrates | 35–40g |
| Fat | 30–35g |
| Saturated Fat | 8–10g |
| Fiber | 1–2g |
| Sugar | 4–5g |
| Sodium | 700–900mg |
Conclusion
Chicken Fried Steak and Gravy is the ultimate Southern comfort food. Crispy, golden steak smothered in rich, creamy gravy—it is a meal that brings warmth and satisfaction to any table. With simple ingredients and easy steps, this classic recipe is one that your family will love for generations.
I hope this recipe brings a taste of Southern comfort to your kitchen. If you give it a try, please leave a comment below. I would love to hear how it turned out for you.
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