If you’ve ever dreamed of biting into a tender, crispy delight that feels like a warm hug on a plate, then this Chicken Fried Steak with Creamy Gravy Recipe is exactly what you need in your life. Imagine golden, perfectly fried cube steaks enveloped in a seasoned, crunchy coating, paired with rich, velvety gravy that elevates every bite. This southern classic strikes the perfect balance of comfort and indulgence, and I can’t wait to guide you through making it at home with ease and confidence. Whether you’re a seasoned cook or a kitchen newbie, this recipe will become one of your cherished go-to dishes for any day of the week.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet play crucial roles in creating the iconic taste and texture of this dish. Each element is thoughtfully chosen to build layers of flavor, from the warmly spiced flour mixture to the creamy, pepper-kissed gravy that ties everything together.
- 4 Cube Steaks (About 1 ½ lbs): The star of the dish, tenderized beef that crisps beautifully when fried.
- 1 ¼ cups All-Purpose Flour: Used for the seasoned coating that forms the perfect crunchy crust.
- ½ tsp Kosher Salt: Enhances the natural flavors and balances the seasoning.
- 1 tsp Fresh Cracked Black Pepper: Adds a fresh, mildly spicy bite to both the breading and the gravy.
- ¼ tsp Cayenne Pepper: Gives just a whisper of heat to the crust, making each bite exciting.
- ½ tsp Paprika: Brings a smoky depth and beautiful color to the coating.
- 2 eggs, beaten: Acts as a binding agent to help the flour coating stick perfectly.
- ½ cup whole milk: Adds richness to the egg wash for a better crust texture.
- Vegetable Oil for Frying: Provides the perfect medium for a golden, crispy exterior.
- 3 Tbsp Butter: Infuses the gravy with silky richness and depth.
- 3 Tbsp All-Purpose Flour: Used to thicken the gravy into a luscious coating.
- 2 Cups Whole Milk: The base for the creamy gravy, making it smooth and indulgent.
- ½ tsp Kosher Salt: Seasoning for the gravy to balance flavors.
- 1 ½ tsp Fresh Cracked Black Pepper: Gives the gravy its signature peppery kick.
How to Make Chicken Fried Steak with Creamy Gravy Recipe
Step 1: Prepare the Coating
Start by mixing together your flour, kosher salt, fresh cracked black pepper, cayenne pepper, and paprika in a large bowl. This blend of spices sets the stage for that iconic crispy crust with just the right punch of heat and smokiness. In another bowl, whisk the eggs and whole milk until fully combined—this is your egg wash, which helps the flour stick to the steaks creating that irresistible coating.
Step 2: Bread the Steaks
Here comes the fun part. Take each cube steak and dredge it in your seasoned flour mixture first, ensuring it’s completely covered. Then dip it into the egg wash, letting any excess drip off before giving it one more thorough coating in the flour. This double dredging seals in that crispiness, making sure every bite is crunchy and satisfying.
Step 3: Fry the Steaks
Heat about two inches of vegetable oil in a cast iron skillet over medium-high heat until it reaches 350°F (175°C). Carefully place your breaded steaks in the hot oil, frying them for about 2-3 minutes per side or until they’re beautifully golden brown. This quick fry locks in juiciness while creating that crave-worthy crispy exterior. Once done, transfer them to a paper towel-lined plate to drain any excess oil and cover loosely with foil to keep them warm.
Step 4: Make the Creamy Gravy
After frying, reduce the heat to medium and melt the butter in the same skillet, scraping up those delicious browned bits left from the steaks. Stir in the flour and cook for a minute or two until it forms a golden roux. Slowly pour in whole milk while whisking constantly to keep the gravy smooth. Add kosher salt and plenty of cracked black pepper for that signature peppered gravy flavor. Let it simmer gently until thickened and luscious enough to spoon over your steaks.
How to Serve Chicken Fried Steak with Creamy Gravy Recipe
Garnishes
Simple garnishes like chopped fresh parsley or chives add a bright pop of color and a hint of freshness that cuts through the richness of the gravy. If you love a little extra, a pat of butter melted on top of the steak right before serving amps up the indulgence factor.
Side Dishes
Chicken fried steak with creamy gravy shines next to classic southern sides like buttery mashed potatoes, crispy green beans, or fried okra. For something lighter, a crisp cabbage slaw with a tangy dressing balances the hearty flavors beautifully. Don’t forget a warm biscuit on the side to mop up every last drop of that heavenly gravy!
Creative Ways to Present
For a charming twist, serve your Chicken Fried Steak with Creamy Gravy Recipe in individual cast iron skillets, straight from stovetop to table—it keeps everything warm and looks stunning. Alternatively, slice the steak and layer it over a bed of creamy polenta or roasted vegetables to elevate the presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
You can store any leftover steak and gravy in an airtight container in the refrigerator for up to three days. Keep them separated if possible to prevent the crust from getting soggy. When refrigerated properly, it retains most of its texture and flavor.
Freezing
If you want to keep your Chicken Fried Steak with Creamy Gravy Recipe for longer, freeze cooked steaks on a baking sheet until solid, then transfer to freezer bags. Freeze the gravy separately in a sealed container. Both will keep well for up to two months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat the steaks in a hot oven at 375°F (190°C) for about 10-12 minutes to help restore the crispiness. Warm the gravy gently on the stove while stirring to prevent lumps. Combining these steps ensures your leftovers taste almost as good as fresh!
FAQs
Can I use other cuts of beef for chicken fried steak?
Traditionally, cube steaks are used because they’re tenderized and perfect for frying. However, you can substitute with thinly pounded round steak or sirloin if necessary, but they may require longer tenderizing or marinating.
How do I know when the oil is at the right temperature for frying?
Use a kitchen thermometer to check for 350°F (175°C). If you don’t have one, drop a pinch of flour into the oil—if it sizzles and browns quickly, the oil is ready.
Is it possible to make this recipe gluten-free?
Absolutely! Swap out the all-purpose flour for a gluten-free flour blend that’s suitable for frying and gravy-making. Just ensure the blend includes a thickening agent for the gravy.
Why is double dredging necessary?
Double dredging helps build a thick, crispy coating that holds up well during frying and soaking up the creamy gravy, giving each bite a perfect contrast of crunchy and tender textures.
Can I prepare the gravy ahead of time?
Yes, the gravy can be made up to a day in advance and reheated gently before serving. Just whisk it occasionally while warming to maintain its smooth texture.
Final Thoughts
I genuinely hope you give this Chicken Fried Steak with Creamy Gravy Recipe a try soon because it captures everything wonderful about comfort food in one dish. The crispy, seasoned crust paired with that dreamy peppery gravy has me hooked every time. Cooking it at home not only fills your kitchen with irresistible aromas but creates moments worth sharing. So grab your skillet, invite some hungry friends or family, and make this iconic southern classic your new favorite!
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Chicken Fried Steak with Creamy Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Description
Classic Southern-style Chicken Fried Steak with rich, creamy homemade gravy. Tenderized cube steaks are seasoned, breaded, and fried to a crispy golden brown, then topped with a savory milk-based white gravy, making a hearty and comforting meal perfect for any occasion.
Ingredients
For the Chicken Fried Steak:
- 4 Cube Steaks (About 1 ½ lbs)
- 1 ¼ cups All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 2 eggs, beaten
- ½ cup whole milk
- Vegetable Oil for Frying (enough for 2 inches deep in a pan)
For the Gravy:
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 2 Cups Whole Milk
- ½ tsp Kosher Salt
- 1 ½ tsp Fresh Cracked Black Pepper
Instructions
- Prepare the Coating: In a mixing bowl, whisk together the flour, kosher salt, black pepper, cayenne pepper, and paprika until well combined. In a separate bowl, beat the eggs together with the whole milk to create the egg wash.
- Bread the Steaks: Take each cube steak and first dredge it in the seasoned flour mixture, making sure to cover completely. Then dip the floured steak into the egg and milk mixture, coating thoroughly. Finally, dredge the steak again in the flour mixture for an even, crispy coating. Shake off any excess flour to prevent clumping during frying.
- Fry the Steaks: Heat vegetable oil in a heavy cast iron skillet or deep frying pan until it reaches 350°F (175°C). There should be about 2 inches of oil for proper frying depth. Carefully place the breaded steaks into the hot oil and fry for 2-3 minutes on each side until they achieve a deep golden brown and crispy crust. Remove from oil and place steaks on a paper towel-lined plate to absorb excess oil. Cover loosely with foil to keep warm while you make the gravy.
- Make the Gravy: In a separate skillet or the same skillet after draining most of the oil (reserve about 3 tablespoons), melt the butter over medium heat. Once melted, whisk in 3 tablespoons of all-purpose flour to form a roux. Cook the roux, whisking continuously, for about 2-3 minutes until it turns a light golden color and loses its raw flour taste. Gradually whisk in the 2 cups of whole milk, ensuring there are no lumps, and cook until the gravy thickens, about 5-7 minutes. Season with kosher salt and 1½ teaspoons black pepper, adjusting to taste.
- Serve: Pour the creamy gravy generously over the fried steaks while hot and serve immediately with your choice of classic Southern sides like mashed potatoes, green beans, or biscuits.
Notes
- Use a deep-frying thermometer to maintain the correct oil temperature for perfectly crispy steaks.
- Resting the steaks briefly on paper towels prevents soggy texture from excess oil.
- Adjust cayenne pepper to your desired spice level or omit for less heat.
- The gravy can be made with low-fat milk if desired, but whole milk provides the best richness.
- If you don’t have cube steaks, you can tenderize regular round steaks with a meat mallet before using.
