Chicken Fried Steak and Gravy (Authentic Southern Comfort Food Recipe)

Chicken Fried Steak and Gravy is one of the most beloved comfort food dishes in the Southern United States. It features tenderized beef steak coated in seasoned flour, pan-fried until golden and crispy, then smothered in rich, creamy white country gravy. Despite its name, this dish contains no chicken — it’s called “chicken fried” because the steak is breaded and fried the same way as traditional fried chicken.

This long, detailed guide will show you exactly how to make crispy, flavorful chicken fried steak with smooth homemade gravy from scratch.

What Is Chicken Fried Steak?

Chicken Fried Steak is typically made with cube steak — a cut of beef (usually top round or top sirloin) that has been mechanically tenderized. The tenderizing process creates small indentations in the meat, which helps soften it and allows the breading to stick better.

The steak is:

1. Dredged in seasoned flour
2. Dipped in egg and milk
3. Coated again in flour
4. Fried until crispy
5. Covered in creamy white pepper gravy

The result is crunchy on the outside, tender on the inside, and incredibly satisfying.

Ingredients

For the Steak

• 4 cube steaks (about 1½ to 2 pounds total)
• 1½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 large eggs
• ½ cup whole milk
• ½ teaspoon hot sauce (optional)
• Vegetable oil (for frying, about 1 cup)

For the Creamy Country Gravy

• 3 tablespoons pan drippings (from frying)
• 3 tablespoons all-purpose flour
• 2 to 2½ cups whole milk
• ½ teaspoon salt (or to taste)
• 1 teaspoon freshly cracked black pepper

Step-by-Step Instructions

Step 1: Prepare the Steaks

Pat the cube steaks dry with paper towels. If they are very thick, you can gently pound them thinner using a meat mallet. Season both sides lightly with salt and pepper.

Allow the meat to sit at room temperature for about 15 minutes before breading.

Step 2: Set Up the Breading Station

In one shallow bowl, mix:

• Flour
• Salt
• Pepper
• Paprika
• Garlic powder
• Onion powder

In another bowl, whisk together:

• Eggs
• Milk
• Hot sauce (if using)

This two-step coating process creates a thick, crispy crust.

Step 3: Bread the Steaks

1. Dredge each steak in the seasoned flour.
2. Dip it into the egg mixture.
3. Return it to the flour mixture and press firmly so the coating sticks well.

Make sure the steak is completely coated. Let the breaded steaks rest on a plate for 10–15 minutes. This helps the breading adhere and prevents it from falling off during frying.

Step 4: Fry the Steaks

Pour about ½ inch of vegetable oil into a large heavy skillet (cast iron works best).

Heat oil over medium heat until it reaches about 350°F (175°C). If you don’t have a thermometer, sprinkle a little flour into the oil — if it sizzles immediately, it’s ready.

Carefully place 1 or 2 steaks into the hot oil. Do not overcrowd the pan.

Fry for about 3–4 minutes per side until:

• Deep golden brown
• Crispy and crunchy
• Cooked through

Transfer to a wire rack or paper towel-lined plate. Keep warm in a 200°F oven while finishing the rest.

How to Make Creamy White Country Gravy

The gravy is what makes this dish unforgettable.

Step 5: Make the Roux

After frying, carefully pour off most of the oil, leaving about 3 tablespoons of drippings in the pan.

Place the skillet over medium heat and add 3 tablespoons of flour.

Whisk constantly for 1–2 minutes until the mixture turns light golden. This removes the raw flour taste.

Step 6: Add Milk and Thicken

Slowly pour in 2 cups of milk while whisking continuously.

Continue whisking as the gravy thickens. This usually takes 4–6 minutes.

If the gravy is too thick, add a little more milk. If too thin, let it simmer longer.

Season generously with salt and freshly cracked black pepper.

The gravy should be smooth, creamy, and thick enough to coat a spoon.

How to Serve Chicken Fried Steak

Place the crispy steak on a plate and spoon warm gravy generously over the top.

Best served with:

• Creamy mashed potatoes
• Buttermilk biscuits
• Fried okra
• Green beans
• Cornbread
• Coleslaw

For a full Southern-style meal, add sweet tea on the side.

Tips for Perfect Chicken Fried Steak

• Let the breaded steak rest before frying.
• Don’t flip the steak too many times — once per side is enough.
• Use medium heat to avoid burning the crust.
• Season every layer (meat, flour, and gravy).
• Use freshly cracked black pepper for bold gravy flavor.

Variations

Spicy Chicken Fried Steak

Add cayenne pepper to the flour mixture.

Buttermilk Version

Replace regular milk with buttermilk for extra tenderness and flavor.

Baked Version

Bake at 400°F for 20–25 minutes, flipping halfway through. It won’t be as crispy but is lighter.

Air Fryer Version

Spray lightly with oil and cook at 375°F for 12–15 minutes, flipping halfway.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

• Warm steak in oven at 350°F for 10–12 minutes.
• Reheat gravy gently on the stove, adding a splash of milk if needed.

Freezing is not recommended, as the breading may lose its crispiness.

Frequently Asked Questions

Why is it called chicken fried steak if it’s beef?
Because it’s fried using the same method as traditional fried chicken.

Can I use a different cut of beef?
Yes, thinly pounded round steak works well.

How do I prevent soggy crust?
Avoid overcrowding the pan and let excess oil drain properly.

Final Thoughts

Homemade Chicken Fried Steak and Gravy is crispy, tender, creamy, and deeply comforting. It’s a classic Southern dish that brings restaurant-quality flavor to your kitchen. With a crunchy golden crust and rich peppery gravy, this recipe delivers true comfort food satisfaction.