There’s something timeless about Southern chicken-fried steak with gravy. It’s the kind of meal that feels like Sunday afternoon comfort — crispy, golden beef steak smothered in creamy country gravy, served alongside mashed potatoes and vegetables.
Despite the name, there’s no chicken involved. This Southern classic uses tenderized cube steak, breaded and fried just like fried chicken, then topped with rich white pepper gravy made from pan drippings.
Popular across Texas and Oklahoma, chicken-fried steak is a staple of Southern comfort food — hearty, simple, and incredibly satisfying.
Why You’ll Love This Recipe
- Ultra crispy golden crust
- Creamy homemade pepper gravy
- Simple pantry ingredients
- Beginner-friendly
- Perfect for Sunday dinner or holidays
Ingredients You’ll Need
For the Chicken-Fried Steak
- 4 cube steaks (tenderized beef round)
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch (extra crispiness)
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ teaspoon garlic powder (optional)
- Vegetable oil for frying
For the Creamy Pepper Gravy
- ¼ cup pan drippings (from frying)
- ¼ cup all-purpose flour
- 2 cups whole milk
- Salt and freshly cracked black pepper (generous amount)
Step-by-Step Instructions
Step 1: Prepare the Dredging Station
In one shallow dish, mix flour, cornstarch, salt, pepper, paprika, and garlic powder.
In another dish, whisk together eggs and buttermilk.
Step 2: Dredge the Steak
Pat cube steaks dry.
Coat in seasoned flour → dip into egg mixture → coat again in flour.
Press firmly to ensure the breading sticks — this creates that signature crispy Southern crust.
Step 3: Heat the Oil
Heat about ½ inch of vegetable oil in a large skillet over medium heat to 350°F (175°C).
No thermometer? Drop in a pinch of flour — it should sizzle immediately.
Step 4: Fry Until Golden and Crispy
Fry steaks 3–4 minutes per side until deep golden brown.
Avoid overcrowding the pan.
Transfer to a wire rack (not paper towels) to keep the crust crisp.
Step 5: Make the Creamy Southern Gravy
Pour off most of the oil, leaving about ¼ cup and browned bits in the skillet.
- Whisk in ¼ cup flour.
- Cook 1–2 minutes until lightly golden.
- Slowly whisk in milk.
- Stir until thick and creamy.
- Season generously with salt and black pepper.
The gravy should be silky, smooth, and peppery.
Step 6: Serve Immediately
Pour warm gravy over the crispy steak and serve hot.
What to Serve with Chicken-Fried Steak
Classic Southern Sides
- Creamy mashed potatoes
- Buttery corn
- Green beans (with bacon)
Fresh Options
- Garden salad
- Coleslaw
- Steamed broccoli
Southern Brunch Idea
Serve with fried eggs and biscuits for a hearty breakfast plate.
FAQ
What’s the difference between chicken-fried steak and country-fried steak?
Chicken-fried steak is served with white pepper gravy. Country-fried steak is usually served with brown gravy.
How do I keep it crispy?
Use a wire rack after frying to prevent steam from softening the crust.
Can I make it ahead?
Best served fresh, but you can reheat in a 375°F oven for 10–15 minutes.
Why is my breading falling off?
Pat steak dry and press flour firmly onto the meat. Avoid flipping repeatedly while frying.
Storage Tips
Refrigerate: Up to 3 days (store gravy separately).
Freeze: Freeze cooked steaks individually for up to 2 months.
Reheat: Oven only — microwaving softens the crust.
Variations
- Spicy Version: Add cayenne pepper to flour.
- Buttermilk-Marinated: Soak steak 1–2 hours before breading.
- Extra Crispy: Double dip in egg and flour.
- Gluten-Free: Use gluten-free flour blend.
- Air Fryer: Spray lightly with oil, cook at 400°F for 10–12 minutes.
Southern Chicken-Fried Steak with Gravy is more than a recipe — it’s classic Southern comfort food, perfect for family dinners, holidays, or whenever you crave something hearty and nostalgic.
Note: All images above are illustrative food-style visuals for inspiration.
