Crispy Chicken Fried Steak with Creamy Gravy

Golden, crispy perfection on the outside, tender and juicy on the inside—this Chicken Fried Steak is pure Southern comfort at its finest!

The crunchy, seasoned coating locks in all the flavor, while the rich, creamy gravy takes it to the next level.

Whether it’s breakfast, dinner, or a well-earned indulgence, this dish is guaranteed to satisfy.

Crispy, crunchy, creamy, and downright irresistible—let’s make it happen!

For Chicken Fried Steak

Cube Steaks – Tenderized beef cutlets that cook up juicy with a crispy crust.
All-Purpose Flour – Forms the base of the crunchy coating.
Black Pepper – Adds a warm, bold flavor to both the coating and the gravy.
Kosher or Sea Salt – Enhances all the flavors in the dish.
Smoked Paprika – Gives a subtle smoky depth to the breading.
Onion Powder – Boosts the savory flavor profile.
Garlic Powder – Adds a hint of garlicky goodness.
Baking Soda & Baking Powder – Help create an extra crispy coating.
Buttermilk – Keeps the steak tender and helps the coating stick.
Hot Sauce – Adds a slight kick to the buttermilk mixture.
Eggs – Help bind the coating to the steak.
Vegetable Oil – For frying, creating that golden, crunchy crust.

For the Gravy

Pan Drippings (Grease) – The secret to a flavorful, rich gravy.
Flour – Helps thicken the gravy to the perfect consistency.
Whole Milk – Creates a smooth, creamy base.
Heavy Cream – Adds richness for an ultra-creamy texture.
Salt & Pepper – Essential seasonings to bring out the flavor.

Crispy Chicken Fried Steak with Creamy Gravy

This Southern classic is fried to crispy golden perfection and smothered in the richest, creamiest gravy. Whether you enjoy it for breakfast or dinner, this dish is pure comfort food at its best.

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Course: Breakfast, Dinner

Cuisine: American (Southern)

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings:

Calories: 958kcal

Ingredients

For the Chicken Fried Steak

4 cube steaks (about ⅓ lb each)
1 ½ cups all-purpose flour
2 tsp black pepper, divided
2 tsp kosher or sea salt, divided
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp baking soda
½ tsp baking powder
1 ½ cups buttermilk
2 tsp hot sauce (such as TABASCO®)
2 eggs
1 cup vegetable oil

For the Gravy

4 tbsp pan drippings (grease)
4 tbsp flour
2 to 3 cups whole milk
½ cup heavy cream
Salt and pepper to taste

Instructions

Step 1: Prepare the Coating

In a shallow bowl, whisk together flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
In another shallow bowl, whisk together buttermilk, hot sauce, and eggs.

Step 2: Prep the Steaks

Pat the cube steaks dry using a paper towel to remove excess moisture. Season with the remaining 1 teaspoon salt and 1 teaspoon black pepper. Let them sit for 5 minutes, then pat dry again.

Step 3: Bread the Steaks

Dredge each steak in the flour mixture, shaking off the excess.
Dip into the buttermilk-egg mixture, letting the extra drip off.
Coat again in the flour mixture, pressing it onto the steaks to ensure an even, crispy coating.
Place the breaded steaks on a rack or sheet pan and let them rest for 10 minutes.

Step 4: Fry the Steaks

Preheat the oven to 225–250°F.
In a large heavy skillet or cast-iron pan, heat about ¼ inch of vegetable oil over medium-high heat (320–340°F).
Test the oil by dropping in a pinch of flour—if it sizzles, it’s ready.
Fry two steaks at a time for 3–4 minutes per side until golden brown. Flip only once to keep the breading intact.
Drain on paper towels and transfer to the warm oven. Repeat with the remaining steaks.

Making the Gravy

Pour the remaining grease into a heatproof bowl, leaving the flavorful bits in the skillet.
Return 4 tablespoons of grease to the pan over medium heat.
Whisk in 4 tablespoons of flour and cook for 2–3 minutes until golden brown.
Slowly add 2½ cups of milk, whisking constantly. The mixture may look lumpy at first, but keep stirring!
Simmer for 5–7 minutes, stirring frequently, until the gravy thickens. If it’s too thick, add more milk.
Season with salt and plenty of black pepper to taste.

Nutrition

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Serving Suggestions

Serve your crispy chicken fried steak with mashed potatoes, roasted vegetables, or fluffy biscuits.
Pour the creamy gravy generously over the steak and enjoy every bite!

Storage Tips

Store leftover steaks in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for about 10 minutes to maintain crispiness.

Enjoy your homemade chicken fried steak with a side of comfort and Southern charm!

1. Why does my breading fall off during cooking?

It’s all about making sure the coating sticks!

Pat the steak dry before dredging—it helps the breading adhere better.
Let the breaded steaks rest for 10–15 minutes before frying to set the coating.
Flip only once while frying! The more you move it, the more likely the breading will fall off.

2. Can I use a different cut of meat?

Absolutely! If you can’t find cube steak, try:

Round steak – Just tenderize it well with a meat mallet.
Sirloin – A great option for a slightly more tender bite.
Pork chops – Yes, you can even make a pork version of this!

3. Do I really need buttermilk?

Not necessarily! If you don’t have buttermilk, just mix:

1 cup milk + 1 tablespoon lemon juice (or vinegar)
Let it sit for 5 minutes, and you’ve got a quick buttermilk substitute!

4. How do I make my gravy smooth and lump-free?

Whisk the flour into the grease gradually, stirring constantly.
Add milk slowly, whisking continuously to create a smooth texture.
If lumps form, strain the gravy or use an immersion blender for a silky finish.

5. What are the best sides to serve with chicken fried steak?

You can’t go wrong with:

Mashed potatoes – Perfect for soaking up that creamy gravy.
Biscuits – Because extra carbs are always a good idea.
Green beans or collard greens – A fresh balance to the crispy steak.

Now you’re ready to make the perfect Chicken Fried Steak—crispy, juicy, and loaded with flavor!