Chicken Fried Steak Gravy

Nothing says Southern comfort food quite like a perfectly crispy chicken fried steak smothered in creamy country gravy. This dish transforms humble cube steak into something extraordinary through the magic of seasoned breading and hot oil. It's the ultimate treat yourself meal that brings people together and delivers unforgettable flavor and crunch.

I first made this for my Northern raised husband and he was completely won over. Now it is our go to breakfast when we host guests and it never fails to impress.

Ingredients

• Cube steak: This is round steak that has been mechanically tenderized which helps it cook quickly and evenly while holding onto the coating
• All purpose flour: Forms the base of the breading and gravy a high quality unbleached flour works best
• Cajun seasoning: Adds depth and complexity to the breading without overpowering the dish
• Whole milk: Essential for both the batter and the gravy its richness makes everything more satisfying
• Butter: Starts the gravy off with flavor and body use unsalted so you can adjust seasoning to taste
• Eggs: Help the batter cling to the meat creating that thick crispy crust
• Salt and black pepper: Simple but vital for seasoning the steak and the flour mix evenly
• Garlic powder: Adds savory depth and rounds out the flavor profile without overpowering
• Vegetable oil: Neutral oil with a high smoke point perfect for frying to golden perfection

I learned the hard way that skipping the final flour dredge leads to the coating falling right off. Once I started doing flour batter flour the difference in texture and crunch was unbelievable.

Step-by-Step Instructions

Season the Steak:

Start by seasoning both sides of the cube steak with salt black pepper and garlic powder. Let them sit for five to ten minutes so the flavors begin to absorb into the meat.

Set Up Dredging Stations:

Create three shallow dishes one with seasoned flour one with the egg and milk mixture and one with the final flour dredge. This organization keeps your hands cleaner and the coating more consistent.

Dip and Dredge:

Coat each steak first in the seasoned flour pressing it in gently then dip into the egg milk batter let excess drip off and finally coat again in the flour pressing firmly to create craggy edges. Rest dredged steaks on a wire rack while you heat oil.

Heat and Fry:

In a large heavy skillet heat about half an inch of vegetable oil to three hundred fifty degrees Fahrenheit. Fry one or two steaks at a time without crowding flipping once until deeply golden on both sides about three to four minutes per side. Transfer to a wire rack in a warm oven.

Make the Gravy:

Drain the skillet leaving two to three tablespoons of oil and bits behind. Add butter and flour whisking constantly over medium heat until light brown and nutty about three minutes. Slowly add milk whisking continuously to prevent lumps. Cook and whisk for five to seven minutes until thickened. Season with salt and black pepper to taste.

Serve Warm:

Plate the fried steak and generously spoon over hot gravy. Serve with your favorite sides for the full comfort food experience.

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One of my proudest moments was serving this to my grandmother on her birthday. She took one bite and said it reminded her of the version she made for my grandfather every Sunday. That made all the practice and floury mess worth it.

Storage Tips

Store leftover steaks and gravy separately in airtight containers. Refrigerate for up to three days. Reheat the steak in a toaster oven or air fryer to regain crispness. Warm gravy slowly on the stove with a splash of milk to loosen.

Ingredient Substitutions

If you cannot find cube steak use thinly pounded round steak. For dairy free options use plant based milk and butter substitutes though the texture may differ. To reduce carbs use almond flour or crushed pork rinds for dredging.

Serving Suggestions

Serve with mashed potatoes for catching every drop of gravy. For greens try simple steamed green beans or collards. At breakfast this shines with eggs over easy and warm biscuits or toast. A side of sweet tea completes the Southern feel.

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Cultural Context

Chicken fried steak has roots in German and Austrian immigrant communities where schnitzel style dishes inspired a Southern adaptation. Over generations it evolved with local ingredients and became a diner and family table favorite in the American South.

Frequently Asked Questions About Recipes

→ What is cube steak, and can I substitute something else?

Cube steak is a tenderized cut of round steak. If unavailable, use round steak and pound it thin to about ¼ inch thickness with a meat mallet.

→ Why is my breading falling off during frying?

Ensure your oil is hot enough (350°F) and let the coated steaks rest for 10 minutes before frying to help the coating stick better.

→ How do I know when the oil is ready for frying?

The oil should reach 350°F. If you lack a thermometer, sprinkle a bit of flour—if it sizzles instantly, it’s ready.

→ Why is my gravy lumpy?

Pour liquid slowly into the roux while whisking constantly. If lumps form, strain or blend to smooth it out.

→ Can I make this ahead of time?

The steak is best fresh, but gravy can be made ahead. Reheat gently with extra milk to thin as needed.

→ What sides go well with chicken fried steak?

Mashed potatoes, collard greens, biscuits, green beans, or corn are great sides. The gravy pairs especially well with potatoes.