Name: Chicken Fried Steak with Country Gravy Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern American
Ingredients: 4 cube steaks (about 4–6 oz each); 1 ½ cups all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon cayenne pepper (optional); Salt and black pepper to taste; 2 large eggs; ½ cup buttermilk; Vegetable oil for frying; 3 tablespoons reserved frying oil; 3 tablespoons all-purpose flour; 2 cups whole milk; ½ teaspoon black pepper; Salt to taste

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If you’ve ever craved a cozy Southern meal that offers a fork-tender bite beneath a golden, shatteringly crisp crust, then Chicken Fried Steak with Country Gravy is ready to steal your heart. This classic comfort dish takes humble cube steak, lovingly coats it in a seasoned flour dredge, and fries it to perfection before lavishing it with a creamy peppered gravy. It’s one of those magical dinners that’s equally welcome on a busy weeknight or at a celebratory Sunday table—a true crowd-pleaser that belongs in every home cook’s repertoire.

Chicken Fried Steak with Country Gravy Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for Chicken Fried Steak with Country Gravy is a snap—and each ingredient brings something special to the table. From the humble cube steak to the buttermilk bath, every element has a delicious role to play in building that signature crunch and creamy topping.

Cube Steaks: Pre-tenderized beef provides the signature texture and easily absorbs seasoning.
All-Purpose Flour: The foundation for both your steak’s crisp coating and the country gravy.
Paprika: Adds a warm color and subtle smoky depth to the crust.
Garlic Powder: Lends bold, savory notes that enhance the beef’s flavor.
Onion Powder: Introduces gentle sweetness and extra savoriness to the batter.
Cayenne Pepper (Optional): For those craving a gentle kick—add as much or as little as you like.
Salt and Black Pepper: Absolutely essential for seasoning both steak and gravy.
Eggs: Help the coating really stick to the steak for that classic crunch.
Buttermilk: Adds tang and helps tenderize the meat.
Vegetable Oil: Ideal for frying thanks to its high smoke point.
Reserved Frying Oil (for Gravy): Carries over all those flavorful browned bits to the sauce.
Whole Milk: Makes the gravy rich and creamy—don’t skimp!

How to Make Chicken Fried Steak with Country Gravy

Step 1: Prepare the Steaks

Start by patting your cube steaks dry with paper towels. This extra attention helps the dredge cling for maximum crunch. Sprinkle both sides with a generous pinch of salt and black pepper—seasoning at this stage makes all the difference in building flavor.

Step 2: Set Up Your Dredging Stations

In one shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne (if you’re using it), salt, and pepper. In another, beat the eggs with the creamy buttermilk. This double-layer dredging is the not-so-secret trick to extra crispy Chicken Fried Steak with Country Gravy.

Step 3: Dredge the Steaks

Dip each steak into the seasoned flour, pressing gently to coat every nook and cranny. Next, give it a luxurious bath in the egg-buttermilk mixture. Finally, return it to the flour for a second coat, pressing firmly—don’t be shy! That second dredge is where magic happens for an ultra-satisfying crust.

Step 4: Fry to Perfection

Heat about a half inch of vegetable oil in a large skillet over medium heat. You’re aiming for 350°F—hot enough to sizzle, not burn. Carefully lay in the steaks (working in batches to avoid crowding) and fry for 3–4 minutes per side. Once they’re deeply golden and audibly crisp, move them to a paper towel-lined plate to keep warm.

Step 5: Make the Country Gravy

Pour off all but about 3 tablespoons of frying oil. Sprinkle in the flour, whisking constantly for 1–2 minutes until the mixture bubbles and turns golden—this toasty roux will be the soul of your gravy! Gradually whisk in the whole milk, scraping up those tasty browned bits from the pan. Simmer for 3–5 minutes until thick and luxurious, finishing with more salt and black pepper to your taste.

Step 6: Serve and Savor

Arrange the freshly fried steaks on plates and ladle over a generous pour of country gravy. That moment when the gravy hits the crust and swirls into mashed potatoes is pure comfort on a fork.

How to Serve Chicken Fried Steak with Country Gravy

Garnishes

A final flourish of chopped parsley or chives adds fresh color and a light herby aroma to Chicken Fried Steak with Country Gravy. For a peppery kick, scatter a pinch of freshly cracked black pepper over the gravy just before serving.

Side Dishes

Nothing rounds out this dish like classic Southern sides! Creamy mashed potatoes are practically a requirement, there to soak up every drop of rich gravy. Tender green beans or buttery biscuits complete the experience, turning your meal into the ultimate comfort food spread.

Creative Ways to Present

Try serving Chicken Fried Steak with Country Gravy in individual cast iron skillets or atop split, toasted buttermilk biscuits for a fun, brunch-inspired twist. For a family-style dinner, arrange the steaks on a big platter with a pitcher of extra gravy on the side so everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Fried Steak with Country Gravy in an airtight container in the refrigerator for up to three days. Keep the gravy separate from the steaks if possible, so the crust stays a bit crispier.

Freezing

To freeze, let the fried steaks cool completely, then wrap them tightly in foil or wax paper and seal in a freezer bag. Freeze the cooled gravy in a separate container. You can freeze both for up to two months—just be sure to thaw in the refrigerator before reheating.

Reheating

Warm Chicken Fried Steak with Country Gravy in a 350°F oven for 10–15 minutes until heated through and crisp. Reheat gravy gently on the stovetop, whisking in a splash of milk if it’s too thick. Avoid the microwave for the steak if you want to preserve that crunchy crust!

FAQs

Can I use a different cut of beef if I can’t find cube steak?

Absolutely! Thinly pounded sirloin or round steak works beautifully for Chicken Fried Steak with Country Gravy. Just be sure to tenderize it well for the best results.

How do I keep the coating from falling off during frying?

Pressing each steak firmly into the flour both times makes a big difference, as does letting them rest briefly before frying. Fry in batches and avoid shifting them in the pan until the crust is set.

Can I make the gravy ahead of time?

You sure can. Make the country gravy in advance and store it in the fridge. Reheat gently, thinning with a little extra milk if necessary to get that perfect pourable texture.

What’s the best oil to use for frying?

Neutral-flavored oils like vegetable, canola, or peanut oil are ideal because they have a high smoke point and won’t overpower the flavors of Chicken Fried Steak with Country Gravy.

Is it possible to make this dish gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free flour blend. Double-check all your ingredients for hidden gluten, and you’ll have a delicious gluten-free adaptation.

Final Thoughts

Sometimes, nothing hits the spot quite like Chicken Fried Steak with Country Gravy—a true classic that brings joy to every table. If you’re looking for a meal that’s hearty, nostalgic, and downright delicious, give this recipe a try. Your family and friends will thank you, and you might just create a new favorite tradition at home!

Chicken Fried Steak with Country Gravy Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a classic Southern comfort food favorite with this recipe for Chicken Fried Steak with Country Gravy. Tender cube steaks are coated in a seasoned flour mixture, fried to crispy perfection, and smothered in a rich and creamy gravy. Serve with mashed potatoes and green beans for a hearty and satisfying meal.

Ingredients

Scale

Main Dish:

4 cube steaks (about 4–6 oz each)
1 ½ cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
2 large eggs
½ cup buttermilk
Vegetable oil for frying

For the Country Gravy:

3 tablespoons reserved frying oil
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon black pepper
Salt to taste

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Instructions

Prepare the Cube Steaks: Pat the cube steaks dry and season with salt and pepper. Mix the flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow bowl. Beat the eggs with buttermilk in another bowl.
Coat the Steaks: Dredge each steak in the seasoned flour, then dip in the egg mixture, and coat with flour again. Press the flour onto the steaks.
Fry the Steaks: Fry the steaks in hot oil for 3–4 minutes per side until golden and crispy. Drain on paper towels.
Make the Country Gravy: Reserve 3 tablespoons of oil, add flour to the pan, whisk until golden. Gradually whisk in milk, simmer until thickened. Season with salt and pepper.
Serve: Smother the steaks with gravy and serve hot.