If you have a craving for a truly satisfying, comforting meal that always hits the spot, then you need to try this Chicken Fried Steak with Creamy Gravy Recipe. Picture crispy, golden-browned cube steaks enveloped in a perfectly seasoned, crunchy coating, topped with rich, velvety gravy that clings to every bite like a warm hug. This dish is a classic soul food treasure that brings a smile to the table every time. Easy enough to make on a weeknight yet special enough to serve for guests, it’s no wonder this Chicken Fried Steak with Creamy Gravy Recipe has earned a spot among my all-time favorites.
Ingredients You’ll Need
These ingredients might be simple and familiar, but each one plays a crucial role in creating the perfect balance of flavor, texture, and color in our Chicken Fried Steak with Creamy Gravy Recipe. From the crispiness of the coating to the richness of the gravy, every item contributes to making this dish unforgettable.
- 4 cube steaks: The star of the dish, tenderized and ready to soak up all the flavors.
- 2 cups all-purpose flour: Provides the crispy crust that defines the “fried” texture.
- 2 large eggs: Helps bind the coating to the steaks and adds a touch of richness.
- 3 cups whole milk: Used both in the batter and the creamy gravy for smoothness and depth.
- 1 1/2 teaspoons salt: Essential for seasoning inside and out, enhancing all flavors.
- 1 1/2 teaspoons black pepper: Adds a gentle heat and complements the savory notes.
- 1 teaspoon garlic powder: Gives a subtle aromatic punch without overpowering.
- 1 teaspoon paprika: Brings warmth and a lovely color to the crust.
- 1 cup vegetable oil: For frying to golden perfection and creating that signature crunch.
How to Make Chicken Fried Steak with Creamy Gravy Recipe
Step 1: Prepare the Coating Mixtures
Start by combining 2 cups of the flour with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika in a shallow bowl. In a separate bowl, whisk together 2 large eggs and 1 cup of whole milk until smooth. Having these ready means you can effortlessly move from dredging to frying without a hitch.
Step 2: Coat the Steaks
Pat your 4 cube steaks dry with paper towels to ensure the coating sticks well. First, dredge each steak in the seasoned flour mixture to form the initial crust. Next, dip them into the egg and milk mixture, then dredge again in the flour, pressing firmly so each piece is generously coated. Letting them rest for 10 minutes now helps the coating set and adhere better during frying.
Step 3: Fry the Steaks
Heat 1 cup of vegetable oil in a large skillet over medium heat. Once shimmering, fry the steaks two at a time for about 4 minutes per side, turning carefully to achieve that irresistible golden crust. Avoid overcrowding the pan to keep the oil hot and the coating crisp. After frying, transfer the steaks to a paper towel-lined plate to drain excess oil.
Step 4: Make the Creamy Gravy
Leaving just 1/4 cup of the frying oil in the skillet, whisk in 1/4 cup of the seasoned flour leftover from before. Cook this mixture for 1 to 2 minutes until it turns a light golden color — this toasts the flour slightly and prevents a raw taste in your gravy. This step is key to developing that rich, deeply flavored base.
Step 5: Finish the Gravy
Gradually pour in 2 cups of whole milk while whisking constantly. Keep stirring for 5 to 7 minutes as the gravy thickens and becomes luxuriously creamy. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste. This velvety gravy is the crowning glory of the Chicken Fried Steak with Creamy Gravy Recipe, making every bite melt-in-your-mouth delicious.
Step 6: Serve and Enjoy
Serve your crispy fried steaks hot and spoon generous amounts of the creamy gravy over each piece. This is the moment where all your effort pays off — the marriage of crunchy steak and silky gravy is pure comfort on a plate that you’ll want to share with everyone you love.
How to Serve Chicken Fried Steak with Creamy Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives not only adds a pop of color but also lends a fresh, mild herbal note that cuts through the richness. For an extra touch of flavor, a few cracks of fresh black pepper on top can heighten the aroma and tasting experience.
Side Dishes
This dish pairs beautifully with hearty sides that can stand up to its bold flavors and textures. Creamy mashed potatoes are the classic choice, perfect for soaking up any remaining gravy. For some crunch and freshness, add a crisp green salad or sautéed green beans. Cornbread or buttermilk biscuits also complement this meal delightfully, contributing a sweet and buttery contrast.
Creative Ways to Present
If you want to impress your guests, plate your chicken fried steak on a bed of creamy mashed potatoes and drizzle extra gravy artistically around the edges. Serving it family-style with a cast iron skillet brings a warm, rustic feel that invites everyone to dig in. Alternatively, top your steak with a fried egg for brunch-style indulgence, transforming this classic dinner into a day-time delight.
Make Ahead and Storage
Storing Leftovers
Leftover chicken fried steak with gravy is just as wonderful the next day. Store the steaks and gravy separately in airtight containers in the refrigerator to maintain their textures and flavors. They will keep well for up to 3 days, making it easy to enjoy this comfort food with minimal effort later on.
Freezing
You can freeze cooked steaks wrapped tightly in foil or plastic wrap, and the gravy stored in a separate freezer-safe container. For best results, freeze within two days of cooking. When ready to eat, thaw overnight in the fridge. This way, your Chicken Fried Steak with Creamy Gravy Recipe can be a convenient meal anytime you need a little delicious comfort.
Reheating
Reheat the steaks in a 350°F oven for about 10 to 15 minutes to revive the crisp crust without drying them out. Warm the gravy gently on the stovetop over low heat, stirring occasionally until heated through. Pour the gravy over the steaks once everything is hot and ready to enjoy that fresh-from-the-kitchen goodness again.
FAQs
Can I use a different cut of meat instead of cube steak?
Cube steak is preferred because it is tenderized and thin, which helps it cook quickly and evenly while absorbing flavors well. However, you can try thinly pounded round steak or sirloin, but expect a slightly different texture.
Is it necessary to double dredge the steaks?
Yes, the double dredging process is important. The first flour layer helps the egg mixture stick, and the second flour coats the steak in a thicker crust that fries up crispy and golden brown.
Can I make the gravy without frying oil?
The leftover oil from frying is what gives the gravy its rich flavor and slight crispiness. If you have to, you could substitute with butter or pan drippings, but the taste won’t be quite the same.
How do I prevent the coating from falling off during frying?
Patting the steaks dry before dredging and pressing the flour firmly on the second dredge, along with letting them rest before frying, helps the coating adhere well and prevents it from falling off.
Can this recipe be made gluten-free?
Absolutely! Use gluten-free flour blends that can substitute equally for the all-purpose flour, and ensure your seasonings and other ingredients are gluten-free certified.
Final Thoughts
Chicken Fried Steak with Creamy Gravy Recipe is pure comfort food magic that never fails to impress and satisfy. Its crispy texture, savory seasonings, and luscious gravy make it a dish worth keeping in your regular rotation. I hope you have as much fun making and eating this heartwarming meal as I always do. Go ahead and give this recipe a try—your taste buds will thank you!
Print
Chicken Fried Steak with Creamy Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
A classic Southern comfort dish featuring tender cube steaks coated in seasoned flour, fried to a golden crisp, and served smothered in a rich, creamy homemade gravy.
Ingredients
For the Steak
- 4 cube steaks
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup whole milk (for egg wash)
- 1 1/2 teaspoons salt (divided)
- 1 1/2 teaspoons black pepper (divided)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup vegetable oil
For the Gravy
- 1/4 cup all-purpose flour (from the original 2 cups, reserved)
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the dredging mixtures: In a shallow bowl, combine 2 cups flour, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, and paprika. In another bowl, whisk 2 eggs with 1 cup whole milk to create the egg wash.
- Coat the steaks: Pat the cube steaks dry. Dredge each steak first in the seasoned flour, then dip into the egg mixture, and finally dredge again in the flour, pressing firmly to ensure an even coating. Allow the coated steaks to rest for 10 minutes to set the crust.
- Fry the steaks: Heat vegetable oil in a large skillet over medium heat. Fry the steaks two at a time for about 4 minutes per side, or until they are golden brown and cooked through. Remove the steaks and drain on paper towels.
- Make the gravy roux: Remove all but 1/4 cup of the oil from the skillet. Whisk in 1/4 cup seasoned flour into the remaining oil and cook over medium heat for 1–2 minutes until the mixture turns lightly golden, which develops the roux for the gravy.
- Finish the gravy: Gradually add 2 cups whole milk to the roux while whisking continuously. Cook the mixture, stirring constantly, for 5–7 minutes until it thickens to a creamy consistency. Season the gravy with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Serve: Plate the fried steaks while hot and generously spoon the creamy gravy over each piece to serve.
Notes
- Letting the steaks rest after coating helps the crust adhere better and prevents it from falling off during frying.
- Maintain medium heat while frying and making gravy to ensure even cooking and prevent burning.
- You can substitute whole milk with 2% milk for a slightly lighter gravy.
- Use paper towels to drain excess oil from the fried steaks to keep them crispy.
- For a spicier kick, add cayenne pepper or hot sauce to the flour mixture.
