If you’re craving a comforting classic that feels like a warm hug on a plate, you have to try this Chicken Fried Steak with Creamy Gravy Recipe. This dish takes tender cube steaks, coats them in a perfectly seasoned crispy crust, and pairs them with a luscious, dreamy gravy that’s just the right balance of peppery and creamy. Whether it’s a weekend family dinner or a special treat, this recipe brings out the best of Southern cooking with every bite.
Ingredients You’ll Need
Getting started with this Chicken Fried Steak with Creamy Gravy Recipe is straightforward because the ingredients are simple yet incredibly important. Each one plays a role in creating that signature crispiness, rich flavor, and beautifully smooth texture that make the dish unforgettable.
- Cube Steaks (about 1 ½ lbs): The star of the dish, these tenderized cuts fry up perfectly crispy without losing juiciness.
- All-Purpose Flour: Used twice to create the ideal crunchy coating and a silky roux for the gravy.
- Kosher Salt: Enhances every flavor, being careful not to overpower the natural taste of the steak and gravy.
- Fresh Cracked Black Pepper: Adds a hearty bite and warms up the seasoning beautifully.
- Cayenne Pepper: Just a touch gives the coating a subtle, inviting kick.
- Paprika: Offers a rich color and smoky depth that make the crust visually appealing and flavorful.
- Eggs: Beaten with milk, they act as the perfect binding agent to make sure the flour sticks evenly.
- Whole Milk: Used in the egg wash and gravy for creaminess and tenderizing qualities.
- Vegetable Oil: Essential for frying to golden-brown perfection without burning.
- Butter: Melts into the roux, providing richness and a silky texture to the creamy gravy.
How to Make Chicken Fried Steak with Creamy Gravy Recipe
Step 1: Prepare the Coating
Start by mixing together the flour with salt, black pepper, cayenne pepper, and paprika in one bowl—this blend is what gives the crust its exciting flavor and appealing color. In another bowl, whisk the eggs with milk until smooth. These two bowls are your secret weapons to achieving that perfect, crispy exterior.
Step 2: Bread the Steaks
Dip each cube steak first into the seasoned flour, then into the egg wash, and back into the flour again. This double-dredging technique guarantees an even, thick crust that sticks tightly to the meat, creating that satisfying crunch with every bite. Don’t forget to shake off any excess flour to avoid clumps frying unevenly.
Step 3: Fry the Steaks
Heat vegetable oil about two inches deep in a heavy cast iron pan to 350°F. Fry each steak for 2 to 3 minutes per side until golden brown and crispy. The sizzling sound and rich aroma that fills your kitchen at this moment are downright irresistible! Once fried, place the steaks on a paper towel-lined plate to drain, and cover loosely with foil to keep warm.
Step 4: Make the Creamy Gravy
In a separate pan, melt butter over medium heat. Stir in flour and cook for 2-3 minutes to make the roux, which gives the gravy its luscious thickness and depth of flavor. Gradually whisk in whole milk, keeping the mixture smooth as it thickens. Once the gravy reaches your desired consistency, stir in salt and a generous amount of cracked black pepper. This pepper-forward creaminess is the perfect finishing touch for this Chicken Fried Steak with Creamy Gravy Recipe.
How to Serve Chicken Fried Steak with Creamy Gravy Recipe
Garnishes
To elevate this dish, a sprinkle of freshly chopped parsley adds a burst of color and freshness that brightens the rich flavors. You can also add a few crispy fried onions on top for an extra layer of texture and savoriness. These touches turn a hearty meal into a restaurant-worthy plate.
Side Dishes
Classic mashed potatoes are the traditional and perfect pairing because they soak up the creamy gravy beautifully. For a lighter option, roasted green beans or a crisp garden salad balance the richness with some fresh crunch. Cornbread or buttermilk biscuits can also complement this dish wonderfully by adding a touch of sweetness and buttery softness.
Creative Ways to Present
For a twist, try slicing the chicken fried steaks into strips and serving them on a large platter for sharing, surrounded by sides and gravy in small bowls. You might also plate individual servings with a drizzle of gravy artistically poured over the top and a sprig of herbs for a polished look. Presentation can make this humble comfort food feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover chicken fried steak with creamy gravy keeps best in an airtight container in the refrigerator for up to 3 days. Store the steak and gravy separately if possible to keep the crust crispy and the gravy fresh for reheating.
Freezing
You can freeze the cooked steaks for up to 2 months. Wrap each steak tightly in plastic wrap and then place in a freezer-safe bag. Freeze the gravy separately in a sealed container. This way, you can enjoy your Chicken Fried Steak with Creamy Gravy Recipe anytime without sacrificing quality.
Reheating
To reheat, warm the steaks in a preheated oven at 350°F for about 10-15 minutes to revive the crispy crust. Gently reheat the gravy on the stove over medium-low heat, stirring frequently to prevent scorching. Pour the warm gravy over the reheated steaks and enjoy a dish that tastes just like fresh.
FAQs
Can I use a different cut of meat for Chicken Fried Steak with Creamy Gravy Recipe?
While cube steaks are traditional and ideal because they’re tenderized and thinner, you could experiment with other thin, tender cuts of beef like round steak. Just make sure they’re pounded thin enough to cook quickly and remain tender after frying.
What oil is best for frying the chicken fried steak?
Vegetable oil or canola oil works best because they have a high smoke point and neutral flavor, allowing the steak’s seasoning to shine without overpowering it.
How do I make the gravy thicker if it is too runny?
If your gravy needs thickening, make a slurry by mixing a teaspoon of flour with a little cold water and whisk it into the hot gravy. Continue cooking and stirring until it reaches your preferred consistency.
Can this Chicken Fried Steak with Creamy Gravy Recipe be made gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend for both the coating and the gravy roux. Just ensure the blend includes a thickener like xanthan gum for the best results.
How do I prevent the breading from falling off the steak during frying?
Make sure to press the flour coating firmly onto the steak and fully coat it with the egg wash and flour again. Also, avoid overcrowding the frying pan and don’t flip the steak too frequently so the crust sets well.
Final Thoughts
There’s something truly special about a home-cooked Chicken Fried Steak with Creamy Gravy Recipe that feels like an embrace from the South. It’s crispy, hearty, and bursting with flavor in every bite. Whether you’re a longtime fan or trying it for the first time, this Chicken Fried Steak with Creamy Gravy Recipe is guaranteed to become one of your go-to comfort meals. Trust me, once you try it, you’ll understand why it’s a beloved classic!
Print
Chicken Fried Steak with Creamy Gravy Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Classic Southern-style Chicken Fried Steak served with creamy homemade gravy. This comforting dish features tender cube steaks coated in a seasoned flour mixture, fried to a crispy golden brown, and topped with a rich milk-based gravy.
Ingredients
For the Chicken Fried Steak
- 4 Cube Steaks (About 1 ½ lbs)
- 1 ¼ cups All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 2 eggs, beaten
- ½ cup Whole Milk
- Vegetable Oil for Frying (about 2 inches deep)
For the Gravy
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 2 Cups Whole Milk
- ½ tsp Kosher Salt
- 1 ½ tsp Fresh Cracked Black Pepper
Instructions
- Prepare the Coating: In a mixing bowl, whisk together the flour, kosher salt, cracked black pepper, cayenne pepper, and paprika to create a well-seasoned flour mixture. In a separate bowl, whisk the eggs and whole milk together until fully combined.
- Bread the Steaks: Take each cube steak and first dredge it thoroughly in the seasoned flour mixture, making sure to coat evenly. Then dip the floured steak into the egg and milk mixture, allowing excess to drip off. Finally, dredge the steak again in the flour mixture to create a double coating. Shake off any excess flour before frying.
- Fry the Steaks: Heat vegetable oil to approximately 350°F (175°C) in a cast iron pan or heavy-bottomed skillet, filling it about 2 inches deep. Carefully place the breaded steaks in the hot oil and fry for 2 to 3 minutes on each side, or until the coating is crispy and golden brown. Remove the steaks and place them on a plate lined with paper towels to drain excess oil. Cover loosely with foil to keep warm.
- Make the Roux for Gravy: In a separate pan, melt butter over medium heat. Stir in flour and cook for 2 to 3 minutes, stirring constantly to form a roux and remove the raw flour taste.
- Prepare the Gravy: Gradually whisk in the whole milk to the roux, stirring continuously until the mixture thickens into a smooth gravy. Remove from heat and season the gravy with kosher salt and freshly cracked black pepper to taste.
Notes
- For extra tender steaks, allow cube steaks to come to room temperature before cooking.
- Maintain the oil temperature at 350°F to ensure a crispy crust without absorbing excess oil.
- You can use a thermometer to check the oil temperature for accurate frying.
- Serve chicken fried steak and gravy with mashed potatoes or vegetables for a complete meal.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
