Easy Chicken Fried Steak Recipe With a Creamy Gravy You Can’t Resist
Ever craved that crispy, hearty goodness that only chicken fried steak delivers? Me too.
I remember the first time I tried making it at home—I was intimidated by the idea of breading and frying beef, of all things, but it turned out to be shockingly simple (and downright delicious).
If you’re like me—always on the hunt for comfort food that doesn’t require a culinary degree—then this Easy Chicken Fried Steak Recipe is about to become your new best friend.
Why You’ll Love This Recipe
Have you ever wondered why chicken fried steak has such a cult following?
- It’s the perfect combination of crispy crust and juicy interior.
- It’s budget-friendly—you can feed a crowd without breaking the bank.
- It’s a totally satisfying weekend project, plus dinner is always a win in my book.
I promise you, by the end of this article, you’ll be itching to get in the kitchen and whip up your own batch of this Southern classic. Ready? Let’s go!
Ingredients You’ll Need
I always keep these staples on hand. FYI, feel free to swap out or customize, but this list is my tried-and-true lineup:
- 4 pieces of cube steak (about 6–8 ounces each)
- 1 cup all-purpose flour, plus extra for dredging
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, but trust me—adds a nice kick)
- Salt and black pepper, to taste
- 2 large eggs
- ½ cup milk (whole milk works best)
- Vegetable oil, for frying (about 1 inch deep)
Pro Tip: Always check your pantry before you start. Nothing kills momentum faster than realizing you’re out of paprika halfway through mixing your seasonings.
Prepping Your Steak
Tenderizing the Meat
Have you ever tried cooking cube steak without tenderizing it first? It’s like chewing on shoe leather—so don’t even. Here’s what I do:
- Lay the steak between two sheets of plastic wrap or in a zip-top bag.
- Gently pound with a meat mallet until it’s about ¼ inch thick.
- Season lightly with salt and pepper.
Bold fact: Tender cube steak cooks more evenly and helps the breading stick—no sad, bare spots here.
Setting Up Your Breading Station
I set up a simple three-step station because I’m not a fan of kitchen chaos. It looks like this:
- Dish 1: Flour + spices (paprika, garlic powder, onion powder, cayenne, salt, pepper).
- Dish 2: Beaten eggs + milk.
- Dish 3: Plain flour (for final dredge).
Quick Laugh: If you’re anything like me, your kitchen counter will look like a snowstorm after this step—but hey, that’s part of the fun, right? 🙂
The Breading Process
Okay, here’s where the magic happens. Ever wondered how to get that restaurant-quality crust? It’s all about layering.
- Dredge the steak in the seasoned flour. Shake off excess.
- Dip into the egg wash, coating both sides.
- Press into the plain flour. Yes, press! You want that flour to really adhere.
- Let it rest for 5 minutes on a wire rack. This little pause makes a big difference in preventing the crust from sliding off during frying.
IMO, resting your breaded steaks is as important as the frying itself. Don’t skip it.
Frying to Golden Perfection
Getting Your Oil Just Right
Temperature control is crucial. If the oil’s too hot, the crust burns before the steak cooks through. Too cool, and your crust turns into a greasy sponge. Aim for 350°F (175°C). I always use a thermometer, but if you don’t have one: drop a pinch of flour into the oil—if it sizzles and bubbles immediately, you’re good to go.
Frying Steps
- Pour oil into a heavy skillet (cast iron works wonders) until it’s about 1 inch deep.
- Heat over medium-high until you hit that sweet spot around 350°F.
- Add steaks gently—don’t overcrowd the pan.
- Fry for about 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain.
Bold Tip: Maintain a steady oil temperature by adjusting the heat. Too much heat? Dial it back. Not sizzling enough? Crank it up a bit.
Making the Cream Gravy
No chicken fried steak is complete without that dreamy cream gravy, right? Here’s my go-to:
- Reserve about 2 tablespoons of the oil and drippings from the pan (ugh, so flavorful).
- Whisk in 2 tablespoons of flour over medium heat until it forms a paste.
- Slowly add 1½ cups of milk, whisking to remove lumps.
- Season with salt and pepper, and simmer until thickened (about 3–5 minutes).
Ever had lumpy gravy? Don’t worry, we’ve all been there. Keep whisking and go slow with the milk—it’ll smooth out.
Serving Suggestions & Side Dishes
Classic Pairings
- Mashed potatoes with a pat of butter (because duh).
- Green beans or collard greens for color and freshness.
- Buttermilk biscuits to soak up every last drop of gravy.
My Personal Twist
I love adding a simple cucumber salad on the side for a crisp, cool contrast. Slice cucumbers thin, toss with a dash of vinegar, salt, pepper, and a pinch of sugar. Instant refreshment!
Pro Tips & Tricks
- Don’t skip the resting period after breading—seriously.
- Use fresh oil if you can; old oil can impart off-flavors.
- Cast iron skillet = even heat distribution + killer crust.
- Season in layers: a little on the steak itself, more in the flour mix.
- Check doneness: if you’re worried, cut into the edge of one steak to peek.
Rhetorical question: Isn’t it satisfying when simple steps lead to restaurant-quality results?
Variations to Try
Feeling adventurous? Mix things up without a full recipe overhaul:
- Spicy Ranch Twist: Add ranch seasoning and a dash of hot sauce to your egg wash.
- Herb-Infused Gravy: Stir in fresh chopped parsley or chives at the end.
- Gluten-Free: Swap all-purpose flour for a 1:1 GF blend. Magic happens with very little change.
Common Mistakes & How to Avoid Them
Mistake: Oil too cold = greasy crust.
Fix: Heat oil properly; be patient.
Mistake: Overcrowding the pan.
Fix: Fry in batches—your steak (and your sanity) will thank you.
Mistake: Rushing the gravy.
Fix: Keep whisking and go low and slow.
Frequently Asked Questions
Can I use a different cut of meat?
Absolutely! Round steak or sirloin tips work, but you may need to adjust tenderizing time.
How do I store leftovers?
Wrap cooled steaks tightly in foil and refrigerate up to 3 days. Reheat in a low oven (about 300°F) to keep them crispy.
Can I bake instead of fry?
You can—coat steaks as usual, place on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for about 15–20 minutes, flipping halfway. It’s not quite the same, but it’s a decent workaround.
Wrapping It Up
So there you have it—the ultimate guide to making Easy Chicken Fried Steak that’ll have your friends asking for seconds (and maybe even thirds). It’s crispy, juicy, and downright addictive. Next time you crave Southern comfort, your kitchen is the place to be.
Ready to impress? Gather your ingredients, fire up that skillet, and show your taste buds some love. And hey, don’t forget to share your triumphs (or hilarious kitchen mishaps) with me—I’m always here to celebrate good food and good laughs. 🙂
Now go forth and fry—your future self will thank you!
