Chicken Fried Steak With Gravy Recipe

What’s in This Chicken Fried Steak Recipe?

This classic Southern dish smothered in rich, creamy gravy is a staple that tastes just like home. I love to make it when I’m in need of some comfort food!

Milk: Whole milk helps to create a rich batter for the steak and adds moisture and richness to the gravy. Egg: Helps the batter stick to the steak. Flour: All-purpose flour creates a crispy coating for the steak and helps to thicken the gravy. Seasoned Salt: A blend of salt, herbs, and spices that adds so much flavor to the steak. I used Lawry’s. Black Pepper: Adds a touch of spice to the steak. Cube Steak: Cube steak is an inexpensive cut of beef that is pre-tenderized so it’s super flavorful. It looks a bit like ground beef in the store, but it’s definitely not. If you can’t find cube steak, you can use flank or skirt and use a meat mallet to pound it down. Vegetable Oil: This neutral oil has a high smoke point, making it perfect for frying. Butter: Makes the gravy rich and flavorful.

Variations To Try

For a spicy chicken fried steak, I add some cayenne pepper, paprika, or chili powder to the breading. Or try adding some fresh or dried herbs, like thyme, rosemary, or sage, for an herby flavor. I sometimes also add a bit of shredded Parmesan or cheddar cheese to the breading for a cheesy version!

How to Store and Reheat

Once cooled to room temperature, I like to store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that once the gravy is slathered on the fried steak, it’s best served fresh! Reheat leftovers in the microwave in 30-second intervals until warmed through.

How to Freeze

Freeze chicken fried steak without the gravy for up to 3 months in an airtight freezer-safe container. I recommend letting it slowly thaw in the fridge prior to reheating.

Serving Suggestions

I like to serve this classic Southern dish with a side of mashed potatoes, and of course, the gravy, but any potato or veggie side will work well. Try it with Air Fryer Twice Baked Potatoes, Green Bean Bundles, or Creamed Corn.

Notes from the Test Kitchen

I always make sure the oil is up to temperature before cooking the coated steaks. It needs to be between 350°F-400°F for the crust to get crispy. If the oil isn’t hot enough, you’ll end up with oily, soggy steak.

How to Make Chicken Fried Steak Step by Step

Prep the Dredging Station: In a shallow bowl, whisk together ¾ cup of whole milk and 1 large egg. In a separate shallow bowl, whisk together ¾ cup of all-purpose flour, 1½ teaspoons of seasoning salt, and ½ teaspoon of ground black pepper. Dredge the Steak: Place each piece of 1 pound of cube steak in the flour mixture, turning to coat and shaking off the excess. Place the steak in the milk mixture, then dredge it through in the flour mixture, coating well. Place on a wire rack and repeat until all steak is coated. Allow to rest. Cook the Steak: When ready to cook, heat vegetable oil in a large skillet set over medium heat. Fry the steak in batches for 2 minutes on each side, flipping once, until golden brown. Remove to a paper towel-lined plate to drain while cooling. When the steak is finished cooking, reserve ¼ cup of the cooking oil. Make the Gravy: In a large saucepan set over medium heat, add ¼ cup of unsalted butter (or reserved cooking oil.) Whisk in ⅓ cup of all-purpose flour and cook for 2-3 minutes, adding more if needed, until golden. Slowly whisk in 2 cups of whole milk, then season with salt and pepper, to taste. Cook, whisking frequently, for 6-8 minutes until gravy is thickened and smooth. Taste and season as needed, then serve with steak.