If you’re craving that perfect blend of crispy, tender, and downright comforting, look no further than this Chicken Fried Steak with Country Gravy Recipe. This Southern classic brings together crispy, golden-fried cube steaks topped with a rich, creamy country gravy that’s full of flavor and nostalgia. It’s the kind of dish that feels like a warm hug on a plate—so satisfying, hearty, and simply irresistible. Whether you’re making it for a cozy family dinner or a special weekend treat, this recipe will quickly become your go-to comfort food favorite.
Ingredients You’ll Need
These ingredients may be simple and straightforward, but each one plays a crucial role in building the perfect taste, texture, and color for your Chicken Fried Steak with Country Gravy Recipe. From the seasoned flour to the buttermilk bath, every element comes together to create a dish that’s crispy on the outside, juicy on the inside, with gravy that’s creamy and savory.
- 4 cube steaks (about 4–6 oz each): The star of the dish, these thin cuts tenderize beautifully when fried.
- 1 1/2 cups all-purpose flour: Used to create the crispy coating and gravy base, essential for that golden crust and smooth gravy.
- 1 teaspoon paprika: Adds a subtle smoky warmth and vibrant color to the flour mixture.
- 1 teaspoon garlic powder: A straightforward way to boost depth and savoriness in the breading.
- 1/2 teaspoon onion powder: Enhances the flavor profile with a mild onion note without overpowering.
- 1 teaspoon salt: Essential for seasoning both the flour and the final gravy to perfection.
- 1/2 teaspoon black pepper: Provides a gentle kick and balances the flavors throughout.
- 2 large eggs: Helps the flour coating stick nicely and adds richness.
- 1/2 cup buttermilk: Tenderizes the meat and gives a tangy touch that complements the spices.
- Vegetable oil for frying: The frying medium that crisps the steaks beautifully and creates that irresistible crust.
For the country gravy:
- 2 tablespoons reserved frying oil: Carries the flavor from frying and forms the base of the gravy.
- 2 tablespoons all-purpose flour: Thickens the gravy to a rich, creamy consistency.
- 1 1/2 cups whole milk: Ensures the gravy is smooth and luscious.
- 1/2 teaspoon salt: Seasoning that balances the creamy gravy.
- 1/2 teaspoon black pepper: Adds a bit of warmth and the classic speckled look of country gravy.
How to Make Chicken Fried Steak with Country Gravy Recipe
Step 1: Prep Your Steaks
Start by patting the cube steaks dry with paper towels—this step is key to helping the coating stick evenly. Then, mix together your seasoned flour blend in a shallow bowl to spread those fantastic flavors across your steak’s surface.
Step 2: Create the Buttermilk Egg Wash
In a separate bowl, whisk together the eggs and buttermilk. This mixture not only helps the flour coating adhere but also contributes to tenderizing the meat and adding a slight tang that makes all the difference.
Step 3: Coat the Steaks
Dredge each steak first in the seasoned flour, then dip it into the egg wash, and finally press it back into the flour mixture to build up a thick, crispy crust. This double-dip breading is what gives the chicken fried steak its irresistible crunch and golden color.
Step 4: Fry to Perfection
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Carefully fry each steak for about 3 to 4 minutes on each side, until the crust is deeply golden and crisp. Once cooked, transfer the steaks to a wire rack or a plate lined with paper towels to drain excess oil and keep that crust crunchy.
Step 5: Whip Up the Country Gravy
Remove all but 2 tablespoons of the frying oil from the skillet and return it to medium heat. Stir in 2 tablespoons of flour and whisk constantly for about a minute to cook out the raw taste and create a roux. Gradually pour in the milk while whisking to prevent lumps. Let the gravy simmer for 3 to 4 minutes until thickened. Finish by seasoning with salt and pepper to your liking—the perfect creamy topping for your chicken fried steak.
How to Serve Chicken Fried Steak with Country Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a lovely touch of color and freshness to balance the richness of the dish. For a little extra comforting indulgence, a pat of butter melting on top of the hot steak is pure magic.
Side Dishes
Serve this beauty with classic Southern sides like creamy mashed potatoes or buttery buttermilk biscuits, which are perfect for spooning up extra gravy. Steamed green beans or sautéed greens provide a fresh contrast that keeps the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, slice the chicken fried steak and serve it over a bed of creamy grits with gravy drizzled on top—instant Southern comfort with a twist. Or make mini chicken fried steak sliders with small biscuits for a crowd-pleasing appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken fried steak and country gravy in airtight containers and refrigerate for up to 3 days. Keeping the gravy separate from the steak helps maintain the crispy coating on your next serving.
Freezing
You can freeze the cooked steaks before adding gravy by wrapping them tightly in foil or plastic wrap and then placing in a freezer-safe bag for up to 1 month. Freeze the gravy in a separate container to preserve its texture and flavor.
Reheating
For reheating, bake the chicken fried steak in a preheated 350°F oven to keep the crust crispy, about 10-15 minutes. Warm the gravy gently on the stovetop, whisking occasionally, until heated through. This method helps recapture that freshly-made taste.
FAQs
Can I use a different cut of meat for this recipe?
While cube steak is traditional and ideal because it’s tender and thin, you can experiment with thin-cut round or sirloin steaks. Just be sure to tenderize the meat well before breading and frying.
Is buttermilk necessary for the coating?
Buttermilk adds a delicious tang and tenderizes the meat, but if you don’t have it on hand, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar to mimic the acidity.
How do I prevent the gravy from getting lumpy?
Constant whisking while slowly adding the milk to the roux is key. Using room temperature milk also helps prevent lumps and creates a smooth, creamy gravy.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free all-purpose flour for both the coating and gravy, and double-check all seasonings to ensure they don’t contain gluten.
What’s the best oil for frying chicken fried steak?
Vegetable oil is a great choice due to its high smoke point and neutral flavor, but you can also use canola or peanut oil for excellent results.
Final Thoughts
This Chicken Fried Steak with Country Gravy Recipe is a heartfelt celebration of Southern comfort food done right. From the crispy, flavorful steak to the creamy, pepper-spiced gravy, every bite is truly soul-satisfying. Give it a try and watch how quickly it becomes a beloved favorite in your kitchen too.
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Chicken Fried Steak with Country Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This classic Southern American Chicken Fried Steak with Country Gravy features tenderized cube steaks coated in a seasoned flour batter, fried to a golden crisp, and topped with a creamy, rich country-style gravy. Perfectly crispy on the outside and juicy on the inside, this comforting main course is ideal for a hearty family meal.
Ingredients
For the Chicken Fried Steak:
- 4 cube steaks (about 4–6 oz each)
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
For the Country Gravy:
- 2 tablespoons reserved frying oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Steaks: Pat the cube steaks dry with paper towels to ensure the coating sticks properly. In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper to create the seasoned flour mixture. In a separate bowl, whisk together the eggs and buttermilk until combined.
- Coat the Steaks: Dredge each cube steak first in the seasoned flour mixture, shaking off excess. Then dip into the egg and buttermilk mixture to fully coat, followed by a second dip in the flour mixture, pressing firmly to adhere a thick crust. Place the coated steaks on a plate and set aside.
- Fry the Steaks: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully place each steak in the hot oil and fry for 3 to 4 minutes per side until the coating is golden brown and crisp. Use tongs to flip gently. Once cooked, transfer steaks to a wire rack or paper towel-lined plate to drain excess oil.
- Make the Country Gravy: Carefully pour off all but 2 tablespoons of the frying oil from the skillet, leaving the browned bits for flavor. Add 2 tablespoons of flour to the oil in the pan. Whisk continuously over medium heat for about 1 minute to form a roux. Slowly pour in the whole milk while whisking to avoid lumps. Continue cooking for 3 to 4 minutes until the gravy thickens to a creamy consistency. Season to taste with salt and black pepper.
- Serve: Plate each fried steak and generously spoon the warm country gravy over the top. For the ultimate Southern comfort experience, serve alongside mashed potatoes or buttermilk biscuits.
Notes
- Serve chicken fried steak with mashed potatoes or buttermilk biscuits for a complete comfort meal.
- If the country gravy becomes too thick, thin it out with a splash of additional milk to reach desired consistency.
- For extra crispy coating, press the flour onto the steaks firmly during the second dredge to ensure a thick crust.
- Use a wire rack to drain excess oil to keep the crust crispy instead of a paper towel.
