Golden, crispy Chicken Fried Steak with creamy gravy. The perfect comfort food that’ll fill you up and leave you smiling for hours.
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Planning to try this recipe soon? Pin it for a quick find later!
You know those recipes that just feel like home? This Chicken Fried Steak is one of them for me. It takes me back to my childhood kitchen—mom, Sunday afternoons, and the smell of steak frying on the stove. Funny enough, my first attempt at making it on my own didn’t go so well. Let’s just say the “fried” part didn’t quite turn out how I envisioned (I may have gotten a little too overzealous with the oil). But hey, it’s all part of the process, right? Over the years, I’ve perfected this recipe, and now it’s one of my favorites to make for family dinners. Trust me, there’s something about the crispy steak, the creamy gravy, and that comforting feeling of digging into a meal like this—it’s pure magic.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chicken Fried Steak Recipe?
So, what makes this recipe stand out? It’s all about the crispy, golden breading and that tender, juicy steak inside. The seasoning is spot on—nothing too fancy, but it’s packed with flavor. And then, there’s the gravy. Oh, that gravy. It’s so creamy and smooth, you’ll want to pour it over everything on your plate. I mean, what’s better than a crunchy steak with rich, velvety gravy? If you’ve never tried Chicken Fried Steak before, this is the perfect recipe to start with. It’s easy to make, comforting, and sure to impress. And for those who already love this dish, well, this one will be a keeper in your recipe box.
Ingredient Notes:
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Cube Steaks: Let’s talk about cube steaks. They’re the unsung heroes of this dish. Sure, you could use a different cut, but cube steaks are perfect for this recipe. They’re tender, quick to cook, and won’t break the bank. Plus, they soak up all that crispy breading and gravy like a dream.
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Buttermilk: This is a must. The buttermilk helps the breading stick and gives the steak that perfect tenderness. I get it, it’s tempting to skip it or substitute, but trust me, the buttermilk is what makes this recipe shine. Don’t even try to skip it.
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Tabasco Sauce: A little heat goes a long way. You won’t get a full-on spicy dish, but that little dash of Tabasco adds just the right amount of kick to balance the richness of the gravy. It’s a subtle touch but totally necessary.
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Heavy Whipping Cream: Let’s be real—this is the ingredient that makes the gravy so good. If you want a lighter version, you can go with half-and-half, but come on…we’re talking Chicken Fried Steak. Go big or go home!
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Vegetable Oil: This is the magic behind that golden, crispy crust. It’s a neutral oil, so it lets all the spices in the breading take center stage. And you want it hot—HOT—so the steak fries up just right.
How To Make Chicken Fried Steak?
Step 1: Prep Your Ingredients
Start by mixing together your flour, garlic powder, onion powder, smoked paprika, baking powder, baking soda, and half of the salt and pepper in a shallow bowl. Then, in another bowl, whisk together the buttermilk, Tabasco sauce, and eggs. Now, dip each cube steak into the buttermilk mixture, coating it completely, and then dredge it in the seasoned flour. Don’t be shy—make sure the coating is thick and well-covered.
Step 2: Heat the Oil and Fry the Steaks
In a large skillet, heat up your vegetable oil over medium-high heat. You’ll know it’s ready when a small drop of water sizzles when it hits the pan. Gently place the steaks in the oil and fry them for about 4-5 minutes on each side, until they’re golden brown and crispy. Don’t overcrowd the pan—fry them in batches if needed. Once done, place them on a paper towel-lined plate to drain any excess oil.
Step 3: Make the Gravy
In that same skillet (no need to clean it—those browned bits are flavor gold), melt the grease over medium heat. Whisk in the flour and cook it for about 1-2 minutes, until it’s lightly browned. Then, slowly add in the milk and whipping cream, stirring constantly until the gravy thickens up. It should be smooth and creamy—just the way gravy should be. Taste it and add salt and pepper to your liking. If it gets too thick, just splash in a little extra milk to loosen it up.
Step 4: Serve and Enjoy
Now, the fun part—serve your crispy steaks on a plate, pour that creamy gravy over the top, and dig in! It’s comfort food at its finest. I like to serve it with mashed potatoes or a side of crispy green beans, but you do you. The goal is to enjoy every bite, so make it your own.
Storage Options:
If you’ve got leftovers (lucky you!), you can store the steaks and gravy separately in airtight containers in the fridge for up to 3 days. To reheat, pop the steaks in the oven at 375°F for about 10 minutes to get them crispy again. For the gravy, heat it gently on the stove, adding a bit of milk to bring it back to its creamy consistency.
Variations and Substitutions:
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Steak Cuts: Not a fan of cube steaks? No problem! You can use round steaks or sirloin steaks, just be sure they’re thin and tenderized. But cube steaks really are the best for this recipe, so if you can find them, go for it.
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Seasonings: Want to spice things up? Try adding some cayenne pepper to the breading or a dash of dried thyme for a herbaceous kick. You can even sneak in some grated Parmesan in the breading if you’re feeling cheesy.
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Gravy Alternatives: If creamy gravy isn’t your thing, how about a white pepper gravy or even bacon gravy? Both would pair wonderfully with the crispy steak.
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What to Serve with Chicken Fried Steak?
This is a hearty, comforting meal, so you’ll want some sides that balance out the richness. Here are a few ideas:
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Mashed Potatoes: Seriously, how can you not serve mashed potatoes with this? It’s a match made in comfort food heaven.
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Coleslaw: The tangy crunch of coleslaw pairs beautifully with the richness of the steak and gravy. You can’t go wrong with this classic.
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Green Beans: A simple veggie like green beans adds a nice, fresh contrast to the fried steak.
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Biscuits: Because, let’s be real, who can resist a soft, buttery biscuit to soak up the extra gravy?
Frequently Asked Questions:
Can I make Chicken Fried Steak ahead of time?
Yep, you sure can! You can bread and fry the steaks ahead of time and store them in the fridge. When you’re ready to serve, just pop them in the oven to crisp them up again. For the gravy, you can make it ahead too and just reheat it gently on the stove.
Can I make this dish spicier?
Absolutely! Add more Tabasco sauce to the gravy or toss in some cayenne pepper to the breading for that extra heat.
Can I use chicken instead of steak?
Yes! You can swap in chicken cutlets for the steak. They’ll cook faster, but you’ll still get that delicious crispy coating and creamy gravy.
Alright, now it’s your turn! Give this Chicken Fried Steak a try and let me know what you think. I’m sure it’ll become a new favorite at your dinner table too! Can’t wait to hear how it turns out!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Fried Steak Recipe
Ingredients
- 2 teaspoons fresh ground black pepper divided
- 2 teaspoons kosher salt or sea salt divided
- 1 ½ cups all-purpose flour
- 4 cube steaks
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups buttermilk
- 2 teaspoons Tabasco sauce
- 2 eggs
- 1 cup vegetable oil
For Gravy:
- 4 tablespoons grease from frying
- 4 tablespoons flour
- 2 to 3 cups whole milk
- ½ cup heavy whipping cream
- Salt and pepper to taste
Instructions
Prepare the Breading and Steak
- In a shallow bowl, combine 1 teaspoon of black pepper, 1 teaspoon of salt, flour, garlic powder, onion powder, smoked paprika, baking soda, and baking powder. In another bowl, whisk together buttermilk, Tabasco sauce, and eggs.
- Dip each cube steak into the buttermilk mixture, ensuring it is fully coated, and then dredge it in the seasoned flour mixture. Press gently to ensure the breading sticks to the steak.
Fry the Steaks
- Heat vegetable oil in a large skillet over medium-high heat. Once the oil reaches the desired temperature (hot enough to sizzle a small piece of bread), carefully place the breaded steaks in the skillet. Fry each steak for approximately 4-5 minutes on each side, or until the crust turns golden brown and crispy.
- Remove the cooked steaks from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Make the Gravy
- Using the same skillet, melt grease over medium heat. Once the grease is melted, whisk in the flour and cook for 1-2 minutes, or until the mixture turns a light brown color.
- Slowly add milk and whipping cream, whisking constantly to avoid lumps. Continue to cook, stirring occasionally, until the gravy thickens to a smooth and creamy consistency. Add salt and pepper to taste. If the gravy becomes too thick, add a little more milk until the desired consistency is achieved.
Serve
- Place each fried steak on a serving plate and pour the gravy generously over the top. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
