Chicken Fried Steak with White Gravy is a classic comfort food dinner that delivers crispy texture, rich gravy, and family-friendly flavor without complicated steps, making it perfect when you want something hearty and familiar on the table. This chicken-fried steak recipe utilizes tender cube steak, a seasoned flour dredge, and pan-frying to create a golden crust that holds up well under creamy white gravy.
If you love this country goodness, don't miss out on our Cajun Fried Chicken Recipe, Homemade Southern Style Chicken and Dumplings, or Smothered Pork Chops with Gravy. They all get rave reviews from family and friends!
Chicken Fried Steak with White Gravy at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 25 minutes
- 👥 Servings: 4-6
- 🔥 Cook Method: Pan-Fried
- 🍽️ Cuisine (or General Category): Southern Comfort Food
- 👩🍳 Pair With: Creamy Mashed Potatoes with Sour Cream, Southern Bacon and Green Beans, Skillet Cornbread.
- ⭐ Difficulty Level: Moderate
We've made this chicken fried steak many times, and pan-frying keeps it crisp while the white gravy makes it perfect over mashed potatoes or biscuits. ~Jami
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Why We Love This Recipe
- Comfort Food Classic: This dish brings all the comfort of Southern cooking to your table.
- Kid-Friendly: Kids love the crispy coating and the creamy gravy. Our Southern White Sausage Gravy served over biscuits is also kid-approved!
- Entertaining Guests: Impress your guests with this hearty and flavorful meal.
- Simple Ingredients: Uses readily available ingredients that are likely already in your pantry.
Key Ingredients
- Cube Steak: Tenderized and ready for frying.
- Vegetable Oil: We use vegetable oil in this recipe for frying the steaks to a perfect crisp.
- Eggs and Milk: Combined to create a batter for the steaks.
- Flour Mixture: Includes flour, paprika, seasoned salt, cayenne pepper, kosher salt, and black pepper for a flavorful coating.
- Butter: Adds richness to the gravy.
- Whole Milk: Used to make the creamy white gravy.
- Salt and Pepper: Essential seasonings for both the steak and the gravy.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Cube Steak: Use ground beef patties for a similar texture.
- Whole Milk: Substitute with skim milk.
- Vegetable Oil: Peanut oil or any other high-heat frying oil.
- Seasoned Salt: Replace with a mix of garlic powder and onion powder for a homemade seasoning blend.
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How to Make Chicken Fried Steak with White Gravy
STEP ONE: Season the Flour and Prepare the Egg Wash
In one shallow dish, whisk together the flour, paprika, seasoned salt, kosher salt, cayenne pepper, and black pepper until evenly combined.
In a second shallow dish, beat the eggs with the milk until smooth and fully blended.
STEP TWO: Dredge the Cube Steak
Working with one piece at a time, coat the cube steak in the seasoned flour, dip it into the egg mixture, then dredge it again in the flour, pressing gently so the coating adheres.
Set the coated steaks aside on a plate while the oil heats.
STEP THREE: Pan-Fry Until Crisp
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Add the coated steaks in batches, frying for 3-4 minutes per side without moving them until they release naturally and turn golden brown.
STEP FOUR: Make the Cream Gravy
Carefully discard excess oil, leaving a few tablespoons and the browned bits in the skillet.
Melt the butter, whisk in the flour, and cook briefly before slowly adding the milk and whisking until smooth and creamy.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Double-coat the steaks in flour.
✔️ DO Let the breaded steaks rest for 10 minutes before frying to prevent the coating from falling off.
✔️ DO Fry in batches to keep the oil temperature steady and the crust crisp.
✔️ DO Adjust the milk in the gravy to reach your desired thickness. Strain or blend for smoother consistency if desired.
❌ DON'T Overcrowd the pan.
Storage
Store chicken-fried steak and gravy separately in airtight containers in the refrigerator for up to 3 days. Freeze steak individually wrapped in freezer-safe bags for up to 3 months, with gravy in a separate container. Reheat the steak in a skillet and warm the gravy on the stovetop, stirring until smooth.
Chicken Fried Steak Recipe FAQs
To keep the breading from falling off country-fried steak, pat the steak dry before coating, press the flour mixture firmly onto the meat, and let it rest for 10 minutes before cooking. This helps the coating stick better and stay crispy.
To thicken country gravy, reduce the amount of milk or let it simmer longer while stirring continuously. This helps the gravy develop a thicker, smoother consistency.
The preferred cut for country-fried steak is cube steak, a tenderized piece of beef, often from the round or top sirloin. Its texture allows for better absorption of flavors and ensures a tender bite after frying.
While both dishes feature breaded and fried beef, chicken fried steak is typically served with a white, peppery cream gravy, whereas country fried steak comes with a brown onion gravy.
More Cast Iron Skillet Recipes You'll Love ♥️
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📖 Recipe
Chicken Fried Steak with White Gravy
Equipment
- Equipment
- Cast iron skillet
- Shallow dishes for coating
- Whisk
- Paper towels
Ingredients
Chicken Fried Steak
- 2½ to 3 pounds cube steak tenderized
- ½ cup vegetable oil for frying
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup milk
- 1 tablespoon butter
- 1 teaspoon paprika
- 2 teaspoons seasoned salt
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper plus more to taste
Creamy Gravy
- ⅓ cup all-purpose flour
- 3 to 4 cups whole milk
- salt and black pepper to taste
Instructions
- In a shallow dish, whisk together the flour, paprika, seasoned salt, kosher salt, cayenne pepper, and black pepper until evenly combined.
- In a second shallow dish, beat the eggs with the milk until smooth.
- Working with one piece at a time, dredge the cube steak in the seasoned flour, dip into the egg mixture, then dredge again in the flour, pressing gently so the coating adheres well. Set aside on a plate while the oil heats.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the coated steaks and fry for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked steaks to a paper towel-lined plate and keep warm.
- Carefully discard all but about 2-3 tablespoons of oil from the skillet, leaving the browned bits behind. Add the butter and melt over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden.
- Gradually whisk in 3 cups of milk, stirring continuously until the gravy thickens. Add additional milk as needed to reach the desired consistency. Season with salt and black pepper to taste.
- Serve the chicken fried steak hot with the cream gravy spooned generously over the top.
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Notes
- Keep the oil at medium-high heat and allow it to reheat between batches for consistent browning.
- Press the flour gently into the steak during the second dredge to help the coating stick and fry up crisp.
- Fry in batches so the skillet stays hot and the crust stays crunchy.
- Whisk the milk into the gravy gradually, so it thickens smoothly without lumps.
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