Chicken Fried Steak with White Gravy

5 from 1 vote

Chicken Fried Steak with White Gravy

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 uses tender cube steak, a seasoned flour dredge, and pan frying to create a golden crust that holds up well under creamy white gravy.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Southern

Servings:

Calories: 928kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes:

Heat the oil until it’s shimmering before adding the steaks so the coating crisps instead of absorbing oil. Let the steak fry undisturbed until it releases easily from the pan, which is your signal that it’s ready to flip. For the gravy, cook the flour just until lightly golden to avoid a raw flour taste.

Tips for Best Results:

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.

How to Know It’s Ready:

The steak is done when the coating is golden brown and crisp, the meat feels firm but tender when pressed, and a thermometer inserted into the center reads at least 160°F. The gravy is ready when it coats the back of a spoon and flows slowly when tilted.

Nutrition