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You know that feeling when you bite into something and it’s just… pure comfort? Like pulling on warm socks on a chilly morning or sinking into the couch with an old favorite movie. That’s exactly what Southern Chicken Fried Steak with Gravy is to me—one of those homespun recipes that whisks me right back to noisy Sunday dinners, a kitchen full of people, and the kind of laughter that makes your sides hurt (in the best possible way). If you ask me, this is the true, “invite-everyone-and-their-cousins” comfort food—hearty, craveable, and dangerously good. I have to laugh, because if I don’t make this at least once when the leaves start turning, there might be a family mutiny at my house! No joke.
Tender cube steak, a spiced, ultra-crispy coating, and that big ol’ blanket of creamy, peppery gravy—it just feels like a hug (and, let’s be real, people start hovering around the stove as soon as that sizzle hits). Every step smells so good it’s nearly impossible to wait for dinner. My advice? Don’t be surprised if folks start asking, “Is it ready yet?” the minute you heat up the oil.
Why You’ll Love This Recipe
- All-out comfort food! Crispy, golden steak smothered in silky, peppery gravy is basically happiness on a plate.
- Weeknight doable—even when you’re running around. (But tastes like it took all afternoon!)
- Packed with pantry staples—no fancy runs or wild ingredients required.
- Guaranteed crowd-pleaser. Make it for cozy Sunday suppers, potlucks, or anytime you want to feed people you love.
- Just one skillet to wash! (Shout out to less mess and more flavor.)
Key Ingredients
Cube Steaks: Grab the tenderized ones from the grocery store—they’re usually affordable and, once cooked, downright juicy. If you can only find regular steak, just get out your trusty meat mallet and have at it.
All-Purpose Flour: This pulls double duty in both the crunchy coating and the dreamy gravy. I’ve also swapped in gluten-free blends before—no worries, it works great!
Eggs & Milk: Egg wash magic! This duo helps the flour stick and makes the coating super-crunchy.
Garlic Powder, Onion Powder, Smoked Paprika: These little touches take things up a notch—if you don’t have smoked paprika, sweet or regular works fine.
Vegetable Oil: For shallow frying. Canola or peanut are both good substitutes (use what you have!).
Milk (for Gravy): Whole milk is my favorite for gravy, but 2% or even skim will do the job. Sometimes I splash in cream if I feel fancy, but only if I have some left over!
Salt & Pepper: Don’t hold back—especially on the black pepper in the gravy. That’s where all the iconic flavor lives.
Need amounts and step-by-step instructions? It’s all in the recipe card down below.
Step-by-Step Instructions
Step 1: Prep the Coating
Combine Dry Ingredients: In a shallow dish, stir together 1 cup all-purpose flour, 1 teaspoon each of garlic powder, onion powder, and smoked paprika, plus a generous pinch of salt and lots of black pepper. Really, don’t be shy with that pepper—this is Southern cooking, after all!
Make the Egg Wash: In another shallow dish (pie pans are perfect), whisk together 2 large eggs and 1/4 cup milk. This will help the breading really cling for that perfect crunch.
Step 2: Coat the Steaks
First Flour Coating: Dip each cube steak into the flour mixture and toss around—get in there with your hands and make sure every bit is coated.
Egg Wash: Next, drown the steak in the egg wash, making sure it gets into every nook and cranny.
Second Flour Coating: Back into the flour for a second time, and don’t be afraid to press so it gets a good, solid layer. Double-dipping = the ultimate crispy shell (seriously, don’t skip this step!).
Step 3: Fry the Steaks
Heat the Oil: Pour about 1/4 inch vegetable oil into a big skillet and warm it over medium. A little sprinkle of flour should sizzle—that’s your signal it’s ready.
Fry: Lay in the coated steaks (don’t crowd them; fry in batches if needed) and cook about 4 minutes per side, adjusting the heat so they snake a golden brown but don’t burn. Things are going to smell incredible right about now.
Drain: When they’re done, move the steaks to a plate lined with paper towels so any extra oil can drip off. Try (try!) to resist eating one right out of the pan.
Step 4: Make the Gravy
Reserve Drippings: Save about 2 tablespoons of that flavorful frying oil in the pan (don’t worry, you don’t have to be exact).
Make the Roux: Sprinkle in 2 tablespoons flour and whisk, scraping up all those golden bits—cook for a couple of minutes until it’s toasty and lightly golden.
Add Milk: Slowly (really… go slow!) pour in 2 cups milk, whisking all the while. Do a little at a time to avoid lumps—it’ll start to thicken quickly. Don’t stray too far from the stove.
Season: Generously salt and really pepper it up for that classic gravy flavor. Let it gently simmer until it’s just thick enough to feel luxurious on the spoon.
Step 5: Serve
Plate it Up: Lay those hot, crispy steaks on plates, then spoon that luscious gravy straight over the top (don’t hold back—go for the good stuff!).
Garnish (Optional): Sliced green onions, a dash of hot sauce, or both—totally up to your mood and your spice tolerance.
Serving Suggestions
Chicken Fried Steak with Gravy pretty much begs for classic Southern sides. If I’m making a batch, here’s how things look around my table:
- Mashed Potatoes: The obvious choice for “gravy running off the edges” goodness. (“More, please,” is what I usually hear.)
- Buttered Corn: A pop of sweet, golden sunshine to balance out all the savory. My kids are obsessed with seconds!
- Fluffy Biscuits: Buttermilk if there’s time, store-bought if it’s a busy night—you’ll want them to scoop up every last bit of gravy.
- Green Beans: Sautéed or steamed, they add crunch and a little color on the plate.
- Sweet Tea: Because a Southern meal just isn’t complete without something cold and sweet in your glass.
Storage Tips
Refrigerating: Store leftovers in airtight containers. I like to keep steak and gravy separate if possible; the steaks stay happy for three days, gravy stretches a day longer. (If you can keep people from sneaking seconds, that is!)
Reheating: To bring back the crisp, bake steaks on a wire rack at 375°F for 10–15 minutes. Rewarm the gravy gently on the stove, loosening with a splash of milk if it gets too thick. Microwave works in a pinch—just wait to top the steaks until you’re ready to eat, or the breading will go soggy.
Freezing: Totally doable (though fresh is best!). Freeze the fried steaks (un-gravied!) in a single layer, then stash in a freezer bag up to 2–3 months. Thaw in the fridge overnight, then re-crisp in the oven.
Variations
- Spicy Twist: Add a pinch of cayenne to the breading—or finish with hot sauce for extra zing.
- Herby Vibes: Sprinkle dried thyme or parsley into the flour for a fresh, green lift.
- Cheese Please: Mix a little shredded cheddar or parmesan right into the gravy. Comfort food x100!
- Gluten-Free: Use a cup-for-cup gluten-free flour blend for both dredging and gravy. No one will guess the difference.
- Baked Not Fried: For a lighter version, bake breaded steaks on a wire rack at 400°F for 15–20 minutes. Not quite as decadent as frying, but still so satisfying.
Southern Chicken Fried Steak with Gravy
- 4 tenderized cube steaks (about 1/2 inch thick)
- 1 cup all-purpose flour (for coating)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and freshly ground black pepper (to taste; use for both coating and gravy)
- 2 large eggs
- 1/4 cup milk (for egg wash)
- Vegetable oil (for frying)
- 2 tbsp reserved frying oil (for gravy)
- 2 tbsp all-purpose flour (for gravy)
- 2 cups milk (for gravy)
- In a shallow dish, combine flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well. In another shallow dish, whisk together eggs and milk for the egg wash.
- Dip each cube steak in the flour mixture, coating all sides fully. Then dip into the egg wash. Return to the flour for a second coating, pressing the flour onto the steak for a thick, even crust.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Test with a sprinkle of flour—it should sizzle! Fry steaks about 4 minutes per side or until golden brown. Remove to paper towels to drain.
- Leave 2 tablespoons of drippings in the skillet. Add flour, stirring constantly until golden and bubbly (about 2 minutes). Gradually whisk in milk, scraping up all those tasty browned bits. Keep whisking until thickened, then season with salt and pepper—don’t skimp on the pepper.
- Serve the hot, crispy steaks smothered in gravy. Garnish with sliced green onions or a dash of hot sauce if you like. Dig in immediately—these are best enjoyed hot and fresh!
Tip: For an even crispier crust, swap in some breadcrumbs or cracker crumbs for part of the flour in the coating. And don’t forget, a pile of mashed potatoes or a fluffy biscuit on the side really sends it over the top.
Conclusion
There’s just nothing quite like sitting down to a plate of Southern Chicken Fried Steak with Gravy—it’s so much more than dinner. It’s Sunday afternoons, family stories, that lazy feeling after you’ve eaten something that feeds your soul as much as your stomach. Whether you’re feeding your whole crew or just yourself (socks optional but encouraged), this is the kind of meal you’ll want to come back to over and over. Give it a try, and let me know in the comments if your family loved it—or if you put your own special twist on it! I’d love to hear your stories, questions, and all your best gravy tips. Let’s keep cozy food traditions (and the laughter) going strong.
Southern Chicken Fried Steak with Gravy
Ingredients
- 4 tenderized cube steaks about 1/2 inch thick
- 1 cup all-purpose flour for coating
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt and freshly ground black pepper to taste, for coating and gravy
- 2 large eggs
- 1/4 cup milk for egg wash
- vegetable oil for frying
- 2 tbsp reserved frying oil for gravy
- 2 tbsp all-purpose flour for gravy
- 2 cups milk for gravy
Instructions
- In a shallow dish, combine flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well. In another shallow dish, whisk together eggs and milk to create an egg wash.
- Dip each cube steak into the flour mixture, ensuring all sides are evenly coated. Then dip the steak into the egg wash. Return the steak to the flour mixture for a second coating, pressing the flour onto the steak to create a thick, even layer.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Test the oil by sprinkling a bit of flour in; it should sizzle. Fry the coated steaks for about 4 minutes per side, or until golden brown. Remove and place on paper towels to drain excess oil.
- Leave about 2 tablespoons of drippings in the skillet. Add flour and stir continuously, cooking for 2 minutes until golden brown. Gradually whisk in the milk, stirring constantly to avoid lumps. Simmer until thickened, and season with salt and black pepper to taste.
- Place the fried steaks on plates and generously ladle gravy over each. Garnish with green onions or hot sauce if desired, and serve immediately.
