Few dishes are as comforting and downright soul-satisfying as Southern Chicken Fried Steak with Country Gravy. This classic Southern staple takes tenderized beef steak, dredges it in seasoned flour, and fries it golden brown until crispy just like fried chicken. The crowning glory is the creamy white country gravy, made from the flavorful pan drippings, poured generously over the crunchy steak.This dish brings together hearty, crispy, creamy, and savory in every bite, making it the ultimate comfort food that feels like a warm hug on a plate.

Why I Love This Recipe

I love this recipe because it perfectly captures the essence of Southern comfort food. The steak is tenderized and coated in a crispy, golden batter that delivers the ultimate crunch with every bite, while the creamy country gravy adds a rich, savory finish that ties the dish together. Each element balances texture and flavor beautifully—the crunch of the crust, the juiciness of the meat, and the smoothness of the gravy. It’s a dish that feels indulgent yet homey, evoking memories of hearty family dinners and cozy gatherings.

Why It’s a Must-Try Dish

• Combines the crispiness of fried chicken with the heartiness of steak.
• Classic Southern comfort food with timeless appeal.
• Easy to prepare with everyday ingredients.
• The creamy country gravy takes it over the top.

Recipe Info

Preparation Time: 20 minutes
Cooking Time: 20–25 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 650 calories per serving
Course: Main Course
Cuisine: Southern American

Ingredients

For the Chicken Fried Steak:

• 4 beef cube steaks (about 4–6 oz each, tenderized)
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 large eggs
• 1 cup buttermilk (or whole milk with 1 tsp lemon juice)
• Vegetable oil, for frying (about ½ cup)

For the Country Gravy:

• 4 tablespoons pan drippings (from frying)
• 4 tablespoons all-purpose flour
• 3 cups whole milk (warm)
• Salt and freshly ground black pepper, to taste

Step-by-Step Preparation Method

Step 1: Prepare the Dredging Station

1. In one shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
2. In another dish, whisk together eggs and buttermilk.

Step 2: Bread the Steaks

1. Pat cube steaks dry with paper towels.
2. Dredge each steak in seasoned flour, then dip in egg mixture, and coat again in flour.
3. Place breaded steaks on a wire rack for 5–10 minutes (helps coating stick).

Step 3: Fry the Steaks

1. Heat about ½ cup oil in a large cast-iron skillet over medium heat until hot (350°F / 175°C).
2. Fry steaks one or two at a time, about 3–4 minutes per side, until golden brown and crispy.
3. Transfer to a paper towel–lined plate to drain.

Step 4: Make the Country Gravy

1. Discard all but 4 tablespoons of pan drippings from the skillet.
2. Whisk in flour and cook for 1–2 minutes until golden and bubbly.
3. Slowly add warm milk, whisking constantly, until smooth and thickened (about 5–7 minutes).
4. Season generously with salt and lots of black pepper.

Step 5: Serve

1. Place fried steaks on a plate.
2. Pour warm gravy generously over the top.
3. Garnish with parsley if desired.

How to Serve

• Serve hot with mashed potatoes, buttermilk biscuits, or green beans for a classic Southern spread.
• Also pairs well with corn on the cob, coleslaw, or roasted vegetables.
• A slice of pie (pecan or apple) makes the perfect finish!

Recipe Tips & Variations

• Extra Crispy: Double-dip steaks (flour → egg → flour again).
• Spicy Kick: Add cayenne pepper or hot sauce to the egg mixture.
• Different Cuts: If cube steak isn’t available, use top round or sirloin, pounded thin.
• Lighter Option: Bake at 400°F for 20–25 minutes on a wire rack for less oil.
• Cheesy Gravy Twist: Stir in shredded cheddar cheese into the gravy for extra richness.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F for 10–15 minutes to maintain crispiness.
• Freezer: Freeze cooked steaks (without gravy) in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in oven until hot and crisp.
• Gravy Storage: Store gravy separately in the fridge for up to 3 days; reheat gently, whisking in a splash of milk to loosen.

Special Equipment Needed

• Large cast-iron skillet or heavy-bottomed frying pan
• Shallow dishes for dredging
• Wire rack (for resting breaded steaks)
• Whisk (essential for smooth gravy)

FAQ

Q1: What cut of beef is best for chicken fried steak?
Cube steak is traditional, but top round or sirloin works if tenderized.

Q2: Can I use chicken instead of beef?
Yes! Chicken breasts or thighs can be used for a Southern-style fried chicken with gravy.

Q3: How do I keep the breading from falling off?
Pat steaks dry, dredge well, and let coated steaks rest on a rack before frying.

Q4: Why is my gravy lumpy?
Whisk continuously and add milk gradually to prevent lumps.

Q5: Can I make it ahead of time?
Yes—bread the steaks a few hours ahead and refrigerate until ready to fry.

Conclusion

Southern Chicken Fried Steak with Country Gravy is the epitome of down-home comfort food. Crispy, juicy, and smothered in creamy gravy, it’s the kind of dish that brings family and friends together around the table. Once you taste this golden, crunchy steak with peppery gravy, it’ll quickly become a staple in your kitchen for Sunday dinners or whenever you crave true Southern soul food.