Chicken-Fried Steak With Cream Gravy Recipe

Southern Living Chicken Fried Steak with Cream Gravy on a plate to serve with broccoli — Photo:
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

Active Time:

45 mins

Total Time:

45 mins

Servings:

Pop quiz: Is chicken-fried steak made of beef or chicken? If you guessed beef, then congratulations—you’re correct. Served with a creamy white gravy, this breaded and fried steak is comfort food at its finest.

These pounded-thin cube steaks are beloved by many Southerners, but Oklahomans (like our Copy Editor Katie Akin who shared this family recipe) have staked their claim on the classic dish.

No matter who made it first, this melt-in-your-mouth classic is a win at any dinner table.

Why Is It Called Chicken-Fried Steak?

Similar to fried chicken, these steaks are breaded and deep-fried for a tender cut of beef surrounded by a thick, crispy coating. While the exact origin of this Southern classic may be unknown, it's likely that the dish migrated to America with immigrants from Germany and Austria, where weiner schnitzel (made with pan-fried veal) was a popular dish.

To make chicken-fried steak, inexpensive cuts of beef—often cube steak, chuck, round steak, or even flank steak—are tenderized and coated with a flour mixture, then a combination of egg and milk or buttermilk, then flour again, and deep fried. It's often served for dinner with mashed potatoes, vegetables, and biscuits, but can also be served for breakfast—especially in the Midwest—with toast and hash browns.

The Difference Between Country-Fried Steak and Chicken-Fried Steak

Country-fried steak and chicken-fried steak are two Southern favorites that are markedly similar. While both use inexpensive cuts of beef, chicken-fried steak often has a slightly heavier coating, similar to a thick coating on fried chicken, while country-fried steak may be a bit lighter and is often pan-fried instead of deep-fried. Chicken-fried steak is traditionally served with white gravy, while country-fried steak is topped with brown gravy.

Ingredients for Chicken-Fried Steak with Cream Gravy

To make this chicken-fried steak with cream gravy, you'll need:

Garlic powder, kosher salt & black pepper: To season the steak and gravy.
Cube steaks: A cut of beef (usually top round or sirloin) that has been pounded with a meat mallet until tender and flattened. Can be substituted with other tenderized cuts of beef or pork.
Buttery crackers: Such as Ritz, finely crushed for an extra crisp crust.
All-purpose flour: Mixed with the crackers and seasoning for a crisp coating, and used to thicken the gravy.
Large eggs: For dipping the steaks between dredges of flour.
Whole milk: To lighten the egg mixture and as the base for the gravy.
Vegetable oil: For frying. Can substitute with any oil with a high smoke point.

How To Make Chicken-Fried Steak With Cream Gravy

You'll have to order something else next time you're at a meat-and-three once you see how easy it is to make delicious chicken-fried steak at home. Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 200°F. Stir to combine garlic powder, 3 teaspoons salt, and 1 1/2 teaspoons pepper. Sprinkle 2 1/2 teaspoons seasoning mix evenly all over each steak.
Step 2. Stir together crackers, 1 1/2 cups flour, and remaining seasoning in one bowl. Whisk eggs and 2 tablespoons milk in another.
Step 3. Heat oil in a large cast-iron skillet to 325°F. Dredge steaks in flour mixture, shaking off excess, then egg mixture, then flour mixture again.
Step 4. Place 2 steaks in hot oil and fry until golden brown, 3 to 5 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. Keep warm in oven on a wire rack over a baking sheet. Repeat with remaining steaks.
Step 5. Drain fat from skillet, reserving 1/4 cup drippings and any solids. Return to skillet. Whisk in remaining flour and cook, stirring constantly, until bubbling. Slowly whisk in remaining milk. Bring gravy to a simmer, then reduce heat and cook, stirring often, until thickened. Stir in remaining salt and pepper.
Step 6. Transfer steaks to a serving platter; top with gravy and black pepper.

Tips for the Best Chicken-Fried Steak

For the best chicken-fried steak, keep these tips in mind:

Pat the steaks dry before dredging: Helps the coating adhere to the steaks.
Coat the steaks generously: Press well into the flour mixture for full coverage.
Use a heavy skillet: For even browning and to retain heat.
Grab a thermometer: Keep the oil temperature steady by taking its temperature along the way.
Don't overcrowd the pan: Adding too many steaks at once will cause the oil temperature to drop, leading to a soggy coating.
Flip only once: For the crispiest coating that remains intact, only flip the steaks once.

What To Serve With Chicken-Fried Steak With Cream Gravy

Pair this Southern classic with mashed potatoes, green beans, collard greens, mustard greens, broccoli, or other favorite sides. And don't forget the buttermilk biscuits, Texas toast, or cornbread.

How To Store and Reheat Leftover Chicken-Fried Steak With Cream Gravy

Refrigerate leftover steaks and gravy separately for up to three days or freeze up to three months. Defrost overnight in the refrigerator if frozen, then reheat steaks in a 350°F oven until hot throughout. Heat the gravy slowly on the stovetop or in the microwave until hot, adjusting the texture with a splash of milk as needed.

Editorial contributions by Katie Rosenhouse.

Ingredients

1 tsp. garlic powder
4 1/2 tsp. kosher salt, divided, plus more to taste
2 tsp. black pepper, divided, plus more for garnish
4 (6-oz.) cube steaks (see note below)
2/3 cup finely crushed round buttery crackers (such as Ritz, from 16 to 18 crackers)
1 1/2 cups, plus 3 Tbsp. all-purpose flour, divided
2 large eggs
2 1/2 cups, plus 2 Tbsp. whole milk, divided
3 cups vegetable oil

Directions

Season steaks:

Preheat oven to 200°F. Stir together garlic powder, 3 teaspoons of the salt, and 1 1/2 teaspoons of the pepper in a small bowl. Sprinkle 2 1/2 teaspoons seasoning mix evenly over both sides of all steaks.
Make breading bowls:

Stir together crushed crackers, 1 1/2 cups of the flour, and remaining 3 teaspoons seasoning mix in a shallow bowl. Whisk together eggs and 2 tablespoons of the milk in another shallow bowl until well combined.
Coat steaks:

Heat oil in a large (12-inch) cast-iron skillet over medium to 325°F. Working with 1 at a time, dredge steaks in flour mixture to coat; shake off excess. Dip into egg mixture; let excess drip off. Press in flour mixture again to coat both sides completely.
Fry steaks:

Carefully place 2 steaks in hot oil, and fry until evenly golden brown, 3 to 5 minutes per side. (Adjust heat as needed to maintain oil temperature of 325°F.) Place on a paper towel-lined plate, and sprinkle with salt to taste. Transfer to a wire rack set on a baking sheet, and keep warm in preheated oven. Repeat procedure with remaining 2 steaks.
Make gravy:

Drain fat from skillet, reserving 1/4 cup drippings mixture and as much of the solids as possible. Return reserved 1/4 cup drippings mixture and solids to skillet, and heat over medium-low. Whisk remaining 3 tablespoons flour into drippings mixture. Cook, stirring constantly, until mixture is bubbling and smells toasty, about 1 minute. Gradually whisk in remaining 2 1/2 cups milk. Bring gravy to a simmer over medium. Reduce heat to medium-low, and cook, stirring often, until thickened, 6 to 7 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Finish and serve:

Transfer steaks to a serving platter; serve immediately with warm gravy. Garnish with additional black pepper.

Frequently Asked Questions

Can I use buttermilk in the place of the milk for chicken-fried steak?

Buttermilk gives a slight tanginess to the egg mixture and can provide even more flavor for the steaks. Since you'll already be using milk for the gravy, adding a splash to the egg mixture is typically the easiest way to go, but feel free to swap for buttermilk if you have it on hand.
Can I add a touch of heat to the chicken-fried steaks?

For a little heat, add hot sauce to the egg mixture or ground red pepper to the flour mixture before dipping the steaks.
Why does the coating separate from my chicken-fried steaks?

To make sure the breading adheres to the steaks, pat the steaks dry before dredging in flour, then let them rest after coating for 10 to 15 minutes. Make sure to also check that your oil is hot enough before frying to help keep the coating in place.