Chicken Fried Steak with Creamy Gravy

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When I think about comfort food that hits every nostalgic note, Chicken Fried Steak with Creamy Gravy instantly comes to mind. It’s that golden, crispy exterior hugging a tender cut of beef, finished with a rich, peppery gravy that practically demands to be sopped up with mashed potatoes or a warm biscuit. I grew up eating this dish at Southern diners and Sunday dinners, and every time I make it at home, it brings back those warm, comforting memories.

But don’t let the “fried” part scare you off—this is a dish that’s far more approachable than it sounds. Whether you’re making it for a hearty weekend dinner or a special family gathering, chicken fried steak has a way of impressing without requiring complicated techniques. All it takes is a few pantry staples and a willingness to get a little messy with the breading.

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Why You’ll Love This Chicken Fried Steak with Creamy Gravy

It’s indulgent, yes—but also deeply satisfying. You’ll love how the seasoned breading locks in juiciness, while the creamy gravy ties everything together in the most delicious way. The crisp texture contrasts beautifully with the smooth sauce. It’s a flavor and texture combination that’s hard to beat.

Plus, it uses humble ingredients to deliver diner-style results. This dish is perfect for those who love Southern cuisine or are simply looking to treat themselves with a stick-to-your-ribs meal that feels like a warm hug.

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What Cut of Meat Should I Use for Chicken Fried Steak?

Traditionally, cube steak is used—it’s inexpensive and already tenderized, making it a great shortcut. You could also go for round steak or even sirloin that you’ve pounded thin yourself. The key is to choose a cut that becomes tender when cooked quickly and has enough surface area to hold onto that seasoned breading.

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Options for Substitutions

• Milk: If you’re dairy-free, use unsweetened almond milk or oat milk for the gravy.
• Cube Steak: Try tenderized pork chops or even boneless chicken breast for a twist.
• Flour: Gluten-free all-purpose flour works well if you’re avoiding gluten.
• Buttermilk: No buttermilk? Mix regular milk with a splash of vinegar or lemon juice as a substitute.
• Gravy Variations: Add a splash of hot sauce or some crumbled sausage for an extra punch.

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Ingredients for This Chicken Fried Steak with Creamy Gravy

• Cube Steak: The star of the dish. Tenderized and thinly sliced, it cooks quickly and stays juicy under the crispy crust.
• All-Purpose Flour: Creates the base for both the dredging and the creamy gravy. It adds structure and golden color when fried.
• Buttermilk: Tenderizes the meat and helps the flour adhere better, creating that signature crust.
• Eggs: Binds the flour to the steak and adds richness to the dredging mixture.
• Salt and Black Pepper: Essential seasonings for both the steak and the gravy.
• Garlic Powder, Onion Powder, Paprika: These add depth and Southern-style flavor to the breading.
• Oil for Frying: Use a neutral oil like canola or vegetable oil for even browning.
• Butter: Helps form the base of the roux for the gravy and adds a rich, creamy flavor.
• Milk: Used to make the gravy smooth and luscious.

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Step 1: Prep the Steak

Start by patting the cube steaks dry with paper towels. This ensures the coating sticks better and prevents steaming while frying.

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Step 2: Prepare the Dredging Station

In one bowl, mix flour with salt, pepper, garlic powder, onion powder, and paprika. In another, whisk together buttermilk and eggs. You’ll be double-dipping the steaks to create a thick, crispy crust.

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Step 3: Bread the Steak

Dredge each cube steak in the seasoned flour, then into the buttermilk-egg mixture, and back into the flour. Press the flour onto the steak firmly so it forms a solid coating.

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Step 4: Fry to Golden Perfection

Heat oil in a cast iron skillet over medium-high heat. Once the oil shimmers, add the steaks (don’t overcrowd). Fry 3–4 minutes per side until deeply golden. Transfer to a wire rack or paper towel-lined plate to drain excess oil.

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Step 5: Make the Creamy Gravy

Drain off all but 2 tablespoons of oil from the skillet. Add butter and sprinkle in 2 tablespoons of flour. Whisk to form a roux. Gradually add milk while whisking, scraping up any browned bits. Let it simmer until thickened, then season with salt and lots of black pepper.

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Step 6: Serve It Up

Plate the fried steak and spoon the creamy gravy generously over the top. Garnish with chopped green onions or parsley if desired.

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How Long to Prepare the Chicken Fried Steak with Creamy Gravy

Prep Time: Expect to spend about 20–25 minutes on preparation. This includes drying the steaks, setting up your dredging station, and carefully breading each piece. If you’re new to frying, give yourself a little extra time to avoid rushing the process.

Cook Time: The actual frying takes about 6–8 minutes total per steak (3–4 minutes per side), and the gravy will take an additional 5–7 minutes. Altogether, you’re looking at roughly 30–35 minutes of total cooking time, making this a satisfying meal you can still get on the table in under an hour.

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Tips for Perfect Chicken Fried Steak with Creamy Gravy

• Use a heavy skillet: A cast iron pan holds heat well and ensures even frying.
• Double-dip for extra crunch: The flour-buttermilk-flour method creates a thick, crispy crust that won’t fall apart.
• Let the breading rest: After coating, let the steaks rest for 5–10 minutes. This helps the coating stick better.
• Don’t rush the gravy: Allow the roux to cook for at least a minute before adding milk—it builds flavor.
• Season every layer: Don’t just rely on the flour; season the meat and the gravy too.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This drops the oil temperature and leads to soggy breading.
• Too much flour left on the steak: Shake off the excess to avoid a pasty texture.
• Undercooking the roux: Raw flour taste can ruin your gravy. Cook until it turns golden.
• Using cold milk for gravy: Warm milk helps the sauce come together more smoothly.
• Skipping the draining step: Letting steaks sit directly on paper towels or a rack prevents sogginess.

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What to Serve With Chicken Fried Steak with Creamy Gravy?

1. Mashed Potatoes

Creamy, buttery mashed potatoes are a classic pairing. They soak up the gravy beautifully.

2. Southern-Style Green Beans

Simmered with a bit of bacon or ham, they bring saltiness and balance to the richness.

3. Buttermilk Biscuits

Flaky and tender biscuits are perfect for sopping up any extra gravy.

4. Coleslaw

A crisp, tangy slaw adds a refreshing contrast and crunch to the meal.

5. Corn on the Cob

Sweet corn with a little butter and salt adds a nice pop of color and sweetness.

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Storage Instructions

Refrigerator: Store leftover chicken fried steak and gravy separately in airtight containers. The steak will last up to 3 days, and the gravy should be used within 4 days. Reheat the steak in a 375°F oven for 10–12 minutes to bring back some crispness. Reheat the gravy gently on the stovetop or in the microwave, adding a splash of milk if it thickens too much.

Freezer: While best enjoyed fresh, you can freeze cooked steak. Wrap each piece in foil, then seal in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (Per Serving)

• Calories: 520
• Protein: 30g
• Fat: 28g
• Saturated Fat: 8g
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 4g
• Sodium: 780mg
• Cholesterol: 110mg

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Frequently Asked Questions

How do I keep the breading from falling off?

Let the breaded steak rest before frying, and avoid moving it too much in the pan. Also, press the flour into the meat to help it adhere.

Can I make this ahead of time?

Yes! You can bread the steaks a few hours in advance and store them in the fridge on a tray. Fry them fresh when ready to serve.

Is chicken fried steak made with chicken?

No—despite the name, it’s made with beef (usually cube steak) and prepared similarly to fried chicken.

Can I make this dish gluten-free?

Absolutely. Use gluten-free flour for both breading and gravy, and ensure your other ingredients are certified gluten-free.

What kind of milk is best for the gravy?

Whole milk makes the creamiest gravy, but you can use 2% or a non-dairy alternative like oat milk if preferred.

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Conclusion

Chicken Fried Steak with Creamy Gravy is more than just a meal—it’s a comforting experience. From the golden, crunchy coating to the silky gravy, every bite feels like a Southern hug on a plate. It’s the kind of food that brings people together, starts conversations, and leaves no leftovers. Whether you’re introducing it to someone for the first time or making it for a nostalgic bite of home, this dish never disappoints.

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