Chicken Fried Steak and Country Gravy Recipe

Why You’ll Love This Recipe

I love this recipe because it brings together crispy, juicy steak with a rich, savory gravy that tastes like something straight out of a classic diner. It’s perfect for a Sunday dinner or when I want to treat my family to some real comfort food. Everything is made with simple ingredients and the steps are easy to follow—even better, the whole thing is ready in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb. cube steak, tenderized

• 2 large eggs

• ½ cup milk

• 1 ½ cups all-purpose flour

• 2 tsp salt

• 2 tsp black pepper

• 2 tsp garlic powder

• ½ tsp cayenne pepper

• Canola oil for frying (enough to cover ¼” deep in pan)

For the Country Gravy:

• ¼ cup all-purpose flour

• 2 cups milk (whole milk or 2%)

• 2 tsp black pepper (more to taste)

• ½ tsp salt (more to taste)

Directions

1. I preheat the oven to 200°F and place a foil-lined baking sheet with a cooling rack inside—it’s perfect for keeping the cooked steaks warm while I work.

2. I season the cube steaks with salt and pepper on both sides, then pound them extra thin with a meat mallet for tenderness.

3. In a shallow dish, I whisk together the eggs and milk. In another shallow dish, I combine the flour, salt, pepper, garlic powder, and cayenne pepper.

4. I dredge each steak in the flour mixture, dip in the egg wash, and then return it to the flour mixture for a second coat. I repeat this with all the steaks.

5. I heat a heavy skillet (I usually go with cast iron) over medium-high and pour in enough oil to cover the bottom about ¼ inch deep. Once the oil hits 350°F, I carefully add two steaks at a time and fry them for 3–4 minutes per side, until they’re golden and crisp.

6. After frying, I place the steaks on the wire rack in the oven to stay warm while I prepare the gravy.

To make the country gravy:

1. I drain the skillet, leaving about ¼ cup of grease, then reduce the heat to medium.

2. I whisk in the flour and cook it for 2–3 minutes until it reaches a deep golden color.

3. Slowly, I pour in the milk while whisking constantly to form a smooth, thick gravy.

4. I season it with black pepper and salt to taste.

5. Finally, I spoon the hot gravy generously over the crispy steaks and serve.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Each serving contains approximately 521 calories.

Variations

Sometimes I like to swap the cube steak for tenderized round steak or sirloin if I want something different. I’ve also added a pinch of smoked paprika or fresh herbs to the gravy for a new twist. For a spicy kick, I’ll increase the cayenne or add hot sauce to the egg wash. If I want to go lighter, I occasionally bake the breaded steaks in the oven instead of frying.

Storage/Reheating

If I have leftovers, I store the steaks and gravy separately in airtight containers in the fridge for up to 3 days. To reheat, I use the oven or air fryer for the steak to keep it crispy and warm the gravy on the stovetop over low heat, stirring frequently. I avoid the microwave for the steak since it makes the crust soggy.

FAQs

What kind of steak should I use if I can’t find cube steak?

I’ve used round steak or sirloin steak when cube steak isn’t available. I just make sure to tenderize them well with a meat mallet so they stay nice and tender after frying.

Why is my breading falling off the steak?

To keep the breading on, I make sure the steaks are dry before coating, and I press the flour in well. I also let the coated steaks rest for a few minutes before frying, which helps the breading stick.

How do I know when the oil is the right temperature?

I check for 350°F using a thermometer. If I don’t have one handy, I sprinkle a bit of the flour mixture into the oil—if it sizzles right away, it’s ready.

Can I make this recipe gluten-free?

Yes, I can use a gluten-free flour blend for both the breading and the gravy. Just make sure the flour is suitable for frying and thickening sauces.

What sides go well with chicken fried steak?

I usually serve mine with mashed potatoes, green beans, or buttermilk biscuits. Cornbread or coleslaw also make great pairings.

Conclusion

Chicken Fried Steak with Country Gravy is one of those meals I keep coming back to. It’s crispy, flavorful, and always hits the spot. The golden crust and creamy gravy make every bite feel like pure comfort. Whether I’m making it for a cozy family dinner or a weekend treat, this dish never disappoints.

Print