Chicken Fried Steak and Country Gravy Recipe
This Southern classic features crispy breaded cube steak smothered in rich, creamy country gravy—comfort food at its best and perfect for family dinners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Stovetop, Frying
- Cuisine: American, Southern
Ingredients
For the Chicken Fried Steak:
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 the pan)
For the Country Gravy:
¼ cup all-purpose flour
2 cups milk (whole or 2%)
2 tsp black pepper (more to taste)
½ tsp salt (more to taste)
Instructions
Preheat oven to 200°F. Line a baking sheet with foil and place a wire rack on top. Set inside the oven to keep fried steaks warm.
Prepare steaks: Season cube steaks with salt and pepper. Pound thin using a meat mallet.
Set up dredging stations: In one dish, whisk together eggs and ½ cup milk. In another dish, mix flour, salt, black pepper, garlic powder, and cayenne pepper.
Bread the steaks: Coat steaks in flour mixture, then egg mixture, then again in flour mixture. Repeat for all steaks.
Fry: Heat oil in a heavy skillet (like cast iron) over medium-high until it reaches 350°F. Fry two steaks at a time for 3–4 minutes per side or until golden brown and crispy.
Keep warm: Transfer cooked steaks to the oven to stay warm while making the gravy.
Make the gravy: Drain all but ¼ cup of oil from the skillet. Add ¼ cup flour and whisk over medium heat for 2–3 minutes until golden brown. Slowly whisk in milk until smooth. Season with salt and pepper.
Serve: Pour warm country gravy over the crispy chicken fried steaks. Enjoy!
Notes
If you can’t find cube steak, use round, sirloin, flank, or skirt steak, but tenderize well.
Use a light oil like canola, vegetable, avocado, or peanut oil for frying.
Use a thermometer to keep oil at 350°F for best frying results.
Too hot = burnt breading; too cold = soggy breading.
