Imagine crispy, golden-brown steak smothered in creamy, peppery gravy. Now stop imagining and make it happen. Chicken fried steak isn’t just food—it’s a Southern masterpiece that turns cheap cuts of beef into something legendary.
If you’ve never had it, you’re missing out. If you have, you’re already drooling. This dish is the ultimate comfort food flex, and it’s easier to make than you think.
Ready to level up your dinner game? Let’s go.
Why This Chicken Fried Steak Recipe Slaps
Chicken fried steak combines crunchy, savory, and creamy in one bite. The steak gets tenderized, fried to perfection, and drowned in gravy that’s basically a hug for your taste buds.
It’s cheap, filling, and tastes like a cheat meal without the guilt (because let’s be real, you earned this). Plus, it’s customizable—swap the gravy, adjust the spices, or go wild with sides. This isn’t just dinner; it’s a mood.
Ingredients You’ll Need
- 1.5 lbs cube steak (or round steak pounded thin)
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper (to taste)
- Vegetable oil (for frying)
For the Country Gravy:
- 2 tbsp butter
- 2 tbsp flour
- 1.5 cups milk
- Salt and pepper (to taste)
Step-by-Step Instructions
Prep the steak: Season both sides with salt and pepper. If using round steak, pound it to 1/4-inch thickness.
Set up your dredging station: Mix flour, garlic powder, onion powder, and paprika in one bowl. Whisk eggs and milk in another.
Dredge like a pro: Coat each steak in flour, dip in the egg mix, then back in the flour. Repeat for extra crunch.
Fry it up: Heat oil in a skillet (about 1/2 inch deep) over medium-high heat. Fry steaks for 3-4 minutes per side until golden. Drain on paper towels.
Make the gravy: Melt butter in a pan, whisk in flour, then slowly add milk. Cook until thick. Season with salt and pepper.
Serve immediately: Smother the steaks in gravy and pretend you’re in a diner booth somewhere in Texas.
How to Store This Masterpiece
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the crust crispy—microwaving turns it into a sad, soggy mess. The gravy thickens when cold; thin it with a splash of milk when reheating.
Why You Should Make This ASAP
This recipe is budget-friendly, crowd-pleasing, and stupidly delicious.
It’s protein-packed, customizable, and perfect for breakfast, lunch, or dinner. Plus, frying steak feels like a power move. You’re welcome.
Common Mistakes to Avoid
- Overcrowding the pan: Fry in batches unless you want steamed steak.
- Skipping the tenderizing: Tough steak is a crime. Pound it thin.
- Burning the gravy: Low and slow is the way to go.
- Using cold oil: Test it with a pinch of flour—if it sizzles, you’re good.
Swaps and Alternatives
- Gluten-free: Use almond flour or gluten-free breadcrumbs.
- Dairy-free: Swap milk for almond milk in the gravy.
- Spicy version: Add cayenne to the flour or hot sauce to the gravy.
- Chicken fried chicken: Use chicken cutlets instead of steak. Mind-blowing, right?
Chicken Fried Steak with Country Gravy
Ingredients
- 1.5 lbs cube steak or round steak pounded thin
- 1 cup all-purpose flour
- 2 eggs
- 0.5 cup milk for dredging
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt and pepper to taste
- vegetable oil for frying
- 2 tablespoons butter for gravy
- 2 tablespoons all-purpose flour for gravy
- 1.5 cups milk for gravy
- salt and pepper to taste, for gravy
Instructions
- Season both sides of the steak with salt and pepper. If using round steak, pound it to 1/4-inch thickness.
- Set up a dredging station: In one bowl, mix flour, garlic powder, onion powder, and paprika. In another bowl, whisk together eggs and milk.
- Dredge each piece of steak in the flour mixture, then the egg mixture, then back into the flour for extra crunch.
- Heat about 1/2 inch of oil in a skillet over medium-high heat.
- Fry steaks for 3-4 minutes per side until golden brown. Transfer to paper towels to drain.
- To make the gravy, melt butter in a pan over medium heat. Whisk in flour and cook for 1-2 minutes.
- Slowly whisk in the milk, cooking and stirring until thickened. Season with salt and pepper to taste.
- Serve steaks hot, smothered in country gravy.
Notes
Nutrition
FAQs About Chicken Fried Steak Recipe
Can I use a different cut of beef?
Yes! Round steak works if you pound it thin.
Cube steak is just pre-tenderized, so it’s easier. Avoid anything too thick or fatty.
Why is my gravy lumpy?
You added the milk too fast or didn’t whisk enough. FYI, a fork works in a pinch, but a whisk is your best friend here.
Can I bake this instead of frying?
Technically yes, but IMO, you lose the magic.
If you must, bake at 400°F for 20 minutes and broil for crunch.
What sides go well with this?
Mashed potatoes, green beans, or biscuits. Or all three—we don’t judge.
Final Thoughts
Chicken fried steak with country gravy is the ultimate comfort food hack. It’s cheap, easy, and tastes like a diner dream.
Follow the steps, avoid the mistakes, and you’ll have a meal that’ll make you question why you ever ordered takeout. Now go fry some steak and thank me later.
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Let’s make cooking easier, together—one delicious bite at a time.
