Description
Chicken Fried Steak and Gravy is a beloved Southern comfort food classic that delivers crispy, golden-brown beef smothered in rich, creamy country gravy. Despite the name, there’s no chicken involved—this dish features tenderized beef steaks coated in seasoned flour, pan-fried until perfectly crunchy, and finished with a smooth milk gravy made from the flavorful pan drippings. It’s hearty, satisfying, and pure comfort on a plate.
Who Is This Recipe For?
This recipe is perfect for:
- Fans of classic Southern and homestyle cooking
- Families looking for a comforting, filling dinner
- Home cooks who enjoy from-scratch meals
- Anyone wanting a restaurant-style dish at home
- Weekend cooks or special family dinners
Why It’s Great
- ✅ Crispy, well-seasoned coating
- ✅ Rich, homemade country gravy
- ✅ Simple pantry ingredients
- ✅ Comfort food the whole family loves
- ✅ Pairs perfectly with classic sides like mashed potatoes
- ✅ Ready in under an hour
Ingredients
Chicken Fried Steak
- 4–6 cubed beef steaks (about ¼-inch thick)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- Pinch of cayenne pepper (optional)
- 2 eggs
- Cooking oil, for frying
Gravy
- 4 tablespoons reserved cooking oil
- 3–4 tablespoons seasoned flour (from dredging)
- 1½ cups milk
Kitchen Equipment Needed
- Large skillet
- Shallow dish or pie pan
- Mixing bowl
- Whisk or fork
- Tongs
- Meat tenderizer (optional)
Instructions
1. Prepare the Steaks
In a shallow dish, combine flour, salt, black pepper, garlic powder, and cayenne (if using). Mix well.
In a separate bowl, beat the eggs until smooth.
Dip each steak into the egg mixture, then coat thoroughly in the seasoned flour. Press gently so the coating sticks well. Set aside.
2. Fry the Steaks
Heat cooking oil in a large skillet over medium-high heat until hot and shimmering. Carefully place the steaks into the oil, avoiding overcrowding.
Cook for 4–6 minutes per side, until golden brown and crispy. Remove steaks to a plate and cover loosely to keep warm.
Gravy Instructions
3. Make the Country Gravy
Carefully pour off excess oil, leaving about 4 tablespoons of oil and browned bits in the skillet.
Sprinkle in 3–4 tablespoons of the seasoned flour, stirring constantly to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
Slowly whisk in the milk and bring to a gentle boil. Continue stirring until the gravy thickens to your desired consistency. Season with additional salt and pepper if needed.
4. Serve
Pour the hot gravy generously over the fried steaks and serve immediately.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat steaks in the oven or air fryer to maintain crispiness.
- Reheat gravy gently on the stovetop or microwave, adding a splash of milk if needed.
FAQ
Why is it called chicken fried steak?
The name comes from the cooking method—the steak is prepared like fried chicken, not because it contains chicken.
Can I double-dip the steaks?
Yes! Dipping the steak in egg and flour twice creates an extra-crispy crust.
What cut of beef works best?
Cubed steak is ideal, but round steak tenderized with a mallet also works well.
Can I use non-dairy milk for the gravy?
Yes, unsweetened almond or oat milk can work, though the flavor will be slightly different.
Conclusion
This Chicken Fried Steak and Creamy Country Gravy recipe delivers everything you want in a comfort-food classic—crispy texture, rich flavor, and satisfying heartiness. Whether served with mashed potatoes, green beans, or biscuits, it’s a timeless dish that brings warmth and nostalgia to the table. One bite, and it’s easy to see why this Southern favorite never goes out of style.
