Chicken Fried Steak with Cream Gravy
Tenderized beef cutlets coated in a seasoned flour crust, fried until shatteringly crispy, and smothered in peppery cream gravy.
Details
Ingredients
- 4 cube steaks (about 6 oz each)
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
- Salt and black pepper to taste
- 3 tbsp butter
- 3 tbsp reserved seasoned flour
- 2 cups whole milk
- 1/2 tsp cracked black pepper
Instructions
- 1
Season cube steaks generously with salt and pepper on both sides.
- 2
Mix flour, garlic powder, onion powder, paprika, and cayenne in a shallow dish. Whisk eggs and buttermilk in another dish.
- 3
Dredge each steak in seasoned flour, dip in egg wash, then back into flour, pressing firmly to adhere. Reserve 3 tbsp of the seasoned flour.
- 4
Heat 1/2 inch of vegetable oil in a large cast iron skillet to 350°F (175°C).
- 5
Fry steaks 3-4 minutes per side until the crust is deep golden brown and crunchy. Drain on a wire rack.
- 6
For the gravy, pour off all but 3 tbsp of oil. Add butter and melt over medium heat. Whisk in reserved flour and cook 1 minute.
- 7
Gradually whisk in milk and cook until thickened, about 3-4 minutes. Season with cracked pepper and salt.
- 8
Serve steaks smothered in cream gravy with mashed potatoes.
About This Recipe
A cornerstone of Southern American comfort food, Chicken Fried Steak with Cream Gravy embodies the ingenuity of adapting European culinary traditions to the American frontier. Originating from German immigrants' schnitzel, this dish transformed readily available beef into a working-class staple, coated in a seasoned flour mixture and fried to a golden, shatteringly crisp perfection. What makes it truly special is the remarkable textural contrast: the crunchy, savory crust protecting a surprisingly tender, fork-cutlet of beef, all draped in a luscious, peppery cream gravy. The key to its success lies in a meticulous double-dredging technique, ensuring the seasoned flour adheres robustly, creating a superior crunchy coating, alongside maintaining the correct oil temperature for frying without burning the crust or undercooking the steak. The rich, white gravy, built from a simple roux of butter and the reserved seasoned flour, then thickened with whole milk and punctuated with plenty of black pepper, is as essential as the steak itself. While cube steak is a classic choice for its pre-tenderized nature, home cooks can also pound out round steak for similar results. Serve this hearty classic alongside creamy mashed potatoes, steamed green beans, or fluffy biscuits to soak up every drop of that irresistible gravy, delivering a taste of genuine American culinary heritage.
Tips & Tricks
- • For the ultimate crispy crust, after dredging the steaks, place them on a wire rack and chill them in the refrigerator for at least 15-20 minutes before frying. This helps the coating adhere firmly and prevents it from sliding off in the hot oil.
- • If cube steak is unavailable, use top round or sirloin tip steak and pound it vigorously to about 1/4-inch thickness before breading. For a gluten-free option, substitute a cup-for-cup gluten-free flour blend for the all-purpose flour in both the breading and gravy.
- • Leftover chicken fried steak is best reheated in an air fryer or oven at 350°F (175°C) for 10-15 minutes to restore crispness. Store gravy separately in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop with a splash of milk to adjust consistency.
- • Beyond the classic mashed potatoes, serve this dish with a side of collard greens braised with a smoky ham hock, or a fresh, crisp coleslaw to cut through the richness. A glass of iced tea or a light lager pairs wonderfully.
Nutrition Facts
Per serving (approximate)