This chicken fried steak with gravy, paired with mashed potatoes and green beans is one comfort food that always takes me straight back to warm, cozy dinners at home.
It’s golden, crunchy breading on the outside, tender cube steak on the inside, and that rich, creamy gravy poured generously over the top—what’s not to love? It’s Southern comfort on a plate, and it’s surprisingly easy to make with just a handful of simple ingredients.
Why Chicken Fried Steak Deserves a Spot on Your Table
Chicken fried steak isn’t just another dinner recipe—it’s an experience. The combination of crunchy breading, tender beef, and smooth gravy feels indulgent but approachable.
It’s budget-friendly (cube steaks are usually affordable), feeds a crowd, and pairs beautifully with mashed potatoes, biscuits, or even roasted veggies.
Plus, this recipe uses my Port-de-Paix spice blend, which gives the dish a warm, flavorful kick that makes it stand out from the classic. Think of it as a little trip to the South with a twist of bold seasoning.
Ingredients You’ll Need
Here’s what goes into my chicken fried steak with gravy recipe:
8 cube steaks (about 2.83 lbs total) – Cube steak is tenderized beef, making it perfect for frying. If you can’t find it, you can pound out top round or sirloin until thin and tender.
3 tbsp. Port-de-Paix – This spice blend adds warmth and depth. If you don’t have it, use a mix of paprika, salt and pepper to taste, black pepper, thyme, and a pinch of cayenne.
For the breading:
2 cups all-purpose flour – Classic choice for crispy coating.
1 tbsp. Port-de-Paix – Seasoning the flour means flavor in every bite.
½ tbsp. garlic powder – Brings savory depth to the breading.1 tsp. paprika – Brings warmth to the breading.
For the egg wash:
2 eggs + ¼ cup water – This binds the flour coating to the steak. Sub milk for water if you want extra richness.
For the gravy:
2 tbsp. peanut oil (from frying) or neutral oil – Peanut oil handles frying heat well, but vegetable or canola oil works too.
3 tbsp. all-purpose flour – This is your thickener for the gravy.
Salt and pepper, to taste – Season until it’s perfect.
1½ cups milk + 1 cup heavy cream – Creamy, velvety texture. You can use all milk for a lighter gravy or swap in half-and-half.
Step-by-Step: Making Chicken Fried Steak with Gravy
Making chicken fried steak with gravy at home is easier than it looks, and it always feels like a treat.
It’s crispy, savory, creamy, and downright comforting—the kind of recipe that brings people together around the table.
With a little seasoning magic from Port-de-Paix, this dish goes from classic to unforgettable.
After making this Chicken Fried Steak recipe, be sure to tag us on Instagram or Facebook so we can see your beautiful dish. Also, we would appreciate it if could give it a star rating below!
The Best Chicken Fried Steak with Gravy
Equipment
Ingredients
- 8 cube steaks; about 2.83 lbs.
- 3 tbsp. port-de-paix seasoning blend
- Neutral oil for frying about ⅔ cup
For the breading:
- 2 cups all-purpose flour
- 1 tbsp. garlic powder
Egg wash:
- 2 eggs
- ½ cup water
- 1 tbsp. paprika
For the gravy:
- 2 tbsp. spoon oil grease from frying the meat
- 3 tbsp. all-purpose flour
- Salt and white pepper to taste
- 1 ½ cup creamer – more if needed you can also use milk if you do not have creamer
Instructions
- Prep the steaks: Wash then pat your cube steaks dry, then season them generously with Port-de-Paix. This is the first layer of flavor and makes a big difference.Set up your dredging station: One bowl for the seasoned flour, another for the egg wash. Dip each steak in flour, then egg wash, then back in the flour. This double-dip method gives you that thick, crunchy coating we all love.
- Fry until golden: Heat about ½ inch of oil in a skillet over medium heat. Fry the steaks in batches until golden brown on both sides, about 3–4 minutes per side. Transfer to a wire rack so they stay crisp.Make the gravy: Remove most of the oil from the skillet, leaving about 2 tablespoons and all those flavorful brown bits. Reduce the heat to medium low. Stir in flour and whisk until golden. Slowly add milk and cream, whisking constantly until thickened. Season with salt and pepper.Serve and enjoy: Plate up the chicken fried steak, pour that dreamy gravy over the top, and dig in.
Notes
Tips for Success
Season every layer. Don’t just season the steaks—add seasoning to the flour and the gravy too. That’s the secret to flavorful bites all the way through. Don’t overcrowd the pan. Frying in batches keeps the oil hot and ensures the breading stays crispy. Whisk constantly for gravy. This prevents lumps and gives you that silky, restaurant-style finish.Pairing Ideas
Chicken fried steak with gravy is hearty enough on its own, but here are some delicious sides to round it out: Mashed potatoes – Classic choice and perfect for soaking up extra gravy. Buttermilk biscuits – Fluffy, buttery, and irresistible. Collard greens or green beans – A touch of veggie freshness balances the richness. Corn on the cob – Sweet, juicy, and a Southern staple.Storing and Reheating
If you’re lucky enough to have leftovers: Storing: Keep steaks in an airtight container in the fridge for up to 3 days. Store gravy separately in a jar or container. Reheating: The best way is in the oven at 350°F for about 10–15 minutes so the coating crisps up again. Warm gravy gently on the stovetop, adding a splash of milk if it’s too thick.Substitutions and Variations
Meat: Swap cube steak for thin-cut chicken breast or pork chops for a fun twist. Gravy: Add crumbled sausage to the gravy for extra richness or spice it up with a pinch of cayenne. Breading: For a crunchier texture, mix a little cornstarch into the flour. *** Calories are estimated per serving.Nutrition
Recipe FAQ:
The name comes from the cooking method—steak is breaded and fried just like fried chicken.
Technically yes, but you won’t get the same golden crunch. If you want less oil, try air-frying—it’s a nice middle ground.
Country fried steak is usually dredged once and served with brown gravy. Chicken fried steak is double dipped in flour/egg and topped with creamy white gravy.
Yes! Fry the steaks, cool completely, then freeze on a baking sheet before transferring to a freezer bag. Reheat in the oven until hot and crispy.
Catalina says
I made this for dinner and it was incredible—crispy on the outside, tender inside, and that gravy was perfection!
Mirlene says
Thank you, Catalina
Vidhya says
I know it is the steak that is in the focus, but can I jsut say that the gravy is out of this world?! Oh wow!!!
Mahy says
Oh wow, this steak is out of this world. The flavor goes through the rood, and it tastes incredible, thank you!
Mirlene says
Thank you, Mahy
Paula says
I always love chicken fried steak at Southern restaurants, but this was my first time attempting it at home. Thanks for making it so easy!
Janie says
The gravy on this steak brings out the flavor! I didnt want to drown the crispy chicken fried steak so I dipped it instead.
Mirlene says
Thank you, Janie
Kristin says
My family could not get enough of this, especially the kids. The gravy was a BIG hit!
Maria says
So, so, SO good. I made it with mashed potatoes and cauliflower. The only thing I’ll change next time is making more gravy!
Beth says
I’m a southern girl, so I’m picky about my southern fried steak recipes. You really nailed it with this one. We loved it.
Kari Heron says
I am definitely trying this recipe this summer! I was supposed to be in Texas for a month but the trip is postponed until next year so this will tide me over till then!
Mirlene says
Great! please enjoy! 🙂
Jacqueline Debono says
I have never tried chicken fried steak but it looks and sounds delicious, as does the gravy! Can’t wait to try it!
Cheese Curd In Paradise says
I have great memories of eating chicken fried steak when we went out for dinner after our horse shows. It was always such a special treat. This version looks wonderful and I can’t wait to try it!
Mirlene says
Thank you. Yes, it does bring happy memories.
Sophie says
When I ate chicken, I really loved this recipe. I will forward this to my sister. Thanks for sharing
Mirlene says
Thank you, Sophie.
Ramona says
Totally delicious recipe and I could have that for breakfast, lunch and dinner. I am such a foodie too and when it comes to meat…. I can never say no.
Mirlene says
We have something in common. I LOVE FOOD OF ANY KIND.
Stine Mari says
This recipe sounds really, really yummy! But I still think the name is so weird when it’s not even chicken!
Mirlene says
haha yes, I hear ya! lol
Kelly Anthony says
I completely agree that anytime is a good time for chicken fried steak. I make something very similar and it is always a hit at our house.