The Best Chicken Fried Steak with Gravy

Chicken fried steak with mashed potatoes and green beans

The Best Chicken Fried Steak with Gravy

Chicken fried steak with gravy is the ultimate comfort food! Try this easy recipe with tips, substitutions, and pairing ideas.

Course Breakfast, Dinner, Lunch

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 473kcal

Author Savory Thoughts

Equipment

Cast Iron Skillet

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.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

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Nutrition