If you’re craving a dish that’s crispy on the outside, tender on the inside, and smothered in rich, creamy country gravy, then you’re about to fall head over heels for this Chicken Fried Steak with Country Gravy Recipe. This classic Southern comfort meal transforms humble cube steaks into golden, crunchy delights that soak up the luscious homemade gravy, making every bite a satisfying experience. Sharing this staple is like wrapping yourself in a warm kitchen hug that never gets old.
Ingredients You’ll Need
The beauty of this Chicken Fried Steak with Country Gravy Recipe lies in its simplicity. Each ingredient plays an essential role — whether it’s building the crispy coating or creating that velvety gravy that defines the dish.
- 4 cube steaks (about 4 to 6 ounces each): The star protein, tender and perfect for quick frying.
- 1 cup all-purpose flour: Provides the foundational coating for that irresistible crunch.
- 1/2 cup cornstarch: Adds extra crispiness to the crust for a perfect texture.
- 1 teaspoon garlic powder: Infuses savory depth into the flour mixture.
- 1 teaspoon onion powder: Complements the garlic for enhanced flavor.
- 1 teaspoon smoked paprika: Brings a subtle smoky warmth without overpowering.
- 1 teaspoon salt: Balances the flavors and seasons the meat.
- 1/2 teaspoon black pepper: Adds a gentle kick of spice.
- 2 large eggs: Helps the coating adhere snugly to each steak.
- 1/2 cup buttermilk: Tenderizes the meat and lightens the batter.
- Vegetable oil for frying: Ensures even, crispy cooking.
- For the country gravy:
- 3 tablespoons pan drippings or butter: The flavor base for your silky gravy.
- 3 tablespoons all-purpose flour: Thickens the gravy to the perfect consistency.
- 2 cups whole milk: Creates a creamy, comforting sauce.
- Salt and pepper to taste: Final seasoning to bring the gravy to life.
How to Make Chicken Fried Steak with Country Gravy Recipe
Step 1: Prepare the Steaks
Start by patting your cube steaks dry—this step is crucial for helping the coating stick properly. Next, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper in a shallow dish. In a separate bowl, beat the eggs and whisk in the buttermilk. You’ll be dredging each steak first in the flour mixture, then into the egg mixture, and once more into the flour, pressing gently to make sure the coating clings tightly. Let them rest on a tray to set while you get the oil heating.
Step 2: Fry the Steaks to Golden Perfection
Heat about half an inch of vegetable oil in a large skillet over medium-high heat until it shimmers invitingly. Carefully fry the steaks in batches, turning after 3 to 4 minutes, until each side is a gorgeous golden brown and the meat is cooked through. Once done, transfer the steaks to a wire rack—we love this method because it keeps the crust crispy by letting excess oil drain away.
Step 3: Whisk Up the Country Gravy
After frying, leave about 3 tablespoons of pan drippings in the skillet and remove the rest. Add the flour to the fat and cook over medium heat for a couple of minutes to form a roux, stirring constantly until it takes on a lovely golden hue. Slowly pour in the whole milk while whisking vigorously to avoid lumps, and be sure to scrape up those delicious browned bits from the bottom of the pan. Let the gravy simmer for 3 to 5 minutes until it thickens, then season it generously with salt and pepper.
How to Serve Chicken Fried Steak with Country Gravy Recipe
Garnishes
Simple garnishes like freshly chopped parsley or chives add a pop of color and a hint of freshness that balances the richness of the Chicken Fried Steak with Country Gravy Recipe. A little cracked black pepper on top gives an inviting rustic touch and a tiny accent of spice.
Side Dishes
The traditional Southern approach brings this dish to its full glory when paired with creamy mashed potatoes, which are perfect for soaking up every last drop of gravy. But don’t stop there — buttery biscuits, steamed green beans, or a crisp salad provide textural contrast and brighten the plate beautifully.
Creative Ways to Present
For a fuss-free family feast, serve the steaks on individual plates with a generous pool of gravy surrounding them to catch drips and double down on indulgence. If you’re aiming to impress guests, try slicing the steak into thick strips and layering them over creamy grits or stuffing them in soft slider buns for a playful twist on the classic.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fried Steak with Country Gravy Recipe tastes just as cozy the next day. Store the steaks and gravy separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the crispness of the coating.
Freezing
You can freeze the cooked steaks by wrapping them tightly in foil or plastic wrap and placing them in a freezer-safe bag. Freeze for up to 2 months. For the gravy, it freezes well in a separate container and can be thawed in the fridge overnight.
Reheating
To keep the steak crunchy when reheating, warm it in a 350°F oven on a wire rack until heated through, about 10 to 15 minutes. Heat the gravy gently on the stovetop, whisking occasionally until smooth and warm. Avoid microwaving if you want to preserve texture and flavor.
FAQs
Can I use a different cut of beef for Chicken Fried Steak?
Absolutely! Tenderized round steak is a great substitute for cube steak in this recipe. Just be sure it’s pounded thin to cook evenly and stay tender after frying.
Is it necessary to use buttermilk in the batter?
While buttermilk adds a lovely tang and tenderizing effect, you can substitute with regular milk mixed with a splash of lemon juice or vinegar if that’s what you have on hand.
Can I make the country gravy without pan drippings?
Yes, butter is the perfect alternative if you don’t have drippings. It still produces a rich, flavorful base for your gravy.
How do I know when the oil is ready for frying?
The oil should be shimmering but not smoking. You can test by dropping a pinch of the flour mixture in — if it sizzles immediately, you’re good to go.
What sides go best with Chicken Fried Steak with Country Gravy Recipe?
Classic comfort sides like mashed potatoes, biscuits, green beans, or even coleslaw perfectly complement this hearty dish and make every meal complete.
Final Thoughts
When you make this Chicken Fried Steak with Country Gravy Recipe, you’re not just cooking a meal — you’re sharing a taste of Southern heartiness that never fails to warm the soul. It’s the kind of dish that brings everyone to the table with eager smiles and satisfied sighs. So go ahead, dive into this crispy, velvety delight and watch this become your new favorite comfort food!
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Chicken Fried Steak with Country Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Chicken Fried Steak with Country Gravy is a classic Southern American dish featuring tenderized cube steaks breaded and fried to a crispy golden brown, then topped with a rich, creamy country-style gravy made from pan drippings and milk. This comforting skillet dinner offers a perfect combination of crunchy exterior and juicy meat, ideal for a hearty meal served alongside mashed potatoes or biscuits.
Ingredients
For the Steak
- 4 cube steaks (about 4 to 6 ounces each)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying (about 1/2 inch depth)
For the Country Gravy
- 3 tablespoons pan drippings or butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
- Prepare the Steaks: Pat the cube steaks dry thoroughly with paper towels to ensure the coating sticks well. This step is important to get a crispy crust when frying.
- Make the Flour Mixture: In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a flavorful dredging mixture.
- Prepare Egg Mixture: In a separate bowl, beat the eggs thoroughly and whisk in the buttermilk to create a smooth batter for dipping the steaks.
- Dredge the Steaks: Coat each steak first in the flour mixture, then dip into the egg and buttermilk mixture, and finally dredge again in the flour mixture, pressing gently to adhere the coating evenly. Set the coated steaks aside on a tray.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering and hot enough for frying.
- Fry the Steaks: Fry the steaks in batches, cooking for 3 to 4 minutes on each side until they achieve a golden brown color and are cooked through. Avoid overcrowding the pan to maintain oil temperature.
- Drain: Transfer the fried steaks to a wire rack to drain excess oil and keep the breading crispy while you prepare the gravy.
- Make the Country Gravy: Remove excess oil from the skillet, leaving about 3 tablespoons of pan drippings. Whisk in the flour and cook over medium heat for 1 to 2 minutes until the mixture turns golden and fragrant.
- Add Milk: Slowly pour in the whole milk while whisking continuously, scraping up any browned bits stuck to the pan to incorporate their flavor. Continue simmering and stirring until the gravy thickens, about 3 to 5 minutes.
- Season and Serve: Season the gravy with salt and pepper to taste. Serve the hot country gravy poured generously over the crispy chicken fried steaks alongside your favorite classic Southern sides.
Notes
- For extra crispiness, let the dredged steaks rest for 10 minutes before frying to allow the coating to set properly.
- You can substitute cube steak with tenderized round steak if preferred.
- Serve with mashed potatoes or biscuits for a traditional Southern comfort meal.
