Chicken Fried Steak with Cream Gravy

A staple of Southern comfort food, Chicken Fried Steak with Cream Gravy is the kind of dish that speaks straight to the soul. Featuring tender cube steak, breaded and pan-fried to golden perfection, this hearty meal is finished with a creamy, peppered milk gravy that brings everything together. Whether served for breakfast, brunch, or dinner, it’s a satisfying favorite that pairs perfectly with mashed potatoes, green beans, or fluffy biscuits.

Why You’ll Love This Recipe

This dish delivers the perfect contrast of textures—crispy, flavorful crust on the outside, and juicy, tender beef on the inside. The addition of buttermilk and spices in the batter ensures a rich, tangy flavor, while the gravy is luxuriously smooth and peppery. Easy to prepare in a single skillet, this Southern classic is both approachable and indulgent. It’s a guaranteed crowd-pleaser for family meals, special weekends, or casual get-togethers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the steak

• Cube steaks
• All-purpose flour
• Freshly ground black pepper
• Kosher or sea salt
• Smoked paprika
• Onion powder
• Garlic powder
• Baking soda
• Baking powder
• Buttermilk
• TABASCO® Sauce
• Eggs
• Vegetable oil (for shallow frying)

For the cream gravy

• Reserved pan grease
• All-purpose flour
• Whole milk
• Heavy whipping cream
• Salt and pepper

directions

1. In a shallow dish, mix flour with 1 tsp black pepper, 1 tsp salt, paprika, onion powder, garlic powder, baking soda, and baking powder.
2. In a separate bowl, whisk together buttermilk, TABASCO® Sauce, and eggs.
3. Pat steaks dry with paper towels. Season both sides with the remaining salt and pepper. Let rest for 5 minutes and pat dry again.
4. Dredge each steak in the flour mixture, then dip into the buttermilk mixture, and again in the flour. Firmly press the flour into the meat for a thick, even coating.
5. Place coated steaks on a wire rack and let rest for 10 minutes to help the coating set.
6. Preheat oven to 225–250°F to keep steaks warm after frying.
7. Heat 1/4 inch of vegetable oil in a large cast iron skillet over medium-high heat. When the oil reaches 320–340°F, add steaks two at a time and fry for 3–4 minutes per side until deeply golden. Drain on paper towels and transfer to the oven to stay warm.
8. For the gravy, reserve 4 tbsp of frying oil in the same skillet. Whisk in 4 tbsp of flour and cook for 1–2 minutes, stirring constantly, until lightly browned.
9. Gradually whisk in 2 cups of milk and cream, stirring until smooth and thickened. Adjust with more milk for desired consistency. Season with salt and a generous amount of black pepper.
10. Spoon warm gravy over the steaks and serve immediately.

Servings and timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Estimated Calories: 956 kcal per serving

Variations

• Spicy kick: Increase TABASCO® or add cayenne pepper to the flour for more heat.
• Gravy twist: Stir in a pinch of nutmeg or garlic powder for extra depth.
• Buttermilk substitute: Use milk with a splash of lemon juice or vinegar if buttermilk isn’t available.
• Chicken option: Substitute chicken breasts pounded thin for a poultry version of this dish.
• Air fryer method: For a lighter option, cook coated steaks in an air fryer at 400°F for 10–12 minutes, flipping halfway.

storage/reheating

Store leftover steaks and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat steaks in the oven at 350°F for 10–15 minutes to retain crispness. Reheat gravy gently on the stovetop, adding a splash of milk to loosen as needed. Avoid microwaving the steak, as it may become soggy.

FAQs

What is cube steak?

Cube steak is a cut of beef, usually top round, that’s been tenderized using a mechanical meat cuber. It’s ideal for frying due to its thin, even texture.

Why is it called “chicken fried” steak?

Despite the name, it’s made with beef. The term refers to the cooking method, which is similar to how fried chicken is prepared—battered, breaded, and pan-fried.

Can I use another cut of meat?

Yes, pounded top sirloin or round steak can be used if cube steak isn’t available.

Why let the breading rest before frying?

Allowing the coated steaks to rest helps the flour bind better, reducing the chance of the coating falling off during frying.

Can I make this dish gluten-free?

Yes, use gluten-free flour and ensure all seasonings and sauces are gluten-free.

How do I prevent soggy crust?

Do not overcrowd the skillet, and make sure oil is hot enough before frying. Drain steaks on a rack or paper towels after frying.

What’s the best pan to use?

A cast iron skillet is ideal due to its heat retention and even frying.

Can I make the gravy without pan drippings?

Yes, but the drippings add flavor. If needed, use butter or neutral oil instead.

Can I freeze chicken fried steak?

It’s best served fresh, but you can freeze cooked steaks. Reheat in an oven or air fryer for best texture.

What sides go best with this?

Mashed potatoes, green beans, biscuits, and coleslaw are traditional pairings for a complete Southern meal.

Conclusion

Chicken Fried Steak with Cream Gravy is the epitome of Southern comfort—a crispy, tender, and richly satisfying dish that warms both the stomach and the soul. Whether served for Sunday supper or a special occasion, this hearty classic never fails to impress. With its simple ingredients and big flavors, it’s a recipe that deserves a spot in your regular rotation.

Chicken Fried Steak with Cream Gravy

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A Southern classic, this chicken fried steak is pan-fried to golden, crispy perfection, then blanketed in rich, peppery cream gravy. With its crunchy coating and tender beef inside, it’s a comforting crowd-pleaser perfect for breakfast, brunch, or dinner.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Pan-Fry
• Cuisine: Southern
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• For the steak:
• 4 cube steaks (about 1/3 lb each)
• 1 1/2 cups all-purpose flour
• 2 tsp freshly ground black pepper, divided
• 2 tsp kosher salt or sea salt, divided
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 cups buttermilk
• 2 tsp TABASCO® Sauce
• 2 eggs
• 1 cup vegetable oil (for shallow frying)
• For the cream gravy:
• 4 tbsp pan grease
• 4 tbsp all-purpose flour
• 2–3 cups whole milk
• 1/2 cup heavy whipping cream
• Salt and pepper to taste

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Instructions

1. In a shallow bowl, mix flour, 1 tsp black pepper, 1 tsp salt, paprika, onion powder, garlic powder, baking soda, and baking powder.
2. In a second bowl, whisk buttermilk, TABASCO® Sauce, and eggs.
3. Pat steaks dry with paper towels. Season both sides with the remaining salt and pepper. Let sit for 5 minutes and pat dry again.
4. Dredge steaks in the flour mixture, then the buttermilk-egg mixture, and again in flour. Press flour mixture firmly into the steaks. Let coated steaks rest on a wire rack for 10 minutes.
5. Preheat oven to 225–250°F to keep cooked steaks warm.
6. Heat about 1/4-inch vegetable oil in a large cast iron skillet over medium-high heat until shimmering but not smoking (320–340°F).
7. Fry steaks two at a time for 3–4 minutes per side until golden. Avoid flipping more than once. Drain on paper towels and keep warm in oven.
8. To make the gravy: In the same skillet, reserve 4 tbsp of the cooking grease. Whisk in 4 tbsp flour and cook for 1–2 minutes until golden.
9. Gradually whisk in 2 cups of milk and cream, stirring constantly until thickened. Add more milk to reach desired consistency. Season generously with salt and black pepper.
10. Pour gravy over warm steaks and serve immediately.

Notes

• Use a thermometer to monitor oil temperature for optimal crispiness.
• Letting the coating rest helps it adhere better during frying.
• Serve with mashed potatoes, green beans, or biscuits for a full Southern meal.
• Substitute hot sauce of choice if TABASCO® isn’t available.

Nutrition

• Serving Size: 1 steak with gravy
• Calories: 956
• Sugar: 5g
• Sodium: 960mg
• Fat: 65g
• Saturated Fat: 22g
• Unsaturated Fat: 38g
• Trans Fat: 1g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 48g
• Cholesterol: 235mg