Chicken Fried Steak with White Gravy

On a chilly, gray evening there’s nothing better than a warm, comforting meal. Chicken fried steak with white gravy is my go-to when I want something hearty and satisfying — and it’s one of my husband’s favorites too. Though the recipe may seem involved, it’s made with simple pantry staples: flour, seasonings, milk, and cube steak. A little patience yields a tender, juicy steak with a golden, crispy crust and a silky, peppered white gravy that brings it all together.

This recipe is straightforward when broken into steps: marinate to tenderize and add flavor, double-coat for extra crunch, fry until golden, then make the gravy right in the pan from the flavorful browned bits. The result is a classic Southern dish that’s perfect for family dinners, breakfasts with eggs and toast, or anytime you want true comfort food.

What Is Chicken Fried Steak?

Despite the name, there’s no chicken in this dish. “Chicken fried” describes the cooking method — the beef is breaded and fried like fried chicken. Typically made with tenderized cube steak, chicken fried steak is a Southern favorite known for its crunchy crust and creamy white gravy. It’s often used interchangeably with country fried steak, though there’s a subtle difference:

Chicken fried steak is usually extra crispy and paired with a creamy white pepper gravy.
Country fried steak is often dredged just once and served with a brown gravy.

If you love a crunchy coating and rich gravy, this chicken fried steak will hit the spot.

Why You’ll Love This Recipe

Ultimate comfort: Crispy, tender steak smothered in rich gravy.
Simple ingredients: Basic pantry staples create big flavor.
Restaurant-quality at home: Golden, flavorful crust with diner-style gravy.
Family friendly: Hearty and satisfying for any meal.

Ingredients

Marinade

2 cups buttermilk
1/4 cup Louisiana hot sauce (or similar)
1/2 teaspoon each garlic powder, onion powder, black pepper, and Slap Ya Mama seasoning
2 large eggs
4 tenderized cube steaks (about 1.5 pounds)

Coating

1 1/2 cups all-purpose flour
1/2 cup cornstarch
Garlic powder, onion powder, Slap Ya Mama, and black pepper (about 1/2 teaspoon each, or to taste)

For Frying

About 1 inch oil for frying (avocado, canola, or vegetable oil)
Coarse salt, for sprinkling after frying

White Gravy

1/3 cup reserved frying oil with browned bits
1/3 cup all-purpose flour
Garlic powder, salt, and generous black pepper; optional chicken bouillon
2 1/2 to 3 cups milk, adjust for desired thickness

Step-By-Step Instructions

Below is a concise summary of the method. Full details follow in the recipe card.

Step 1: Marinate the Meat

Whisk together buttermilk, hot sauce, seasonings, and eggs in a large bowl. Add cube steaks to fully submerge, cover, and refrigerate at least 1 hour to tenderize and flavor the meat.

Step 2: Coat the Steaks

Combine flour, cornstarch, and seasonings in a shallow bowl. Remove steaks from the marinade and press into the flour mixture until well coated. Dip each steak back into the marinade, then dredge again in the flour for a double coating. Let the coated steaks rest 10–15 minutes so the breading sets and holds during frying.

Step 3: Fry to Perfection

Heat about 1 inch of oil in a large skillet over medium heat until it reaches roughly 350°F. Carefully add steaks (two at a time to avoid overcrowding) and fry about 5 minutes per side, flipping once, until deep golden and crisp. Transfer to a wire rack set over a baking sheet and immediately sprinkle with coarse salt to finish.

Step 4: Make the White Gravy

Remove most of the oil from the skillet, leaving about 1/3 cup along with the browned bits. Whisk in 1/3 cup flour and cook 2–3 minutes to form a roux. Season with garlic powder, salt, black pepper, and a pinch of chicken bouillon if desired. Gradually whisk in milk, about 3/4 cup at a time, until the gravy is smooth and reaches your preferred thickness. Taste and adjust seasoning.

What to Serve It With

This dish shines with creamy mashed potatoes and the white gravy spooned over the top. It also pairs well with buttered corn, green beans, fluffy dinner rolls or cornbread, coleslaw, or a crisp garden salad. In some places it’s even served for breakfast alongside eggs and toast for a hearty start to the day.

Tips for the Best Chicken Fried Steak

Let the coating rest 10–15 minutes after breading so it adheres and stays intact during frying.
Double-dredge for an extra-crispy crust.
Keep the oil around 350°F so the crust browns evenly without burning and the steak cooks through.
Don’t overcrowd the pan — fry in batches for consistent results.
Use a wire rack to drain fried steaks so the crust remains crisp instead of steaming on paper towels.

If you try this recipe, please leave a comment and rating — feedback is appreciated!