Chicken Fried Steak and Country Gravy is a classic comfort food you will adore. With my detailed instructions, this will be a hit every time.
A delicious chicken-fried steak with a side of mashed potatoes, all smothered in gravy, is the ultimate feel-good food. If you aren’t familiar, a chicken-fried steak is a steak that is fried like frying chicken. It is crispy on the outside and tender and delicious on the inside.
While this recipe has a lot of steps and key things you want to pay attention to (like patting the steaks dry, letting them rest after breading, and brining the oil to the right temperature), this is not a difficult recipe to make. Even a beginning cook can impress with this delicious dish.
How to Make Chicken Fried Steak
Here is a brief overview of how this chicken-fried steak recipe comes together. For the full recipe, including all measurements, scroll to the recipe card at the bottom of the post.
Pound the Steaks Thin
Place the steaks between two layers of plastic wrap and pound to 1/4 inch thin using a meat mallet or rolling pin. Pat the steak dry on both sides and then season with salt and black pepper.
Cube steak has already been pounded, but this extra step ensures a really tender piece of meat at the end and the right frying time.
Bread the Steaks
Start by setting up the breading station. In a pie dish, whisk together the buttermilk, egg, baking powder, baking soda, garlic powder, paprika, and cayenne pepper. Set the seasoned steaks on a plate. Next to them, place a shallow dish with a cup of flour. Next to that, place the buttermilk mixture. After that, place another shallow dish or pie plate with the remaining cup of flour.
Dredge the seasoned steaks in the flour, pressing the flour into the steak. Then dip them in the buttermilk batter mixture. Transfer to the final dish with flour and gently coat the steak in flour.
Let the Steaks Rest
Place the coated steaks on the wire rack and let them rest at room temperature for 30 minutes. This step helps ensure that the breading adheres to the meat and doesn’t come off during frying.
Fry the Steaks
Working in batches, fry the steaks in a skillet of hot oil for three to four minutes on each side. Transfer steaks to a wire rack over a rimmed baking sheet and cover loosely with foil to keep them warm. Repeat with the remaining steaks until they are all cooked.
Make The Gravy
Drain all but 2 tablespoons of oil from the pan you cooked the steaks in. Whisk the flour into the oil until no streaks of white remain. Cook for about a minute, then slowly stir in the chicken broth, a few tablespoons at a time. Slowly whisk in the milk. Season with garlic powder, salt, and pepper. It will thicken as it simmers. Serve the gravy over the hot steaks.
Tips and Tricks
- The Best Steak For Chicken Fried Steak: The best steak for chicken fried steak is going to be cube steak. Cube steak is the top or bottom steak that has been extra tenderized. You can also buy bottom steak and tenderize it yourself. A great tenderizer (the textured side of a meat mallet) is so handy in the kitchen.
- Cooking With Buttermilk: Buttermilk is not something I keep on hand in my kitchen; however, we always have milk. Fortunately, by combining milk and an acid, like lemon juice or vinegar, and letting it sit for a few minutes, you can make buttermilk that works as a great replacement. You can find my recipe for how to make buttermilk here: How to Make Buttermilk.
- Country Gravy For Chicken Fried Steak: We make a thick, creamy country gravy to go with the chicken fried steak by creating a roux. A roux is the combination of flour and a fat, like butter, bacon grease, or oil. The flour coats that fat and leaves it suspended, resulting in a smooth, creamy sauce, soup, or gravy. While making a roux isn’t hard, a few things are important to note for it to be successful. Fully whisk in the flour until you see no streaks of white. Slowly add the broth, waiting until what you added has been absorbed before whisking in more. While you should go slowly, it will only take about a minute for all of the broth to be whisked in. You will love this chicken-fried steak gravy!
Storing and Reheating Leftovers
Store any leftover chicken-fried steak in an airtight container in the refrigerator for up to three days. I recommend storing the gravy separately. Reheat only the portion you plan to eat in the air fryer or oven at 350 degrees Fahrenheit until heated through.
What to Serve With Chicken Fried Steaks
If you make this recipe for Chicken-Fried Steak or any of my other recipes, I’d be so grateful if you left a comment and let me know what you think!
Chicken Fried Steak & Gravy
Ingredients
For Steaks
- 4 cube steaks 4 ounces or 113.4 grams each
- 1/2 teaspoon kosher salt if using table salt, use half this amount
- 1/8 teaspoon black pepper
- 1 1/2 cups buttermilk (340.5 grams)
- 1 large egg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups all purpose flour (240 grams)
- 2 cups vegetable oil (396 grams)
Gravy
- 2 tablespoons oil reserved from frying the steaks
- 3 tablespoons all purpose flour
- 1/2 cup chicken broth (113.4 grams)
- 2 1/2 cups whole milk (567.5 grams)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- dash black pepper
Instructions
For Steaks
- Place the steaks between two layers of plastic wrap and pound to 1/4 inch thin. Pat the steak dry on both sides. Season the steaks with salt and black pepper on each side.4 cube steaks, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper
- In a pie dish, whisk together the buttermilk, egg, baking powder, baking soda, garlic powder, paprika, and cayenne pepper.1 1/2 cups buttermilk, 1 large egg, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon garlic powder
- Create a breading station where your seasoned steaks sit on a plate. Next to them, place a shallow dish with one cup of flour. Next to that, place the buttermilk mixture. After that, place another shallow dish or pie plate with the remaining one cup flour. Finally, place the rimmed baking sheet lined with foil and a wire cooling rack inside of it.2 cups all purpose flour
- Dredge the seasoned steaks in the flour, pressing the flour into the steak. Then dip them in the buttermilk mixture. Transfer to the final dish with flour and gently coat the steak in flour. Place on the wire rack. Let rest at room temperature for 30 minutes.
- Heat the oil in a heavy-bottomed skillet over medium-high heat. Bring the oil to 350 degrees Fahrenheit, as checked by an instant read thermometer. You can also check it by adding a little flour to it. It should bubble immediately.2 cups vegetable oil
- Working in batches, fry the steaks for three to four minutes on each side. Transfer the steaks to a wire rack over a rimmed baking sheet. Cover loosely with foil to keep warm.
Gravy
- After frying all of the steaks, carefully pour the oil into a glass measuring cup. Pull out two tablespoons of oil. Without cleaning the frying pan, add the two tablespoons of oil to the pan over medium heat.2 tablespoons oil
- Whisk in the flour until no streaks of white remain. Continue cooking until it starts to turn golden brown, about one minute. Then slowly stir in the chicken broth, a few tablespoons at a time. Wait until the broth has been absorbed before whisking in more. While you should go slowly, it will only take about a minute for all of the broth to be whisked in. Slowly whisk in the milk. Season with garlic powder, salt, and pepper.3 tablespoons all purpose flour, 1/2 cup chicken broth, 2 1/2 cups whole milk, 1/2 teaspoon kosher salt, dash black pepper, 1/2 teaspoon garlic powder
- Bring the gravy to a simmer. Stirring frequently, allow the gravy to thicken, about five to eight minutes. Taste the gravy, adding more salt and pepper if needed.
- Serve the gravy over the hot steaks and enjoy.
Recipe Video
Notes
Cat says
Lisa,
One of my favorite dishes! I change it up a little by using pork loin cube steaks. I buy a whole boneless loin and have the butcher make them into cube steaks for me. They are so tender compared to the beef and no gristle. Love this gravy recipe as well!
What a great swap!
Cat says
One more thing… way too much buttermilk. I had half or more left and I did five cube steaks! So people might want to take it easy on that part. Excellent recipe, though. Love the spices.
I can totally appreciate why you would say that because there is a decent amount left when you are done. That being said, I love use the amount called for because it makes for really easy dipping and coating.
Pat McG says
Don’t waste the buttermilk, add it to the gravy and adjust the spices accordingly.
Cat says
Try it… you’ll never go back!
I’m so glad you liked this!