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Chicken Fried Steak with Country Gravy
Crispy, golden chicken fried steak topped with creamy country gravy—an iconic comfort-food classic.
Tenderized cube steaks are double-dredged for a shatter-crisp crust, then smothered in a silky,
peppery milk gravy. Perfect for weeknights or a hearty weekend supper.
Ingredients
For the Steaks
- 4 cube steaks
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 large eggs
- 1/4 cup milk
- Neutral oil, for shallow frying (about 1/2 inch in the skillet)
For the Country Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and black pepper, to taste
Season the flour generously—this flavors both the crust and the gravy (you’ll use the browned bits from the pan).
Instructions
- Set up dredging station: In a shallow dish, mix flour, garlic powder, onion powder, paprika, salt, and pepper. In a second dish, whisk eggs with 1/4 cup milk.
- Double dredge: Pat steaks dry. Coat each in seasoned flour, dip in egg mixture, then coat again in flour. Press to adhere.
- Fry: Heat 1/2 inch oil in a large skillet over medium to medium-high heat (about 350°F/175°C). Fry steaks 4–5 minutes per side until deep golden and cooked through. Transfer to a rack or paper towels to drain.
- Make gravy: Pour off all but 2 tablespoons of the frying oil or use fresh butter. Melt butter over medium heat, whisk in flour, and cook 1–2 minutes. Slowly stream in milk, whisking until smooth and thick, 3–5 minutes. Season to taste with salt and plenty of black pepper.
- Serve: Plate steaks and ladle warm gravy over the top. Serve immediately.
Storage & Reheating
- Refrigerate steak and gravy separately for up to 3 days.
- Reheat steaks on a wire rack in a 375°F (190°C) oven or air fryer 6–8 minutes to re-crisp; warm gravy gently on the stovetop with a splash of milk.
- Not ideal for freezing, as the crust softens.
Why This Recipe Works
- Double dredge: Ensures a thick, crunchy crust that clings to the steak.
- Pan fond to gravy: Browning flavors in the skillet build a deeply savory country gravy.
- Shallow fry: Produces even browning and a tender interior without deep-frying.
Expert Tips
- Season the steaks lightly with salt and pepper before dredging for deeper flavor.
- Work in batches—crowding the pan lowers oil temperature and softens the crust.
- If gravy gets too thick, whisk in extra milk a little at a time.
- Serve with mashed potatoes, green beans, or buttermilk biscuits for a classic plate.
