A Southern classic that never goes out of style — chicken fried steak is all about crispy breaded cube steaks fried to golden perfection and topped with a rich, peppery cream gravy. It’s hearty, comforting, and incredibly satisfying.
Why You’ll Love This Recipe
I love how this dish brings serious comfort to the table. The cube steaks turn out fork-tender thanks to the breading and quick fry, while the savory cream gravy brings everything together like a warm Southern hug. Whether I’m feeding the family or just treating myself, this recipe always hits the spot. Plus, the ingredients are simple and pantry-friendly, making it perfect for a no-fuss dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cube steaks (about 1/3 lb each)
1½ cups all purpose flour
2 teaspoons fresh ground black pepper, divided
2 teaspoons kosher salt or sea salt, divided
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon baking soda
½ teaspoon baking powder
1½ cups buttermilk
2 teaspoons TABASCO® Sauce (original)
2 eggs
1 cup vegetable oil
For the gravy:
4 tablespoons grease (from frying)
4 tablespoons flour
2 to 3 cups whole milk
½ cup heavy whipping cream
Salt and pepper, to taste
Directions
I start by mixing flour, 1 teaspoon black pepper, 1 teaspoon salt, smoked paprika, onion powder, garlic powder, baking soda, and baking powder in a shallow bowl.
In another bowl, I whisk together the buttermilk, TABASCO® Sauce, and eggs.
I pat the cube steaks dry with paper towels, season both sides with the remaining salt and pepper, let them rest for about 5 minutes, then pat them dry again.
Each steak gets dredged in the seasoned flour, then dipped in the buttermilk-egg mixture, then back into the flour. I shake off the excess each time.
I press extra flour into the steaks and let them rest on a rack for 10 minutes to help the breading stick.
I preheat the oven to 225–250°F to keep the cooked steaks warm.
I heat about ¼ inch of oil in a cast iron skillet over medium-high. When a pinch of flour sizzles in the oil (but doesn’t smoke), it’s ready.
I fry two steaks at a time, about 3–4 minutes per side, flipping only once.
Once golden and crisp, I drain them on paper towels and keep them warm in the oven.
For the gravy, I pour the remaining grease into a bowl, leaving the browned bits in the pan. I return 4 tablespoons of grease to the skillet.
I whisk in 4 tablespoons of flour and cook for 2–3 minutes until golden brown.
Gradually, I whisk in the milk and cream — about 2½ cups — until smooth and creamy.
I let it simmer for 5–7 minutes, stirring constantly. If it thickens too much, I add more milk. I season to taste.
I serve the steaks hot, smothered in that silky gravy, usually alongside mashed potatoes and vegetables.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
I like to swap cube steak for thin-sliced sirloin or round steak when I want a slightly leaner cut. For a spicy twist, I sometimes double the TABASCO® in the buttermilk mix or add cayenne to the flour. If I’m going for a brunch-style meal, I serve it with biscuits instead of mashed potatoes.
Storage/Reheating
I store leftover steaks in an airtight container in the fridge for up to 3 days. To reheat, I like to use the oven at 350°F for 10–15 minutes to keep them crispy. For the gravy, I reheat it gently on the stovetop over low heat, adding a splash of milk if needed to loosen it up.
FAQs
How do I keep the breading from falling off?
I make sure the steaks are dry before breading, press the flour on firmly, and let them rest before frying. That helps the coating stick better.
Can I make this ahead of time?
Yes, I sometimes bread the steaks a few hours ahead and keep them chilled. I fry them just before serving for best results.
Is there a difference between chicken fried steak and country fried steak?
Yes, the main difference is the gravy — chicken fried steak usually has a creamy white gravy, while country fried steak often has a brown onion gravy.
What if I don’t have buttermilk?
I mix 1½ cups of milk with 1½ tablespoons of vinegar or lemon juice and let it sit for 5–10 minutes. It works as a good substitute.
Can I make this gluten-free?
I haven’t tried it personally, but I know gluten-free flour blends can be used in place of all-purpose flour. The texture might vary slightly.
Conclusion
Chicken fried steak with cream gravy is pure Southern comfort in every bite. I love how crispy, juicy, and flavorful each steak turns out, especially when paired with that rich, peppery gravy. It’s one of those dishes that feels special but doesn’t take hours to make — and always leaves everyone full and happy.
A Southern classic — tenderized beef steaks breaded and fried, then smothered in creamy gravy.
Ingredients
4 cube steaks (about 1/3 lb each)
1½ cups all purpose flour
2 teaspoons fresh ground black pepper, divided
2 teaspoons kosher salt or sea salt, divided
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon baking soda
½ teaspoon baking powder
1½ cups buttermilk
2 teaspoons TABASCO® Sauce (original)
2 eggs
1 cup vegetable oil
**For the gravy:**
4 tablespoons grease
4 tablespoons flour
2 to 3 cups whole milk
½ cup heavy whipping cream
Salt and pepper, to taste
Instructions
In a shallow bowl, whisk together flour, 1 teaspoon black pepper, 1 teaspoon salt, smoked paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
In a separate shallow bowl, whisk together the buttermilk, TABASCO® Sauce, and eggs. Set aside.
Pat cube steaks dry with paper towel, removing excess moisture. Season both sides with the remaining 1 teaspoon salt and 1 teaspoon pepper. Let rest about 5 minutes, then pat dry again.
Dredge each steak in the seasoned flour mixture (shake off excess), then dip in the buttermilk‑egg mix (let excess drip off), then dredge again in the flour mixture. Shake off excess flour.
Place the breaded steaks on a sheet pan or rack. Press any remaining flour mixture into the steaks to ensure full coating. Let rest 10 minutes.
Preheat oven to 225‑250 °F (≈ 105‑120 °C) to keep steaks warm later.
Heat vegetable oil in a heavy skillet (cast iron preferred) over medium‑high heat, to about ¼‑inch depth. Test by dropping a pinch of breading: it should sizzle but not smoke (≈ 320‑340 °F).
Fry two steaks at a time, 3–4 minutes per side, until golden brown. Do not flip more than once. Do not overcrowd pan.
Remove steaks and drain on paper towels. Transfer to oven to stay warm.
**To make the gravy:** Pour remaining grease (from the frying) into a heat‑safe bowl, leaving all the browned bits in the skillet (do not scrape clean). Add back in 4 tablespoons of the grease to the hot skillet.
Whisk in 4 tablespoons of flour, cooking and whisking patiently for 2–3 minutes until golden brown.
Slowly drizzle in milk + cream (about 2½ cups), whisking constantly to avoid lumps. The mixture may look messy at first, but will smooth out.
Bring gravy to a simmer, whisk continuously until smooth and creamy, about 5–7 minutes. If too thick, add a bit more milk. Season with salt and pepper to taste.
Serve the chicken fried steaks topped with gravy, alongside mashed potatoes and vegetables. Enjoy!
Notes
Do not overcrowd the frying pan — two steaks at a time works best.
Do not scrape the skillet clean before making gravy; the browned bits (fond) add flavor.
Press the flour coating firmly into the steaks so it sticks well.
If the gravy becomes too thick, gradually whisk in more milk.
Store leftover steaks in an airtight container in the refrigerator for up to 3 days.
