Name: Best Chicken Fried Steak with Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 beef cube steaks (about 4 oz each); 2 cups all-purpose flour; 2 large eggs; 1 cup buttermilk; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 cup vegetable oil (for frying); 2 tablespoons butter; 2 cups whole milk (for gravy)

Why I Keep Coming Back to Chicken Fried Steak (Besides the Gravy, Which is a Whole Thing)

If you’ve ever found yourself craving something that’s both gloriously crunchy and smothered in creamy gravy—oh, just me? I doubt it. The first time I made chicken fried steak, I nearly set off my smoke alarm (it was a long afternoon), but every time since, it’s reminded me of visiting my aunt in Texas as a kid, running around while the kitchen smelled like fried heaven. And for some reason, every single time I cook this I end up humming that weird jingle from the chicken commercial in the 90s—can’t explain it.

This Is Why You’ll Love It (Basically Why I Reach for It All the Time)

I make this when a regular weeknight needs a little cheering up, or we’ve hit that cold, damp patch that seems to last two months (looking at you, February). My family goes wild anytime I bring out the creamy gravy—and, to be honest, so do I. It’s sincere, unfancy comfort. Plus, after a couple of crunchy batches, I finally stopped burning the outside while the steak was half-raw inside. Raising a glass to learning curves!

Here’s What You’ll Need (And Where I Always Go Off-Script)

4 pieces cube steak (or, okay, regular sirloin, pounded to an inch of its life—when that’s all you’ve got. Granny swore by cube steak though, and who am I to argue, right?)
2 cups buttermilk (honestly I sometimes cheat with milk plus a tiny splash of lemon juice—it works, promise)
2 large eggs
2 cups all-purpose flour (Don’t fuss. Bread flour works in a pinch. I did it once and survived.)
1/2 teaspoon paprika (regular or smoked—depends if you’re feeling fancy)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon salt, plus more to taste
Freshly ground black pepper, as much as makes you happy
Vegetable oil (or peanut oil if you want the classic flavor and zero drama with burnt oil—just saying)
For the gravy:
1/4 cup pan drippings (or just extra oil if things went sideways)
1/4 cup all-purpose flour
2-2½ cups milk (start with less; add more if your gravy could double as glue)
Salt and pepper again

Let’s Get Cooking—And Don’t Panic If It Gets Messy

Set up your breading station. You remember this from those cooking shows, right? In one shallow bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper—my mix always ends up everywhere except the bowl. In another, whisk up your eggs and buttermilk (or, well, your DIY buttermilk—it’s all good).
Dip a piece of steak in the flour. Make sure it gets a nice coating, press it in so the nooks are full. Dip it in the egg mix, then back in the flour again for a good double dredge. This is where I usually sneak a taste of the dredging flour—don’t tell anyone. Set aside each piece. At this stage, it looks like a flour monster, and that’s normal.
Heat about half an inch of oil in a big skillet—cast iron is my go-to, but if you only have a regular frying pan, no sweat; just mind the temp. Medium-high, but don’t let it smoke (I’ve learned that one the hard way). Toss in a little pinch of flour; if it sizzles, you’re ready.
Fry each steak 3-4 minutes per side. Give them space; don’t crowd the pan—seriously, my first go looked like a meat traffic jam. They should be golden and gorgeous. Transfer to a wire rack (or a paper-towel covered plate—been there) to drain.
Gravy time! Pour off all but about a quarter cup of oil/pan drippings. Stirring constantly, whisk in the flour, scraping up the good bits stuck to the pan. Cook for two minutes—smells a bit funky at first, but it’s worth it, trust me.
Slowly add the milk, whisking, and simmer ’til it thickens. Don’t walk away! It’ll turn into wallpaper paste if you get distracted. Add salt and lots of black pepper. Taste. Adjust. I sometimes add a pinch of cayenne if I’m feeling wild.
Serve up that steak smothered in gravy. Or with the gravy on the side, but, why?

Notes From the Trenches (Where I’ve Fumbled and Won)

I always thought more flour in the breading meant thicker crunch; actually, less works better—it doesn’t fall off halfway through dinner.
If you’re unsure your oil is ready and don’t have a thermometer, just flick in a teensy bit of batter. If it bubbles up quickly, you’re golden.
Don’t be shy with the pepper in the gravy; it makes all the difference, trust me.

How I’ve Changed It Up (Some Wins and a Blunder)

Once swapped half the flour for crushed Ritz crackers—crunch was wild, but I probably overdid it.
Tried almond milk gravy for a lactose-intolerant cousin—not bad, but it didn’t quite thicken. Still a work in progress.
Added hot sauce to the dredge for a bit of a kick. Meant to add a dash, accidentally poured half the bottle in, but, hey, some people like things spicy!

What If You Don’t Have The Right Equipment?

Okay, purists love cast iron—so do I, when it’s not buried under the sink. But any heavy-bottomed pan will honestly do fine (I made this in a cheap aluminum skillet once, just watched the heat super-careful). No wire rack for draining? Flip an oven rack upside down over a baking tray (learned form Serious Eats—I’m not that clever on my own).

Keeping Leftovers (If You Even Have Any)

Store everything in an airtight container in the fridge. Steak and gravy can go together, but the coating loses its crisp after a night; still tasty, though. If reheating, I like to use the oven instead of the microwave, but… sometimes you just need to eat it now. That said, in my house, leftovers are as rare as a unicorn in a haystack.

How We Serve It At My Place

With mashed potatoes—always. Maybe a side of fried okra if I’m feeling all-out Southern, or even buttery corn on the side. Sometimes I go rebel and serve it with biscuits (I mix mine using King Arthur Baking tips—love those folks). And there’s always a little extra gravy for spooning over everything else (including, once, a stubborn dog toy on the table—don’t ask).

What Not To Do—Pro Tips I Learned The Messy Way

I once rushed the oil heating stage. Regretted it big time because the steak just soaked up the oil and got soggy instead of crispy. Take your time.
Also tried flipping too early. Trust me, let it cook ’til the edges look golden and crispy before you even touch it.

FAQ—Stuff Friends Actually Ask Me (And Maybe You Would Too?)

Q: Can I make this gluten-free?
Sure thing—I’ve had decent luck with gluten-free flour, though the coating sometimes slides off. Maybe add a pinch of cornstarch?

Q: Is chicken fried steak actually made from chicken?
This one cracks me up. Nope—beef, no chicken involved! (But now you’ve got me wondering what a chicken-version would taste like…)

Q: Can I freeze leftovers?
You could, but honestly, once thawed, it’s a bit sad-looking. Better just to make enough for one big meal, in my humble opinion.

Q: If I don’t like pepper, can I skip it?
Absolutely! Just don’t tell my grandma. She’d haunt me and probably flick pepper into my gravy from the next world.

For lots more home-cooking stories (and quite a few slip-ups), I always turn to Southern Living. Their recipes never judge you for not having fancy gadgets.