If you’re craving a comforting, down-home classic that hits all the right notes of crispy, tender, and downright delicious, you’ve got to try this Chicken Fried Steak with Creamy Gravy Recipe. This Southern favorite features tender cube steaks coated in a perfectly seasoned flour mix, fried to a golden crisp, and smothered in luxuriously smooth, peppery gravy. It’s the kind of dish that warms your soul and satisfies your hunger in the best possible way, transforming a simple steak into a feast bursting with flavor and texture.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for that authentic Chicken Fried Steak with Creamy Gravy Recipe experience. Each component plays a crucial role, from building the crispy crust to creating the silky gravy, ensuring every bite is packed with richness and character.
- 4 Cube Steaks (About 1 ½ lbs): The tender cut that’s perfect for quick frying and soaking up buttery gravy.
- 1 ¼ cups All-Purpose Flour: This is your main coating agent and the base for your gravy’s roux.
- ½ tsp Kosher Salt: Enhances flavor in both the coating and the gravy.
- 1 tsp Fresh Cracked Black Pepper: Adds a sharp, fragrant bite that defines the dish.
- ¼ tsp Cayenne Pepper: Provides a subtle spicy kick without overwhelming the flavors.
- ½ tsp Paprika: Contributes a smoky depth and lovely color to the crust.
- 2 Eggs, beaten: Acts as the adhesive between layers of flour, helping the crust stick perfectly.
- ½ cup Whole Milk: Mixed with eggs for the wet dredge, it keeps the coating moist and tender.
- Vegetable Oil for Frying: Chosen for its neutral flavor and high smoke point, essential for crisp frying.
- 3 Tbsp Butter: For making the rich, creamy roux that forms your gravy base.
- 3 Tbsp All-Purpose Flour: Thickens the gravy while giving it body and richness.
- 2 Cups Whole Milk: Creates the silky, smooth texture in the gravy.
How to Make Chicken Fried Steak with Creamy Gravy Recipe
Step 1: Prepare the Coating
Start by whisking together the flour, kosher salt, freshly cracked black pepper, cayenne pepper, and paprika in a large bowl. This seasoned flour mixture is what’ll give your steaks that irresistible crispy coating full of flavor. In a separate bowl, combine the eggs and whole milk to create the wet dredge, which helps the flour stick to the meat beautifully.
Step 2: Bread the Steaks
Take each cube steak and dredge it first in the seasoned flour, making sure to coat thoroughly. Then dip it into the egg and milk mixture, allowing any excess to drip off, before dredging it once more in the flour. This double coating method ensures a thick, crunchy crust that locks in juicy tenderness with each bite.
Step 3: Fry the Steaks
Heat vegetable oil about 2 inches deep in a castiron skillet to 350°F (175°C). Carefully lay the steaks in the hot oil and cook for 2 to 3 minutes on each side until they achieve a rich golden brown color. Once fried, place them on a paper towel-lined plate to absorb excess oil and loosely cover with foil to keep warm while you make the creamy gravy.
Step 4: Make the Roux for the Gravy
In a separate skillet over medium heat, melt the butter and whisk in the flour. Stir the mixture for 2 to 3 minutes, cooking out the raw flour taste while developing a nice golden hue. This roux is the backbone of your creamy gravy, giving it that silky smooth texture.
Step 5: Add the Milk and Season
Gradually whisk in the whole milk, ensuring no lumps form, and cook until the gravy thickens to a luscious consistency. Remove from heat and stir in kosher salt and fresh cracked black pepper to taste. The pepper adds a bright contrast to the creamy sauce, tying the whole Chicken Fried Steak with Creamy Gravy Recipe together perfectly.
How to Serve Chicken Fried Steak with Creamy Gravy Recipe
Garnishes
Keep garnishes simple and fresh to complement the richness of your steak and gravy. A sprinkle of chopped fresh parsley or chives adds a pop of color and a subtle herbal note that brightens the plate beautifully.
Side Dishes
Classic sides like creamy mashed potatoes or buttery corn on the cob make a fantastic pairing. For a lighter balance, you can also serve crisp green beans or a fresh garden salad on the side. These accompaniments soak up that incredible gravy and round out the meal perfectly.
Creative Ways to Present
For a fun twist, try serving the chicken fried steak sliced on a large platter drizzled with gravy and sprinkled with crispy fried onions. Or pile it on a soft buttermilk biscuit with a generous ladle of the creamy gravy for a mouthwatering sandwich experience. Presentation is a great way to personalize this comforting favorite!
Make Ahead and Storage
Storing Leftovers
Chicken fried steak with creamy gravy tastes just as good reheated. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the gravy separate if possible to maintain the crispiness of the steak coating.
Freezing
You can freeze both the cooked steaks and the gravy separately to enjoy later. Wrap the steaks tightly in plastic wrap and foil before placing in a freezer-safe bag. Freeze the gravy in a sealed container. Both will keep well for up to 2 months.
Reheating
To reheat your chicken fried steak, warm it in a 350°F oven for about 10-15 minutes to help retain the crunchy crust. Warm the gravy gently on the stovetop or microwave until heated through, stirring occasionally. Combining these reheating tips keeps the dish as delightful as when first made.
FAQs
Can I use a different cut of meat for Chicken Fried Steak with Creamy Gravy Recipe?
Cube steak is the traditional choice because it’s tender and cooks quickly, but you could substitute with thin-cut round or sirloin steaks if needed. Just ensure the meat is tenderized so it fries up nicely.
What if I don’t like spicy food? Can I skip the cayenne pepper?
Absolutely! The cayenne pepper is optional and mainly provides a gentle kick. Leaving it out won’t affect the overall deliciousness, but you’ll lose a bit of that subtle warmth in the crust.
Is it better to use vegetable oil or another oil for frying?
Vegetable oil works great due to its high smoke point and neutral flavor. You can also use canola or peanut oil if preferred. Just avoid olive oil as it burns too quickly for deep frying.
Can I make the gravy ahead of time?
Yes, the gravy can be prepared in advance and reheated gently before serving. Just give it a good stir or thin it slightly with more milk if it thickens too much after cooling.
How do I keep the coating from falling off while frying?
The key is the double dredging method—flour, then egg wash, then flour again—and making sure to shake off excess flour each time. Also, frying in properly hot oil helps set the crust quickly and keep it intact.
Final Thoughts
Trust me, making this Chicken Fried Steak with Creamy Gravy Recipe at home is a rewarding experience that will fill your kitchen with irresistible aromas and your plate with pure comfort. It’s a dish that invites you to slow down, savor each bite, and share something truly special with loved ones. Give it a try and soon you’ll see why it’s a beloved classic that keeps folks coming back for more.
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Chicken Fried Steak with Creamy Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Classic Southern-style Chicken Fried Steak with creamy homemade gravy. Tender cube steaks are coated in a seasoned flour and egg mixture, then fried to a golden crisp and topped with a rich, peppery milk gravy for a comforting dinner perfect for any night.
Ingredients
Steak and Coating
- 4 Cube Steaks (About 1 ½ lbs)
- 1 ¼ cups All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 2 eggs, beaten
- ½ cup whole milk
- Vegetable Oil for Frying (about 2 inches deep)
Gravy
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 2 Cups Whole Milk
- ½ tsp Kosher Salt
- 1 ½ tsp Fresh Cracked Black Pepper
Instructions
- Prepare the Coating: In a mixing bowl, whisk together 1¼ cups flour, ½ tsp kosher salt, 1 tsp cracked black pepper, ¼ tsp cayenne pepper, and ½ tsp paprika. In a separate bowl, whisk the 2 eggs and ½ cup whole milk together until well combined.
- Bread the Steaks: Take each cube steak and dredge it first in the seasoned flour mixture, then dip it into the egg and milk mixture, and finally dredge it again in the flour mixture. Shake off any excess flour for an even coating.
- Fry the Steaks: Heat vegetable oil to about 2 inches deep in a cast iron pan or heavy skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the coated steaks into the hot oil and fry each side for 2-3 minutes or until golden brown and crispy. Transfer cooked steaks to a paper towel-lined plate and loosely cover with foil to keep warm.
- Make the Roux: In a separate pan over medium heat, melt the 3 tablespoons of butter. Stir in 3 tablespoons of flour and cook for 2-3 minutes, stirring constantly to form a smooth roux without browning.
- Prepare the Gravy: Gradually whisk in 2 cups of whole milk into the roux, continuing to whisk until the mixture thickens and becomes creamy, about 4-5 minutes. Remove from heat.
- Season the Gravy: Stir in ½ teaspoon kosher salt and 1½ teaspoons freshly cracked black pepper to taste. Adjust seasoning if desired.
- Serve: Pour the creamy pepper gravy over the fried steaks and enjoy immediately with your favorite sides.
Notes
- Maintain oil temperature around 350°F to ensure steaks cook evenly and absorb less oil.
- Use a cast iron pan for best heat retention and crispiness.
- Let the gravy simmer gently; avoid boiling to prevent curdling.
- Cube steaks can be substituted with tenderized round steak if desired.
- For extra flavor, add a pinch of garlic powder or onion powder to the flour mixture.
