If you’re craving that classic Southern comfort food that hits all the right notes—crispy on the outside, tender on the inside, and smothered in creamy gravy—then you’re in for a treat. This Crispy Chicken Fried Steak with Gravy Recipe is one of my all-time favorites to whip up whenever I want something hearty and downright satisfying.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Chicken Fried Steak with Gravy Recipe
- Top Tip
- How to Serve Crispy Chicken Fried Steak with Gravy Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Chicken Fried Steak with Gravy Recipe
Why You'll Love This Recipe
Whenever I make this chicken fried steak, it feels like a warm hug from the South. The crispy, golden crust paired with the smooth, homemade gravy is simply irresistible and always gets rave reviews from friends and family.
- Perfectly Crispy Coating: The double-dredge technique ensures a thick, crunchy crust that holds up beautifully through frying.
- Rich Homemade Gravy: Forget canned sauce—this gravy is silky, flavorful, and made from scratch with simple ingredients.
- Quick & Easy: Ready in just 30 minutes, it’s an approachable recipe even on busy weeknights.
- Classic Southern Comfort: Warm, filling, and utterly satisfying—ideal for a cozy family dinner.
Ingredients & Why They Work
Before we dive into cooking, let’s talk ingredients. I always recommend grabbing fresh whole milk and quality cube steaks if you can find them—it really makes a difference in texture and flavor. Seasoned salt brings that perfect Southern flair to the crust, and don’t skimp on the butter or oil for the gravy base.

- Whole milk: Adds richness both to the batter and the gravy, making everything creamy and smooth.
- Large egg: Helps bind the coating and gives the crust a nice structure.
- All-purpose flour: The key to that crispy, golden crust and a thick, luscious gravy.
- Seasoned salt (like Lawry’s): Elevates the flavor with a balanced mix of spices—totally worth using over plain salt.
- Ground black pepper: Adds just the right bit of heat and balance to the seasoning.
- Cube steaks: These tenderized steaks cook quickly and stay juicy inside the crispy coating.
- Vegetable oil for frying: Provides a neutral flavor and the high heat needed for that perfect fry.
- Unsalted butter or reserved cooking oil: Forms the base of the gravy, bringing richness and depth.
- Kosher salt: Essential for seasoning the gravy to taste.
Make It Your Way
One of the best parts about this Crispy Chicken Fried Steak with Gravy Recipe is just how easy it is to personalize. Whether you want to turn up the heat, add a seasonal twist, or adapt it for a dietary need, this classic Southern dish is wonderfully flexible.
- Spicy Kick: I love adding a pinch of cayenne pepper or some smoked paprika to the flour mixture to give my chicken fried steak a little extra heat and depth. It pairs perfectly with the creamy gravy and keeps things interesting!
- Gluten-Free Version: Swap out the all-purpose flour for a gluten-free blend, making sure it’s one that’s suitable for frying. The texture stays delightfully crispy, and no one misses the gluten.
- Herb-Infused Gravy: For a fresh twist, stir in some finely chopped fresh thyme or rosemary into the gravy right before serving. It adds a lovely aroma and light herbaceous note that brightens the rich sauce.
- Seasonal Veggie Pairing: Depending on the time of year, I’ll serve my chicken fried steak alongside sautéed green beans in the summer or roasted root vegetables in cooler months—both complement the hearty flavors beautifully.
Step-by-Step: How I Make Crispy Chicken Fried Steak with Gravy Recipe

Step 1: Whisk and Season Your Breading
Start by whisking together ¾ cup whole milk and 1 large egg in a shallow bowl until fully combined. In a separate bowl, mix ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon ground black pepper. This combo creates a flavorful, crispy coating that’s the hallmark of a great chicken fried steak. Mixing the seasoning in with the flour ensures every bite has that perfect savory punch.
Step 2: Coat the Cube Steaks Thoroughly
Pat your 1 pound of cube steaks dry using paper towels—this little step helps the breading stick like a charm. Next, dip each steak first into the seasoned flour, making sure to cover every surface, then shake off the excess flour. Follow that by dipping the steak into your milk and egg mixture, and then dredge it one more time in the flour mixture. This double-dredging is what builds that thick, crispy crust we all crave. Place the coated steaks on a wire rack to rest; this keeps the coating from getting soggy before frying.
Step 3: Heat Your Oil to the Perfect Frying Temperature
Pour enough vegetable oil into a large skillet to cover the bottom by about ¼ inch—this usually means around 1 to 2 cups depending on your pan size. Heat the oil over medium heat until it reaches about 350°F. If you don’t have a thermometer, look for shimmering oil with a slight ripple but no smoke—it’s ready when a small pinch of flour sizzles immediately on contact. Proper temperature is key for that golden, crispy crust without excess oil absorption.
Step 4: Fry Each Steak to Golden Perfection
Fry your steaks in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy breading. Cook each piece for 2 minutes on each side, flipping just once, until they become beautifully golden brown and crispy. Once fried, transfer the steaks to a paper towel-lined plate to drain any excess oil and keep them warm. Don’t forget to reserve ¼ cup of this cooking oil—it’s the secret ingredient for our rich homemade gravy.
Step 5: Create the Rich, Creamy Gravy
In a large saucepan over medium heat, add ¼ cup unsalted butter or the reserved cooking oil for that extra flavor punch. Whisk in ⅓ cup all-purpose flour and cook for 2 to 3 minutes, stirring frequently until the mixture turns a lovely golden brown—you’re developing that classic, nutty roux. If you want thicker gravy, sprinkle in a bit more flour, but aim to keep it smooth and creamy.
Step 6: Whisk in Milk and Season
Slowly pour in 2 cups whole milk while whisking constantly to prevent lumps from forming. Continue cooking and whisking for 6 to 8 minutes until the gravy thickens into a luxuriously smooth sauce. Season with kosher salt and freshly ground black pepper to taste. Give it one last taste test—this comforting gravy is what ties the whole dish together.
Step 7: Serve and Enjoy
Pour the warm, creamy gravy generously over each crispy steak and serve immediately. The contrast between the crunchy coating and smooth, rich gravy is pure Southern comfort food bliss. Pair it with mashed potatoes or your favorite veggies for a complete, satisfying meal.
Top Tip
Mastering the Crispy Chicken Fried Steak with Gravy Recipe is all about the little details that bring out the best textures and flavors. Here are some tips that have made a huge difference in my kitchen and can in yours, too!
- Perfect Breading: Patting the cube steaks dry before dredging ensures the coating sticks beautifully and crisps up evenly without slipping off during frying.
- Oil Temperature: >Maintaining the oil around 350°F is key. If it’s too cool, the breading soaks up oil and turns soggy; too hot and the crust burns before the steak cooks through.
- Double Dredge Method: >Coating the steaks in flour, then milk and egg, then flour again creates that wonderfully thick, crunchy crust — a small step that really elevates the dish.
- Reserve the Oil: >Saving ¼ cup of the frying oil for the gravy adds a depth of flavor you just can’t get from butter alone. Give it a try next time!
How to Serve Crispy Chicken Fried Steak with Gravy Recipe

Garnishes
Brighten up your plate by garnishing with a sprinkle of freshly chopped parsley or chives over the creamy gravy. A few pickled jalapeño slices on the side can also add a nice kick and contrast to the rich flavors.
Side Dishes
Classic sides like buttery mashed potatoes or creamy coleslaw perfectly complement the crispy, savory steak. For a bit of freshness, add a simple green salad dressed with a light vinaigrette. You could also serve it alongside sautéed green beans or roasted carrots to round out the meal with some veggies.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken fried steak in an airtight container and keep it in the refrigerator. It stays fresh and tasty for up to 2 days, perfect for enjoying the next day’s meal without losing that essential crispiness and flavor.
Freezing
If you want to save it longer, the steak freezes well for up to 3 months. Wrap each piece tightly in plastic wrap then foil, or seal in freezer bags to prevent freezer burn and maintain texture and taste.
Reheating
Reheat leftovers in a skillet over medium heat rather than the microwave. This helps restore the crispy coating while warming the steak evenly without drying it out. Add some fresh gravy heated on the side and you’re all set!
Frequently Asked Questions:
Absolutely! If you can’t find cube steak, just take a tender cut like sirloin or round steak and use a meat tenderizer to flatten it. This helps mimic the texture and ensures it cooks evenly and stays tender.
Ideally, use a thermometer to aim for around 350°F. Without one, you can test by dropping a small pinch of flour into the oil — if it sizzles and bubbles immediately without burning, the oil is ready.
You can prepare the gravy in advance and reheat it gently on the stove when ready to serve. Stir frequently and add a splash of milk if needed to restore its creamy, smooth texture.
Place the fried steaks on a wire rack set over a baking sheet rather than directly on a plate. This prevents steam buildup and helps keep the coating crisp while you finish cooking the rest or prep the gravy.
Final Thoughts
Making this Crispy Chicken Fried Steak with Gravy Recipe has been a joy to share, especially because it’s such a comforting, satisfying dish that hits all the right notes — crunchy, creamy, savory, and hearty. I hope these tips and serving suggestions inspire you to make it a regular part of your meal rotation. Whether it’s a cozy weeknight dinner or a weekend indulgence, there’s something truly special about sinking your fork into that golden crust and rich gravy. Happy cooking!
Print
Crispy Chicken Fried Steak with Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Description
A classic Chicken Fried Steak recipe featuring tender cube steaks coated in a crispy seasoned flour batter, fried to golden perfection, and topped with rich, creamy homemade gravy. This Southern comfort food dish is perfect for a hearty meal any day of the week.
Ingredients
For the Chicken Fried Steak
- ¾ cup whole milk
- 1 large egg
- ¾ cup all-purpose flour
- 1½ teaspoons seasoned salt such as Lawry's
- ½ teaspoon ground black pepper
- 1 pound cube steaks
- Vegetable oil for frying (about 1-2 cups)
For the Gravy
- ¼ cup unsalted butter or reserved cooking oil from steak
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Breading: In a shallow bowl, whisk together the ¾ cup whole milk and 1 large egg until combined. In another shallow bowl, mix ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon ground black pepper.
- Bread the Steaks: Pat the 1 pound cube steaks dry to help the coating adhere. Dip each steak piece into the flour mixture, coating all sides and shaking off excess. Then dip it into the milk and egg mixture, followed by dredging again in the flour mixture to create a thick, even coating. Place each coated steak on a wire rack and allow to rest while you prepare the rest and get ready to fry.
- Heat the Oil: In a large skillet, pour enough vegetable oil to cover about ¼ inch of the pan and heat over medium heat. The oil should be hot but not smoking, about 350°F if using a thermometer.
- Fry the Steaks: Working in batches to avoid overcrowding, fry the coated steaks for 2 minutes on each side until golden brown and crispy. Flip only once. Remove the cooked steaks onto a paper towel-lined plate to drain excess oil and keep warm. Reserve ¼ cup of the cooking oil for making the gravy.
- Make the Gravy: In a large saucepan over medium heat, add ¼ cup unsalted butter or the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook for 2 to 3 minutes, stirring frequently until the mixture turns a golden brown color, adding more flour if needed to reach desired thickness.
- Finish the Gravy: Slowly whisk in 2 cups whole milk to the roux, stirring constantly to avoid lumps. Continue cooking and whisking for 6 to 8 minutes until the gravy thickens and becomes smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Pour the warm gravy over the fried steaks and serve immediately for best texture and flavor.
Notes
- If cube steak is unavailable, use a meat tenderizer to flatten regular steaks so they cook evenly and stay tender.
- Pat the steaks dry before dredging to ensure the coating sticks well.
- Ensure the frying oil is hot enough to achieve a crisp coating; if not hot enough, the breading may absorb oil and become soggy.
- Store leftover chicken fried steak in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months. Reheat in a skillet for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 130 mg




Leave a Reply