Southern Chicken Fried Steak with Gravy: Crispy Bliss, Creamy Finish

You can keep ordering takeout, or you can master the thing Texans brag about at family reunions. Southern Chicken Fried Steak with Gravy isn’t just comfort food—it’s a crispy, golden mic drop. That first bite?

Crackling crust, tender steak, peppery cream gravy that whispers “just one more.” If you’ve got 40 minutes and a skillet, you’ve got a weeknight legend. Fair warning: this disappears faster than you can say “y’all.”

What Makes This Special

This dish nails the balance: crunchy, well-seasoned crust hugging a tender cube steak, all under a spoonable, silky gravy with black pepper heat. It’s old-school diner vibes with home-cooked swagger.

The steak is pounded thin for tenderness, dredged twice for max crunch, and fried quick for a shatteringly crisp coating.

Then you turn the pan drippings into a gravy that tastes like it had all day to think about its life choices. The payoff?

Big flavor with simple steps.

Southern Chicken Fried Steak with Gravy: Crispy Bliss, Creamy Finish

Recipe by Wendy CarterCourse: Beef, Dinner

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

720

kcal

Ingredients

• For the steak:

• 4 cube steaks (about 4–6 oz each), patted dry

• 1 1/2 cups all-purpose flour

• 1/2 cup cornstarch

• 2 teaspoons kosher salt

• 1 1/2 teaspoons black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne (optional, for heat)

• 2 large eggs

• 3/4 cup buttermilk (or milk + 1 teaspoon lemon juice)

• Hot sauce, a few dashes (optional but recommended)

• Neutral oil for frying (canola/peanut), about 1–1 1/2 cups

• 1 tablespoon butter (finish-fry for flavor; optional)

• For the cream gravy:

• 3 tablespoons reserved frying fat

• 3 tablespoons all-purpose flour

• 2 cups whole milk (warm)

• 1/2 teaspoon kosher salt, plus more to taste

• 1 teaspoon coarse black pepper (freshly cracked)

• Pinch of cayenne or paprika (optional)

• To serve (optional): chopped parsley, flaky salt, biscuits or mashed potatoes

Step-by-Step Instructions

• Tenderize and dry: If your cube steaks are thick, lightly pound to a uniform 1/3–1/2 inch. Pat very dry—moisture is the enemy of crunch.
• Mix the dredge: In a shallow bowl, whisk flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Cornstarch = extra crisp.
• Whisk the wash: In a second bowl, beat eggs with buttermilk and a few dashes of hot sauce. Season with a pinch of salt.
• Double dip: Dredge steak in flour mix, shake off, dip in egg wash, then back into flour. Press firmly to make “craggy” bits. Set on a rack 5–10 minutes to help the coating set.
• Heat the oil: In a large skillet, heat 1/4–1/2 inch of oil to 350ºF. Add butter for flavor if using (it will foam). Keep temp between 325–350ºF.
• Fry in batches: Cook steaks 3–4 minutes per side until deep golden and crisp. Don’t crowd the pan. Transfer to a wire rack and sprinkle with a pinch of salt while hot.
• Make the gravy: Carefully pour off all but 3 tablespoons of fat. Whisk in 3 tablespoons flour over medium heat, cooking 1–2 minutes until blond and nutty. Gradually whisk in warm milk until smooth.
• Season and thicken: Simmer 2–4 minutes until thick and glossy. Add salt, lots of black pepper, and a pinch of cayenne if you like it feisty. If too thick, whisk in a splash of milk.
• Serve: Spoon gravy over the steaks. Garnish with parsley. Add biscuits or mashed potatoes if you’re living your best life.

How to Store It Right

• Refrigerate: Keep steak and gravy separate.
  

  Store steaks on a paper towel–lined container with the lid slightly ajar for the first hour, then seal. Up to 3 days.

• Freeze: Freeze cooked steaks on a tray, then bag airtight for up to 2 months. Gravy doesn’t freeze great—milk can separate.
  

  If you must, reblend after thawing.

• Reheat: Oven or air fryer at 375°F until hot and crisp (8–12 minutes). Rewarm gravy gently on the stovetop with a splash of milk.

Why You’ll Love It

• Texture overload: shatter-crisp crust, juicy interior, silky gravy.
• Budget-friendly: cube steak delivers big flavor without the big price.
• Fast comfort: restaurant-level payoff in about 40 minutes.
• Flexible heat: mild for kids, cayenne-forward for spice fans.

Nutrition Stats

• Estimated per serving: 720 calories, 38g fat, 52g carbs, 40g protein
• Sodium: ~980mg (varies with seasoning)
• Fiber: ~2g
• Note: Air-frying or shallow-oil techniques may lower fat slightly. FYI, gravy is the caloric plot twist.

Watch Out for These Traps

• Wet steaks = sad crust. Moisture blows the crisp.
  

  Pat dry like you mean it.

• Oil too cool. Below 325°F, the coating drinks oil like sweet tea. Keep it hot.
• Skipping the rest after dredging. The coating needs a few minutes to adhere, or it peels off.
• Overcrowding. Drops temperature, ruins texture. Be patient—batch fry.
• Undercooked roux. Raw flour equals pasty gravy.
  

  Give it 1–2 minutes to toast.

Optional Substitutions

• Meat swap: Use thin-sliced top round pounded to 1/3 inch, or pork cube steaks.
• Dairy-free: Use unsweetened oat milk for gravy and a plant-based “buttermilk.” Flavor won’t be identical, but still solid.
• Gluten-free: 1:1 gluten-free flour blend plus cornstarch. Ensure gravy uses the same GF flour.
• Bake/air-fry: Lightly oil breaded steaks and air-fry at 390°F for 10–14 minutes, flipping once. Not OG authentic, but crisp and lighter.
• Spice profile: Swap paprika for chipotle powder, or add dried thyme for a herbal note.

Can I use regular steak instead of cube steak?

You can, but choose lean cuts like top round and pound them thin.

Marbled steaks aren’t ideal here—they can render too much fat and fight the crust.

Why add cornstarch to the flour?

Cornstarch reduces gluten formation and fries up lighter and crunchier. It’s the same reason tempura hits so crisp. IMO, it’s a non-negotiable.

How do I keep the crust from falling off?

Dry the meat, double-dredge, press the coating in, and let it rest on a rack before frying.

Keep your oil hot and avoid flipping repeatedly—one decisive flip is best.

Can I make the gravy ahead?

Yes, up to 2 days. Reheat gently, whisking in milk to loosen. Adjust salt and pepper after it warms; flavors mute in the fridge.

What sides go best with it?

Mashed potatoes, green beans, coleslaw, biscuits, or creamed corn.

If you’re going for full Southern energy, biscuits + gravy is the boss move.

Is there a way to lighten this up?

Use an air fryer, skim milk in the gravy, and trim oil. It won’t be exactly the same, but it’ll scratch the itch without a full food coma.

Chef’s Final Word

This is simple food done right: hot oil, patient frying, unapologetic seasoning, and a gravy that could start a family feud. Respect the temp, treat the crust gently, and you’ll get that signature crunch every time.

Serve it proudly, accept the compliments, and pretend it was “no big deal.” Your secret’s safe—mostly.