Chicken fried steak with gravy is the definition of a satisfying, home-cooked meal. It brings together the crispy, golden crunch of a perfectly fried steak with the rich, creamy goodness of a peppery white gravy.
Every bite delivers a contrast of textures and flavors that make it a favorite at family gatherings, casual dinners, and soul food spreads.
Choosing the Right Cut of Steak
The key to a perfect chicken fried steak starts with selecting the right cut of beef. Cube steak is the most commonly used option, as it has already been tenderized.
However, round steak or sirloin can also work well if pounded thin to break down the fibers. This ensures a tender bite that doesn’t require hours of marinating or slow cooking.
Achieving the Perfect Crispy Coating
The crispy coating is what makes this dish stand out. The steak is dipped in a seasoned flour mixture, followed by an egg and milk wash, then coated once again in flour for a double-layered crust.
This process helps create a thick, crunchy coating that locks in the meat’s juices while frying. Adding a bit of cayenne pepper or garlic powder to the flour mix enhances the flavor without overpowering the dish.
A few key tips help achieve the best texture:
- Press the flour mixture firmly onto the steak to ensure an even coating.
- Let the breaded steak rest for a few minutes before frying. This allows the coating to adhere better, preventing it from falling off during cooking.
- Use a cast-iron skillet or heavy-bottomed pan to maintain a steady frying temperature.
The Secret to Creamy, Flavorful Gravy
No chicken fried steak is complete without a generous helping of creamy white gravy. Made from a simple roux of butter and flour, it develops into a smooth sauce when combined with milk.
Black pepper adds the signature bold flavor, and adjusting the seasoning to taste ensures the perfect balance.
For a richer taste, some cooks use a portion of the pan drippings from the fried steak to infuse the gravy with extra flavor. A small splash of cream can also add depth to the texture, making it even more indulgent.
Best Side Dishes for Chicken Fried Steak
Pairing this dish with the right sides completes the meal. Traditional accompaniments include:
- Mashed potatoes – Buttery and creamy, they soak up the gravy beautifully.
- Collard greens – A staple in soul food, adding a slightly bitter contrast to the richness of the dish.
- Mac and cheese – A cheesy, comforting option that pairs well with crispy steak.
- Cornbread – Sweet or savory, it adds another layer of texture to the meal.
- Fried okra – A crunchy, flavorful side that complements the steak’s crispy coating.
Tips for Frying Like a Pro
Getting a perfectly fried steak requires more than just the right ingredients. The technique matters just as much.
- Maintain the right oil temperature – Heat oil to 350°F before adding the steak. If the oil is too hot, the crust will burn before the inside is cooked. Too cool, and the breading will absorb excess oil, becoming greasy.
- Avoid overcrowding the pan – Cooking too many pieces at once can lower the oil temperature, leading to uneven frying. Work in small batches for the best results.
- Use the right oil – Canola, vegetable, or peanut oil work best for frying because of their high smoke points.
- Drain properly – Place cooked steaks on a wire rack instead of paper towels to keep the crust crispy.
Variations & Customizations
While the traditional recipe is hard to beat, there are plenty of ways to switch things up.
- Spicy kick – Add extra cayenne or a dash of hot sauce to the milk mixture for a bolder flavor.
- Gluten-free option – Use a gluten-free flour blend for both the breading and gravy.
- Healthier take – Try air-frying or baking instead of deep frying for a lighter version.
Chicken fried steak with gravy is more than just a meal—it’s comfort food at its finest. With the right technique and ingredients, it’s easy to bring this classic Southern dish to any table.
Soul Food Chicken Fried Steak with Gravy
Ingredients
For the Chicken Fried Steak:
- 2 large eggs
- 1 ½ cups milk
- 1 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 ½ teaspoons black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 pounds cube steak
- 2 cups canola or vegetable oil
For the Gravy:
- ¼ cup unsalted butter
- 4 tablespoons all-purpose flour
- 1 ½ cups milk
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Breading: In a shallow dish, whisk the eggs with 1 ½ cups of milk. In a separate dish, combine the flour, salt, black pepper, cayenne, garlic powder, and onion powder.
- Coat the Steak: Dredge each piece of cube steak in the flour mixture, ensuring it's evenly coated. Dip the steak into the egg mixture, then return it to the flour mixture for a second coating. Place the breaded steak on a plate and repeat with the remaining pieces.
- Fry the Steak: Heat the oil in a large skillet over medium heat until it reaches 350°F. Fry the steaks in batches, about 2 minutes per side, until golden brown. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Repeat until all the steak is cooked.
- Make the Gravy: In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously until the mixture is golden brown. Slowly pour in the milk, whisking constantly to prevent lumps. Cook until the gravy thickens. If needed, add more milk, 1 tablespoon at a time, until the desired consistency is reached. Season with salt and pepper to taste.
- Serve: Spoon the warm gravy over the crispy fried steak and enjoy with classic soul food sides like mashed potatoes or collard greens.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.