Country-Style Chicken Fried Steak with Creamy Gravy

Chicken Fried Steak and Gravy is a true Southern comfort classic. Using cubed steak—beef that has been tenderized with a mallet or machine—helps keep the meat tender even with a quick fry. The real magic happens with the pan drippings. Those golden, seasoned bits left in the skillet after frying the steaks turn simple milk and flour into a rich, peppery country-style gravy.

Chicken Fried Steak and Gravy

Ingredients

For the Steak
Cubed steaks (about ¼-inch thick) — 4 to 6
All-purpose flour — 2 cups
Eggs, beaten — 2
Salt — 1 teaspoon
Black pepper — 1 teaspoon
Garlic powder — ½ teaspoon
Cayenne pepper (optional) — a pinch

For the Gravy
Reserved pan drippings or oil — 4 tablespoons
Leftover seasoned flour — 3–4 tablespoons
Milk — 1½ cups

How to Make Chicken Fried Steak and Gravy

Step 1: Prepare the Breading
In a shallow dish, mix the flour, salt, pepper, garlic powder, and cayenne pepper. In another bowl, beat the eggs until smooth.

Tip: For a classic crust, dip each steak in the egg first, then coat it in the flour mixture. For a thicker, crispier coating, try double dipping: egg → flour → egg → flour.

Step 2: Fry the Steaks
Heat oil in a skillet over medium-high heat until it’s hot. Carefully add the steaks and cook for about 4–6 minutes per side, until they’re golden brown and crispy. Remove them to a plate and cover loosely with foil to keep warm.

Step 3: Make the Roux
Pour off most of the oil, leaving about 4 tablespoons in the skillet along with the flavorful browned bits. Whisk in 3–4 tablespoons of the leftover seasoned flour and cook for about 1 minute, stirring constantly.

Step 4: Finish the Gravy
Slowly pour in the milk while whisking continuously. Bring the mixture to a gentle boil, then reduce the heat and simmer until the gravy thickens to your liking.

Tip: If the gravy becomes too thick, whisk in a splash of milk. If it’s too thin, let it simmer a little longer—it will thicken as it cools.