This Southern Chicken-Fried Steak with Gravy is the ultimate comfort food classic—crispy, golden-breaded steak smothered in rich, creamy homemade gravy. Tender on the inside with a perfectly seasoned crust, it’s a hearty, down-home dinner that brings bold Southern flavor to every bite. Perfect for family meals, Sunday suppers, or whenever you’re craving true comfort food.
Ingredients
For the Steak
- 4 cube steaks about 4–6 oz each
- 1 ½ cups all-purpose flour divided
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 large eggs
- ½ cup whole milk
- ½ cup buttermilk
- Vegetable oil for frying (about 1–1½ cups, enough for ½-inch depth)
For the Creamy Country Gravy
- 3 tbsp pan drippings from frying
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp salt or to taste
- ½ –1 tsp freshly ground black pepper
Instructions
- Prepare the Coating
- In a shallow bowl, combine:
- 1 cup flour
- Salt, pepper, paprika, garlic powder, and onion powder
- In a second bowl, whisk together:
- Eggs
- Milk
- Buttermilk
- Place the remaining ½ cup flour in a third bowl.
- Dredge the Steaks
- Pat cube steaks dry.
- Dredge each steak in plain flour first.
- Dip into the egg mixture.
- Coat thoroughly in the seasoned flour, pressing firmly so it adheres well.
- Set aside on a plate and let rest 5 minutes (this helps the coating stick).
- Fry the Steaks
- Heat about ½ inch of vegetable oil in a large skillet over medium heat (about 350°F / 175°C).
- Carefully place steaks into hot oil.
- Fry 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel–lined plate to drain.
- Keep warm while preparing gravy.
- Make the Country Gravy
- Carefully remove most of the oil, leaving about 3 tablespoons drippings in the skillet.
- Whisk in flour and cook for 1–2 minutes until lightly golden.
- Slowly pour in milk while whisking continuously.
- Simmer until thickened (about 3–5 minutes).
- Season with salt and generous black pepper.
- The gravy should be smooth, creamy, and pourable.
