If there’s one dish that truly defines classic Southern comfort food, it’s Chicken Fried Steak with Cream Gravy. Crispy, golden-fried beef paired with rich, peppery cream gravy is the kind of meal that brings everyone to the table fast. This recipe delivers that steakhouse-style crunch with a homemade gravy that’s smooth, flavorful, and downright comforting. Whether you’re serving it for Sunday supper or a hearty weeknight dinner, this chicken fried steak is always a crowd-pleaser.
If you’re looking for more Southern comfort food and family-style meals, you can browse all of my recipes here.
Don't forget to whip up some creamy mashed potatoes and homemade brown gravy to go with it.
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Updated March 2026: This post has been updated with additional tips, serving suggestions, and internal links to help you build the perfect Southern comfort food meal.
Why You’ll Love This Recipe
This Chicken Fried Steak with Cream Gravy is everything you want in a comfort food classic. The steak fries up perfectly crispy on the outside while staying tender and juicy inside, and the creamy white gravy ties it all together with bold, savory flavor. It’s made with simple ingredients, comes together on the stovetop, and feels just as special as something you’d order at a Southern diner or steakhouse. Best of all, it’s filling, nostalgic, and incredibly satisfying. Serve this for a family dinner with some crispy Southern Fried Okra as an appetizer, and you've got a full-on feast!
Love Southern fried recipes? Try out these Copycat Canes Fried Chicken Strips.
Chicken Fried Steak Ingredients
- Cube Steak
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt and Pepper
- Onion Powder
- Garlic Powder
- Buttermilk
- Hot Sauce
- Vegetable Oil (for frying)
Cream Gravy Ingredients
- Drippings from the Pan
- Minced Garlic
- All-Purpose Flour
- Cayenne Pepper
- Heavy Cream
- Milk
See the recipe card below for exact measurements.
Want something a little more Cajun? How about a Deep-Fried Catfish Po' Boy?
Step-by-Step Instructions
Step 1. Prepare the Breading and Steaks
Begin by whisking together the Buttermilk, Hot Sauce, and Egg.
Then, in a separate dish, thoroughly combine the Flour, Baking Powder, Baking Soda, Onion Powder, and Garlic Powder.
Now, dry the cubed steak with paper towels and season both sides with a generous amount of salt and pepper.
Step 2. Dredge and Rest the Steaks
Next, dredge each steak in the flour mixture, then the buttermilk, and then back in the flour.
Make sure the steaks are fully coated, shake off any remaining flour, and let them rest for about 10-15 minutes.
Step 3. Pan-fry the Chicken Fried Steak
Heat the vegetable oil in a cast-iron skillet to about 350°f.
Fry each chicken-fried steak for about 4 minutes on each side, only flipping once. Set them aside to drain on a paper-towel-lined baking sheet.
You can also keep these warm in the oven until ready to serve.
Once you have fried all of the chicken-fried steak, drain the oil into a separate dish, reserving about 4-5 tablespoons.
Step 4. Make the Cream Gravy
Place the skillet back over medium heat and add the reserved oil and minced garlic.
Once the garlic has browned and becomes aromatic, begin whisking in the flour and cayenne.
Allow the flour to brown, then cook for a few minutes. Slowly whisk in the heavy cream and milk until a thick gravy has formed.
Turn the heat to low and let the gravy simmer until steaming and fully warmed through.
Expert Tips
Use cube steak or tenderized round steak.
Chicken fried steak needs a cut that’s thin and tenderized so it cooks quickly and stays juicy. Cube steak works perfectly, but you can also use top or bottom round that’s been pounded thin.
Let the breaded steaks rest before frying.
After breading, let the steaks rest for 10–15 minutes. This helps the coating adhere better and prevents it from falling off during frying.
Maintain the right oil temperature.
Keep your oil around 350°F. If it’s too hot, the coating will burn before the steak cooks through; too cool, and the breading will absorb oil and turn greasy.
Don’t rush the cream gravy.
Cook the flour in the pan drippings just long enough to remove the raw taste, then slowly whisk in the milk. This creates a smooth, lump-free gravy with deep flavor.
Season the gravy generously.
Cream gravy should be well-seasoned, especially with black pepper. Taste as you go and adjust until it’s rich and balanced.
What to Serve With
Chicken fried steak is best served with classic Southern side dishes that can soak up all that cream gravy. A side of Southern Baked Mac and Cheese adds a creamy, cheesy balance, while creamy mashed potatoes are perfect for catching every bit of that rich gravy.
You can also serve this with buttermilk biscuits or a side of Southern fried okra for a full comfort food plate. If you want to round out the meal, Southern-style green beans make a great addition too.
Recipe FAQs
Cube steak is the traditional choice, but round steak that’s been tenderized works just as well.
It’s called chicken fried steak because the beef is prepared the same way as fried chicken — dredged in seasoned flour and pan-fried until crispy.
Chicken fried steak is best served fresh, but you can keep it warm in the oven on a rack while finishing the gravy.
Make sure the steak is dry before breading, press the coating firmly onto the meat, and let it rest before frying.
Mashed potatoes, Southern-style green beans, buttermilk biscuits, or fried okra are all perfect sides.
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📖 Recipe
Chicken Fried Steak with Cream Gravy
Ingredients
Chicken Fried Steak Ingredients
- 2.5 lbs Cube Steak
- 2 Cups Buttermilk
- 2 tablespoon Hot Sauce
- 1 Egg
- 2 Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 2 teaspoon Black Pepper
- 1 teaspoon Salt
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- Vegetable Oil for frying
Cream Gravy Ingredients
- 5 tablespoon Pan Drippings reserved
- 1 tablespoon Fresh Minced Garlic
- 4 tablespoon All-Purpose Flour
- ½ teaspoon Cayenne Pepper
- ¼ Cup Heavy Cream
- 2 Cups Milk
Instructions
- Whisk together the Buttermilk, Hot Sauce, and Egg.
- in a separate dish, thoroughly combine the Flour, Baking Powder, Baking Soda, Onion Powder, and Garlic Powder.
- Dry the cubed steak with paper towels and season both sides with a generous amount of salt and pepper.
- dredge each steak in the flour mixture, then the buttermilk, and then back in the flour.
- Make sure the steaks are fully coated, shake off any remaining flour, and let them rest for about 10-15 minutes.
- Heat the vegetable oil in a cast-iron skillet to about 350°f.
- Fry each chicken-fried steak for about 4 minutes on each side, only flipping once. Set them aside to drain on a paper-towel-lined baking sheet.
- You can also keep these warm in the oven until ready to serve.
- Once you have fried all of the chicken-fried steak, drain the oil into a separate dish, reserving about 4-5 tablespoons.
Make the Cream Gravy
- Place the skillet back over medium heat and add the reserved oil and minced garlic.
- Once the garlic has browned and becomes aromatic, begin whisking in the flour and cayenne.
- Allow the flour to brown, then cook for a few minutes. Slowly whisk in the heavy cream and milk until a thick gravy has formed.
- Turn the heat to low and let the gravy simmer until steaming and fully warmed through.
Video
Notes
Chicken fried steak needs a cut that’s thin and tenderized so it cooks quickly and stays juicy. Cube steak works perfectly, but you can also use top or bottom round that’s been pounded thin. Let the breaded steaks rest before frying.
After breading, let the steaks rest for 10–15 minutes. This helps the coating adhere better and prevents it from falling off during frying. Maintain the right oil temperature.
Keep your oil around 350°F. If it’s too hot, the coating will burn before the steak cooks through; too cool, and the breading will absorb oil and turn greasy. Don’t rush the cream gravy.
Cook the flour in the pan drippings just long enough to remove the raw taste, then slowly whisk in the milk. This creates a smooth, lump-free gravy with deep flavor. Season the gravy generously.
Cream gravy should be well-seasoned, especially with black pepper. Taste as you go and adjust until it’s rich and balanced.
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