Chicken Fried Steak with Cream Gravy
Classic Chicken Fried Steak with Cream Gravy made Southern-style with crispy, golden-fried beef and rich, peppery white gravy. This comforting, diner-style favorite is easy to make at home and perfect for a hearty family dinner.
Servings: 8 Servings
Calories: 506kcal
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
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.
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.
Nutrition
Calories: 506kcal | Carbohydrates: 34g | Protein: 38g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 145mg | Sodium: 646mg | Potassium: 724mg | Fiber: 1g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 4mg