Crispy cube steaks coated in seasoned flour, fried to golden perfection, and smothered in creamy gravy. This Southern Chicken Fried Steak with Creamy Gravy is a comfort food classic perfect for breakfast, dinner, or anytime cravings strike.
There’s a reason chicken fried steak is a Southern icon: tenderized steak cloaked in a shatteringly crisp crust, smothered in creamy peppered gravy. This recipe isn’t just good—it’s better, with pro tricks for maximum crunch, velvety gravy, and a method so foolproof, even first-timers will taste like Grandma’s kitchen reincarnated.
There’s a reason this dish has earned its spot as a Southern comfort food legend—imagine tenderized steak, fried like chicken, then drowned in a velvety gravy that’s smoother than a jazz saxophonist. Popular? Honey, it’s practically a religion below the Mason-Dixon Line. Whether you’re serving it over fluffy biscuits at sunrise or paired with mashed potatoes at supper, this recipe straddles meal categories like a culinary multitasker. But what really sets this version apart? Stick around, and I’ll spill the secrets to achieving that crave-worthy crunch and gravy so good, it’ll make your taste buds throw a porch party.
Why This Southern Chicken Fried Steak with Creamy Gravy Outshines the Rest?
This isn’t your run-of-the-mill fried steak. Nope, we’re talking next-level magic here. Let’s break down why this recipe will have your family licking their plates (and maybe even the skillet):
- Double-Dredge Secret: Twice-coated steaks stay crispy under gravy—no soggy disasters!
- Pan-Drippings Gravy: Rich, silky sauce made from the steak’s own fried bits for unbeatable flavor.
- Oven Hack: Keeps steaks hot and crisp while you whip up the gravy.
- Diet-Friendly: Gluten-free, keto, and dairy swaps included.
Ingredient Notes
Let’s gab about the VIPs in this recipe—the ingredients that make or break your chicken fried steak journey:
- Cube Steaks: Pre-tenderized, but always pound them thinner for melt-in-your-mouth texture.
- Seasoned Flour: Garlic powder + cayenne add depth; gluten-free 1:1 flour works perfectly.
- Heavy Cream: For gravy so luxurious, it’ll make biscuits blush (whole milk works in a pinch).
- Peanut Oil: High smoke point = golden crust without burning.
(Full measurements in the printable recipe card below.)
How To Make Southern Chicken Fried Steak with Creamy Gravy
Let’s turn you into a chicken fried steak maestro—no culinary degree required.
1. Prep Like a Pro
- Preheat oven to 200°F with a wire rack inside.
- Pound steaks to ¼-inch thickness (even if pre-tenderized!).
2. Double-Dredge Magic
- First Coat: Dip steak in egg-milk wash, then press flour hard into every crevice.
- Second Coat: Repeat for a crust that laughs in the face of gravy.
3. Fry to Golden Perfection
- Heat ½” oil to 350°F. Fry 3-4 mins per side, basting tops with hot oil.
- Transfer to oven rack to stay crisp.
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4. Gravy Alchemy
- Use ¼ cup leftover oil/fond. Whisk in ⅓ cup flour for 2 mins.
- Slowly add 2 cups milk + ½ cup cream. Simmer until thickened.
- Season with twice the black pepper you think you need.
(Full instructions in the printable recipe card below.)
Pro Tips for Success
- Dry Steaks = Crispy Crust: Pat steaks dry before dredging.
- Hot Oil Test: Sprinkle flour—if it sizzles instantly, you’re ready.
- Gravy Too Thick? Add splashes of milk while whisking.
- Air Fryer Option: Cook breaded steaks at 375°F for 8 mins (spray with oil).
Storage and Reheating Options
- Fridge: Store steaks + gravy separately for 3 days.
- Reheat: Bake steaks at 325°F for 10 mins. Gravy: warm on stove + whisk in broth.
- Freeze: Breaded, uncooked steaks freeze well for 2 months.
Dietary Swaps
- Gluten-Free: Use Cup4Cup flour + 1 teaspoon xanthan gum.
- Keto: Substitute crushed pork rinds + almond flour (1:1).
- Dairy-Free: Almond milk + coconut cream work beautifully.
Serving Suggestions
- Classic: Over buttermilk biscuits with collard greens.
- Modern Twist: On a waffle with hot honey drizzle.
- Brunch Star: Topped with a fried egg and hot sauce.
If comfort food had a flagship dish, this would be it. The contrast of craggy, golden crust giving way to tender steak, all smothered in gravy that’s basically a liquid hug? It’s a plate of joy that transcends mealtime rules. Perfect for impressing in-laws, curing Sunday blues, or celebrating “I survived another Monday.” Sure, it’s not health food—but life’s too short to skip recipes that require napkins and stretchy pants. Whip this up, and prepare for requests to “bring that steak thing” to every potluck until the end of time. Trust me: your fork (and your soul) will thank you.
Why You’ll Love This Recipe
✅ Crispier than competitors thanks to double dredging
✅ Rich, flavorful gravy using pan drippings (unlike bland roux-based versions)
✅ Flexible for diets without sacrificing texture
✅ Make-ahead friendly for stress-free meals
FAQ
Why double dredge?
The first layer seals in juices; the second creates that iconic craggy crust.
Can I use chicken?
Yes! Swap cube steak for pounded chicken breasts (adjust cook time to 5-6 mins).
Gravy too salty?
Stir in a peeled, raw potato chunk to absorb excess salt.
No heavy cream?
Substitute ½ cup milk + 1 tablespoon cornstarch slurry.
Southern Chicken Fried Steak with Creamy Gravy
Ingredients
For the Steak:
- 1 lb cube steaks or round steaks 4 steaks
- 1 ½ teaspoon kosher salt divided (½ teaspoon for meat, 1 teaspoon for breading)
- 2 large eggs
- ½ cup whole milk or buttermilk for tang
- 2 cups all-purpose flour or gluten-free 1:1 blend + 1 teaspoon xanthan gum
- 1 ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper adjust for spice preference
- 1 ½ cups neutral oil peanut, canola, or vegetable
For the Gravy:
- 3 tablespoon reserved pan drippings flavor gold!
- 3 tablespoon all-purpose flour
- ¼ cup heavy cream or sub whole milk + 1 tablespoon cornstarch
- 1 ¾ cups whole milk add more for thinner gravy
- Kosher salt + freshly ground black pepper be generous!
Instructions
Prep & Preheat
- Oven Hack: Preheat oven to 200°F. Place a wire rack on a baking sheet inside—this keeps steaks crisp while you make gravy.
- Pound Steaks: If using round steak, cover with plastic wrap and pound to ¼-inch thickness. Season both sides with ½ teaspoon salt.
Double-Dredge Assembly Line
- Dredge Station 1: Mix flour, 1 teaspoon salt, garlic powder, and cayenne in a shallow dish.
- Egg Wash: Whisk eggs and milk in a second dish.
- Breading:
- First Coat: Press steak firmly into flour mix. Shake off excess.
- Dip: Soak in egg wash, letting excess drip off.
- Second Coat: Press into flour mix again, using fingers to clump flour for extra crunch.
Fry to Golden Glory
- Heat oil in a cast-iron skillet over medium-high until shimmering (350°F).
- Fry steaks one at a time: 3-4 mins per side. Baste tops with hot oil using a spoon for even browning.
- Transfer to oven rack to stay warm and crisp.
Gravy from Pan Magic
- Drain oil, leaving 3 tablespoon drippings + browned bits in skillet.
- Make Roux: Whisk flour into drippings over medium heat. Cook 4-5 mins until golden-brown.
- Add Liquids: Slowly whisk in milk and cream. Simmer 3-4 mins, whisking constantly, until thickened.
- Season: Add salt and a heavy hand of black pepper.
Serve & Devour
- Smother steaks with gravy. Pair with:
- Buttermilk biscuits
- Garlic mashed potatoes
- Collard greens with bacon
