If you crave that perfect crunchy exterior with a tender, juicy inside, then this Crispy Chicken Fried Steak with Gravy Recipe is going to be your new comfort food obsession. It’s classic Southern goodness, ready to come together in just 30 minutes!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Chicken Fried Steak with Gravy Recipe
- Top Tip
- How to Serve Crispy Chicken Fried Steak with Gravy Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Chicken Fried Steak with Gravy Recipe
Why You'll Love This Recipe
I’ve made my share of fried steaks over the years, but nothing beats this crispy, golden crust paired with that creamy homemade gravy. It’s like a warm hug in meal form—perfect any day of the week!
- Quick & Easy: You’ll have this Southern classic on the table in just 30 minutes flat.
- Crispy Perfection: The double dredge method creates an irresistibly crunchy crust.
- Rich, Creamy Gravy: Made from scratch using the pan drippings or butter for extra flavor.
- Family Favorite: Everyone from kids to grandparents will ask for seconds.
Ingredients & Why They Work
Getting your ingredients right can make or break a Crispy Chicken Fried Steak with Gravy Recipe. Here’s a quick rundown of what you’ll need and why each one matters—so your steak turns out just like mine did the first time I nailed it.

- Whole milk: Provides richness both in the coating and the gravy, helping the batter stick and flavor the sauce.
- Large egg: Binds the seasoned flour to the steak, contributing to that crispy crust.
- All-purpose flour: Used twice for the coating to create a sturdy, crunchy exterior and also for thickening the gravy.
- Seasoned salt: Adds a flavorful punch—Lawry’s seasoned salt is my go-to for that subtle blend of spices.
- Ground black pepper: Balanced heat to enhance the savory notes without overpowering.
- Cube steaks: Tenderized and thin, these are perfect for frying quickly while staying juicy inside.
- Vegetable oil: Use a high smoke point oil like canola or peanut for frying that crisp crust without burning.
- Unsalted butter or reserved cooking oil: The base fat for the gravy, locking in flavor from the fried steaks or butter’s richness.
- Kosher salt: Used to season the gravy perfectly to taste.
Make It Your Way
This Crispy Chicken Fried Steak with Gravy Recipe is a classic Southern comfort food that’s incredibly versatile. Whether you want to add a personal twist or adjust it for dietary needs, there are plenty of ways to put your own spin on it while still keeping that irresistible crispy crust and creamy gravy.
- Gluten-Free Variation: I’ve swapped the all-purpose flour for a gluten-free blend, and it worked beautifully! The coating stayed crispy and the gravy thickened nicely using the same method.
- Spicy Kick: Adding a pinch of cayenne pepper or smoked paprika to the flour mixture gives the steak a subtle heat that’s fantastic if you like a little spice in your comfort food.
- Dairy-Free Adaptation: Using a plant-based milk like almond or oat milk and coconut oil instead of butter for the gravy keeps the dish creamy and flavorful without dairy.
- Seasonal Herb Infusion: Fresh herbs like thyme or sage stirred into the gravy add a lovely earthy depth perfect for fall and winter meals.
Step-by-Step: How I Make Crispy Chicken Fried Steak with Gravy Recipe

Step 1: Whisk Together Your Wet and Dry Coatings
Start by whisking ¾ cup of whole milk with one large egg in a shallow bowl until smooth and combined—a simple mixture that will help the flour adhere perfectly to your steak. In a separate bowl, mix ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon ground black pepper. This seasoned flour is the secret to that flavorful, crispy crust we all love.
Step 2: Coat the Cube Steaks Thoroughly
Pat your 1 pound of cube steaks dry to ensure the coating sticks nicely. First, dredge each piece in the seasoned flour, shaking off any excess. Then dip the steak into the egg and milk mixture, followed by another good coating of the seasoned flour. Place each coated steak on a wire rack and let them rest a few minutes—it helps the coating set and stay put when frying.
Step 3: Fry to Golden Perfect Crispy Bliss
Heat about 1 to 2 cups of vegetable oil in a large skillet over medium heat until it’s hot but not smoking—you want the right temperature to get that perfect crunch. Fry each steak for about 2 minutes on each side until you see that gorgeous golden brown color. Drain the steaks on paper towels to remove any excess oil, and don’t forget to reserve ¼ cup of that cooking oil for making your rich gravy.
Step 4: Craft Your Velvety Homemade Gravy
In a saucepan over medium heat, melt ¼ cup of unsalted butter or use the reserved cooking oil from your steaks. Whisk in ⅓ cup of all-purpose flour and cook, stirring constantly for 2 to 3 minutes until it turns a lovely golden color and smells nutty. This roux base adds the perfect depth to your gravy.
Step 5: Whisk in Milk and Season to Taste
Slowly pour in 2 cups of whole milk while whisking vigorously to keep the gravy smooth and lump-free. Continue cooking and whisking for 6 to 8 minutes until your gravy thickens to a luscious consistency that coats the back of a spoon. Finish by seasoning with kosher salt and freshly ground black pepper to your preference—this step really brings it all together.
Step 6: Serve and Enjoy!
Pour that warm, creamy gravy generously over your crispy chicken fried steaks and serve immediately. This hearty dish makes for a soul-satisfying meal that’s perfect any day of the week.
Top Tip
Getting that perfect crispy crust while keeping the inside juicy can be tricky, but these tips from my own kitchen adventures will help you nail this Crispy Chicken Fried Steak with Gravy Recipe every time.
- Pat the Steaks Dry: Moisture is the enemy of crispiness. I always make sure to thoroughly pat my cube steaks dry before dipping them in the coatings – it makes the flour crust stick beautifully and fry up nice and crunchy.
- Hot Oil Is Key: I learned the hard way that frying in oil that’s not hot enough leads to soggy coating. So, heat your vegetable oil until it’s hot but not smoking before you start frying, and you’ll get that golden-brown crunch.
- Double-Dip for Double Crunch: The classic flour-milk-flour dredge creates that signature crust. Taking time to evenly coat the steaks twice in the seasoned flour mixture makes all the difference – trust me, it’s worth the extra step.
- Don’t Skip Resting: After dredging, I like to let the coated steaks rest on a wire rack. This little pause helps the crust set so it doesn’t slide off while frying, avoiding a frustrating mess.
How to Serve Crispy Chicken Fried Steak with Gravy Recipe

Garnishes
To brighten up this hearty Southern classic, sprinkle a bit of freshly chopped parsley or chives over the creamy gravy. A dash of cracked black pepper on top adds a touch of rustic charm and a subtle bite. For a little extra flavor punch, serve with a wedge of lemon on the side for those who like a hint of tang to cut through the richness.
Side Dishes
Crispy Chicken Fried Steak with Gravy is a complete Southern comfort meal, but pairing it with classic sides takes it to the next level. Think creamy mashed potatoes that soak up every drop of that luscious gravy, tangy coleslaw for a refreshing crunch, or buttery green beans sautéed with garlic. Don’t forget flaky buttermilk biscuits or cornbread for mopping up all that goodness!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard, but possible!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days — just enough time to enjoy this comfort food all over again.
Freezing
This Crispy Chicken Fried Steak with Gravy Recipe freezes beautifully! Wrap each piece tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. It can be frozen for up to 3 months without losing that crispy texture once reheated.
Reheating
To reheat, preheat your oven to 350°F (175°C). Place the steak on a baking sheet and warm for about 10-15 minutes until heated through and crispy again. For best results, reheat the gravy separately on the stove over low heat, whisking occasionally until smooth and warm.
Frequently Asked Questions:
Absolutely! If cube steaks aren’t available, use a regular round or sirloin steak. Just be sure to tenderize them with a meat mallet before coating to ensure they cook evenly and stay tender.
A good test is to sprinkle a pinch of flour into the oil; if it sizzles and bubbles immediately, your oil is ready. Aim for medium heat—too hot and the coating might burn, too cool and it will be greasy rather than crispy.
Yes, you can prepare the gravy in advance and store it in the fridge for up to 2 days. Reheat gently on the stove, whisking often to maintain its creamy texture.
This recipe uses whole milk and butter, so it contains lactose. You can try substituting with lactose-free milk and dairy-free butter alternatives, but results might vary slightly.
Final Thoughts
There's something truly special about sinking your teeth into a crispy, golden Chicken Fried Steak smothered in creamy homemade gravy — it’s like a warm hug from the South right on your plate. I hope these tips and serving ideas inspire you to make this comforting meal a regular in your kitchen. Whether it’s a weeknight treat or a weekend feast, this Crispy Chicken Fried Steak with Gravy Recipe promises satisfaction with every bite. Happy cooking and even happier eating!
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Crispy Chicken Fried Steak with Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Low Lactose
Description
This classic Chicken Fried Steak recipe features tenderized cube steaks coated in a crispy seasoned flour crust, fried to golden perfection, and served with a rich, creamy homemade gravy. Perfectly crispy on the outside and juicy inside, it's a comforting Southern favorite that can be ready in just 30 minutes.
Ingredients
Chicken Fried Steak
- ¾ cup whole milk
- 1 large egg
- ¾ cup all-purpose flour
- 1½ teaspoons seasoned salt (such as Lawry's)
- ½ teaspoon ground black pepper
- 1 pound cube steaks
- Vegetable oil for frying (about 1 to 2 cups)
Gravy
- ¼ cup unsalted butter or reserved cooking oil from steak
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare Coatings: In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until well combined. In a separate shallow bowl, mix ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, and ½ teaspoon ground black pepper.
- Coat Steaks: Pat the 1 pound cube steaks dry. Dredge each steak in the flour mixture, shaking off the excess, then dip into the milk and egg mixture, and finally coat again in the flour mixture thoroughly. Place the coated steaks on a wire rack to rest while preparing the gravy.
- Fry Steaks: Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the steaks in batches for 2 minutes on each side or until golden brown and crispy. Remove and drain on a paper towel-lined plate. Reserve ¼ cup of the cooking oil for the gravy.
- Make Gravy: In a large saucepan over medium heat, add ¼ cup unsalted butter or the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook for 2 to 3 minutes until golden and fragrant, stirring constantly to avoid burning.
- Finish Gravy: Slowly whisk in 2 cups whole milk, continuing to whisk to prevent lumps. Cook the gravy for 6 to 8 minutes, stirring frequently, until thickened and smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Pour warm gravy over the fried steaks and serve immediately for a hearty and comforting meal.
Notes
- If cube steaks aren’t available, use regular round or sirloin steaks pounded thin with a meat tenderizer for tenderness and even cooking.
- Pat steaks dry before coating to help the batter stick better.
- Make sure the oil is sufficiently hot before frying to get a crispy crust; if oil is too cool, the coating will be soggy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months.
- Use vegetable oil with a high smoke point for frying, such as canola or peanut oil.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 125 mg




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