Chicken Fried Steak with Cream Gravy

Chicken Fried Steak with Cream Gravy is a delightful comfort food that captures the essence of Southern cooking. This dish features tender cubed steaks that are breaded and fried to golden perfection, then generously smothered with a creamy, savory gravy. The combination of crispy exterior and succulent meat, along with the comforting, rich sauce, makes this recipe a must-try in your home kitchen. In this post, we’ll take you through a step-by-step guide to creating this hearty meal that will tantalize your taste buds and warm your soul.

Why You’ll Love This Recipe

This Chicken Fried Steak recipe stands out for several reasons. First, it’s remarkably easy to prepare, making it perfect for weeknight dinners or special occasions. The minimal ingredients also mean you won’t be spending hours in the grocery store or kitchen. It’s a family-friendly dish that appeals to both kids and adults, ensuring everyone at the table is satisfied. Plus, frying the steaks adds a delicious crunch that pairs beautifully with the creamy gravy, creating a delightful contrast in textures that you’ll love!

Ingredients

For the Chicken Fried Steak:

• 4 cube steaks (about 1/3 lb each)
• 1½ cups all-purpose flour, fragrant and inviting
• 2 teaspoons freshly ground black pepper, divided to enhance flavor
• 2 teaspoons kosher or sea salt, divided for seasoning
• ½ teaspoon smoked paprika, for a hint of warmth
• ½ teaspoon onion powder, aromatic and pungent
• ½ teaspoon garlic powder, adding depth
• ½ teaspoon baking soda, for a light crust
• ½ teaspoon baking powder, ensuring a fluffy texture
• 1½ cups buttermilk, tangy and rich
• 2 teaspoons TABASCO® Sauce (original), for a subtle kick
• 2 eggs, binding agents for coating
• 1 cup vegetable oil, for frying

For the Gravy:

• 4 tablespoons frying grease, rich and flavorful
• 4 tablespoons flour, to create the base
• 2 to 3 cups whole milk, velvety texture
• ½ cup heavy whipping cream, adding richness
• Salt and pepper, to taste for seasoning

Step-by-Step Directions

1. In a shallow bowl, whisk together the flour, 1 teaspoon of black pepper, 1 teaspoon of salt, smoked paprika, onion powder, garlic powder, baking soda, and baking powder until well combined. Set this flavorful mix aside.
2. In a separate shallow bowl, whisk the buttermilk, TABASCO® Sauce, and eggs together. This mixture is crucial for achieving that crispy batter.
3. Pat the cube steaks dry with a paper towel to remove excess moisture. Season both sides liberally with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Allow them to rest for about 5 minutes before patting them dry once more.
4. Dredge each steak in the seasoned flour, ensuring to shake off any excess. Then, dip each steak into the buttermilk-egg mix, letting the excess drip off. Follow this by dredging it again in the flour mixture, ensuring an even coating.
5. Place the breaded steaks on a sheet pan or rack and gently press any remaining flour mix into them for maximum coverage. Allow the breaded steaks to rest for 10 minutes.
6. Preheat your oven to 225-250°F (≈ 105-120°C) to keep the steaks warm later on.
7. In a heavy skillet (cast iron preferred), heat vegetable oil over medium-high heat until it measures about ¼-inch deep. To test the oil, drop a pinch of the breading into the oil; it should sizzle gently without smoking (about 320-340°F).
8. Fry two steaks at a time for 3–4 minutes on each side until they achieve a beautiful golden brown color. Avoid flipping them more than once and do not overcrowd the skillet.
9. Once cooked, remove the steaks and let them drain on paper towels. Move them to the preheated oven to keep warm.
10. To make the gravy: Pour any remaining frying grease into a heat-safe bowl, leaving behind the browned bits in the skillet (which add flavor). Add 4 tablespoons of the grease back to the hot skillet.
11. Whisk in 4 tablespoons of flour and cook while stirring for 2-3 minutes until it turns a lovely golden brown color.
12. Gradually drizzle in 2½ cups of milk and cream while whisking continuously to avoid lumps. Don’t worry if it looks messy at first; it will come together beautifully.
13. Bring the gravy to a simmer and keep whisking until it becomes smooth and creamy, about 5–7 minutes. If it’s too thick, add a bit more milk, then season with salt and pepper to taste.
14. Serve the chicken fried steaks hot, generously topped with the creamy gravy, alongside your favorite mashed potatoes and steamed vegetables. Enjoy every bite!

Tips & Tricks

• A cast iron skillet provides even heat and helps achieve a perfect sear on your chicken fried steak.
• For a little extra crunch, try mixing some crushed cornflakes into your flour mixture.
• Let the breaded steaks rest before frying; this helps the coating adhere better.
• If desired, you can add a teaspoon of cayenne pepper to your flour mix for an added spicy kick!

Serving Suggestions & Pairings

Chicken Fried Steak with Cream Gravy pairs perfectly with creamy mashed potatoes and a side of seasonal vegetables like green beans or sautéed spinach. For a classic Southern dining experience, serve it with buttery corn muffins or coleslaw. A drizzle of homemade chili sauce on the side can add a delightful twist, contrasting with the dish’s creaminess and adding a pop of flavor.

Nutritional Information

While Chicken Fried Steak with Cream Gravy is a delicious indulgence, it’s essential to enjoy it in moderation. For one serving, you can expect approximately 600 calories, depending on portion sizes and the gravy’s richness. You’ll also get a satisfying amount of protein from the steak alongside healthy fats. If you’re looking to lighten it up, consider using grilled chicken instead of fried steak.

Storing Tips & Variations for Chicken Fried Steak with Cream Gravy

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the steaks in a preheated oven at 350°F (about 175°C) until warmed through, or you can pan-fry them over low heat. For a healthier swap, try using whole wheat flour for breading and opt for baking instead of frying. You can also experiment with different proteins; try using chicken breasts or even eggplant for a delicious vegetarian version.

Conclusion for Chicken Fried Steak with Cream Gravy

There’s no time like the present to try your hand at Chicken Fried Steak with Cream Gravy! This recipe is not only comforting but also brings the kind of flavors that encourage gathering around the dinner table with loved ones. So whip up this mouthwatering dish today, and let the aromatic experience revitalize your cooking routine!

FAQs

1. Can I use a different type of meat? Yes, you can substitute cube steak with chicken breasts, pork chops, or even cauliflower for a vegetarian alternative.
2. What if I don’t have buttermilk? If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
3. How can I make the gravy ahead of time? Prepare the gravy in advance and store it in the refrigerator. Reheat it on the stove before serving, adding a splash of milk to reach the desired consistency.
4. Is Chicken Fried Steak frozen well? Yes! You can freeze cooked chicken fried steak in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
5. How do I make the coating extra crispy? For an extra crispy coating, double bread the steaks by dipping them in buttermilk and the flour mixture a second time before frying.

Chicken Fried Steak with Cream Gravy

A delightful comfort food featuring tender cubed steaks that are breaded and fried, smothered in a creamy, savory gravy.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Southern

Servings 4 servings

Calories 600 kcal

Ingredients

  

For the Chicken Fried Steak

• 4 pieces cube steaks (about 1/3 lb each)
• 1.5 cups all-purpose flour fragrant and inviting
• 2 teaspoons freshly ground black pepper divided to enhance flavor
• 2 teaspoons kosher or sea salt divided for seasoning
• 0.5 teaspoon smoked paprika for a hint of warmth
• 0.5 teaspoon onion powder aromatic and pungent
• 0.5 teaspoon garlic powder adding depth
• 0.5 teaspoon baking soda for a light crust
• 0.5 teaspoon baking powder ensuring a fluffy texture
• 1.5 cups buttermilk tangy and rich
• 2 teaspoons TABASCO® Sauce (original) for a subtle kick
• 2 pieces eggs binding agents for coating
• 1 cup vegetable oil for frying

For the Gravy

• 4 tablespoons frying grease rich and flavorful
• 4 tablespoons flour to create the base
• 2-3 cups whole milk velvety texture
• 0.5 cup heavy whipping cream adding richness
• Salt and pepper to taste for seasoning

Instructions

 

Preparation

• In a shallow bowl, whisk together the flour, 1 teaspoon of black pepper, 1 teaspoon of salt, smoked paprika, onion powder, garlic powder, baking soda, and baking powder until well combined. Set aside.
• In a separate shallow bowl, whisk the buttermilk, TABASCO® Sauce, and eggs together. This mixture is crucial for achieving that crispy batter.
• Pat the cube steaks dry with a paper towel to remove excess moisture. Season both sides liberally with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Allow them to rest for about 5 minutes before patting them dry once more.

Breading and Frying

• Dredge each steak in the seasoned flour, ensuring to shake off any excess. Then, dip each steak into the buttermilk-egg mix, letting the excess drip off. Follow this by dredging it again in the flour mixture, ensuring an even coating.
• Place the breaded steaks on a sheet pan or rack and gently press any remaining flour mix into them for maximum coverage. Allow the breaded steaks to rest for 10 minutes.
• Preheat your oven to 225-250°F (≈ 105-120°C) to keep the steaks warm later on.
• In a heavy skillet (cast iron preferred), heat vegetable oil over medium-high heat until it measures about ¼-inch deep. To test the oil, drop a pinch of the breading into the oil; it should sizzle gently without smoking (about 320-340°F).
• Fry two steaks at a time for 3–4 minutes on each side until they achieve a beautiful golden brown color. Avoid flipping them more than once and do not overcrowd the skillet.
• Once cooked, remove the steaks and let them drain on paper towels. Move them to the preheated oven to keep warm.

Making the Gravy

• Pour any remaining frying grease into a heat-safe bowl, leaving behind the browned bits in the skillet (which add flavor). Add 4 tablespoons of the grease back to the hot skillet.
• Whisk in 4 tablespoons of flour and cook while stirring for 2-3 minutes until it turns a lovely golden brown color.
• Gradually drizzle in 2½ cups of milk and cream while whisking continuously to avoid lumps. Don't worry if it looks messy at first; it will come together beautifully.
• Bring the gravy to a simmer and keep whisking until it becomes smooth and creamy, about 5–7 minutes. If it’s too thick, add a bit more milk, then season with salt and pepper to taste.
• Serve the chicken fried steaks hot, generously topped with the creamy gravy, alongside your favorite mashed potatoes and steamed vegetables.

Notes

A cast iron skillet provides even heat and helps achieve a perfect sear. For a little extra crunch, try mixing some crushed cornflakes into your flour mixture. Let the breaded steaks rest before frying; this helps the coating adhere better. You can add a teaspoon of cayenne pepper to your flour mix for an added spicy kick!

Keyword Chicken Fried Steak, Comfort Food, Cream Gravy, Easy Dinner, Southern Cooking