Chicken Fried Steak with White Gravy

It’s been one of those chilly days here at my house — the kind where the sky stays gray and all you want is something warm, cozy, and comforting for dinner. When that craving hits, chicken fried steak with white gravy is one of my absolute go-to comfort meals. It also happens to be one of my husband’s favorites!

It may look like a lot of steps, but when you break it down, it’s actually very simple. You’re working with basic pantry ingredients — flour, seasonings, milk, and cube steak — and just a bit of patience to get that perfect golden, crispy coating. Once you take that first bite of tender, juicy steak with creamy peppered gravy, you’ll know it was worth every minute.

Check out these other great recipes while you are here!

Chicken Parmesan with Fettucine Alfredo

Rotel Chicken Pasta

Million Dollar Baked Spaghetti with Alfredo and Meat Sauce

Smoked Turkey Leg Stew with Beans and Cabbage

Creamy Cajun Sausage Ravioli

What Is Chicken Fried Steak?

Despite the name, there’s no chicken involved here! The term “chicken fried” refers to the method of cooking — the steak is breaded and fried just like fried chicken. Typically made with cube steak (a tenderized cut of beef), it’s a Southern classic known for that crunchy, flavorful crust and creamy white gravy poured right over the top.

Some people call it country fried steak, and while the two are often used interchangeably, there is a slight difference.

Chicken Fried Steak is usually fried until extra crispy and served with a creamy white pepper gravy.
Country Fried Steak tends to be dredged once and served with brown gravy instead.

So if you’re a fan of crispy, golden breading and creamy gravy, you’re firmly in the chicken fried steak camp!

Why You’ll Love This Recipe

Ultimate Comfort Food: Crispy, tender, and smothered in rich gravy — the kind of meal that warms your soul.
Simple Ingredients: Made with basic pantry staples — flour, milk, cube steak, and a few spices.
Restaurant-Quality at Home: Golden brown and flavorful with a creamy gravy that rivals any diner classic.
Perfect for Family Dinners: A true Southern favorite that’s hearty, filling, and always a hit.

Ingredients

Marinade

2 cups buttermilk
¼ cup Louisiana Hot Sauce (approximately)- or any similar hot sauce
½ teaspoon each garlic powder, onion powder, black pepper, and Slap Ya Mama seasoning
2 large eggs
4 tenderized beef cube steaks about 1.5 pounds

Coating

1½ cups all-purpose flour
½ cup cornstarch
Garlic powder, onion powder, Slap Ya Mama, and black pepper (about ½ teaspoon each or to taste)

For Frying

About 1 inch of oil for frying (avocado oil, canola, or vegetable oil)
Coarse salt, for sprinkling after frying

White Gravy

⅓ cup reserved frying oil (with brown bits left in the pan)
⅓ cup all-purpose flour
Garlic powder, salt, and plenty of black pepper
Sprinkle of Knorr chicken bouillon (optional)
About 2½-3 cups of milk

Step-By-Step Instructions

This is just a summary, the full recipe is below.

Step 1: Marinate the Meat

In a large bowl, whisk together buttermilk, hot sauce, seasonings, and eggs until smooth. Add cube steaks, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour. This step helps tenderize the meat and infuse flavor.

Step 2: Coat the Steaks

In another bowl, combine the flour, cornstarch, and seasonings. Remove each steak from the marinade and coat it thoroughly in the flour mixture, pressing firmly to ensure the breading sticks.

Dip each steak back into the marinade, then back into the flour for a second coating. Press again to seal in all that goodness.

Lay the coated steaks on a piece of aluminum foil and let them rest for at least 15 minutes before frying. This rest time helps the coating stay intact and crisp.

Step 3: Fry to Perfection

Heat about 1 inch of oil in a large skillet over medium heat until it reaches 350°F. (A meat thermometer works great here, or dip the end of a wooden spoon in the oil — it should bubble right away.)

Carefully add the steaks to the oil, two at a time. Or however many you can fit in the pan without over crowding it. And fry for about 5 minutes per side, flipping only once, until golden brown.

Transfer them to a wire rack set over a baking sheet and sprinkle with coarse salt immediately.

Step 4: Make the White Gravy

Remove most of the oil from the pan, leaving about ⅓ cup along with the flavorful browned bits. Whisk in the flour and cook for 2–3 minutes.

Season with garlic powder, salt, pepper, and a little chicken bouillon if you like.

Gradually whisk in milk, about ¾ cup at a time, until you reach your desired consistency. The gravy should be smooth, thick, and full of flavor.

What to Serve It With

Chicken Fried Steak pairs beautifully with my creamy garlic cheddar mashed potatoes and white gravy on top — it’s a match made in comfort food heaven.

Also try it with:

Buttered corn or Texas Roadhouse Style Green Beans
Fluffy dinner rolls or cornbread
Coleslaw or a crisp garden salad

Where I live, this is also a very popular breakfast menu item! Leave off the mashed potatoes and sides and serve with some toast and eggs! Delicious!

Tips for the Best Chicken Fried Steak

Let the Coating Rest: After breading, let the steaks sit for at least 10-15 minutes before frying. This helps the coating “set” so it won’t fall off.
Double Dredge for Crunch: The two-step dredging process gives that classic crispy texture.
Check the Oil Temperature: Keep oil around 350°F. Too hot and the crust burns before the steak cooks; too cool and it’ll absorb oil and turn soggy.
Don’t Overcrowd the Pan: Fry in batches for even browning.
Use a Wire Rack: It keeps the crust crispy instead of steaming on paper towels.

If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!

Chicken Fried Steak with White Gravy

Chicken Fried Steak with White Gravy

What Is Chicken Fried Steak?

Why You’ll Love This Recipe