Chicken Fried Steak with White Gravy
Southern comfort at its finest — crispy, golden cube steak smothered in creamy peppered white gravy. A true classic that’s easier than it looks!
Servings 4
Ingredients
For the Marinade
- 2 Cups Buttermilk
- 1/4 Cup Louisiana Hot Sauce or any similar hot sauce
- .5-1 tsp each Garlic Powder, Onion Powder, black pepper and Slap Ya Mama Cajun Seasoning
- 2 Eggs
- 4 Tenderized Cubed or Round Steaks about 1.5 lbs
Coating
- 1.5 Cups All Purpose Flour
- .5 Cups Corn Starch
- .5-1 tsp Each Garlic Powder, Onion Powder, black pepper and Slap Ya Mama Cajun Seasoning
For Frying
- About 1 inch of oil for frying Canola, Vegetable, Peanut or Avocado oil all work well
- Coarse Salt to finish
For the Gravy
- 1/3 Cup Reserved frying oil (plus all the good bits on the bottom of the pan!)
- 1/3 Cup All Purpose Flour
- 1/2 tsp each Garlic Powder, Onion Powder, Salt and Knorr Chicken Bouillon
- 2.5-3 Cups Milk may need more or less depending on how thick you want your gravy!
Instructions
- Marinate: In a bowl, whisk buttermilk, hot sauce, seasonings, and eggs. Add cube steaks, cover, and refrigerate for 1 hour.
- Coat: Mix flour, cornstarch, and seasonings in another bowl. Dredge steaks in flour, then back into the marinade, then flour again. Let rest 15 minutes.
- Fry: Heat oil to 350°F. Fry 2 steaks at a time for about 5 minutes per side. Transfer to a wire rack and sprinkle with salt.
- Make Gravy: Leave ⅓ cup oil and brown bits in pan. Whisk in flour, cook 2–3 minutes, season, then gradually whisk in milk until smooth and thick. Season with salt to taste
Notes
Storage & Reheating
- Refrigerate up to 3 days.
- Reheat in oven or air fryer at 375°F until crisp.
- Reheat gravy on stove with a splash of milk to thin.