chicken fried steak

Southern Chicken Fried Steak with Cream Gravy

Also known as country fried steak, not to be confused with country fried chicken, aka chicken fried chicken, this is a recipe that is taken very, very seriously by true southerners.


Chicken Fried Steak and Gravy

  • Servings: 6
  • Difficulty: easy
  • Print


Chicken Fried Steak

  • 3 lbs cube steak
  • 2 Cs all-purpose flour
  • 1 tsp baking soda
  • 2 tsps baking powder
  • 2 tsps seasoned salt
  • Freshly ground black pepper
  • 2 cloves garlic, crushed and minced
  • ¾ tsp paprika
  • ¼ tsp cayenne pepper
  • 1 ½ Cs buttermilk
  • 2 large eggs
  • Kosher salt
  • ½ C canola or vegetable oil
  • 1 Tblsp butter


  • 4 Cs whole milk
  • ½ tsp seasoned salt
  • Freshly ground black pepper
  • ¼ C all-purpose flour



  1. Divide the cube steak into 6 equal sized portions. Lay each individual cube steak on a sheet of saran wrap or wax paper, then cover with another sheet of saran wrap or wax paper. Using a meat tenderizer mallet, gently pound each cube steak evenly, until about ¼ inch thick.

  2. In a shallow bowl, mix the buttermilk, eggs and minced garlic. In another shallow bowl, mix the flour, seasoned salt, black pepper, paprika and cayenne. One at a time, sprinkle both sides of each cube steak with kosher salt and black pepper, then place into the flour mixture, turning to coat each side. Place the meat into the milk/egg mixture, turning to coat each side, then return back to the flour, turning to coat each side. Place each breaded cube steak on a clean plate.

  3. Heat the oil in a large cast-iron skillet over medium heat. Add the butter and test the heat by sprinkling in a little flour to make sure that it sizzles. Avoid over-heating the oil – if the flour browns too quickly, it’s too hot. Cook the cube steaks until golden brown (roughly 2 minutes per side), then transfer to a paper towel-lined plate and cover to keep warm until each cube steak is done.

  4. Remove the grease from the skillet and save for later use. Return the heat of the skillet to medium-low, leaving the remnants from frying the steaks. Return ¼ cup of the saved grease to the skillet and reheat.


  1. When the grease is hot, sprinkle the flour evenly over the grease, whisking constantly until reaching a deep golden-brown paste. Control the heat to avoid overheating, if black specks appear, it is burned and you’ll need to start over.

  2. Whisk in the milk until gravy is smooth and of the desired consistency (5 minutes or so). Season to taste with salt and black pepper. Serve each chicken fried steak on a platter covered with an ample amount of piping hot gravy ladled over the top.


Steve D

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