The Definitive Chicken Fried Steak Recipe (with Creamy Gravy)

Are you looking for a dish that feels like the very definition of comfort on a plate? A meal that conjures up fond memories of family gatherings and deeply satisfying flavours? We see food as more than simple sustenance; it’s about creating moments of warmth, connection, and happiness. That is why we are so excited to share our definitive Chicken Fried Steak Recipe, a cherished classic that truly delivers on every level.

This is far more than just another set of instructions. It is our complete guide to achieving a perfectly golden, satisfyingly crisp coating that reveals a succulent, tender steak, all generously cloaked in a peppery white gravy. Put aside any memories of tough or greasy alternatives. We are here to help you master this slice of Southern comfort food right in your own kitchen, crafting a meal your family will ask for time and time again. Let’s begin!

Why You’ll Love This Recipe

• Exceptionally Crunchy Coating: Our method involves a special double-dredging process, using seasoned flour and a buttermilk-egg wash to build a textured, flavourful crust that remains crisp, even when smothered in gravy.
• Succulent, Tender Steak: We guide you on how to properly tenderise the beef, which guarantees every mouthful is wonderfully tender and never tough or chewy.
• Flawless, Creamy Gravy: Created in the very same pan, our gravy utilises all the delicious browned remnants (the ‘fond’) to develop a deep, savoury taste that is utterly irresistible.
• Made with Pantry Staples: You won’t need any unusual or difficult-to-source items. This recipe transforms common cupboard ingredients into something truly remarkable.
• The Ultimate Comfort Dish: This is the quintessential comfort meal, ideal for a weekend family dinner, a special occasion, or whenever you fancy a delicious treat.

Ingredients

• 4 beef cube steaks (or round steaks, tenderised), about 150g each
• 250ml buttermilk
• 1 large egg
• 200g plain flour
• 2 tsp salt
• 2 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, for a little heat)
• 250ml vegetable or canola oil, for frying
• 4 tbsp pan drippings (from frying the steak)
• 4 tbsp plain flour
• 600ml whole milk
• 1 tsp black pepper, freshly ground
• Salt to taste

To help you prepare this wonderful meal, we have organised the required ingredients into two main sections: one for the steak and the other for that essential gravy.

For the Steak:

• 4 beef cube steaks (or round steaks, tenderised), about 150g each
• 250ml buttermilk
• 1 large egg
• 200g plain flour
• 2 tsp salt
• 2 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, for a little heat)
• 250ml vegetable or canola oil, for frying

For the Creamy Gravy:

• 4 tbsp pan drippings (from frying the steak)
• 4 tbsp plain flour
• 600ml whole milk
• 1 tsp black pepper, freshly ground
• Salt to taste

How to Make the Perfect Chicken Fried Steak: A Step-by-Step Guide

Stick with our guide, and a sensational, restaurant-quality meal awaits. We’ve detailed everything from prepping the steak and frying it beautifully to making that luxuriously smooth gravy.

Step 1: Prepare the Steak and Dredging Station

1. Tenderise the Steak: If you are not using pre-tenderised cube steak, position your round steaks between two sheets of cling film. With a meat mallet, gently pound them to a thickness of about ½ cm. This step is absolutely vital for a tender finish!
2. Set Up Your Station: You will require three shallow dishes for the coating process.
   • In the first dish, thoroughly combine the plain flour with the salt, pepper, garlic powder, paprika, and cayenne pepper.
   • In the second dish, whisk the buttermilk and egg together until they are well-blended.
   • The third dish is for the final flour coating. For simplicity, we just use the same seasoned flour. Simply divide your flour mixture between the first and third dishes.

Step 2: Coat the Steaks

1. The First Dredge: Take a single steak and press it firmly into the first dish of seasoned flour, ensuring both sides are covered. Gently tap off any excess.
2. The Wet Coat: Submerge the floured steak in the buttermilk-egg mixture, making sure it is fully coated. Allow the surplus liquid to drip away.

–

3. The Final Coat: Move the steak to the third dish containing the rest of the seasoned flour. Press the flour into the steak on both sides to create a thick, adherent coating. Place the coated steak onto a wire rack and do the same with the other steaks.
4. Let It Rest: Allow the coated steaks to sit on the wire rack for 10-15 minutes. This rest period helps the coating to set firmly, preventing it from detaching during frying.

Step 3: Pan-Fry the Steaks to Golden Perfection

1. Heat the Oil: Pour the vegetable oil into a large, heavy-based frying pan or cast-iron skillet to a depth of about 1-1.5 cm. Heat it over a medium-high setting until it gets to around 175°C (350°F). If you lack a thermometer, a small pinch of flour dropped into the oil should sizzle instantly when it’s ready.
2. Fry the Steaks: Gently lower two steaks into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes on each side, or until the coating is a rich golden-brown and the steak is fully cooked. For more great advice, see this guide to pan-frying steak from BBC Good Food.
3. Drain: When cooked, transfer the steaks from the pan back onto the wire rack. This allows air to circulate and prevents the underside from becoming soggy. You can keep them warm in a low oven (approx. 90°C) as you cook the remaining steaks and prepare the gravy.

Step 4: Make the Creamy Pan Gravy

1. The Roux: Attentively drain most of the hot oil from the skillet, but leave behind roughly 4 tablespoons of the drippings and all the crispy brown remnants. Those bits are packed with flavour!
2. Cook the Flour: Place the skillet back over a medium heat. Add the 4 tablespoons of plain flour to the drippings and whisk continuously for about a minute. This step cooks off the raw flour taste and creates a paste known as a roux.
3. Add the Milk: Gradually pour in the whole milk, whisking constantly to ensure a smooth, lump-free consistency. This is the secret to a perfect gravy. Continue to whisk as the mixture comes to a gentle simmer.
4. Simmer and Season: Allow the gravy to simmer for 3-5 minutes, stirring periodically, until it has reached your preferred thickness. It should be able to coat the back of a spoon. Season it generously with black pepper, then add salt to taste. Bear in mind the drippings are already salty, so taste first!

What Exactly is a Country Fried Steak?

You might have seen this dish referred to as a Country fried steak, and with good reason—the names are frequently used interchangeably. Both dishes consist of a tenderised steak that has been battered and fried. Traditionally, the main point of difference is the gravy. A Chicken Fried Steak is nearly always accompanied by a creamy, peppery white gravy, just as we’ve made in our recipe. A Country Fried Steak, however, is sometimes served with a brown gravy made with onions.

The name “Chicken Fried” is a simple reference to the cooking style, which is the same method used for making classic fried chicken. It is a wonderful testament to how resourceful home cooks could turn tougher, more economical cuts of beef into a substantial and tasty meal. This technique of making a tender pan-fried steak with a crunchy exterior is a true hallmark of Southern American cooking.

Serving Your Masterpiece

The traditional way to present this fantastic gravy smothered steak is alongside a generous helping of creamy mashed potatoes with either simple steamed green beans or sweetcorn. The potatoes act as the perfect vehicle for mopping up every last drop of the delicious gravy. For other comforting meal ideas that the whole family will enjoy, why not take a look at our much-loved Low Carb Chicken Casserole or this guide for a simple Juicy Chicken Recipe?

When it’s time to eat, place a warm steak onto each plate and spoon a liberal amount of the creamy gravy directly over the top. Serve it straight away and enjoy the delighted reactions.

FAQ

A Meal to Remember

And there you have it—our comprehensive guide to creating the most sensational Chicken Fried Steak you have ever tried. From its wonderfully crunchy coating to the smooth, flavourful gravy, every component of this dish comes together in perfect unison. This is more than a recipe; it’s a culinary experience that brings comfort and joy to your dinner table.

We hope you feel inspired to gather your ingredients, get the hob going, and craft this unforgettable meal for your friends and family. Feel free to personalise it with a touch more spice or by pairing it with your own favourite side dishes.

Did you make our Chicken Fried Steak Recipe? We’d love to hear about your results in the comments section below. We always enjoy hearing from you! Please don’t forget to rate the recipe and share it with another enthusiast of true comfort food.

Recipe Card

Print Recipe
Pin Recipe

Prep: 15 mins
Cook: 20 mins
Serves: 4

Ingredients

• For the Steak:
• 4 beef cube steaks (or round steaks, tenderised), about 150g each
• 250ml buttermilk
• 1 large egg
• 200g plain flour
• 2 tsp salt
• 2 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 250ml vegetable or canola oil, for frying
• For the Gravy:
• 4 tbsp pan drippings (reserved from frying)
• 4 tbsp plain flour
• 600ml whole milk
• 1 tsp black pepper, freshly ground
• Salt to taste

Instructions

1. Prepare Dredging Station: In a shallow dish, whisk together flour, salt, 2 tsp pepper, garlic powder, paprika, and cayenne. In a second dish, whisk the buttermilk and egg. Divide the seasoned flour mixture between the first dish and a third empty dish.
2. Coat Steaks: Working one at a time, press a steak firmly into the first flour dish, dip completely in the buttermilk mixture, then press firmly into the third flour dish for a thick coating. Place on a wire rack and let rest for 10-15 minutes to set the coating.
3. Fry Steaks: Heat oil in a large skillet over medium-high heat to 175°C (350°F). Fry steaks in batches for 3-5 minutes per side, until deep golden brown and cooked through. Transfer to the wire rack to drain. Keep warm in a low oven if desired.
4. Make Gravy: Carefully pour off all but 4 tablespoons of oil/drippings from the skillet. Over medium heat, whisk in 4 tbsp of flour and cook for 1 minute to form a roux.
5. Simmer & Serve: Gradually pour in the milk while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-5 minutes, until thickened. Season with 1 tsp pepper and salt to taste. Serve the steaks smothered in hot gravy.

Nutrition (per serving, estimated): Calories: 1010 kcal, Carbs: 55 g, Protein: 57 g, Fat: 60 g