If you’re craving a dish that embodies Southern comfort and home-cooked goodness, look no further. The Classic Chicken Fried Steak with Creamy Gravy Recipe is an absolute showstopper, delivering tender, crispy breaded steak alongside a rich, indulgent gravy that ties everything together perfectly. This dish is the cozy hug your taste buds have been longing for, combining crispy textures, savory flavors, and a luscious sauce that you’ll want to savor every bite of.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward creating a memorable meal. Each element plays a crucial role: from the tender cube steaks to the buttermilk marinade that keeps the meat juicy, and from the seasoned flour blend to the golden pan drippings that flavor the creamy gravy. Together they transform everyday basics into a mouthwatering feast.
- 4 cube steaks (each about 1/3 pound): The star of the dish, tender but cheaply available cuts made perfect with a pounding to tenderize even more.
- 1 ½ cups vegetable oil: Essential for frying the steaks to a crisp, golden brown exterior.
- 2 cups buttermilk: Adds tang and tenderness through marinating; a simple swap with milk and vinegar works if needed.
- 2 large eggs: Helps bind the breading to the steak for that satisfying crunch.
- 3 teaspoons salt: Enhanced seasoning for balanced flavor throughout.
- 1 cup flour: The base of the breading mixture that creates the crisp crust.
- 1/3 cup corn starch: Adds extra crunch by lightening the breading texture.
- 1 ½ teaspoons seasoned salt: A flavorful seasoning mix that elevates the taste.
- ½ teaspoon paprika: Brings a mild smoky note and beautiful color.
- ¼ teaspoon cayenne pepper: Adds just a touch of heat for complexity.
- 1 teaspoon black pepper: Freshly cracked for a peppery bite.
- 3 tablespoons butter: Key for starting the creamy gravy with richness and depth.
- 3 tablespoons flour: Thickens the gravy while creating a smooth base.
- 3 tablespoons pan drippings: Packed with flavor, these drippings infuse the gravy with that authentic taste.
- 3 cloves garlic, minced: Fresh aromatics that brighten and deepen the gravy’s flavor.
- ½ cup chicken broth: Adds savory moisture and balances richness in the gravy.
- 1 sprig fresh thyme: Offers subtle herbal notes to round out the sauce.
- 1 teaspoon black pepper: Seasoning again here to perfect the gravy’s seasoning.
- ¾ teaspoon seasoned salt: Ensures the gravy tastes just as good as the steak.
- ¼ teaspoon cayenne pepper: A hint of heat that keeps the gravy lively.
- 1 ½ cup milk: Creamy element that helps create the gravy’s classic texture.
- ¾ cup half and half: Adds indulgence to the gravy’s silkiness and flavor.
How to Make Classic Chicken Fried Steak with Creamy Gravy Recipe
Step 1: Tenderize the Steak
Start by placing saran wrap over each cube steak, then use the rough end of a meat tenderizer to pound the meat until it’s about half an inch thick. Even though cube steaks are already tenderized, this extra step guarantees a wonderfully soft texture that melts in your mouth.
Step 2: Marinate for Juiciness
Pat the steaks dry and combine the marinade ingredients in a large casserole dish. Let the steaks soak in the buttermilk and seasoning mixture in the fridge anywhere from 1 to 12 hours. The longer, the better to maximize tenderness and flavor.
Step 3: Prepare the Breading
While the meat marinates, mix the flour, corn starch, and seasoning blend in a bowl. This mixture will coat the steaks in a crunchy, flavorful shell that contrasts beautifully with the tender meat inside.
Step 4: Fry the Steaks
Heat the vegetable oil to 350 degrees Fahrenheit, then dredge each steak thoroughly in the breading just before frying. Cook in batches to avoid overcrowding, about 3–4 minutes per side until perfectly golden brown. Transfer to a wire rack to drain and keep that crust crisp.
Step 5: Make the Creamy Gravy
After frying, keep the steaks warm in a low oven and transfer the pan drippings to a bowl. Skim off excess oil and set it aside. In the same pan, melt butter over medium heat and whisk in flour to cook off the raw taste. Add the reserved drippings and garlic, then gradually whisk in chicken broth, milk, and half and half, stirring constantly until smooth and thickened. Season with thyme, black pepper, seasoned salt, and cayenne for that irresistible gravy flavor.
How to Serve Classic Chicken Fried Steak with Creamy Gravy Recipe
Garnishes
A little finishing touch goes a long way. Sprinkle fresh chopped parsley or chives over the plate to add a pop of green and freshness that brightens the rich flavors of the steak and gravy.
Side Dishes
Keep things classic with creamy mashed potatoes that soak up the gravy beautifully, or serve alongside crispy green beans or buttery corn on the cob for a vibrant and hearty meal that complements the steak perfectly.
Creative Ways to Present
For a fun twist, slice the chicken fried steak and serve open-faced atop buttery biscuits slathered in gravy. Or, turn it into a hearty sandwich with lettuce, tomato, and pickles for a satisfying handheld treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover chicken fried steak tightly or store in an airtight container in the fridge. Properly stored, it will keep well for up to 3 days without compromising crispness too much.
Freezing
You can freeze cooked steaks, but it’s best to do so without gravy. Wrap each steak individually and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat steaks in a low oven or a skillet to maintain the crisp crust—avoid microwaving if you want to preserve that perfect crunch. Gently warm the gravy on the stovetop, whisking occasionally to keep it smooth.
FAQs
Can I use a different cut of meat instead of cube steak?
Cube steak is preferred for its tenderness and affordability, but tenderized round steak can work as a substitute. Just make sure it’s pounded thin to ensure tenderness.
What can I use if I don’t have buttermilk?
Mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 5 minutes. This homemade buttermilk substitute works beautifully for marinating.
How do I keep the breading from falling off during frying?
Properly drying the meat and frying the oil at the right temperature (about 350°F) is key. Also, coat the steaks just before frying and avoid overcrowding the pan.
Is the gravy gluten-free?
This recipe uses all-purpose flour for the gravy, which contains gluten. For a gluten-free version, substitute with a gluten-free flour blend or cornstarch slurry.
Can I make this recipe ahead of time?
Absolutely! You can marinate the steaks a day ahead. Cook and fry them the same day for best texture, and prepare the gravy just before serving.
Final Thoughts
There’s nothing quite as comforting or impressive as serving up this Classic Chicken Fried Steak with Creamy Gravy Recipe to your family or friends. It’s the kind of dish that feels like a warm, delicious hug, perfect for Sunday dinners or any day you need a little extra cozy joy. Go ahead, bring this Southern classic to your table and watch it become an instant favorite.
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Classic Chicken Fried Steak with Creamy Gravy Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Description
This classic Southern Chicken Fried Steak recipe features tenderized cube steaks, marinated and breaded for a crispy golden crust, then pan-fried to perfection. Served with a rich, creamy garlic gravy made from pan drippings, this hearty dish is perfect for a comforting family meal.
Ingredients
Steak and Marinade
- 4 cube steaks (each about 1/3 pound)
- 2 cups buttermilk
- 2 large eggs
- 3 teaspoons salt
Breading
- 1 cup flour
- 1/3 cup corn starch
- 1 ½ teaspoons seasoned salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon black pepper
Cooking Oil
- 1 ½ cups vegetable oil
Gravy
- 3 tablespoons butter
- 3 tablespoons flour
- 3 tablespoons pan drippings
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 sprig fresh thyme
- 1 teaspoon black pepper
- ¾ teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
- 1 ½ cups milk
- ¾ cup half and half
Instructions
- Prepare the Steaks: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound the meat until about ½ inch thick. This tenderizes the meat significantly despite it already being cube steak.
- Dry and Marinate: Pat the steaks completely dry with paper towels. In a large casserole dish, combine buttermilk, eggs, and salt to make the marinade. Submerge the steaks, cover, and refrigerate for 1-2 hours or up to 12 hours for more flavor.
- Mix the Breading: In a shallow dish, mix together flour, corn starch, seasoned salt, paprika, cayenne pepper, and black pepper. Just before frying, generously coat each marinated steak in the breading mixture.
- Heat the Oil: Pour vegetable oil into a heavy skillet or frying pan to a depth that will cover the steaks by about one-third. Heat the oil to 350°F, ensuring it is fully preheated to prevent the breading from falling off.
- Fry the Steaks: Fry steaks in batches of two, leaving space around each so they cook evenly. Fry for about 3-4 minutes on each side until crust is golden brown, using tongs to carefully flip and check doneness.
- Drain Excess Oil: Remove fried steaks and place on a wire cooling rack to drain excess oil and keep the bottom crust crispy. Keep cooked steaks warm in a 200°F oven while preparing the gravy.
- Prepare the Gravy: Transfer pan drippings to a heat-proof bowl. Let the black specks settle and skim off 3 tablespoons of clean oil from the top. Return the same pan to medium heat and melt butter.
- Cook the Roux: Whisk in the flour and cook for 1 minute to eliminate the raw flour taste. Stir in the reserved oil drippings and minced garlic, cooking for an additional minute.
- Add Liquids and Seasoning: Stir in seasoned salt, black pepper, cayenne pepper, chicken broth gradually while stirring continuously. Then add milk and half and half in splashes, continuing to stir.
- Simmer and Thicken: Bring the gravy to a gentle boil, then reduce to a simmer. Let it cook until it reaches your desired thickness.
- Serve: Pour the creamy garlic gravy over the hot chicken fried steak and enjoy a hearty, flavorful meal.
Notes
- For buttermilk substitutes, you can mix 1 cup milk with 1 tablespoon white vinegar or lemon juice, let it sit for 5-10 minutes.
- Proper oil temperature (350°F) is crucial for crispy breading that doesn’t fall off.
- Use a wire rack to drain oil from fried steaks rather than paper towels to keep crust crispy.
- Letting the steaks marinate longer tenderizes the meat further and enhances flavor.
- The pan drippings add depth and richness to the gravy, so do not discard them.
