Nothing says Southern comfort like the best ever chicken fried steak with white gravy. That perfect golden crust cracking under your fork to reveal tender steak, all smothered in creamy gravy that’s begging to be sopped up with a biscuit? That’s pure magic right there. My granddaddy used to make this every Sunday after church, and the smell alone would have us kids racing to the table. Now, after years of tweaking his recipe, I’ve landed on my version that gives you that same crispy-on-the-outside, juicy-on-the-inside perfection every time.
Why You’ll Love This Chicken Fried Steak with White Gravy
Oh honey, this isn’t just any chicken fried steak – it’s the kind that’ll have you licking your plate clean! Here’s why:
- That addictive crunch: Double dredging gives you the crispiest, most golden crust you’ve ever sunk your teeth into
- Creamy dreamy gravy: Made right in the same pan to catch all those delicious crispy bits
- Weeknight friendly: Ready in under 40 minutes – faster than takeout!
- Total crowd-pleaser: Works for Sunday supper or when you need to impress your in-laws
- Simple ingredients: Just pantry staples transform into pure comfort food magic
Trust me, once you try this version, you’ll never order it at a diner again!
Ingredients for the Best Ever Chicken Fried Steak with White Gravy
Now let’s gather our simple but mighty ingredients – I promise you probably have most of this in your kitchen already!
For the Chicken Fried Steak:
- 4 cube steaks (about 1/2 inch thick – don’t skip measuring this!)
- 1 cup all-purpose flour (the foundation of that perfect crust)
- 1 tsp salt (I use kosher for more flavor)
- 1/2 tsp black pepper (freshly ground makes all the difference)
- 1/2 tsp garlic powder (our little secret flavor booster)
- 1/2 tsp paprika (for color and that subtle smoky note)
- 1 egg (large, at room temperature)
- 1/2 cup whole milk (2% works in a pinch, but whole’s better)
- 1 cup vegetable oil (for frying – peanut oil works great too)
For the White Gravy:
- 2 cups whole milk (yes, more milk – trust the process)
- 2 tbsp all-purpose flour (scooped from what’s left after dredging)
- Salt and pepper to taste (I’m generous here – taste as you go!)
Equipment You’ll Need
Just the basics: a heavy skillet (cast iron is perfect), meat mallet if your steaks need tenderizing, two shallow dishes for dredging, a whisk for the gravy, and paper towels for draining. That’s it – no fancy gadgets needed!
How to Make the Best Ever Chicken Fried Steak with White Gravy
Alright y’all, let’s get cooking! This is where the magic happens – follow these steps and you’ll have the most incredible chicken fried steak in under 30 minutes. I promise it’s easier than you think!
- Prep your coating station: In one shallow dish, mix together the flour, salt, pepper, garlic powder and paprika. In another dish, whisk the egg and milk until smooth. This is your golden crispy ticket!
- Dredge like a pro: Take each steak through the flour mixture first (give it a good press to really coat it), then dip in the egg wash, then back into the flour for a second coating. This double dredge is the secret to that extra-crispy crust we love.
- Heat the oil just right: Pour oil into your skillet until it’s about 1/4 inch deep and heat over medium-high. Test it by sprinkling in a pinch of flour – if it sizzles immediately, you’re golden (pun intended!).
- Fry to perfection: Carefully add the steaks (don’t crowd them!) and cook for 3-4 minutes per side until they’re that beautiful deep golden brown. Flip only once – patience makes perfect crust!
- Drain and keep warm: Transfer cooked steaks to a paper towel-lined plate and pop them in a 200°F oven while you make the gravy. This keeps them crispy and hot.
- Gravy time!: Pour off all but 2 tbsp of the oil from the skillet. Whisk in the 2 tbsp flour, cooking for about 1 minute until it’s bubbly and light brown. Slowly whisk in the milk, scraping up all those delicious brown bits from the pan.
- Thicken to creamy goodness: Keep whisking as the gravy simmers – it’ll thicken in about 5 minutes. Season with salt and pepper until it tastes just right to you. If it gets too thick, just whisk in a splash more milk.
- The grand finale: Plate those gorgeous crispy steaks and smother them with that creamy gravy. Serve immediately while everything’s hot and perfect!
Tips for Perfect Chicken Fried Steak
- Oil temp is key – too hot and it burns, too cool and it soaks in. Aim for 350-375°F
- Double dredge for extra crunch – that second flour coating makes all the difference!
- Keep cooked steaks warm in the oven while making gravy to prevent sogginess
- Don’t rush the gravy – whisk constantly to prevent lumps
- Use the leftover seasoned flour for the gravy – it’s packed with flavor!
Serving Suggestions for Chicken Fried Steak with White Gravy
Oh darlin’, this chicken fried steak deserves the best supporting cast! My go-to is creamy mashed potatoes – they’re basically gravy’s best friend. Add some buttery green beans or honey-glazed carrots for color. And don’t you dare forget warm, flaky biscuits to sop up every last drop of that glorious gravy!
Storing and Reheating Chicken Fried Steak
Now listen close – leftovers are rare with this dish, but if you’re lucky enough to have some, here’s how to keep ’em tasty. Store in the fridge for up to 3 days in an airtight container. When reheating, skip the microwave (it’ll turn that crispy crust soggy!) and use the oven at 350°F for about 10 minutes to bring back that perfect crunch. The gravy? Just warm it gently on the stove with a splash of milk to loosen it up again.
Chicken Fried Steak with White Gravy FAQs
Over years of making this dish, I’ve gotten the same questions from friends and family. Here are my quick answers to save you some trouble!
Q1. Can I use round steak instead of cube steak?
Absolutely! Just pound it to 1/2-inch thickness first. Cube steak’s already tenderized, but round works great with a little extra love from your meat mallet.
Q2. How do I fix lumpy gravy?
Stay calm and whisk! If lumps form, strain the gravy through a fine mesh sieve. Or blend it briefly with an immersion blender – my sneaky trick for silky smooth gravy every time.
Q3. Can I make this gluten-free?
You bet! Swap regular flour for your favorite gluten-free blend. The texture might be slightly different, but it’ll still taste amazing smothered in gravy.
Q4. Why does my coating fall off?
Oil’s probably not hot enough when you add the steak. Wait until that flour test sizzles! Also, let the coated steaks rest 5 minutes before frying – helps the coating stick.
Q5. Can I prepare this ahead?
Sort of! Coat the steaks and refrigerate up to 4 hours before frying. But cook them fresh – reheating fried food never tastes quite as magical.
Nutritional Information
Just keepin’ it real – this is comfort food, not health food! Nutritional values are estimates and vary by ingredients. Each serving (1 steak with gravy) has about:
- 650 calories
- 42g fat (12g saturated)
- 36g protein
- 32g carbs
Now go enjoy every delicious bite – some things are worth the splurge!
Print
Irresistible Best Ever Chicken Fried Steak with White Gravy
Crispy, golden chicken fried steak smothered in creamy white gravy. A classic Southern comfort dish.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 4 cube steaks (about 1/2 inch thick)
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 egg
- 1/2 cup milk
- 1 cup vegetable oil for frying
- 2 cups milk for gravy
- 2 tbsp flour for gravy
- Salt and pepper to taste for gravy
Instructions
- Mix flour, salt, pepper, garlic powder, and paprika in a shallow dish.
- Whisk egg and milk in another shallow dish.
- Dredge each steak in flour, dip in egg mixture, then coat again in flour.
- Heat oil in a skillet over medium-high heat.
- Fry steaks for 3-4 minutes per side until golden brown. Drain on paper towels.
- For gravy, pour off all but 2 tbsp oil from the skillet. Whisk in 2 tbsp flour.
- Cook flour for 1 minute, then slowly whisk in milk until smooth.
- Simmer gravy until thickened, about 5 minutes. Season with salt and pepper.
- Serve steaks hot with gravy poured over top.
Notes
- Use a meat mallet to tenderize steaks if needed.
- Keep fried steaks warm in a 200°F oven while making gravy.
- For extra crispiness, double dredge the steaks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 650
- Sugar: 8g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 145mg
