Chicken Fried Steak with Cream Gravy
Indulge in the ultimate comfort food with this Chicken Fried Steak with Cream Gravy recipe—a Southern classic that combines crispy, golden-brown breaded steak with rich, velvety cream gravy. Tenderized cube steak is seasoned to perfection and coated in a flavorful flour and paprika mixture, ensuring every bite is packed with taste and crunch. Fried to crispy perfection, the steaks are then topped with a luscious cream gravy made from scratch using a buttery roux and a touch of peppery spice. Perfect for a hearty dinner or a weekend treat, this dish pairs beautifully with creamy mashed potatoes or fresh green beans for a soul-satisfying meal the whole family will love. Easy to make and irresistibly delicious, this recipe is a must-try for fans of Southern comfort food! Optimize your meal prep with just 20 minutes of prep time and bring restaurant-quality chicken fried steak straight to your table.
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Recipe Information
Ingredients
- 4 pieces Cube steak (tenderized beef cutlets)
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 cups All-purpose flour
- 1 teaspoon Paprika
- 2 Eggs
- 1.5 cups Milk (for dredging)
- 1 cup Vegetable oil (for frying)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour (for gravy)
- 2 cups Milk (for gravy)
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Ground black pepper (for gravy)
Instructions
Season both sides of the cube steaks with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
In a shallow dish, mix the 2 cups of all-purpose flour with 1 teaspoon paprika. In a separate shallow dish, whisk together the eggs and 1.5 cups of milk.
Dredge each cube steak in the flour mixture, then dip it into the egg mixture, and finally dredge it again in the flour mixture. Press the flour onto the steak to ensure a good coating. Repeat for all steaks and set aside.
In a large skillet, heat 1 cup of vegetable oil over medium-high heat until shimmering but not smoking.
Carefully place the breaded steaks into the hot oil. Fry for 3–4 minutes per side, or until golden brown and crispy. Do this in batches if necessary to avoid overcrowding the skillet.
Once cooked, transfer the steaks to a plate lined with paper towels to drain off excess oil.
After frying, carefully pour out most of the oil from the skillet, leaving about 2 tablespoons. Add 3 tablespoons of unsalted butter to the skillet and melt it over medium heat.
Sprinkle 3 tablespoons of flour into the skillet and whisk it into the butter to create a roux. Cook the roux for 1–2 minutes until lightly golden.
Gradually pour in 2 cups of milk while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, 3–5 minutes.
Season the gravy with 0.5 teaspoon salt and 0.5 teaspoon black pepper, tasting and adjusting as needed.
Serve the chicken fried steaks hot, smothered in cream gravy. Pair with mashed potatoes or green beans for a complete meal.
Nutrition Facts
Calories |
4570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.4 g | 425% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 43.3 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 1235 mg | 95% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3148 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
