Texas Style Chicken Fried Steak with Cream Gravy
Experience the ultimate Southern comfort with this Texas Style Chicken Fried Steak with Cream Gravy, a hearty and indulgent dish that's too irresistible to pass up. Perfectly tender cube steaks are double-dredged in a flavorful seasoned flour mixture and fried to golden, crispy perfection, creating a satisfyingly crunchy exterior that pairs beautifully with the rich, creamy gravy made from scratch. This classic Texan recipe combines simple pantry staples like buttermilk, garlic powder, paprika, and black pepper to create layers of savory flavor in every bite. Ready in under an hour and ideal for family dinners or special occasions, this dish shines when served alongside creamy mashed potatoes or buttery green beans. Take a delicious dive into a true Southern classic and make this chicken fried steak the centerpiece of your table!
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Recipe Information
Ingredients
- 4 pieces Cube steaks
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 1 cup Buttermilk
- 1 cup Vegetable oil
- 2 tablespoons Unsalted butter
- 2 cups Milk
- 0.5 teaspoon Ground black pepper (for gravy)
- 0.5 teaspoon Salt (for gravy)
Instructions
In a shallow dish or pie plate, whisk together the flour, 2 teaspoons of salt, 1 teaspoon of black pepper, garlic powder, and paprika. Set aside.
In a separate shallow dish, beat the eggs with the buttermilk until well combined. Set this aside as well.
Pat the cube steaks dry with paper towels. Dredge each steak in the seasoned flour mixture, making sure to coat it completely. Shake off any excess flour.
Dip the floured steak into the egg and buttermilk mixture, ensuring it is coated completely. Then return it to the seasoned flour mixture for a second coating. Press the flour firmly onto the steak to create a thick, even crust.
Heat the vegetable oil in a large, heavy skillet over medium heat. The oil should be about 1/4 inch deep and reach 350°F (175°C).
Fry the coated steaks in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side or until golden brown and crispy. Transfer the cooked steaks to a paper towel-lined plate and keep warm.
Once all the steaks are fried, carefully drain the used oil from the skillet, leaving about 2 tablespoons of oil along with the browned bits.
Reduce the heat to medium-low and melt 2 tablespoons of unsalted butter in the skillet.
Add 1/4 cup of flour to the melted butter and whisk constantly for 1-2 minutes to make a roux. The mixture should be golden brown and smooth.
Gradually whisk in the milk, about 1/2 cup at a time, ensuring there are no lumps. Cook the gravy, whisking constantly, until it thickens to your desired consistency (about 5 minutes).
Season the gravy with 1/2 teaspoon each of salt and black pepper, adjusting to taste.
Serve the chicken fried steaks immediately, smothered in cream gravy. Pair with mashed potatoes or green beans for a complete meal.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 250 mg | 19% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 636 mg | 14% | |
*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.
