Name: Classic Southern Chicken Fried Steak with Creamy Gravy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American (Southern)
Ingredients: 4 cube steaks (about 1/3 lb each); 1 ½ cups all purpose flour; 2 teaspoons fresh ground black pepper, divided; 2 teaspoons kosher salt or sea salt, divided; ½ teaspoon smoked paprika; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon baking soda; ½ teaspoon baking powder; 1 ½ cups buttermilk; 2 teaspoons TABASCO® Sauce (original); 2 eggs; 1 cup vegetable oil; — **For the gravy** —; 4 tablespoons grease (from frying); 4 tablespoons flour; 2 to 3 cups whole milk; ½ cup heavy whipping cream; Salt and pepper to taste

There’s nothing quite like classic Southern chicken fried steak smothered in creamy, peppery gravy. This comforting dish features tender cube steaks breaded and fried to a golden, crispy finish, then topped with a rich, made-from-scratch white gravy. It’s a hearty, satisfying meal that always reminds me of Sunday dinners and comfort food at its best.

Why I Love This Recipe

I love how this recipe brings together crispy, juicy steak and velvety gravy in a way that feels indulgent yet familiar. The seasoned flour adds a depth of flavor that perfectly complements the tender beef, and the buttermilk-TABASCO® egg wash gives the breading that signature Southern tang and spice. It’s a dish that fills the kitchen with mouthwatering aromas and never fails to satisfy. Plus, it’s surprisingly easy to pull off with just a few pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cube steaks (about 1/3 lb each)
1 ½ cups all-purpose flour
2 teaspoons fresh ground black pepper, divided
2 teaspoons kosher salt or sea salt, divided
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ cups buttermilk
2 teaspoons TABASCO® Sauce (original)
2 eggs
1 cup vegetable oil

For the gravy

4 tablespoons grease (from frying)
4 tablespoons flour
2 to 3 cups whole milk
½ cup heavy whipping cream
Salt and pepper to taste

Directions

I start by mixing the flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder in a shallow bowl.
In another bowl, I whisk together the buttermilk, TABASCO® Sauce, and eggs.
I pat the cube steaks dry with paper towels, season both sides with the remaining salt and pepper, let them sit for 5 minutes, then pat dry again.
I dredge each steak in the seasoned flour, dip into the buttermilk mixture, and then dredge again in flour, pressing the coating in well.
I let the coated steaks rest on a rack for 10 minutes to help the breading stick.
I preheat the oven to 225–250 °F to keep the steaks warm after frying.
In a cast iron skillet, I heat vegetable oil about ¼ inch deep over medium-high heat.
I fry two steaks at a time for 3–4 minutes per side until golden and crisp, flipping only once.
I drain the cooked steaks on paper towels and keep them warm in the oven.
For the gravy, I leave the skillet drippings, add 4 tablespoons of the grease back in, whisk in the flour, and cook for 2–3 minutes.
I slowly pour in the milk and cream while whisking, letting it simmer until creamy, about 5–7 minutes. I add more milk if needed.
I season the gravy with salt and a generous amount of pepper, then pour it over the steaks just before serving.

Servings and timing

This recipe serves 4 people.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes (plus resting)

Variations

If I want a little extra kick, I double the TABASCO® Sauce in the buttermilk mixture.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
Adding chopped fresh herbs like thyme or rosemary to the flour mix brings an aromatic twist.
For a crispier crust, I chill the breaded steaks in the fridge for 20 minutes before frying.

Storage/Reheating

I store leftover chicken fried steak in an airtight container in the refrigerator for up to 3 days. To reheat, I place the steak on a baking sheet and warm it in a 350°F oven for 10–15 minutes until heated through and crispy again. I reheat the gravy separately in a saucepan over low heat, adding a splash of milk if it’s too thick.

FAQs

What cut of meat is best for chicken fried steak?

I always use cube steak for chicken fried steak. It’s tenderized and thin, making it ideal for frying and absorbing flavor from the breading and gravy.

Can I make this recipe without buttermilk?

Yes, I sometimes make a quick substitute by mixing 1 ½ cups of milk with 1 ½ tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

Why is my breading falling off during frying?

I’ve learned that pressing the flour firmly onto the steak and letting it rest before frying helps the coating stick. Also, flipping only once keeps the crust intact.

How do I make the gravy smoother?

Whisking constantly while adding the milk and cream slowly prevents lumps. I also make sure to cook the flour for a few minutes to remove the raw taste.

Can I freeze chicken fried steak?

Yes, I freeze cooked steaks (without gravy) by wrapping them individually and placing them in a freezer bag. To reheat, I bake them from frozen at 375°F for about 20 minutes until crisp.

Conclusion

This Southern-style chicken fried steak is the kind of meal I come back to time and time again when I want something comforting, satisfying, and full of flavor. The crispy steak and creamy gravy are a match made in heaven, and it always gets rave reviews at the dinner table. Whether it’s a special occasion or just a craving for some down-home cooking, this recipe never lets me down.