The Simple Joy of this Southern Chicken Fried Steak with Creamy Gravy
There’s something deeply satisfying about the contrast between crispy, golden coating and tender beef that makes chicken fried steak one of those comfort foods I can’t resist.
What makes it so magical? It’s the way that buttermilk-soaked exterior transforms into pure crispy heaven while keeping the meat impossibly tender inside.
Then there’s that creamy, peppery gravy cascading over everything like liquid comfort. I mean, who doesn’t need a plate of this when life gets overwhelming?
It’s Southern cooking at its finest, turning humble cube steak into something that feels like a warm hug on a plate.
Ingredients
Getting the ingredients together for this Southern chicken fried steak is honestly pretty straightforward, and chances are you already have most of what you need lurking in your pantry.
The beauty of this recipe lies in how simple, everyday ingredients transform into something absolutely divine when they come together in just the right way.
For the Steak:
- 1 cup all-purpose flour (though 2/3 cup works too)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 cup buttermilk
- 3/4 teaspoon hot sauce (adjust to taste)
- 1 lb beef cube steak, cut in serving size pieces
- 1/4 cup oil for frying
For the Gravy:
- 2 tablespoons oil
- 2 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/4 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
Now, let me tell you about the star players here. That buttermilk isn’t just there for show – it’s what gives the coating that tangy flavor and helps create the most incredible crispy crust you’ve ever experienced.
And cube steak, bless its heavily tenderized heart, is basically beef that’s already been through the wringer so you don’t have to do as much work. If you can’t find it pre-made, any thin-cut round steak will work, but you’ll need to pound it out yourself with a meat mallet until it’s practically begging for mercy.
The paprika might seem like a small detail, but it adds this gorgeous color and a subtle smoky sweetness that makes all the difference.
How to Make this Southern Chicken Fried Steak with Creamy Gravy
The magic starts with getting your steak ready, and if you’ve got cube steak, you’re already halfway to heaven. First, dust that 1 lb of beef cube steak with a little flour, then place it between two sheets of plastic wrap and pound it thin with a meat mallet or even the bottom of a heavy skillet – basically anything that’ll show that meat who’s boss. Cut it into serving-size pieces if it’s not already done for you, because nobody wants to wrestle with a giant slab of steak on their dinner plate.
Now comes the fun part, the triple-threat coating that’ll make your steak crispy dreams come true. Mix together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika in a shallow dish, then combine 1/2 cup buttermilk with 3/4 teaspoon hot sauce in a bowl.
Here’s where things get messy in the best possible way: dredge your steaks in the flour mixture, dip them into that tangy buttermilk mixture, then dip them right back into the flour mixture again. This double-dip situation is what creates that shatteringly crispy crust that makes chicken fried steak worth every single calorie.
Heat 1/4 cup oil in a large skillet over medium-high heat until it hits 360 degrees, then carefully add your coated steaks and cook them for 5 minutes on each side until they’re golden brown and gorgeous. For the best results and most even heating, nothing beats a cast iron skillet when frying up these beauties.
While they’re draining on paper towels, don’t even think about cleaning that skillet – you need all those crispy bits for the gravy. Add 2 tablespoons oil to the same skillet, whisk in 2 tablespoons flour, and cook it for 5 minutes, whisking constantly until it’s light golden brown.
Slowly whisk in 2 1/2 cups milk, keep stirring over medium heat for about 10 minutes until it’s thick and bubbly, then season with 1/4 teaspoon salt and 1/2 teaspoon pepper to taste. Pour that creamy, dreamy gravy over your steaks and prepare for pure Southern comfort food bliss.
Substitutions and Variations
While this classic recipe is pretty much perfection as-is, I get that sometimes you need to work with what you’ve got in your pantry or accommodate different dietary needs.
Can’t find cube steak? Pound out some sirloin or round steak instead.
No buttermilk hanging around? Mix regular milk with a tablespoon of vinegar and let it sit for five minutes.
For a lighter version, you can bake the breaded steaks at 425°F for about 20 minutes instead of frying.
Want extra kick? Add cayenne pepper to your flour mixture or hot sauce to the gravy.
Additional Things to Serve With Southern Chicken Fried Steak with Creamy Gravy
Now that you’ve got this golden, crispy masterpiece ready to go, let’s talk about what makes chicken fried steak a proper Southern feast.
Sure, mashed potatoes are a given, but I’m thinking bigger. Green beans with bacon bits, buttery corn on the cob, or creamy mac and cheese all play beautifully with that crispy coating.
Don’t forget the biscuits – they’re perfect for sopping up extra gravy.
Want something fresh? Coleslaw cuts through all that richness nicely.
And honestly, a simple side salad never hurt anyone’s conscience after this indulgent meal.
Final Thoughts
After all this talk about crispy coatings and creamy gravy, I’m confident you’ll nail this chicken fried steak on your first try.
The beauty of this dish lies in its simplicity, honestly. Sure, the double-dredging sounds fancy, but it’s just dunking meat in flour twice. Nothing groundbreaking there.
What really matters is getting that oil hot enough and not rushing the gravy. Trust me, patience pays off when you’re whisking milk into that golden roux.
This comfort food classic will become your go-to when you need something hearty that screams “home cooking” without requiring culinary school skills.
