Chicken Fried Steak with Creamy White Gravy

June 10, 2025

Written by Danielle Dunn

Crispy, golden chicken fried steak topped with creamy white gravy. This is a hearty, delicious classic that is perfect for any meal. Southern comfort food at its best.

What is chicken fried steak?

Chicken fried steak is a beloved, traditional southern dish that combines crispy, seasoned crunch of fried chicken with the heartiness of a tenderized beef steak. Typically, made from cube steak, then dredged in flour, and then pan-fried to golden perfection. Pour the rich, creamy, country gravy generously over the top. Despite the name, there is no chicken involved in this dish.

What is the difference between chicken fried steak and country fried steak?

There is not much of a difference between these two dishes. The only small difference is that most cooks top chicken fried steak with creamy white gravy. And, we top country fried steak with brown gravy. However, they are both delicious.

How to prepare chicken fried steak?

Ingredients:

Cube Steak – Cube steak is mechanically tenderized by using a meat cuber, also known as a meat tenderizer. Because of its thin, tenderized nature, it allows it to cook fast and evenly without it becoming tough and chewy.
Eggs – Used as a binding agent. It’s sort of like a glue that helps the flour or breading stick to the surface of the cube steak. The coating could easily fall off during cooking without the eggs.
Hot Sauce – Adds flavor and complexity. I add it as a part of the marinade process to give it a little tanginess.
Kosher Salt -Add to the marinade to enhance the meat’s natural flavor.
Buttermilk – Part of the marinade process. Because of its tangy flavor, it can also enhance the flavor of the meat. It provides a subtle richness that helps balance the crispy breading.
All-purpose flour – Ensures you have a nice, crispy coating. The flour forms a light, crunchy crust when it is fried. Also, it has a mild, but neutral taste that allows the flavor of the meat and seasonings to shine through.
Sea Salt – Added to the breading to enhance flavor and texture. Sea salt also brings out the natural flavor because it has trace minerals like magnesium and calcium.
Paprika – Gives the breading both flavor and visual appeal by providing a reddish color, which also contributes to the golden crust after the steak is fried.
Garlic powder – Garlic powder is added to chicken fried steak breading to enhance flavor depth and aroma without adding moisture or texture complications. Because it’s dry, it mixes very well with the flour.
Onion powder – Like the garlic powder, it also adds flavor without altering the texture of the flour.
Black pepper – Brings a mild heat that helps cut the richness of the breading.

Unsalted butter – Most people use the oil that used to fry the steak for the breading. While that method is great, I like using butter instead. The butter provides richness and brings out the flavor of the gravy more. I’ve also noticed that the butter helps thicken the gravy better, but ensures it has a smooth, velvety texture.
Milk – Creates a rich, creamy base. The milk has slight sweet flavor that helps softens the bold peppery notes. Not to mention, milk is a Southern staple when it comes to making white gravy.
Chicken base or chicken bouillon – I use this for additional flavor in the gravy and makes the gravy more robust. When using chicken base or bouillon, no extra salt is needed.
Black pepper – Gives the gravy that last bit of extra kick. It also has a savory edge that ensures your gravy is flavorful.
Vegetable or canola oil – Needed to fry the steaks.

Simple Steps:

In a medium bowl, add buttermilk, eggs, hot sauce and kosher salt. Mix thoroughly. Submerge cube steaks and let them marinate in the fridge for at least 30 minutes, but not longer than 4 hours.

For the breading: In another bowl, mix flour with the sea salt, paprika, garlic powder, onion powder and black pepper.

Take steaks directly from marinade and dip into the flour mixture. Bread steaks on both sides, and press flour into the steaks. This will ensure you have a good crust on your steaks.

After all steaks have been breaded, let the steaks rest for 10 minutes to make sure the breading sticks.

In a large skillet, heat oil to 350 degrees F. I typically use medium-high heat. Fry the steaks two at a time, depending on the size of your skillet, for 3-5 minutes per side, until golden brown and crispy.

Drain on a wire rack or paper towels.
To prepare the gravy, you can use another skillet or you can drain the oil out of the skillet you fried the steaks but leave the drippings. Add the butter, and after melted, add flour and whisk for 1-2 minutes to produce a light roux.
Begin to whisk in the milk, whisking constantly to prevent lumps. Stir in chicken base or bouillon and black pepper. Simmer until thickened. This usually only takes about 3 minutes; 5 minutes at the most.

To serve, pour gravy generously over steaks.

What to serve with chicken fried steak?

My favorite sides to eat with chicken fried steak is green beans and mashed potatoes. However, cream corn and macaroni & cheese are other great options.

If you want lighter options, a fresh side salad or coleslaw will pair perfectly.