Nothing beats a plate of hot, golden, crispy chicken fried steak smothered in creamy, flavorful gravy. This Crispy Chicken Fried Steak with Rich Gravy Recipe brings you all that Southern comfort food goodness, made easy and ready in just 30 minutes. It’s the kind of dish that’s perfect for sharing around the kitchen table on any night.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Chicken Fried Steak with Rich Gravy Recipe
- Top Tip
- How to Serve Crispy Chicken Fried Steak with Rich Gravy Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Chicken Fried Steak with Rich Gravy Recipe
Why You'll Love This Recipe
I’ll be honest—this Crispy Chicken Fried Steak with Rich Gravy recipe has been one of my go-to comfort meals whenever I need something hearty and satisfying fast. The crunchy coating with tender cube steak inside, paired with that velvety homemade gravy? It’s a total game changer.
- Quick and Easy: Ready from start to finish in just 30 minutes, perfect for busy weeknights.
- Authentic Southern Flavor: Classic seasoning and creamy gravy deliver that true down-home taste.
- Crispy Crunch: Double-dredging the steak creates a perfectly golden, crispy crust every time.
- Great for Family Meals: This recipe yields 4 generous servings, ideal for dinner with loved ones.
Ingredients & Why They Work
Before you dive in, let me share a bit about the ingredients that make this dish so irresistible. Shopping for quality cube steaks and fresh dairy will give you the best results—and don’t forget seasoned salt, which really amps up the flavor!

- Whole Milk: Adds richness to the batter and the creamy gravy.
- Large Egg: Helps the flour mixture cling to the steak for that crispy crust.
- All-Purpose Flour: The backbone for both coating the steak and thickening the gravy.
- Seasoned Salt: Provides a balanced savory kick—Lawry’s is my favorite brand to use.
- Ground Black Pepper: Brings subtle heat and sharpness to the seasoning.
- Cube Steaks: Tender cuts perfect for quick frying and soaking up that flavor.
- Vegetable Oil: Ideal for frying at the right temperature to get that crunch without greasiness.
- Unsalted Butter or Reserved Cooking Oil: Adds depth and richness to the gravy base.
- Kosher Salt: To season the gravy just right.
Make It Your Way
One of the best things about this Crispy Chicken Fried Steak with Rich Gravy Recipe is how wonderfully adaptable it is. Feel free to tweak the spices, swap out the milk for a dairy-free version, or jazz up your gravy with a little extra flair—this dish welcomes your creativity!
- Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to your seasoned flour mixture. I love how this slight heat brightens up the cozy flavors and gives the dish a little extra personality.
- Herby Twist: Stir in some finely chopped fresh herbs like thyme or parsley into your gravy. It adds a fresh note that balances the richness perfectly.
- Dairy-Free Option: Swap whole milk with your favorite plant-based milk and use oil instead of butter for the gravy. I’ve tried almond milk and it still delivers a silky, comforting sauce.
- Make it Gluten-Free: Use a gluten-free all-purpose flour blend to coat the steaks and make the gravy. Just make sure your blend can handle frying and thickening for the best results.
- Seasonal Veggie Addition: Serve with sautéed mushrooms or caramelized onions on top of the steak before adding the gravy. It’s a wonderfully earthy addition, especially in cooler months.
Step-by-Step: How I Make Crispy Chicken Fried Steak with Rich Gravy Recipe

Step 1: Prepare the Coatings
Begin by mixing your wet and dry coatings separately. Whisk together ¾ cup of whole milk with 1 large egg until smooth in one shallow bowl. In another, combine ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon ground black pepper. This seasoned flour is what gives your steak that irresistible flavor and golden crust—so don’t skip the seasoning!
Step 2: Coat the Steaks
Pat your 1 pound of cube steaks dry—this step helps the coating stick better. Dredge each steak in the flour mixture first, shaking off any excess. Then dip it into the milk and egg blend, and dredge again in the flour mixture, ensuring every nook is covered. Place them on a wire rack and let them rest briefly while you move on to the gravy. Trust me, double dredging creates that perfect crispy crunch.
Step 3: Fry the Steaks
Heat about 1 to 2 cups of vegetable oil in a large skillet over medium heat until it’s hot but not smoking. Fry the steaks in batches, cooking each side for about 2 minutes until they turn a gorgeous golden brown. Flip only once to preserve the crust. Remove the cooked steaks to a paper towel-lined plate to drain excess oil, and don’t forget to reserve ¼ cup of that flavorful cooking oil for your gravy—it's liquid gold!
Step 4: Make the Gravy
In a large saucepan over medium heat, add ¼ cup unsalted butter or use the reserved cooking oil from your steak pan. Whisk in ⅓ cup all-purpose flour and cook for 2 to 3 minutes, stirring constantly until it turns a beautiful golden color and smells nutty. This step is crucial for a smooth, flavorful gravy without that raw flour taste.
Step 5: Simmer and Season
Gradually whisk in 2 cups of whole milk, stirring continuously to keep lumps at bay. Keep cooking and whisking the gravy for 6 to 8 minutes until it thickens and becomes silky smooth. Taste it, then season with kosher salt and freshly ground black pepper to your liking. This creamy gravy is what makes the whole dish sing.
Step 6: Serve and Enjoy
Plate your crispy chicken fried steaks, then generously ladle the warm rich gravy over the top. Serve immediately for that perfect balance of crispy, juicy, and creamy in every bite. It’s hard to resist this Southern classic once it’s on the table!
Top Tip
Mastering the Crispy Chicken Fried Steak with Rich Gravy Recipe is all about attention to detail—these tips come from my own kitchen trials and will help you nail that perfect crispy crust and silky gravy every time.
- Perfect Oil Temperature: I always heat the vegetable oil until it’s hot but not smoking before frying. This ensures the coating crisps up quickly without absorbing too much oil, keeping the steak crunchy.
- Double Dredging Trick: Dredging the cube steaks twice in the seasoned flour mixture and milk combo really builds a thick, flavorful crust that stays put even after frying.
- Rest Before Frying: Letting the coated steaks rest on a wire rack before frying helps the breading set, so it sticks better and cooks evenly.
- Reserve the Oil: Don’t throw away your cooking oil! I always save ¼ cup to make my gravy, which adds extra richness and flavor straight from the pan.
How to Serve Crispy Chicken Fried Steak with Rich Gravy Recipe

Garnishes
A sprinkle of freshly chopped parsley or green onions brightens up the plate and adds a fresh, herbal lift to your crispy chicken fried steak. For a little extra zing, serve with a wedge of lemon or a dash of hot sauce on the side.
Side Dishes
Classic Southern sides make the perfect companions: creamy mashed potatoes, buttery green beans, or a crisp coleslaw balance the rich gravy and crispy steak. For a heartier meal, try creamy macaroni and cheese or roasted vegetables for color and texture contrast.
Make Ahead and Storage
Storing Leftovers
Store any leftover crispy chicken fried steak in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 days—perfect for quick reheats that still taste great.
Freezing
If you want to save some for later, freeze your chicken fried steak in an airtight container or freezer bag. It will keep well for up to 3 months. Just be sure to let it thaw in the fridge overnight before reheating.
Reheating
For best results, reheat the steak in a preheated oven at 350°F for about 10–15 minutes to retain its crispiness. Warm the rich gravy separately on the stovetop, whisking occasionally until smooth and heated through.
Frequently Asked Questions:
Absolutely! If cube steak isn’t available, use regular round steak or sirloin and tenderize it yourself with a meat mallet to achieve that tender texture before coating.
The oil should be hot but not smoking—around medium heat. You can test by dropping a pinch of flour or a small piece of bread in; it should sizzle immediately and turn golden in about 30 seconds.
Yes, the rich gravy can be made ahead and stored in the fridge for up to 2 days. Reheat gently on the stove with a splash of milk, whisking until smooth to bring it back to perfect pourable consistency.
Avoid microwaving as it makes the coating soggy. Instead, warm the steak in an oven or air fryer at 350°F until heated through to preserve that wonderful crispy crust.
Final Thoughts
Making Crispy Chicken Fried Steak with Rich Gravy Recipe is truly a labor of love that brings comforting Southern charm to your table in just 30 minutes. With its golden, crunchy coating and luxuriously creamy gravy, this dish promises smiles and full hearts at every meal. Whether it’s a weeknight treat or a weekend feast, it’s sure to become a beloved classic in your kitchen!
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Crispy Chicken Fried Steak with Rich Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Classic Chicken Fried Steak coated in a seasoned flour mixture, fried until golden and crispy, then served with a rich, creamy homemade gravy. This Southern comfort food favorite is perfect for a hearty dinner and easy to prepare in just 30 minutes.
Ingredients
For the Chicken Fried Steak
- ¾ cup whole milk
- 1 large egg
- ¾ cup all-purpose flour
- 1½ teaspoons seasoned salt (such as Lawry's)
- ½ teaspoon ground black pepper
- 1 pound cube steaks
- Vegetable oil for frying (about 1 to 2 cups)
For the Gravy
- ¼ cup unsalted butter or reserved cooking oil from steak
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Coatings: In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until well combined. In a separate shallow bowl, mix ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon ground black pepper.
- Coat the Steaks: Pat the 1 pound of cube steaks dry with paper towels. Dredge each steak first in the seasoned flour mixture, shaking off excess. Dip into the milk and egg mixture, then dredge again in the flour mixture, making sure each piece is thoroughly coated. Place the coated steaks on a wire rack and let them rest while you make the gravy.
- Fry the Steaks: Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the steaks in batches for about 2 minutes per side, flipping once, until golden brown and crispy. Remove them to a paper towel-lined plate to drain excess oil. Reserve ¼ cup of the cooking oil for the gravy.
- Make the Gravy: In a large saucepan over medium heat, add ¼ cup unsalted butter or the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook for 2 to 3 minutes, stirring constantly until the mixture turns golden and fragrant. Gradually whisk in 2 cups whole milk to avoid lumps.
- Simmer and Season: Continue cooking and whisking the gravy for 6 to 8 minutes until it thickens and becomes smooth. Season with kosher salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Serve: Plate the crispy chicken fried steaks and generously spoon warm gravy over them. Serve immediately for the best texture and flavor.
Notes
- If cube steak is unavailable, use a meat tenderizer to flatten regular round steaks before coating.
- Pat steaks dry before dredging to help the coating adhere better.
- Ensure the frying oil is hot before cooking to achieve a crispy crust.
- Store leftover chicken fried steak in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg



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