Chicken Fried Steak (Cube Steak and Gravy)

A plate of chicken fried steak, gravy, tomatoes and green beans.

5 from 1 vote

Chicken Fried Steak (Cube Steak and Gravy)

This Chicken Fried Steak, also known as Cube Steak and Gravy, is a Southern recipe my family has been making for decades. It's a thin and tender steak, breaded and fried to perfection for a crispy, golden brown bite. I promise it's so easy to make at home with my family's foolproof tips, it's sure to become a favorite in your house too.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: beef

Servings: Servings

Calories: 595kcal

Ingredients

Cube Steak Fingers

1 1/2-2 pound cube steaks about 8 thin, tenderized steaks
1 1/2 cups oil for frying
2 1/2 cups all purpose flour
2 1/2 teaspoons paprika
2 1/2 teaspoons Tony Chachere’s seasoning or other cajun seasoning
1 teaspoon salt
1 teaspoon black pepper
3 eggs
2 cups buttermilk or milk

Gravy

3 tablespoons butter or oil from from frying
3 tablespoons reserved flour mixture
2-3 cups milk
Salt/Black Pepper to taste

Instructions

Cube Steak Fingers

Heat oil in a large skillet on medium-high. Season both sides of the cube steaks with seasoning salt or salt and black pepper.
Set up a dredging station with 2 bowls: Bowl 1: whisk together flour and seasonings; Bowl 2: whisk together eggs and buttermilk or milk. Set aside 3 tablespoons of the flour mixture for the gravy.
Working with 1 steak at a time on both sides, dip in the seasoned flour, the egg mixture, then put back into the flour. Shake off the excess between each dip.
Once the oil is hot (350°F), fry the steaks 3-4 minutes per side or until golden brown and an internal temperature of 145°F is reached. Cook in batches if necessary.
Transfer to a cooling rack and hold in a warming oven while making the gravy.

Gravy

In a medium skillet on medium-high, use 3 tablespoons of the reserved grease from the cube steak fingers or butter. Whisk in the reserved seasoned flour into the grease and cook 2-3 minutes.
Add 1 cup of the milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk, and stir until well combined.
Allow mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add milk to desired consistency and salt and pepper to taste. Simmer 3-5 minutes.
Serve the chicken fried steak with gravy on the side as well as your favorite southern side dishes.

Video

Notes

Storage:

When it comes to storing chicken fried steak, it can be placed in an airtight container in the fridge for up to 3 days. Reheat in the oven or the air fryer for best results. If you use the microwave, the outside could become a little soggy.

You can also freeze chicken fried steak for up to 2 months, just be sure to thaw it overnight in the fridge before reheating as mentioned above.

Tips:

Make sure your steak is even thickness. This is key for cooking the steaks at the same rate so they don't overcook and also helps to make them tender. With cube steaks, the butcher usually tenderizes them for you, but if they didn't then use a meat mallet to tenderize them yourself.
Preheat your oil to the correct temperature. This guarantees a golden brown fry every single time. The oil is ready when it's 350°F.
Drain the steak after you've fried it. A key techqniue to remove any excess grease so each bite is tender and crispy, not soggy and greasy.
Shake off any excess flour when dredging. It's super important whenever you are frying to shake off any excess coating so that you have a thin layer to fry rather than thick - a pro tip for a perfect crust.
Use the drippings from pan-frying the cube steaks for the base of the gravy. If you've learned anything about Southern cooking from me, it's to keep using those drippings since they are full of insane flavor.

Nutrition

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