Nothing says classic Southern comfort quite like a golden, crunchy chicken fried steak smothered in silky cream gravy. This is the kind of plate that makes you slow down, breathe in the cozy kitchen smells, and forget you ever considered ordering takeout.

In this version, tender cube steak gets a beautifully seasoned crust and a rich, peppery gravy made right in the same pan. It’s perfect for a relaxed weekend dinner, a hearty brunch, or any night when you’re craving something nostalgic, filling, and ridiculously satisfying.

Why You’ll Love This Chicken Fried Steak with Creamy Gravy

If you grew up with country-style cooking, this recipe will feel like a hug from home. If you didn’t, it might just convert you.

Crispy outside, tender inside. The seasoned flour and buttermilk coating fry up into a crunchy shell while the steak stays juicy and tender.
Restaurant-worthy cream gravy. Using the flavorful pan drippings means every bite of gravy tastes like it’s been simmering all day.
Budget-friendly comfort food. Cube steak is an affordable cut that feels special when fried and smothered.
Versatile meal. Serve it with breakfast potatoes and eggs, or alongside mashed potatoes and a veggie for a full dinner.

What Cut of Steak Works Best for Chicken Fried Steak?

Chicken fried steak is traditionally made with cube steak, which is a thin, tenderized cut of beef (usually top or bottom round) that’s been run through a mechanical tenderizer. The little “cube” marks help the coating cling and keep the meat tender.

You can also use thinly sliced sirloin or round steak and tenderize it yourself with a meat mallet. The key is choosing a cut that’s lean, relatively thin, and able to benefit from a quick fry. Avoid very marbled, thick steaks you’d normally grill—this recipe is all about that tender, breaded bite rather than a steakhouse-style chew.

Ingredients for the Chicken Fried Steak with Creamy Gravy

Before you start cooking, it’s helpful to understand how each ingredient plays its part in building layers of flavor and texture.

For the Steak

Cube steaks: The star of the dish—already tenderized so they cook quickly and stay juicy.
Buttermilk: Adds tang and tenderizes the meat while helping the coating stick.
Large egg: Enriches the buttermilk mixture and gives the breading extra cling.
Hot sauce (optional): A few dashes wake up the flavor without making the dish truly spicy.
All-purpose flour: Creates the crisp, golden crust around each steak.
Cornstarch: Helps the coating fry up extra light and crunchy.
Baking powder: Adds a touch of lift to the breading for a slightly puffed, craggy crust.
Salt and black pepper: Essential seasonings for both the steak and the gravy.
Garlic powder & onion powder: Build savory depth in the coating.
Smoked or sweet paprika: Brings warm color and a gentle smoky note.
Cayenne pepper (optional): For a subtle, lingering heat if you like a little kick.
Neutral oil (like canola or vegetable) or shortening: Used for shallow-frying to get that classic, crunchy crust.

For the Creamy Gravy

Pan drippings: All the little browned bits left from frying—this is where the flavor starts.
Butter: Adds richness and helps build a smooth roux.
All-purpose flour: Thickens the gravy and gives it body.
Whole milk: Creates a creamy, velvety texture.
Chicken or beef broth: Adds savory depth and keeps the gravy from being too heavy.
Salt, black pepper, and a pinch of cayenne: Season the gravy so it’s bold enough to stand up to the fried steak.

For Serving

Chopped fresh chives or green onions: A fresh, bright pop on top of all that richness.
Optional sides like mashed potatoes, biscuits, or eggs: To round out the plate and soak up extra gravy.

How To Make the Chicken Fried Steak with Creamy Gravy

This recipe comes together in a few simple stages: prep the steak, fry it to a crispy golden brown, then turn those flavorful drippings into the dreamiest cream gravy.

Step 1: Prep and Season the Steaks

Pat the cube steaks dry with paper towels so the coating sticks well. Lightly season both sides with salt and black pepper, pressing the seasoning into the meat. Let the steaks rest at room temperature for about 10–15 minutes while you prepare the dredging station.

Step 2: Set Up the Dredging Station

In one shallow dish, whisk together the buttermilk, egg, and a few dashes of hot sauce. In a separate shallow dish, combine the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Stir well so the seasonings are evenly distributed.

Step 3: Dredge the Steaks for a Crunchy Crust

Working one piece at a time, dip each steak into the seasoned flour mixture, pressing it into the crevices. Shake off excess, then dip into the buttermilk mixture, letting any extra drip back into the dish. Return the steak to the flour mixture for a second coat, pressing firmly to create a thick, craggy breading. Place the coated steaks on a wire rack while you heat the oil.

Step 4: Fry to Golden Perfection

Pour enough oil into a heavy skillet (cast iron works beautifully) to reach about 1/4 inch up the sides. Heat over medium to medium-high until the oil shimmers and a pinch of flour sizzles immediately when sprinkled in. Carefully lay the coated steaks into the hot oil, leaving space between each piece.

Fry for about 3–4 minutes per side, or until the crust is deep golden brown and the steak is cooked through. Adjust the heat as needed so the coating browns without burning. Transfer the cooked steaks to a clean wire rack or paper towel–lined plate to drain while you make the gravy.

Step 5: Build the Roux for the Gravy

Pour off most of the frying oil, leaving about 2–3 tablespoons of fat and as many browned bits as possible in the skillet. Add a tablespoon of butter if the pan looks dry. Sprinkle in the flour and whisk it into the fat over medium heat.

Cook this mixture (the roux) for 1–2 minutes, whisking constantly, until it turns a light golden color and smells toasty. This step cooks out the raw flour taste and forms the base of your gravy.

Step 6: Whisk in the Milk and Broth

Slowly pour in the milk while whisking, scraping up any browned bits from the bottom of the pan. Add the broth and continue to whisk until the mixture is smooth. Bring the gravy to a gentle simmer; it will thicken as it heats.

Season generously with salt, plenty of black pepper, and a pinch of cayenne if you like a little warmth. Let the gravy bubble softly for another 2–3 minutes until it coats the back of a spoon.

Step 7: Serve with Plenty of Gravy

Place the crispy steaks on plates or a large serving platter. Spoon the hot cream gravy generously over the top and finish with sliced green onions or chives. Serve immediately while everything is piping hot and the crust is still at its crispiest.

How to Serve and Store Chicken Fried Steak with Creamy Gravy

Chicken fried steak is best enjoyed right after frying, when the crust is still shatteringly crisp and the gravy is warm and silky. This recipe comfortably feeds 4 people, especially when you add hearty sides like mashed potatoes and a vegetable.

For serving, ladle extra gravy into a small pitcher or bowl and place it on the table—people almost always want more. Pair the steak with creamy mashed potatoes, roasted or steamed vegetables, or even over a warm biscuit for a diner-style plate.

To store leftovers, let the steak cool completely, then place pieces in an airtight container with parchment or wax paper between layers to protect the crust. Store in the refrigerator for up to 3 days. Keep the gravy in a separate airtight container.

To reheat, warm the gravy gently on the stovetop, thinning with a splash of milk if needed. Reheat the steak in a 375°F oven or air fryer until hot and crisp again; microwaving will soften the coating.

What to Serve With Chicken Fried Steak with Creamy Gravy?

Fluffy Mashed Potatoes

Creamy mashed potatoes are a natural partner—the buttery potatoes soak up every drop of that peppery gravy.

Buttermilk Biscuits

Tender, flaky biscuits turn this into a true Southern feast and are perfect for sopping up extra gravy on the plate.

Green Beans or Mixed Vegetables

A simple side of sautéed or steamed green beans, carrots, or a veggie medley adds color and freshness to balance the richness.

Coleslaw

A crunchy, tangy slaw cuts through the fried coating and creamy gravy, giving your plate a nice bit of contrast.

Fried or Over-Easy Eggs

Serve the steak with eggs and breakfast potatoes for a hearty brunch-style meal that feels diner-worthy.

Corn on the Cob or Creamed Corn

Sweet corn brings a bit of natural sweetness that pairs beautifully with the savory, peppery flavors of the steak and gravy.

Simple Garden Salad

A crisp side salad with a light vinaigrette keeps the meal from feeling too heavy and adds a refreshing bite.

Want More Comfort Food Dinner Ideas?

If you love this chicken fried steak with creamy gravy, you’ll probably enjoy these other cozy favorites from Nora Nosh:

The Best Meatloaf Recipe for a classic, saucy main that’s perfect with mashed potatoes.
Cowboy Casserole when you’re craving a hearty, stick-to-your-ribs family dinner.
Cheesy Zucchini Casserole for a veggie-forward side that still feels indulgent.
Good Ole Fashion Mac and Cheese when only ultra-creamy, baked macaroni will do.
Best Ever Prime Rib for a special-occasion roast that pairs beautifully with the same creamy gravy vibes.

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When you make it, let me know how it turned out—did you keep it classic, add a little extra cayenne, or sneak in some garlic to the gravy? I love hearing how you put your own spin on these recipes. Questions are always welcome too; we’re all here to help each other cook smarter and eat cozier.

For even more comfort food, weeknight dinners, and fun food ideas, explore the recipes shared on Nora Nosh Recipes on Pinterest and find your next must-make meal.