Nothing beats the comfort of a homemade classic, and this Crispy Chicken Fried Steak with Rich Gravy Recipe is exactly that—crispy, tender, and smothered in creamy gravy that hugs every bite. It’s like a warm hug on a plate, perfect for any night you need a little extra soul food magic.
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’ve tried countless versions of chicken fried steak over the years, but this one truly stands out with its perfectly crispy crust and rich, velvety gravy. It’s simple enough to make on a weeknight but special enough that you’ll want to serve it at Sunday dinner.
- Golden Crispy Crust: Double-dredging the cube steaks creates that irresistible crunch every Southern fried steak is known for.
- Homemade Gravy: The milk-based gravy is smooth, richly flavored, and made from scratch — far better than any canned alternative.
- Simple Ingredients: Pantry staples come together quickly to make a dish that tastes like a true labor of love.
- Perfect Comfort Food: It's tender, hearty, and downright satisfying, hitting all the right notes when you need a cozy meal.
Ingredients & Why They Work
Before you get cooking, it’s a good idea to gather quality ingredients for the best flavor and texture. Using cube steak makes tenderizing a breeze, and whole milk enriches both the coating and the gravy for that luscious finish you’ll love.

- Whole milk: Adds richness to both the batter and gravy, helping create that creamy texture.
- Large egg: Binds the coating so it sticks firmly to the steak while frying.
- All-purpose flour: The base for the crispy coating and the thickener for the gravy.
- Seasoned salt: Boosts flavor with a balanced blend of spices — I recommend Lawry’s for authenticity.
- Ground black pepper: Adds a touch of warmth and subtle heat.
- Cube steaks: These tenderized cuts make frying simple and keep your steak juicy inside.
- Vegetable oil: Ideal frying oil for achieving a golden, crisp crust without overpowering flavors.
- Unsalted butter or reserved cooking oil: Creates a flavorful base for the gravy’s roux.
- Kosher salt & freshly ground black pepper: Essential seasonings to finish the gravy and balance its taste.
Make It Your Way
One of the best things about making this Crispy Chicken Fried Steak with Rich Gravy Recipe is how easy it is to customize it to your taste and lifestyle. Whether you want to add a little extra spice or make it friendly for dietary preferences, you can tweak this classic Southern dish to fit your needs perfectly.
- Variation – Spicy Kick: I love adding a pinch of cayenne pepper or smoked paprika to the seasoned flour for a subtle heat that wakes up the flavors without overpowering the dish. It adds a nice warmth that pairs wonderfully with the creamy gravy.
- Variation – Gluten-Free: Swap out the all-purpose flour for a gluten-free flour blend in both the coating and the gravy. It works beautifully, giving you the same crispy crust and rich gravy without any gluten concerns.
- Variation – Herb-Infused Gravy: Stir in freshly chopped thyme or parsley into the gravy for a fresh herbal note. It brightens up the richness and adds a lovely complexity that feels fancy but is so easy to do.
- Variation – Buttermilk Marinade: For an extra tender and tangy twist, marinate your cube steaks in buttermilk for a few hours before dredging. This little step really amps up the tenderness and adds a subtle tanginess that’s irresistible.
Step-by-Step: How I Make Crispy Chicken Fried Steak with Rich Gravy Recipe

Step 1: Prep Your Dredging Mixtures
Start by whisking together ¾ cup of whole milk and 1 large egg in a shallow bowl until smooth. In a separate shallow dish, combine ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon black pepper. This double dredging method ensures your steak gets that irresistible crispy crust everyone loves.
Step 2: Coat the Cube Steaks
Pat the 1 pound of cube steaks dry with paper towels — this step is crucial to help the coating stick well. First, dredge each steak in the seasoned flour mixture, turning it carefully to coat evenly, then shake off any excess flour. Next, dip it into the milk and egg mixture, and finish by dredging it again in the flour. Place the coated steaks on a wire rack and let them rest while you prepare the gravy. This resting period allows the coating to set up nicely, giving you a crispier finish.
Step 3: Fry the Steaks to Golden Perfection
Heat about 1 to 1½ cups of vegetable oil in a large skillet over medium heat until it’s hot but not smoking. Fry the steaks in batches for 2 minutes on each side — flipping just once — until they are beautifully golden brown and crispy. Remove the steaks and place them on a paper towel-lined plate to drain excess oil. Don’t forget to reserve ¼ cup of the cooking oil; it adds fantastic flavor to your gravy.
Step 4: Whisk Up That Creamy Gravy
In a large saucepan set over medium heat, add ¼ cup unsalted butter or the reserved cooking oil from frying. Whisk in ⅓ cup all-purpose flour and cook while whisking frequently for 2 to 3 minutes, until the mixture bubbles and turns a lovely golden color. Slowly pour in 2 cups of whole milk in a thin stream, whisking constantly to keep the gravy smooth and lump-free.
Step 5: Simmer and Season the Gravy
Keep whisking the gravy for 6 to 8 minutes until it thickens into that perfect creamy consistency. Taste and season with kosher salt and freshly ground black pepper to your liking. This step is where the magic happens, turning simple ingredients into that rich, velvety sauce that brings the whole dish together.
Step 6: Serve and Enjoy
Pour your warm, luscious gravy over the crispy fried steaks and serve immediately. The combination of the crunchy exterior and creamy gravy creates a comforting, satisfying dish that’s perfect for any dinner occasion.
Top Tip
Getting that perfect crispy crust and creamy gravy takes a little attention, but these tips will help you nail the Crispy Chicken Fried Steak with Rich Gravy Recipe every time.
- Pat Your Steak Dry: Before dredging, make sure to pat your cube steaks dry with paper towels. This simple step helps the seasoned flour stick better and creates that irresistible crispy coating.
- Double Dredge for Crunch: Coat your steaks twice — first in the flour mixture, then the milk and egg, then flour again. This double dredging locks in moisture and builds a thick, crunchy crust.
- Hot Oil is Key: Heat your vegetable oil to the right temperature before frying. If it’s not hot enough, the crust won’t crisp properly — but be careful not to let it smoke!
- Reserve Oil for Gravy: Don’t pour out the frying oil! Reserve ¼ cup of that flavorful cooking oil to make your rich, creamy gravy. It carries all those delicious steak flavors through the sauce.
How to Serve Crispy Chicken Fried Steak with Rich Gravy Recipe

Garnishes
Jazz up your plate with a sprinkle of freshly chopped parsley or chives for a pop of color and freshness. A dash of cracked black pepper on the gravy adds a rustic touch, while a wedge of lemon on the side can brighten things up for those who like a hint of tang.
Side Dishes
Classic Southern sides pair beautifully here — think creamy mashed potatoes to soak up all that luscious gravy, buttery green beans, or roasted vegetables for a healthy balance. For something heartier, crispy fried okra or buttery corn on the cob are always winners. Don’t forget warm buttermilk biscuits for a true comfort food feast!
Make Ahead and Storage
Storing Leftovers
Store your leftover Crispy Chicken Fried Steak with Rich Gravy in an airtight container and refrigerate it for up to 2 days. This keeps the steak tender and the gravy fresh, so you can enjoy that comforting flavor again soon.
Freezing
If you want to keep it longer, freeze your chicken fried steak in an airtight container or freezer bag for up to 3 months. Make sure it’s cooled completely before freezing to maintain the best texture.
Reheating
To enjoy leftover steak with crispiness intact, reheat gently in a preheated oven or skillet over medium heat. Avoid the microwave when possible, as it can make the crust soggy. Warm the gravy separately and pour over just before serving.
Frequently Asked Questions:
Absolutely! If cube steak isn’t available, take a regular steak (like sirloin or round) and tenderize it yourself with a meat mallet. This flattens the meat and breaks down tough fibers, helping it cook evenly and stay tender.
A good test is to sprinkle a pinch of flour into the oil — if it sizzles immediately and bubbles start to form around it, the oil is ready. Maintaining medium heat will keep it hot without smoking.
Double dredging ensures the steak gets a thick, crunchy crust that seals in moisture. The first coating creates a base, the milk and egg wash acts like glue, and the second coating adds extra crispness and texture.
Yes, you can make the gravy a few hours ahead and keep it warm on low heat or gently reheat it before serving. Just whisk it occasionally to keep it smooth and prevent skin from forming.
Final Thoughts
There’s something incredibly satisfying about biting into a Crispy Chicken Fried Steak with Rich Gravy — the perfect blend of crunchy, tender, and savory. Whether you’re making it for a cozy family dinner or impressing guests with Southern flair, this recipe delivers warmth and comfort on every plate. Remember to take it slow, enjoy the process, and savor every delicious bite!
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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 Southern Chicken Fried Steak with a crispy golden crust and creamy homemade gravy. This comforting dish features tenderized cube steaks coated in seasoned flour, fried to perfection, and served with a rich, smooth milk gravy.
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 1½ 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 dredging mixtures: In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until combined. In another shallow bowl, whisk together ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, and ½ teaspoon ground black pepper.
- Coat the steak: Pat the 1 pound cube steaks dry with paper towels. Dredge each piece first in the seasoned flour mixture, turning to coat evenly and shaking off excess. Next, dip the steak into the milk and egg mixture. Finally, dredge the steak again in the flour mixture, coating well. Place coated steaks on a wire rack and repeat with remaining pieces. Let rest while preparing the gravy.
- Fry the steak: Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the steaks in batches for 2 minutes on each side, flipping once, until golden brown and crispy. Remove steaks 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, whisking frequently, for 2 to 3 minutes until the mixture turns golden and bubbly. Slowly pour in 2 cups whole milk while continuously whisking to prevent lumps.
- Simmer and season: Continue cooking the gravy, whisking frequently, for 6 to 8 minutes until thickened and smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Pour the warm gravy over the fried steaks and serve immediately for best flavor and texture.
Notes
- If cube steak is unavailable, use a meat tenderizer to flatten regular steak cuts to ensure tenderness and even cooking.
- Patting the steak dry before dredging improves coating adhesion and crispness.
- Ensure the frying oil is sufficiently hot before adding steak to achieve a crispy crust.
- Leftover chicken fried steak can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months.
- Reheat gently in the oven or skillet to preserve crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 135 mg



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