Chicken Fried Steak with Cream Gravy

Simple and Delicious Chicken-Fried Steak

I came up with this recipe for my husband. It seemed that he would order it out a lot, but was never happy with it. I began to think that he didn’t really like it, but as it turns out he just wasn’t satisfied with the quality of the ingredients that he was getting.

Most of the time, the meat appeared to be frozen or was lacking in flavor. Sometimes the breading was so thick that it took away from the steak. Some packaged gravy is okay, and some is terrible.

I understand that restaurants can’t really make homemade gravy because of the short shelf-life it has, but who tastes some of these and thinks they taste good enough to serve – to people, for money?

And speaking of the price. I can make this entire meal – steaks, mashed potatoes, gravy, and a vegetable for four people for less than the cost of one plate of food out. 

Why This Recipe Works

• Easily scalable: You can make it for as few as 2 or as many as 4+ people without too much extra effort.
• Comfort food: It’s a satisfying dish the whole family will love.
• Quick prep: The steps are simple and straightforward, so you’ll have dinner on the table faster than going out.

What Makes This Recipe Different?

I keep my country-fried steak simple by seasoning it with just salt and pepper. Many recipes call for garlic powder, onion powder, or paprika in the flour mixture, and even hot sauce in the milk mixture. While those are all great options—and you can absolutely use them if you’d like—I prefer to let the flavor of the steak and the creamy white gravy shine without competing flavors.

Ingredient Photo: Chicken Fried Steak with Cream Gravy

Chicken Fried Steak with Cream Gravy Ingredient Notes

Steak: I like to use cube steak for this recipe because it’s inexpensive, flavorful, and cooks up perfectly with the breading. Have leftover cube steak and need another way to cook it? Try my Air Fryer Cube Steak for a quick and easy dinner.

Flour: All-purpose flour works best here and is likely what you already have on hand.

Milk: Whole milk or low-fat milk will both work well.

Oil: I typically use canola oil, but vegetable oil works just as well.

Seasonings: As mentioned above, I keep it simple with just salt and black pepper in both the flour and the gravy.

Pro Tips

• Rest the breaded steaks: Let them sit while the oil heats so the flour sticks better and doesn’t fall off in the skillet.
• Control the gravy: If the oil is too hot when you start the gravy, remove it from the heat to add the flour. Then return it to the heat, add the milk, and let it thicken.

Serving Suggestions

Classic side dishes like creamed peas, creamed corn, canned green beans, or Brussels sprouts pair well with chicken fried steak, mashed potatoes, and gravy. Add bread or buttermilk biscuits to make it a true Southern meal everyone will love.

Finish the meal with my Mississippi Mud Cake or this irresistible Butter Brickle Poke Cake.

Storage and Reheating

Refrigerate: Store leftover chicken fried steak and gravy in an airtight container in the refrigerator for up to 3 days.

Reheat: Reheat the steak in the microwave, air fryer, or oven until heated through. Warm the gravy in a saucepan over medium heat, adding a splash of milk if needed to thin it out.

Frequently Asked Questions