Chicken Fried Steak with Cream Gravy

5 from 4 votes

This Chicken Fried Steak with Cream Gravy is tender, juicy, and full of comforting flavor. Coated in a simple breading and smothered in creamy homemade gravy, it’s the ultimate comfort food. Easy to make for an easy weeknight or special occasion, your family will love this classic Southern staple!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: chicken fried steak, country fried steak with gravy, pan fried cube steak

Servings: servings

Calories: 602kcal

Author: Mindy Boyd

Ingredients

For the chicken fried steak:

4 cube steaks 4-6 ounces each
1 egg
1 tablespoon milk
½ cup flour
½ teaspoon salt
½ teaspoon black pepper
canola oil

For the gravy:

¼ cup pan drippings
¼ cup flour
2 cups milk

Instructions

Beat the egg and milk in a shallow dish.
1 egg, 1 tablespoon milk
Combine the flour, salt, and pepper in a separate shallow dish.
½ cup flour, ½ teaspoon salt, ½ teaspoon black pepper
Dredge the cube steaks in the egg mixture, then coat them in the flour mixture.
4 cube steaks
Heat about ⅛ inch of canola oil in a skillet over medium heat. Cook the steaks until golden brown on both sides, turning several times, about 10–12 minutes. Take care not to overcrowd the pan. Transfer the steaks to an oven-safe plate lined with paper towels and keep warm in the oven.
canola oil
Make the gravy: After all of the steaks are cooked, make sure you have about 4 tablespoons of oil left in the skillet (see note below). Whisk in the flour and cook until bubbly, scraping up the browned bits, about 1–2 minutes. Remove the skillet from the heat if needed, then whisk in the milk. Return to the heat and cook, stirring constantly, until thickened, about 5 minutes. Serve immediately.
¼ cup pan drippings, ¼ cup flour, 2 cups milk

Notes

Safety Tip: Be very careful when measuring hot oil. If needed, carefully pour it into a heatproof glass measuring cup set on a stable, heat-safe surface. Never use plastic, as it can melt. However you choose to do it, take your time and use caution when handling hot oil.

I like to use two skillets and cook two steaks in each. If you only have one skillet, cook two at a time, then transfer them to a paper towel-lined plate in a warm oven while you finish the rest. You can also cook all of the steaks in one skillet if it’s large enough—just be sure not to overcrowd the pan, or they won’t brown properly.

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Nutritional information is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition