Chicken Fried Steak with Country Gravy

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Crispy on the outside, tender and juicy inside, Chicken Fried Steak with Country Gravy is a dinner the whole family will love. It’s simple to make and it’s ready in less than 30 minutes from start to finish.

chicken fried steak with gravy on top and fresh green beans. Displayed on a polka dot stack of plates.

I’m a lover of southern food- so much so that I sometimes wonder if I were actually raised there and somehow transplanted to the north without any recollection of living elsewhere.

Except for my love of southern comfort foods, Spanish moss and sweet tea.

If given the opportunity to pick just one food to eat for the rest of my life…it would be a toss up between crispy fried chicken or Chicken Fried Steak with Country Gravy.  It truly is my absolute favorite thing to eat on the planet.

And Chicken Fried Steak with Country Gravy couldn’t be simpler to make. It all starts with a cube steak which is, essentially, a beef round steak that’s been tenderized into oblivion then dredged in a seasoned flour mixture, egg and then back into the flour before being lightly fried to a crispy golden brown.

Why is it called Chicken Fried Steak if there is no chicken in the recipe?

I know it’s confusing! This recipe doesn’t contain any chicken, but it’s is so-named because the cooking method is similar to that of pan-fried chicken breast cutlets.

It’s actually quite genius if you ask me, and whoever created this beautiful thing decided that you MUST make a creamy pan gravy from the drippings to drape lovingly over your crispy fried goodness.  How dreamy does that sound?

Chicken Fried Steak displayed on a stack of polka dot plates topped with gravy

Do you know what’s even better? This easy to make Chicken Fried Steak with Country Gravy is ready in less than 30 minutes. That’s right….30 minutes!

Because the steaks are thin, they cook quickly and evenly. They’re perfect for busy weeknights and always a huge hit with my family.

Where can I find cube steak to make Chicken Fried Steak?

You should be able to find cube steak in your regular market.  It’s not your usually “throw on the grill” kind of steak.  Ask your butcher to assist you if you are unable to find it.

To me, it looks a little bit like ground beef.  It’s steak that has been pounded with a tenderizer until it creates little dimples all over the steak.  This helps greatly with tenderizing the meat and making it easy to cook as it will all be an even thickness.

Chicken Fried Steak topped with gravy displayed on a polka dot plate

And you know what the best thing is?  This recipe is totally family friendly.  In fact, your family will love you to pieces if you serve this for dinner, and they’ll be begging you to make it again.  I view it as the perfect Sunday night dinner.

We may not be from the south but I certainly try to channel my inner southern belle when I’m in the kitchen. And this recipe is simply fabulous.

Chicken Fried Steak with Country Gravy is a comfort food, treat-yourself kind of meal for sure.  But it’s totally worth the extra 1/2 hour on the treadmill, and everyone you serve this to will be so happy and content with your dinner choice.

So many people have enjoyed this recipe.  I love to read through the comments to see what people who have made the recipe are saying.  A lot of people say that Chicken Fried Steak is much better than fried chicken.  And I have quite a few people asking if they can try this recipe with actual chicken in place of cube steak.  I haven’t tried it that way, but let us know in the comments if you do!

chicken fried steak drizzled with gravy on white plates

For me, I truly enjoy the crispy coating on the steak, and the white country gravy really puts it over the top.  I don’t make this often but when I do… my family is so very excited.  It’s the perfect Sunday night dinner.

Chicken fried steak with Country Gravy is comfort food to the max.  And it’s a classic that thousands of RecipeGirl readers really seem to be enjoying!

chicken fried steak topped with gravy and fresh parsley

If you enjoy this recipe, I have recommendations for a few more Southern favorites too. Cheesy Shrimp and Grits is one that a whole lot of people have been enjoying. My first time having shrimp and grits was in Savannah, Georgia, and this recipe rivals that experience for sure!

Truly Crispy Oven Fried ChickenCaramel Cake, Southern Savory Corn Pudding and Southern Pimento Cheese are four more favorites the the Southern cooking category.

chicken fried steak with gravy on top and fresh green beans. Displayed on a polka dot stack of plates.
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4.9 from 37 votes

Chicken Fried Steak with Country Gravy

The best, classic southern comfort food!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 792kcal
Course Main Course
Cuisine American
Keyword chicken fried steak, southern



  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup all purpose flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • kosher salt and freshly ground black pepper
  • 1 large egg
  • 1/4 cup water
  • 2 pounds cube steak


  • 3 tablespoons butter
  • 4 tablespoons all purpose flour
  • cups low sodium chicken or beef broth
  • 1 cup milk
  • salt and pepper, to taste



  • Heat olive oil and butter in a large non-stick skillet over medium heat until ripples begin to form.
  • While the oil heats, whisk 1 cup flour, onion powder, paprika, cayenne, salt and pepper together in a medium bowl. Set aside.
  • In a separate bowl, whisk together the egg and water.
  • Season the steaks with salt and pepper. Dredge one steak in the flour mixture, then the egg and then back in the flour mixture to coat.
  • Add the steak to the skillet. Repeat with the remaining steaks adding more oil as needed. Work in batches if necessary as to not overcrowd the pan. (Overcrowding will cause the steaks to steam and the coating will not get crisp.) Cook the steaks for 3 to 4 minutes or until crisp and golden brown. Flip the steaks and continue cooking for an additional 4 minutes until golden. Transfer the steaks to a platter or baking sheet and cover with foil to keep warm.


  • Add butter to the skillet and sprinkle with flour. Whisk together in the pan and cook until golden. Slowly whisk in the chicken stock and continue cooking until thickened. Stir in the milk until smooth and beginning to thicken. Season with salt and pepper to taste.
  • Serve the steaks immediately with the gravy.



Serving: 1serving | Calories: 792kcal | Carbohydrates: 34g | Protein: 56g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 244mg | Sodium: 310mg | Potassium: 969mg | Fiber: 1g | Sugar: 3g | Vitamin A: 705IU | Calcium: 141mg | Iron: 6mg
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Kellie Hemmerly

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  • Melanie Holsten wrote:

    Why can’t I print the recipe or email it??

    • Lori Lange wrote:

      I’m not sure! You should be able to scroll down to the bottom to view the recipe card. Click “PRINT” on the recipe card.

  • Lisa wrote:

    I had the same problem I always have when I attempt to make chicken fried steak. The meat is stringy and hard to chew. Am I doing something wrong? The taste is good and the gravy came out delicious. Just wish the cubed steak wasn’t stringy.

    • Lori Lange wrote:

      Happy to hear that you like the actual recipe… the problem with the meat must be the meat you’re using. I’m not familiar with it being stringy…

  • Pete wrote:

    They came out great. Only thing I changed was deep frying the meat instead of cooking them in a little oil. I might add a little more cayenne next time.

  • Diane wrote:

    Very easy to put together and tasted pretty good. The gravy itself was pretty good.

  • Kara wrote:

    Question I followed the recipe to exactly what you have and the gravy was like water. Any advice? Also the steaks were on the rough side.

    • Lori Lange wrote:

      Must have made a mistake somewhere with the gravy as it’s definitely not supposed to be like water. Steaks– all in the quality of where you buy them. Sorry you had trouble!

  • Debra wrote:

    In answer to the question if this recipe can be used on chicken….absolutely. It is then known as chicken fried chicken.

  • Carolyn wrote:

    I had some steak in the freezer that I thought was good for the grill, wrong, very tough. Unfortunately I had bought quite a few pounds, so this is the meat I used. I tenderized it my self. This recipe was excellent, spices, flavor, thick gravy. I will definitely make it again, we had no leftovers.

  • Julie Blanner wrote:

    The gravy makes the steak – so good!

  • Alli wrote:

    This right here is heaven!! I need this in my life right now 🙂

  • Tara wrote:

    Absolutely delicious — excellent recipe!

  • Katerina @ diethood .com wrote:

    This looks absolutely delicious!! My family would LOVE it!!

  • Aimee Shugarman wrote:

    This is one of my husband’s favorite recipes. SO SO good!

  • CLIFF TIGERT wrote:

    The cube steak you asked for is actually sliced off a sirloin tip roast at about 1/2 inch thick then run thru a tenderizer twice. I prefer to season the flour and place in a bowl and then dip the cube steak into BUTTERMILK then into seasoned flour. If a thicker crust is desired on the meat, dip again in buttermilk and then in flour mixture again. Serve it with sausage cream gravy with several pieces of hot sausage crumbled up (Jimmie Dean). Same thing can be done frying chicken and always use a double dip!!!

  • Mary wrote:

    This was one of the best chicken fried steak and country gravy we’ve eaten! Better than some of the ones you get in the restaurants. I will definitely make this again and will pass this recipe on to my friends and family. Delicious!!!

  • Andrew Holleman wrote:

    Nicole – Make sure when you dredge the steak the first time you bang off all the excess flour. You should also pat it dry with a paper towel, before that first dredge, so it only gets a fine dusting of flour. If the flour is too thick on this layer it won’t stick the egg to the meat and breading falls off.

  • Kim wrote:

    This was so darn good!!! Thank you!

  • Nicole wrote:

    My breading always falls off any ideas

  • Trina wrote:

    This is the first time I made this at home and it was a bit of work, but it was delicious. We will definately make again.

  • Gilles wrote:

    Tonight is the night ??

  • Jennifer Farley wrote:

    Mmmm! Yes please! This looks so good!