There is something deeply nostalgic about a plate of hot, crispy, and tender Old Fashioned Chicken Fried Steak with Gravy. It is the type of meal that instantly feels like a hug on a plate after a long, tiring week. As the golden crust crunches and the rich, creamy gravy pools onto the plate, you are transported back to a simpler time. This recipe captures those authentic flavors, featuring extra-tenderized beef and a savory gravy base that turns a humble ingredient into a true feast.
Why You Will Love This Recipe
- It delivers restaurant-quality texture with a perfectly crispy breading.
- It is a budget-friendly way to feed a hungry family.
- The gravy is rich, flavorful, and made from scratch using savory pan drippings.
- This comforting meal is perfect for a cozy weekend dinner or Sunday supper.
- It is fully customizable with various spices to suit your family’s heat preferences.
Recipe Quick Facts
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Difficulty | Intermediate |
Ingredients
To achieve that iconic, golden-brown crust, follow this ingredient list carefully.
Main Ingredients
- 4 cube steaks (about 1/3 pound each)
- 1 1/2 cups vegetable oil for frying
Buttermilk Marinade
- 2 cups buttermilk
- 2 large eggs
- 3 teaspoons salt
Breading
- 1 cup all-purpose flour
- 1/3 cup corn starch
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Gravy
- 3 tablespoons butter
- 3 tablespoons flour
- 3 tablespoons reserved pan drippings
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 sprig fresh thyme
- 1 teaspoon black pepper
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups milk
- 3/4 cup half and half
How to Make the Best Chicken Fried Steak
Follow these steps to ensure your steak is tender and the crust stays perfectly crisped.
- Lay saran wrap over the cube steaks and use the rough side of a meat tenderizer to pound each one thin, roughly 1/2 inch thick. This step is non-negotiable for achieving the correct texture.
- Pat the meat thoroughly dry with paper towels to ensure the marinade sticks properly. Mix marinade ingredients in a dish and soak the steaks for at least 1-2 hours.
- Combine your breading ingredients in a shallow bowl. Press the marinated steak firmly into the mixture. Pro tip: Transfer the breaded steak to a wire rack to rest for 20 minutes before frying.
- Heat oil in a heavy-bottomed skillet to 350° F. Carefully fry the steaks for 3-4 minutes per side until deeply golden.
- Transfer the finished steaks to a clean wire cooling rack rather than paper towels to keep the bottom crust from getting soggy.
Pro Tips for the Best Results
Always keep your oil temperature consistent at 350° F to prevent the breading from absorbing too much grease. Skimming the pan drippings for your gravy base adds an unparalleled depth of flavor that butter alone cannot replicate. If you want a thicker gravy, simply simmer it for an extra few minutes while whisking constantly to reach your desired consistency.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can prep the steaks in the marinade up to 12 hours before frying. However, for the best results, fry them fresh right before serving.
How do I keep the breading from falling off?
Letting the breaded steak sit on a wire rack for 20 minutes before frying allows the flour mixture to hydrate, forming a tight, delicious seal against the meat.
Is this recipe gluten-free?
You can substitute the flour with a high-quality gluten-free all-purpose flour blend to make this dish accessible for those with gluten sensitivities.
Final Thoughts
Nothing beats the comfort of a freshly prepared, crispy piece of steak paired with a velvety, savory gravy. We hope this version becomes a permanent staple in your kitchen rotation. Be sure to leave a rating and share your photos with us on Pinterest or Facebook. Happy cooking!
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Old Fashioned Chicken Fried Steak with Gravy
- Total Time: 40
- Yield: 4 servings
- Diet: Halal
Description
Experience the ultimate comfort food with this Old Fashioned Chicken Fried Steak. Featuring tenderized cube steak coated in a perfectly seasoned, crispy golden breading, this dish is served hot with a rich, velvety gravy made from savory pan drippings. It is a nostalgic, restaurant-quality meal that is budget-friendly, deeply satisfying, and perfect for a cozy weekend family dinner.
Ingredients
4 cube steaks (1/3 pound each)
1 1/2 cups vegetable oil for frying
2 cups buttermilk
2 large eggs
3 teaspoons salt
1 cup all-purpose flour
1/3 cup corn starch
1 1/2 teaspoons seasoned salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
3 tablespoons butter
3 tablespoons flour
3 tablespoons reserved pan drippings
3 cloves garlic, minced
1/2 cup chicken broth
1 sprig fresh thyme
1 teaspoon black pepper
3/4 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
1 1/2 cups milk
3/4 cup half and half
Instructions
Place cube steaks between plastic wrap and tenderize with a mallet until 1/2 inch thick.
Pat steaks dry with paper towels.
Whisk buttermilk, eggs, and 3 teaspoons salt in a bowl; soak steaks for 1-2 hours.
In a shallow bowl, mix flour, corn starch, seasoned salt, black pepper, paprika, and cayenne.
Press steaks firmly into the breading mixture.
Place breaded steaks on a wire rack and rest for 20 minutes to set the breading.
Heat vegetable oil in a skillet to 350°F and fry steaks until golden brown on both sides.
Remove steaks and reserve 3 tablespoons of pan drippings.
In the same pan, melt butter with drippings, then stir in flour to create a roux.
Add minced garlic and cook for one minute.
Slowly whisk in chicken broth, milk, and half and half.
Add thyme, pepper, seasoned salt, and cayenne; simmer until thickened.
Serve hot gravy over the crispy steaks.
Notes
Always ensure the meat is patted very dry before marinating so the breading adheres properly. Resting the breaded steaks on a wire rack is key to preventing the crust from falling off during frying. Feel free to adjust the cayenne or add garlic powder to the flour mixture for extra kick.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Frying
- Cuisine: American