Chicken fried steak with white gravy turns tenderized beef into a crisp, deeply seasoned main dish. The steaks soak in a buttermilk, hot sauce, egg, and spice marinade, receive a double coating of flour and cornstarch, and fry in a shallow layer of oil.
The same skillet then becomes the base for creamy white gravy. Reserved frying oil and the browned bits left in the pan form a roux before milk is whisked in. Keeping the crust and gravy separate until serving preserves the contrast between crunchy coating and smooth sauce.
Ingredients for Chicken Fried Steak and White Gravy
For the marinade, combine 2 cups buttermilk, 1/4 cup Louisiana-style hot sauce, 2 eggs, and 1/2 to 1 teaspoon each garlic powder, onion powder, black pepper, and Cajun seasoning. Add four tenderized cube or round steaks weighing about 1 1/2 pounds total.
The coating uses 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, and another 1/2 to 1 teaspoon each of the same four seasonings. Allow enough neutral oil for a 1-inch depth in the skillet and keep coarse salt nearby. For the gravy, reserve 1/3 cup frying oil and use 1/3 cup flour, 1/2 teaspoon each garlic powder, onion powder, salt, and chicken bouillon, plus 2 1/2 to 3 cups milk.
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How to Make Chicken Fried Steak
- Marinate the beef. Whisk buttermilk, hot sauce, eggs, garlic powder, onion powder, pepper, and Cajun seasoning. Submerge the steaks, cover, and refrigerate at least 1 hour.
- Mix the coating. Combine flour, cornstarch, and the second measure of seasonings in a wide bowl.
- Double dredge. Lift one steak from the marinade, coat in flour, return it briefly to the marinade, then press it into the flour again.
- Rest the coating. Set each breaded steak on a rack for 15 minutes so the damp coating bonds to the meat.
- Heat the oil. Bring a 1-inch layer of neutral oil to 350°F in a heavy skillet.
- Fry in batches. Cook two steaks at a time for about 5 minutes per side, until crisp, golden, and cooked through. Drain on a clean wire rack and season with coarse salt.
- Start the gravy. Leave 1/3 cup oil and the flavorful brown bits in the skillet. Whisk in flour and cook 2 to 3 minutes.
- Add milk. Whisk in the gravy seasonings, then add milk about 1/2 cup at a time until smooth. Simmer until creamy and adjust the thickness as needed.
- Serve. Spoon hot gravy over the steaks immediately before eating.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Buttermilk Marinade Matters
Cube steak has already been mechanically tenderized, and the buttermilk soak gives it another layer of protection from drying. Hot sauce seasons the meat without making the finished dish overwhelmingly spicy, while the eggs help the later flour layers adhere.
Use a bowl wide enough to keep all four steaks coated. If parts rise above the liquid, turn them during the hour. Let excess marinade drip briefly before the first dredge; the surface should remain wet, but large puddles can create heavy patches of raw flour.
If you enjoy this recipe, you may also like Sloppy Joe Casserole.
Build a Craggy Double Coating
Flour provides structure and cornstarch makes the crust lighter and crisper. During the second coating, press the dry mixture firmly onto both sides and along the edges. Uneven folds and small clumps are desirable because they create the rough surface associated with chicken fried steak.
Do not skip the 15-minute rest. It allows the flour to hydrate and cling instead of floating away in the oil. Keep the coated steaks in one layer on a rack or plate and avoid stacking them.
Fry without Softening the Crust
A cast-iron or other heavy skillet retains heat well. Lower only two steaks into the oil at a time, placing them away from you to reduce splashing. Turn once the underside is firmly set and golden rather than moving the steaks repeatedly.
Transfer cooked steaks to a wire rack over a sheet pan. Air circulating underneath prevents trapped steam from softening the bottom. Sprinkle coarse salt while the crust is still hot, and keep the rack in a low oven if the batches need to wait.
Make Smooth White Gravy from the Drippings
Remove burnt crumbs but preserve the browned bits that taste pleasantly toasted. Measure 1/3 cup of the frying oil, whisk in the same amount of flour, and cook until the roux smells nutty but remains light enough for white gravy.
Add the milk gradually while whisking into the corners of the pan. Begin with 2 1/2 cups and add more only when needed. The gravy thickens as it simmers and again as it cools, so stop when it coats a spoon but still pours easily. Taste after adding bouillon before adjusting salt.
Troubleshooting
- Coating falls off: Press on the second dredge and rest the steaks for the full 15 minutes.
- Greasy crust: Return the oil to 350°F before adding the next batch.
- Burnt crumbs: Remove very dark pieces before making the gravy.
- Lumpy gravy: Add milk in small portions and whisk continuously.
- Gravy becomes too thick: Whisk in another splash of milk over low heat.
Serving, Storage, and Reheating
Serve the gravy at the table or spoon it over each steak at the last moment. Mashed potatoes, biscuits, green beans, and eggs all pair naturally with the peppery gravy.
Cool the steaks and gravy separately and refrigerate them in airtight containers for up to 3 days. Reheat steaks on a rack in a 375°F oven for about 12 minutes or in a 350°F air fryer for 5 to 8 minutes. Warm the gravy gently on the stove with a splash of milk. Microwave reheating is convenient, but it softens the crust.
Conclusion
Marinate tenderized steaks in seasoned buttermilk, double dredge them in flour and cornstarch, rest for 15 minutes, and fry at 350°F until crisp. Use 1/3 cup frying oil and the pan drippings to build a roux, then whisk in seasoned milk for the white gravy.
Frequently Asked Questions
- → How long should cube steaks marinate?
Keep them submerged in the buttermilk mixture in the refrigerator for at least 1 hour.
- → Why is the steak coated twice?
The second flour layer produces a thicker, craggier crust that stays crisp under the gravy.
- → What temperature should the frying oil be?
Maintain the oil near 350°F and let it return to temperature between batches.
- → Can chicken fried steak be reheated?
Yes. Reheat the steak separately in an oven or air fryer and warm the gravy on the stove for the best texture.