Chilis Chicken Fried Steak Recipe (w/ Creamy Gravy)

I’ve made a lot of comfort food over the years, but nothing hits like a crispy chicken fried steak drowning in creamy gravy. It’s the kind of meal that makes you slow down, savor each bite, and wish you made a double batch.

This recipe isn’t fancy, it’s just done right. You’ll get that crispy crust, tender steak inside, and a gravy so smooth you’ll want to drink it.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

For the Steak:

• 4 cube steaks
• 2 cups all-purpose flour
• 1 ½ tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper
• 1 tsp paprika
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ cups buttermilk
• 1 egg
• 2 tbsp hot sauce
• Cooking oil for frying (use enough to fill skillet about ½ inch)

For the Gravy:

• ¼ cup reserved oil from frying
• 4 tbsp flour
• 2 cups whole milk
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp butter

Step-by-Step Instructions

Step 1: Prep the Meat

Lay out the cube steaks and use a meat mallet to tenderize them a bit more. Pat them dry using a paper towel lined plate to get rid of any excess moisture. This helps the breading stick better. Set aside while you prepare the coatings.

Step 2: Make the Breading and Buttermilk Mixture

In a shallow bowl, mix your flour mixture: flour, kosher salt, ground black pepper, garlic powder, onion powder, cayenne pepper, paprika, baking powder, and baking soda. In another bowl, whisk together the buttermilk, egg, and hot sauce. This buttermilk mixture brings both flavor and a nice crust.

Step 3: Dredge the Steaks

Dip each steak into the flour dredge first, then into the buttermilk bowl, and back into the flour again. Press it in well so the breading sticks. Place each breaded steak on a wire rack and let it rest for 10 minutes. This helps lock in the coating.

Step 4: Fry the Steaks

Heat vegetable oil in a large skillet over medium-high heat. Once the oil reaches around 350°F, carefully lay in each steak. Don’t crowd the pan, work in batches if needed. Fry for about 3-4 minutes per side until golden brown. Transfer the fried steak to a wire rack or paper towel lined plate to drain.

Step 5: Make the Gravy

Using the reserved oil from frying, reduce heat to medium. Whisk in the flour and cook until it turns golden. Slowly pour in the milk while whisking constantly. Add salt, pepper, and a tablespoon of butter. Keep stirring until it thickens into a creamy gravy. Taste and adjust the seasoning if needed.

“If you want that steak to stay crunchy after frying, rest it on a rack, not a plate, because trapped steam ruins the crust.”

- Justin Warner Chef & Cookbook Author

Recipe Notes

• Let steaks rest before frying: This prevents the breading from falling off and helps with even cooking.
• Use a thermometer for oil: If it’s too hot, the outside will burn before the inside is cooked.
• Don’t skip the wire rack: It keeps the crust crispy by letting the steam escape.
• Add milk slowly to gravy: Pouring all at once can cause clumps. Go bit by bit for smooth results.
• Leftovers store well: Keep in an airtight container for up to 3 days and reheat in the oven to keep that crisp.

Nutrition Facts (Per Serving)

• Calories: 715
• Protein: 39g
• Fat: 48g
• Carbs: 32g
• Sodium: 950mg
• Sugar: 4g
• Cholesterol: 145mg
• Fiber: 1g

How to Pick the Right Steak

When it comes to chicken fried steak, the cut of beef matters more than you’d think. Here’s how I choose the right one every time:

1. Go with cube steak – It’s already tenderized and ready for frying. Saves time and holds up well to breading.
2. Avoid thick cuts – You want them about ½ inch thick. Too thick and they won’t cook evenly.
3. Look for minimal fat – Unlike grilling steaks, you don’t want big fat strips here. They can cause splatter.
4. Use fresh meat – Skip frozen if you can. The texture holds better and the flavor is richer.
5. Cut to fit the skillet – If your steaks are too big, cut them in half. They cook more evenly this way.

Best Side Dishes to Serve With

These are my go-to picks every time I make this dinner. They balance the rich flavor and make the plate look complete.

• Mashed Potatoes: Smooth and buttery mashed potatoes soak up the creamy gravy like nothing else. Total classic pairing.
• Buttermilk Biscuits: Flaky, warm biscuits are perfect for swiping across the plate. Add a bit of butter and you’re good.
• Southern Green Beans: Slow-cooked green beans with a little onion and bacon keep things savory and not too heavy.
• Creamed Corn: The sweetness of corn gives a nice contrast to the salty, breaded steak. Plus, it’s easy to make ahead.
• Coleslaw: Something crunchy and cold helps lighten the meal. A tangy coleslaw gives you that balance.

Secret Tips for Making This Recipe

Every time I make this dish, these small things make a huge difference:

• Let the buttermilk mixture sit on the steak for a few minutes to soak in it adds more flavor.
• Keep one hand for wet and one for dry during dredging; it makes the breading cleaner.
• Don’t skip seasoning the flour. That’s where the crust gets its punch.
• If your gravy is too thick, just add a splash of milk and whisk it smooth.
• Always rest the fried steak for a couple minutes before serving. It keeps the crust crisp and lets the juices settle.

Related Articles: 

• Chaliapin Steak Recipe
• Fried Deer Steak Recipe
• Country Gravy Recipe for Chicken Fried Steak

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