Best Country Gravy Recipe for Chicken Fried Steak

I’ve made chicken fried steak more times than I can count. It’s one of those dishes that feels like home. In my cooking career, I’ve tested and refined this recipe in busy kitchens and quiet home dinners alike.

I’ve tried different tweaks over the years, but this version hits all the right notes: crispy steak, creamy gravy, and that down-home flavor that brings people back for seconds.

If you’ve ever wanted to get this classic southern dish just right, you’re in the right place.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

For the Chicken Fried Steak:

• 4 cube steaks, about 150g each
• 2 cups seasoned flour mixture (flour, kosher salt, ground black pepper, paprika)
• 1 ½ cups buttermilk
• 2 large eggs
• 1 tbsp hot sauce (optional)
• Vegetable oil or canola oil for frying

For the Country Gravy:

• ¼ cup reserved oil (from frying)
• ¼ cup flour
• 2 cups whole milk
• ½ cup beef stock
• Salt and black pepper to taste
• ½ tsp cayenne pepper (optional)
• Pan drippings (optional for extra flavor)

Instructions

Step 1: Prep the Meat

Lay your cube steak out on a cutting board. If they’re uneven in thickness, gently flatten them using a meat mallet until about ½ inch thick. This helps them cook evenly and keeps the breading from falling off later. Let them sit while you prep the coating.

Step 2: Make Your Dredging Station

In one shallow bowl, whisk together buttermilk and eggs. In another, add your seasoned flour mixture. You’ll be double-dipping the steak for that classic crispy crust, so keep both close. If you like extra heat, add a dash of cayenne pepper to the flour mixture.

Step 3: Bread the Steak

Dip each steak in the flour mixture, then into the buttermilk mixture, and then back into the seasoned flour. Press the flour in firmly so it sticks well. Shake off any extra before placing on a wire rack to rest. Let them sit for about 10 minutes so the coating sets up.

Step 4: Fry the Steaks

Heat about 1 inch of cooking oil in a large skillet over medium heat. You’re aiming for about 175°C. Carefully lay the breaded steak in and cook each side for 3–4 minutes until golden brown and crispy. Remove and place on a paper towel lined plate to drain.

Step 5: Make the Country Gravy

Keep about ¼ cup of the reserved oil in the pan. Lower the heat and add the flour. Stir it slowly and cook for 2–3 minutes until it turns a light golden brown. This makes your base.

Step 6: Add the Milk and Stock

Slowly whisk in the whole milk and beef stock. Keep whisking as it thickens to a creamy gravy. Season with kosher salt, black pepper, and a little cayenne pepper for a kick. Stir until smooth and thick, about 5–6 minutes.

“If you want real comfort food, it starts with good seasoning and a hot pan. This dish works because it’s honest food, crispy outside, juicy inside, and that creamy gravy brings it home.”

– Chef Sean Brock

Recipe Notes

• Let the coating rest before frying: This helps the breaded steak hold together and creates that crispy crust.
• Don’t rush the gravy: Stir slowly over medium heat to keep it from clumping or burning.
• Use fresh oil or strain it: Reusing oil too many times affects the flavor of the fried chicken or steak.
• Keep your heat steady: Too hot and your steak burns, too low and it turns soggy. Medium heat is the sweet spot.
• Leftover gravy tip: Store in an airtight container and reheat slowly with a splash of milk.

Nutrition Facts (Per Serving)

• Calories: 680
• Protein: 34g
• Fat: 42g
• Carbs: 38g
• Saturated Fat: 12g
• Cholesterol: 160mg
• Sodium: 900mg
• Sugar: 6g
• Fiber: 2g

How to Pick the Right Meat for Chicken Fried Steak

You want a steak that holds up well to pounding and frying. Here’s what I look for every time:

• Go for cube steak: It’s already tenderized and perfect for this recipe.
• Pick cuts with light marbling: You’ll get more flavor without too much fat breaking down in the oil.
• Uniform size is key: Keeps cook time even and avoids burnt edges.
• Avoid pre-breaded steak: Always start fresh with your own flour dredge.
• Don’t be afraid to ask your butcher: They can tenderize beef for you if cube steak isn’t available.

Best Side Dishes to Serve With

When I’m cooking chicken fried steak, the sides have to hold their own. You want comfort on the plate, but you also need a few lighter or contrasting bites to balance all that fried goodness. These are my go-to picks that always hit right.

1. Mashed Potatoes

Creamy, buttery mashed potatoes are a must. They soak up that white gravy like a sponge, and a big spoonful on the plate feels like pure comfort. I like to leave them a little lumpy with some melted butter swirled on top for extra flavor.

2. Corn on the Cob

Sweet corn adds just the right contrast to the salty crunch of the fried steak. I usually boil or grill it, then brush it with butter and sprinkle on black pepper. It’s simple, but it rounds out the meal beautifully.

3. Coleslaw

Coleslaw brings a much-needed crunch and brightness to the plate. Keep the dressing light, just enough vinegar and seasoning to cut through the richness. It cools the palate and gives the plate some color too.

4. Biscuits

Nothing soaks up leftover cream gravy like a soft, fluffy biscuit. Serve them warm right out of the oven, brushed with a little melted butter.

5. Green Beans

I like to sauté green beans with a bit of onion or garlic for extra punch. They add a nice crisp texture and some color to the plate, which makes everything look more appetizing. If you have bacon grease on hand, add a spoonful while cooking to tie it all together.

Related Articles:

• Roasted Cauliflower Steak Recipe
• Fried Deer Steak Recipe
• Chilis Chicken Fried Steak Recipe

Secret Tips for Making This Recipe

I’ve learned a few tricks that always make this meal come out right.

• Use a wire rack to rest your breaded steak before frying. It keeps the bottom from getting soggy.
• Always season the flour mixture well. That’s where most of the flavor lives.
• Fry in small batches. Crowding the pan drops the oil temperature and ruins the crust.
• Warm your milk before making gravy. Cold milk slows down the thickening and can cause clumps.
• Taste as you go. Gravy needs adjusting sometimes just a pinch more salt or pepper makes all the difference.

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