Chicken Fried Steak with Creamy White Gravy — Southern Classic!

Chicken fried steak with creamy white gravy served on a plate Southern style

This Chicken Fried Steak with Creamy White Gravy is the ultimate Southern comfort food — a thin cube steak pounded tender, coated in a seasoned flour crust, fried golden-crispy, then smothered in the most decadent peppery white gravy you’ve ever tasted. This is Sunday dinner perfection!

Why You’ll Love This

Crispy, flavorful breading that stays on through every bite
Incredibly tender steak inside
That white gravy is liquid gold — you’ll want it on everything
Classic Southern recipe done exactly right
Ready in 30 minutes start to finish

Ingredients

Steak

4 cube steaks (about 6 oz each), pounded to ¼-inch thickness
2 cups all-purpose flour
1 tsp each: salt, pepper, garlic powder, onion powder, smoked paprika
½ tsp cayenne
2 eggs + ¼ cup buttermilk (for egg wash)
Vegetable oil for frying

White Gravy

¼ cup pan drippings
¼ cup flour
2½ cups whole milk
Salt and plenty of black pepper to taste

Instructions

Season flour with all spices in a shallow dish. Whisk eggs and buttermilk in another.
Dredge steaks: flour → egg wash → flour again. Press to adhere. Rest 5 min.
Fry in 350°F oil, 3–4 min per side until deeply golden. Drain on rack.
Make gravy: Keep 4 tbsp drippings in pan. Whisk in flour, cook 1 min. Gradually whisk in milk. Cook until thickened, 5–7 min. Season aggressively with black pepper and salt.
Serve steaks immediately smothered in white gravy.

Tip: The double-dredge (flour→egg→flour) is what gives you that thick, satisfying crust. Don’t skip the resting period — it helps the crust adhere during frying.

Chicken fried steak sliced showing tender inside with thick white gravy poured over

Nutrition (per steak + gravy)

Calories: ~580 kcal
Protein: 38g
Carbs: 38g
Fat: 28g

Serving Suggestions

Classic: mashed potatoes + green beans + white gravy over everything
With biscuits to soak up extra gravy
Alongside coleslaw for Southern plate perfection

Storage

Fridge: 3 days — reheat in oven at 350°F to keep crust crispy
Store gravy separately for best results

FAQs

Can I use regular round steak instead of cube steak?

Yes — pound round steak to ¼ inch with a meat mallet. Cube steak is pre-tenderized but any tenderized thin steak works. The thinner the steak, the more tender the result.