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A crispy, golden chicken fried steak topped with creamy pepper gravy, served with mashed potatoes on a white plate. Homemade and slightly rustic.

Simple Chicken Fried Steak

5 from 1 vote
Crispy, golden chicken fried steak with tender beef and rich, peppery cream gravy—just like your favorite roadside diner!
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Cube steak About ¼-inch thick
  • 1 teaspoon Kosher salt For seasoning
  • ½ teaspoon Black pepper Adjust to taste
  • ½ teaspoon Garlic powder Optional for extra flavor
For the Breading
  • 2 cups All-purpose flour Divided into two bowls
  • 1 teaspoon Baking powder Helps crispiness
  • ½ teaspoon Paprika Adds color & mild spice
  • ½ teaspoon Onion powder Optional for extra flavor
  • ¼ teaspoon Cayenne pepper Optional for heat
  • 1 cup Buttermilk For best coating adhesion
  • 2 large Eggs For best coating adhesion
For the Gravy
  • 2 tablespoon Pan drippings Reserved from frying
  • 2 tablespoon Butter Adds richness
  • 2 tablespoon All-purpose flour For thickening
  • 1 ½ cups Whole milk Warmed for smoother texture
  • ¼ cup Heavy cream Optional for extra richness
  • 1 teaspoon Black pepper More or less to taste
  • ½ teaspoon Salt Adjust as needed

Equipment

  • 1 Cast iron skillet For best frying results
  • 1 Meat mallet For tenderizing steak
  • 1 Wire rack Helps keep steak crispy
  • 1 Whisk Essential for smooth gravy
  • 1 Mixing bowls For dredging setup
  • 1 Tongs For flipping steaks safely

Method
 

  1. Pound cube steaks to ¼-inch thickness.
  2. Season both sides with salt and pepper.
  3. Set up three stations: flour, buttermilk-egg mixture, and another bowl of flour.
  4. Dredge steak in flour, dip into buttermilk, then coat in flour again.
  5. Let coated steaks rest for 10-15 minutes.
  6. Heat oil in a cast-iron skillet to 350°F.
  7. Fry steaks for 3-4 minutes per side.
  8. Drain on a wire rack and keep warm.
  9. Reserve 2 tablespoon of pan drippings.
  10. Add butter and whisk in flour until golden.
  11. Gradually whisk in warm milk and cream.
  12. Simmer until smooth, season with salt and pepper.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.