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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

Crispy, golden chicken fried steak with tender beef and rich, peppery cream gravy—just like your favorite roadside diner!
5 from 1 vote
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Course: Main Course
Cuisine: American, southern
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Calories: 620kcal
Cost: 12$

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)

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

Instructions 

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

Notes

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

Nutrition

Serving: 1Steak | Calories: 620kcal (31%) | Carbohydrates: 42g (14%) | Protein: 38g (76%) | Fat: 35g (54%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 155mg (52%) | Sodium: 890mg (39%) | Potassium: 530mg (15%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 450IU (9%) | Vitamin C: 2mg (2%) | Calcium: 130mg (13%) | Iron: 4mg (22%)