Easy Homestyle Chicken Fried Steak & Gravy Recipe

Ever had one of those days where only true comfort food will do? Where you crave something so deeply satisfying, so utterly delicious, it feels like a warm hug from grandma? Well, get ready to lasso your taste buds, partner, because we’re about to dive into the world of Easy Homestyle Chicken Fried Steak & Gravy! Forget those greasy diner versions; we’re bringing the authentic, crispy, tender, and oh-so-flavorful experience right into your kitchen. This isn’t just a meal; it’s a culinary journey to the heart of Southern hospitality, promising a dish that’s simpler to make at home than you think, yet delivers maximum wow factor. Prepare for golden-brown perfection, smothered in a creamy, peppery gravy that will make you want to lick the plate clean!

Why You’ll Love This Easy Homestyle Chicken Fried Steak & Gravy Recipe

There are countless reasons to fall head over heels for this recipe, but here are our top four picks that make this Easy Homestyle Chicken Fried Steak & Gravy a must-try:

1. Unbelievably Crispy & Tender Perfection: Our secret double-dredging technique, combined with a crucial resting period, guarantees a shatteringly crisp crust that locks in all the juicy tenderness of the cube steak. Each bite is a delightful textural contrast you won’t forget.
2. A Symphony of Savory Flavors: From the perfectly seasoned flour blend featuring paprika, onion, and garlic powder, to the subtle kick of TABASCO® in the buttermilk bath, every layer contributes to an explosion of taste. And let’s not forget that rich, peppery gravy – it’s the ultimate flavor amplifier!
3. Easier Than You Think: Don’t be intimidated by the “fried” part! This recipe breaks down the process into simple, manageable steps, making this Southern classic accessible for home cooks of all skill levels. With a little guidance, you’ll be frying like a pro in no time.
4. The Ultimate Comfort Meal: Chicken fried steak is the quintessential comfort food, and our homestyle version is no exception. Paired with its creamy gravy, it’s a hearty, soul-satisfying dish that brings warmth and joy to any table, especially when balanced with your favorite healthy sides.

Ingredients for Easy Homestyle Chicken Fried Steak & Gravy

Gather your ingredients and get ready to create magic!

• 🥩 4 cube steaks (about 1/3 lb each)
• 🥣 1 ½ cups all-purpose flour
• 🧂 2 teaspoons fresh ground black pepper, divided
• 🧂 2 teaspoons kosher salt or sea salt, divided
• 🌶️ ½ teaspoon smoked paprika
• 🧅 ½ teaspoon onion powder
• 🧄 ½ teaspoon garlic powder
• 🥄 ½ teaspoon baking soda
• 🥄 ½ teaspoon baking powder
• 🥛 1 ½ cups buttermilk
• 🌶️ 2 teaspoons TABASCO® Sauce (original)
• 🥚 2 eggs
• 🧈 1 cup vegetable oil

For the Gravy:

• ✨ 4 tablespoons grease (reserved from frying)
• 🥣 4 tablespoons flour
• 🥛 2 to 3 cups whole milk
• 🥛 ½ cup heavy whipping cream
• 🧂 salt and pepper to taste

Detailed Directions: How to Make Easy Homestyle Chicken Fried Steak & Gravy

Follow these steps to whip up your own plate of Southern comfort!

1. Prepare the Dry Mix: In a shallow bowl, whisk together the flour, one teaspoon of black pepper, one teaspoon of salt, paprika, onion powder, garlic powder, baking soda, and baking powder. This is your seasoned flour blend, ready for action!
2. Prepare the Wet Mix: In a separate shallow bowl, whisk together the buttermilk, TABASCO® Sauce, and eggs until they’re well combined. This forms your flavorful wet batter.
3. Prep the Steaks: Pat your cube steaks very dry with paper towels to remove any excess moisture – this is a crucial step for crispiness! Season them lightly with the remaining one teaspoon of salt and one teaspoon of pepper. Let them rest for 5 minutes, then give them another quick pat dry.
4. Create Your Breading Station: First, dredge each steak in the seasoned flour mix, shaking off any excess. Next, dip it into the buttermilk-egg mixture, allowing extra to drip off. Finally, return it to the seasoned flour for a second coating, pressing the flour firmly onto the steak until it’s completely covered. Place your breaded steaks on a sheet pan or wire rack and let them sit for 10 minutes; this resting time helps the breading adhere perfectly.
5. Preheat Oven: While your steaks rest, preheat your oven to a low 225-250°F (107-121°C). This will keep your fried steaks warm and wonderfully crispy while you finish cooking and make the gravy.
6. Heat the Oil: In a heavy skillet (a cast iron pan is great!) over medium-high heat, pour in about 1/4-inch deep of vegetable oil. We’re going for a shallow fry, not deep frying. Test the oil’s readiness by dropping in a tiny pinch of breading; it should sizzle and bubble nicely (ideally around 320-340°F or 160-170°C).
7. Fry the Steaks: Carefully place two steaks into the hot oil at a time, making sure not to overcrowd the pan. Fry for 3 to 4 minutes on each side until they are beautifully golden brown and crispy. Avoid flipping them more than once to keep that perfect coating intact. Remove the cooked steaks, drain them briefly on paper towels, then transfer them to your preheated oven to stay warm. Once all steaks are fried, reduce the skillet heat to medium.
8. Start the Gravy Base: Carefully pour most of the remaining grease from the skillet into a heat-safe bowl, leaving approximately 4 tablespoons of those flavorful pan drippings in the skillet. It’s important NOT to scrape the skillet clean; those browned bits clinging to the bottom are the secret to incredible gravy flavor!
9. Build the Roux: Whisk the 4 tablespoons of flour into the reserved grease in the skillet. Continue whisking constantly for two to three minutes until the flour turns a lovely golden brown. This step cooks out any raw flour taste and builds a rich flavor foundation.
10. Add Liquids Slowly: In a separate bowl, combine the cream and milk. Slowly drizzle about 2 ½ cups of this mixture into the skillet, whisking continuously. Don’t worry if it looks a bit lumpy at first; keep whisking, and it will magically smooth out into a creamy consistency.
11. Simmer & Season: Bring the gravy to a gentle simmer, still whisking. Cook for about 5 to 7 minutes until it’s smooth, creamy, and thickened to your desired consistency. If it gets too thick, simply add a splash more milk. Taste and season generously with salt and plenty of freshly ground black pepper.
12. Serve & Enjoy: Plate your perfectly crispy chicken fried steaks with a generous helping of warm, creamy gravy. For a well-rounded meal, serve alongside mashed potatoes and your favorite green vegetables like steamed broccoli or green beans. Enjoy this comforting, homemade classic!

Creative Ways to Serve Your Easy Homestyle Chicken Fried Steak & Gravy

While the classic presentation of Easy Homestyle Chicken Fried Steak & Gravy with mashed potatoes and green beans is unbeatable, don’t be afraid to get creative! Here are some delightful ways to serve up this Southern favorite:

• The Classic Comfort Platter: Serve generously with a dollop of creamy mashed potatoes and a side of steamed green beans, collard greens, or asparagus. A sprinkle of fresh parsley adds a pop of color.
• Breakfast/Brunch Champion: Elevate your weekend brunch! Serve a smaller portion of the steak and gravy alongside fluffy biscuits, scrambled eggs, and crispy hash browns. It’s a hearty start to any day.
• Open-Faced Sandwich Delight: Place a crispy steak on a slice of Texas toast or a toasted bun, smother it with gravy, and maybe add a few dill pickle slices for a tangy contrast.
• Southern Bowl Creation: Cut the steak into strips or cubes and layer it in a bowl with creamy grits, a drizzle of hot sauce, and of course, plenty of gravy.
• Chicken Fried Steak Sandwich: Place a whole steak on a soft brioche bun with lettuce, tomato, a touch of mayo, and a side of extra gravy for dipping.
• Healthier Twist: Pair your steak and gravy with lighter sides like a fresh garden salad with a vinaigrette dressing, or roasted root vegetables instead of mashed potatoes.

Storage and Shelf Life for Your Easy Homestyle Chicken Fried Steak & Gravy

Planning ahead or have leftovers? Here’s how to properly store your delicious creation to enjoy later:

• Chicken Fried Steak:
  • Refrigeration: Store cooked chicken fried steak in an airtight container in the refrigerator for 3-4 days. For best crispiness when reheating, use an air fryer or oven (350°F/175°C for 10-15 minutes) until heated through and re-crisped. Microwaving will heat it but may make the breading soggy.
  • Freezing: You can freeze cooked steaks for up to 2-3 months. Wrap individual steaks tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating in an oven or air fryer.
• Gravy:
  • Refrigeration: Store leftover gravy in an airtight container in the refrigerator for 3-4 days.
  • Reheating: Gently reheat gravy in a saucepan over low heat, whisking constantly. If it thickens too much, add a splash of milk or cream to achieve your desired consistency.
  • Freezing: Freezing dairy-based gravies is generally not recommended as they tend to separate and become grainy upon thawing and reheating. It’s best to enjoy the gravy fresh or within a few days from the refrigerator.

FAQs About Easy Homestyle Chicken Fried Steak & Gravy

1. What kind of steak is best for chicken fried steak?

The recipe specifically calls for cube steak, which is perfect because it’s already tenderized and typically thin, making it ideal for frying quickly and achieving that classic texture. You can also use other thin cuts like top sirloin or round steak, but they might require additional pounding to tenderize.

2. Can I make this recipe gluten-free?

Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Ensure your GF blend contains xanthan gum for best results in the breading and gravy. The taste and texture will be very similar.

3. What if I don’t have buttermilk?

No problem! You can easily make a buttermilk substitute at home. For 1 ½ cups of buttermilk, add 1 ½ tablespoons of white vinegar or lemon juice to a measuring cup, then fill the rest of the way with whole milk. Let it sit for 5-10 minutes until it slightly curdles before using.

4. Why isn’t my chicken fried steak crispy?

Several factors can affect crispiness: ensure your steaks are patted very dry before seasoning, don’t skip the double breading and 10-minute resting time, make sure your oil is hot enough (around 320-340°F), and avoid overcrowding the pan, which lowers oil temperature.

5. Why is my gravy lumpy?

Lumpy gravy usually results from adding liquids too quickly or not whisking enough. The key is to whisk the flour and grease continuously to form a smooth roux, then slowly drizzle in the milk mixture while whisking vigorously until it’s silky smooth.

6. Can I make the gravy ahead of time?

While best made fresh, you can prepare the gravy a day in advance. Store it in an airtight container in the refrigerator. When reheating, do so gently over low heat, whisking constantly and adding a splash of milk or cream if it becomes too thick.

7. What’s the best oil for frying chicken fried steak?

Vegetable oil is a great neutral choice. Canola oil, peanut oil, or corn oil are also excellent options due to their high smoke points and neutral flavors, which won’t overpower the taste of the steak.

8. How can I make my chicken fried steak spicier?

If you like a kick, increase the amount of TABASCO® Sauce in the wet mix. You can also add a pinch of cayenne pepper to the dry flour mixture for an extra layer of heat.

9. Is chicken fried steak actually chicken?

Despite the name, chicken fried steak is made with beef (typically cube steak)! The “chicken fried” refers to the cooking method, which mimics the way fried chicken is prepared: tenderized, breaded, and pan-fried to crispy perfection.

10. Can I bake or air-fry this chicken fried steak instead of pan-frying?

While pan-frying offers the most traditional crispiness, you can bake or air-fry for a lighter option. For air frying, lightly spray the breaded steaks with oil and air fry at 375°F (190°C) for 10-15 minutes, flipping halfway. For baking, bake at 400°F (200°C) for 20-25 minutes, flipping once. The breading might not be as shatteringly crisp as pan-fried, but it will still be delicious!