Irresistible Chicken Fried Steak With Cream Gravy in 30 Minutes

There’s nothing quite like the smell of chicken fried steak sizzling in a cast iron skillet – that crispy golden crust giving way to tender beef, all smothered in creamy peppery gravy. This Southern classic was my absolute favorite growing up, and I still make it exactly how my grandma taught me. She’d always say, “Good chicken fried steak ain’t fancy, but it’s made with love.”

After years of trial and error (and a few gravy disasters!), I’ve perfected this chicken fried steak with cream gravy recipe. It’s simpler than you think – just cube steaks, a seasoned flour coating, and that magical gravy that makes everything better. Whether you’re craving serious comfort food or need to impress at Sunday supper, this dish delivers every time.

What makes mine special? I use grandma’s trick of double-dredging the steaks for extra crunch, and I never skimp on the black pepper in the gravy. That little kick makes all the difference. Trust me, once you try this version, you’ll understand why it’s been my family’s go-to for generations.

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Why You’ll Love This Chicken Fried Steak With Cream Gravy

Oh honey, let me tell you why this recipe will become your new favorite comfort food! First off, that crispy, craggy crust gives way to the most tender steak you’ve ever tasted. And the gravy? Creamy, peppery perfection that’ll have you licking the spoon. Here’s what makes it special:

• Crispy magic: Double-dredging creates that irresistible crunchy coating that stays put under all that gravy
• Gravy dreams: My secret is cooking the roux just until it smells nutty – makes all the difference in flavor
• Weeknight easy: From fridge to table in under 30 minutes (yes, really!)
• Comfort in every bite: This is the kind of meal that feels like a warm hug from Grandma

Trust me, once you taste that golden crust dipped in creamy gravy, you’ll be hooked just like I was!

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Ingredients for Chicken Fried Steak With Cream Gravy

Now let’s gather everything you’ll need to make this Southern beauty! I’m particular about my ingredients – just like Grandma was. Here’s what you’ll want to have ready:

• 4 cube steaks (about 1/2-inch thick – don’t go thinner or they’ll dry out)
• 1 cup all-purpose flour (plus 2 tablespoons reserved for the gravy)
• 1 teaspoon each of salt, black pepper, garlic powder, and paprika (that paprika adds the prettiest color!)
• 2 large eggs (room temperature blends better)
• 1/4 cup whole milk (for the egg wash – none of that skim milk business)
• 1 cup vegetable oil (for frying – peanut oil works great too)
• 2 tablespoons butter (real butter only for the gravy!)
• 2 cups whole milk (for the gravy – trust me, it’s worth it)

See? Nothing fancy, just good honest ingredients that work together perfectly. Now let’s get cooking!

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Equipment Needed for Chicken Fried Steak With Cream Gravy

Now don’t you worry – you don’t need any fancy gadgets for this recipe! Just a few trusty kitchen tools that I bet you already have:

• Cast iron skillet (my 10-inch is perfect – it holds heat like a dream)
• 2 shallow dishes (pie plates work great for dredging)
• Whisk (for that smooth, lump-free gravy)
• Tongs (flipping those steaks without losing your coating)
• Paper towel-lined plate (for draining – keeps everything crispy)

That’s it! Simple tools for a spectacular meal. Now let’s get to the good part – cooking!

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How to Make Chicken Fried Steak With Cream Gravy

Alright y’all, here’s where the magic happens! Don’t let the steps intimidate you – I’ll walk you through each part just like Grandma did for me. The key is taking your time and enjoying the process. Soon you’ll be frying up steaks like a true Southern cook!

Preparing the Steaks

First things first – let’s get those steaks ready for their crispy coating! Here’s exactly how I do it:

1. Season generously: Pat your cube steaks dry with paper towels (this helps the coating stick), then sprinkle both sides with salt and pepper. Don’t be shy!
2. Set up your dredging station: In one shallow dish, mix together flour, salt, pepper, garlic powder and paprika. In another dish, whisk eggs and 1/4 cup milk until smooth.
3. Double-dredge for extra crunch: Dip each steak first in flour (shake off excess), then egg wash (let excess drip off), then back in the flour. Press gently to help the coating adhere.
4. Fry to golden perfection: Heat oil in your skillet over medium-high until a pinch of flour sizzles (about 350°F). Carefully add steaks – don’t crowd the pan! Fry 3-4 minutes per side until deeply golden. Drain on paper towels.

Pro tip: Let the coated steaks rest 5 minutes before frying – this helps the coating stay put!

Making the Cream Gravy

Now for the crowning glory – that silky, peppery gravy! Here’s how to nail it every time:

1. Make your roux: Pour out all but 2 tablespoons of the frying oil. Add butter and melt over medium heat. Sprinkle in 2 tablespoons flour and whisk constantly for about 1 minute until it smells nutty.
2. Whisk in milk slowly: Gradually pour in milk while whisking constantly – this prevents lumps! Keep whisking until the gravy thickens enough to coat the back of a spoon (about 3-5 minutes).
3. Season to perfection: Taste and add more salt and a generous amount of black pepper – the pepper is what makes it special! If it gets too thick, just whisk in a splash more milk.

Now pour that glorious gravy over your crispy steaks and dig in! The contrast of crunchy coating and creamy gravy is pure heaven.

Tips for Perfect Chicken Fried Steak With Cream Gravy

After making this dish more times than I can count, I’ve picked up some tricks that’ll guarantee restaurant-quality results every time. Here are my can’t-live-without tips:

• Fresh oil is key: Reusing oil makes everything taste fried – start fresh for clean, crisp flavor
• Let steaks rest: After frying, give them 5 minutes on a rack – keeps the crust crispy instead of steaming
• Gravy too thick? Whisk in warm milk a tablespoon at a time until it’s just right
• Too thin? Let it simmer a bit longer while stirring – it’ll thicken as it cools too
• Season as you go: Taste the gravy after each addition – flavors develop beautifully

Remember, practice makes perfect! My first attempts weren’t pretty, but now this recipe pride pride and joy. You’ll get there too!

What to Serve With Your Chicken Fried Steak

Now, let’s talk about the perfect partners for this Southern beauty! My grandma always said, “A proper chicken fried steak deserves proper sides.” Here’s what I love to serve:

• Creamy mashed potatoes</strong The The ultimate gravy catcher!
• Buttery green beans – Fresh from the garden if you’ve got ’em
• Flaky buttermilk biscuits – For sopping up every last drop of gravy
• Sweet cornbread – The perfect little contrast to all that savory goodness

Trust me, this combo will have everyone asking for seconds – just like at my family table!

Storing and Reheating Chicken Fried Steak With Cream Gravy

Now listen here – leftovers rarely happen with this dish (it’s that good!), but if you do find yourself with extra, here’s how to keep it tasting fresh. Store the steaks and gravy separately in airtight containers in the fridge for up to 3 days. When reheating, skip the microwave – it’ll make everything soggy! Instead, pop those steaks on a baking sheet in a 350°F oven for about 10 minutes to bring back that beautiful crunch. Warm the gravy gently in a saucepan with a splash of milk to loosen it up. Just like new!

Nutritional Information for Chicken Fried Steak With Cream Gravy

Now, I’m no nutritionist, but I believe in keeping things real – this is comfort food, y’all! While I don’t count calories when Grandma’s recipes are involved, here’s a general idea: this dish packs protein from the steak and gives you that soul-warming satisfaction only good Southern cooking can. Nutrition varies based on your specific ingredients, but these values are estimates to help you plan your meal. Remember – everything in moderation, including moderation itself!

FAQs About Chicken Fried Steak With Cream Gravy

Share Your Chicken Fried Steak With Cream Gravy Experience

Oh darlin’, I’d love to hear how your chicken fried steak turns out! Did you get that perfect golden crust? Did your family go wild for the gravy? Drop me a comment below – I read every single one. Better yet, snap a photo and tag me on social media so I can see your masterpiece! There’s nothing I love more than seeing folks enjoy my grandma’s recipes in their own kitchens.

Chicken Fried Steak With Cream Gravy

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A classic Southern comfort food dish featuring crispy fried steak smothered in rich cream gravy.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Southern
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 4 cube steaks (about 1/2 inch thick)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 eggs
• 1/4 cup milk
• 1 cup vegetable oil for frying
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste

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Instructions

1. Season the cube steaks with salt and pepper.
2. In a shallow dish, mix flour, salt, black pepper, garlic powder, and paprika.
3. In another dish, whisk eggs and milk.
4. Dredge each steak in the flour mixture, dip in the egg mixture, then coat again in the flour mixture.
5. Heat oil in a skillet over medium-high heat. Fry steaks until golden brown, about 3-4 minutes per side. Drain on paper towels.
6. For the gravy, melt butter in a saucepan. Stir in flour and cook for 1 minute.
7. Gradually whisk in milk, stirring constantly until thickened. Season with salt and pepper.
8. Serve steaks hot with cream gravy poured over the top.

Notes

• Use fresh oil for frying to prevent sticking.
• Let the steaks rest for a few minutes after frying for crispier texture.
• Adjust gravy thickness by adding more milk if needed.

Nutrition

• Serving Size: 1 steak with gravy
• Calories: 520
• Sugar: 5g
• Sodium: 680mg
• Fat: 32g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 145mg