Southern Chicken Fried Steak with Homemade White Gravy

Southern Chicken Fried Steak is a comfort-food classic featuring tender beef cutlets coated in a crispy, seasoned crust and topped with creamy gravy. This recipe recreates the signature golden brown coating and rich peppered gravy that make this Southern favorite so satisfying.

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Why this recipe works

A double dredge of seasoned flour and buttermilk creates a thick coating that fries up crisp while keeping the steak tender inside. Simmering a simple white gravy from the pan drippings adds richness and completes the classic chicken-fried steak experience.

Chicken Fried Steak vs Country Fried Steak

Though often confused, these are distinct dishes:

• Chicken Fried Steak
  • Double-breaded (flour-buttermilk-flour)
  • Creates a thicker, crispier crust
  • Traditionally served with white cream gravy
• Country Fried Steak
  • Single-dredged in seasoned flour
  • Results in a thinner crust
  • Traditionally served with brown gravy made from pan drippings

What is the Best Meat for Chicken Fried Steak?

Chicken Fried Steak is made with beef, such as steak cutlets, round steak, cube steaks, or tenderized beef.

What are the good characteristics of the perfect chicken-fried steak? For me, it is using a whole cut of meat. Many people use tenderized meat from the grocery store. I don’t like to do this because you don’t know what cut of meat you are getting.

I like to use a lean chuck steak or some thinly sliced sirloin.

Chicken Fried Steak Ingredients

For the Chicken Fried Steak

• All-purpose flour – Creates the crispy exterior coating when fried
• Salt – Enhances all the flavors and seasons the coating
• Ground black pepper – Adds a characteristic speckled appearance and gentle heat
• Garlic powder – Provides savory depth to the coating
• Paprika – Contributes mild sweetness and beautiful color
• Onion powder – Adds aromatic savoriness to the coating
• Buttermilk – Acts as the binding agent and helps tenderize the meat
• Sirloin steak – Provides the perfect balance of tenderness and flavor

For the White Gravy

• Ground black pepper – Provides the characteristic speckled appearance
• Butter – Creates the rich base for the gravy
• All-purpose flour – Thickens the gravy when combined with butter
• Milk – Forms the creamy base of the white gravy
• Kosher Salt – Enhances the flavor of the gravy

Ingredient Notes

The breading must be flavorful. So you really need to season your flour. Now, if you live in Texas, I really recommend HEB’s seasoned flour; if not, you can make some homemade.

Buttermilk is the key to making a thick crust. Don’t get the low-fat buttermilk. Use regular buttermilk. Buttermilk is like the glue that binds the batter to the meat.

Now, the name is chicken-fried steak, so you’ll be frying the meat. I use plain vegetable oil or vegetable shortening.

How to Make Chicken Fried Steak

1. Place flour, salt, ground black pepper, garlic powder, paprika, and onion powder in a large shallow container. Stir or whisk until well combined.
2. Pour buttermilk into a separate shallow dish.
3. Coat a steak with the seasoned flour mixture, then shake off the excess.
4. Dip the flour-coated steak into the buttermilk and shake off excess buttermilk
5. Place the steak back into the flour mixture, coat it well, then shake off the excess.
6. Place breaded steak on a wire rack over a baking sheet.
7. Repeat with the remaining steaks.
8. Heat oil to 350 degrees.
9. Place one or two steaks at a time in the oil and cook until the tops begin to brown.
10. Turn steaks over and cook about 3 to 4 minutes.
11. Remove fried steaks from the oil and drain on a clean wire rack. I don’t like to rest my cooked steaks on paper towels. The meat will steam, and make the breading soggy and not crisp.

How to Make White Gravy for Chicken Fried Steak

1. Melt butter in a small pot over medium heat.
2. Add flour and cook for about 1 minute.
3. Add milk and stir until the mixture thickens.
4. Season the gravy with salt and pepper.

While not necessary, I love to cook this in my trusty iron skillet. Using an iron skillet isn’t necessary, but I find they are deep enough to cook the steak in.

How to Store and Reheat Chicken Fried Steak

• Refrigerator Storage: Store leftover chicken fried steak and gravy separately in airtight containers in the refrigerator for up to 3 days. Keeping the gravy separate helps the coating stay crisp.

• Reheating Method: Reheat the steak in a 350°F oven or air fryer for 8 to 10 minutes, or until heated through and crisp. Warm the gravy separately in a small saucepan over low heat, stirring occasionally.

• Freezing: Freeze chicken fried steak without the gravy for up to 2 months. Wrap each piece tightly, thaw overnight in the refrigerator, and reheat in the oven to restore crispness.

FAQ for Chicken Fried Steak

Why Does the Breading Fall off My Chicken Fried Steak?

The main reason why the breading refuses to stick to your homemade chicken fried steak is that there is too much moisture between the meat and the coating. The heat of the oil turns the excess liquid into steam that pushes off all that lovely coating. 

How Do You Keep Batter from Falling off Chicken-fried Steak?

To help prevent the coating from falling off while cooking, try these tricks:

• Pat the beef dry before flouring. If the flour is gummy, your coating will not stick, so wipe it off and start over.
• Let the breaded steak dry out for around 10 to 20 minutes on a wire rack before frying. For the best results, bread the steaks in advance and let them air-dry uncovered in the fridge for a few hours. 
• Make sure the oil stays at 350 degrees throughout the cooking process to prevent the breading from getting greasy. 
• Don’t play with your meat. Avoid touching the chicken-fried steak as it is cooking to avoid tearing the coating. 

What to Serve with Chicken Fried Steak

You might wonder what to serve with this classic dish. Here are some sides to round out your meal:

• Baked Creamed Corn Casserole
• Oven Roasted Brussel Sprouts
• Southern Mashed Potatoes
• Steamed Green Beans
• Texas Toast

Favorite Beef Recipes

• Braised Beef Shank
• Easy Instant Pot Beef Stew
• Easy Meatloaf with Crackers
• Hibachi Steak
• How to Cook a Chuck Roast in the Oven
• How to Cook a Rib Roast
• How to Cook Tenderloin in the Oven
• Roasted Corned Beef

Check out more of my easy beef recipes and the best comfort food recipes here on CopyKat!

Chicken Fried Steak with White Gravy

Southern chicken fried steak features tender beef cutlets coated in seasoned flour, fried until crispy, and topped with creamy peppered white gravy for a classic comfort food meal.

Author: Stephanie Manley

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5 from 2 votes

Prep Time10 minutes minutes

Cook Time20 minutes minutes

Total Time30 minutes minutes

Ingredients

 

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Chicken Fried Steak

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 2 cups buttermilk
• 1 1/2 pounds sirloin steak 1/4 inch thick
• 2 packages Pioneer Country Gravy Mix OR homemade gravy
• vegetable oil for deep frying

Homemade Gravy

• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 1 3/4 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

1. Combine the flour, salt, ground black pepper, garlic powder, paprika, and onion powder. Mix well. Place the seasoned flour in a large shallow dish.
2. Pour the buttermilk into another shallow dish.
3. Dredge a steak in the seasoned flour and shake off the excess. Then dip the steak into the buttermilk and shake off the excess. Place the steak back into the flour, coat it well, and shake off the excess. Place the breaded steak on a wire rack over a baking sheet (this will help the crust dry out a bit, resulting in a better crust). Repeat with the remaining steaks.
4. Pour the vegetable oil into a deep skillet, Dutch oven, or heavy pot until it reaches a depth of 3 inches. Heat the oil to about 350°F.
5. Carefully place the steaks into the hot oil, one or two pieces at a time. Do not touch the meat until the top begins to brown. If you turn the meat too early, the crust may fall off. This may take about 7 to 8 minutes for the first side. Turn the steaks over and cook for about 3 to 4 minutes. Remove the steaks from the oil and drain on a clean wire rack.
6. If using Pioneer Country Gravy Mix, prepare it according to the package instructions. If you are making your own gravy, place the butter in a small pot over medium heat. When the butter is completely melted, add the flour. Cook and stir for about 1 minute. Add the milk, stirring or whisking as you go, and cook until the mixture thickens. Season with salt and pepper.

Video

Nutrition

Calories: 586kcal | Carbohydrates: 54g | Protein: 47g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 132mg | Sodium: 1146mg | Potassium: 810mg | Fiber: 1g | Sugar: 6g | Vitamin A: 495IU | Calcium: 195mg | Iron: 5.8mg

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Course: Main Course

Cuisine: American