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Chicken Fried steak with Gravy is the kind of meal that tastes just like home. Crispy on the outside, tender and juicy on the inside, and smothered in creamy pepper gravy! This tried and true, down home recipe is straight from my grandma’s kitchen!
If you love this Southern favorite, try my buttermilk fried chicken and smothered pork chops next!
If there’s one recipe that makes me feel like I’m back at my grandma’s kitchen table, it’s country fried steak with white pepper gravy. The sound of that steak sizzling in the skillet, the smell of butter and black pepper filling the air, it just feels like home.
Growing up, this was the kind of meal that brought everybody running to the table before you could even call their names. It’s crispy, it’s comforting, and it’s the definition of a comfort food on a plate.
You cut into that crunchy coating and there’s flavorful, tender steaks inside… and don’t even get me started on the gravy… silky, peppery, and so good you’ll want to drizzle it on everything sitting still.
This is the meal we’d make on Sundays with some twice baked mashed potatoes and green beans. When the whole family gathered, no one left hungry! One bite, and suddenly the world slows down and you remember what real comfort tastes like.
Table of contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Cube steak or beef cutlets are affordable thin cuts that become tender when pounded. They soak up tons of flavor from the marinade and cook up nice and juicy under that crispy crust.
- Garlic, onion, and buttermilk in the marinade infuses the meat with deep savory flavor from the inside out. The buttermilk also tenderizes the beef and helps the flour coating stick to the meat, too.
- Flour (in the dredge) is the foundation of that golden, crunchy coating we all love.
- Baking powder (in the dredge) creates tiny air pockets for a lighter, crispier texture that doesn’t feel heavy or doughy.
- Cornstarch (in the dredge) — Boosts crunch factor and helps the crust stay crisp even under gravy.
- Butter and flour are used in the creamy country gravy. It creates a roux to thicken the gravy and builds a rich, silky base that clings to the steak.
- Whole milk and heavy cream makes the gravy extra creamy and luxurious. The cream adds richness while the milk keeps it smooth and pourable. Comfort food at its finest!
Substitutions and Variations
- If you don’t have to use cube steak (or can’t find it), you can also use thin sliced sirloin or top round.
- No Buttermilk? Make homemade buttermilk by combining whole milk and 1 tbsp vinegar or lemon juice (per cup) and voila. Let it sit for 10 minutes and you’ve got buttermilk!
- Prefer a brown gravy? Use that instead. Make per your personal preference!
How To Make Chicken Fried Steak with Gravy
Step 1: Using a meat mallet (meat tenderizer) or rolling pin to pound cube steak, then cut into desired size (a lot of cube steaks are quite large, cut them smaller if you’d like!)
Step 2: Add garlic, onion, and hot sauce to a food processor. Blend until smooth. In a large bowl, add steak, garlic mixture, cayenne pepper, black pepper garlic powder, smoked paprika, onion powder, seasoned salt, and buttermilk. Toss to coat, then cover with plastic wrap. Allow the steak to marinated for least 30 minutes, up to 4 hours.
Step 3: While the steaks are marinating, make the white pepper gravy. Add butter to a large skillet over medium heat. Once the butter is melted, add the garlic and thyme cook for 1-2 minutes, until fragrant, then add all purpose flour and chicken bouillon paste. Whisk together until the flour is combined with the butter and is lump free (about 2-3 minutes).
Step 4: Pour in the whole milk and heavy cream, whisk constantly. Reduce the heat to medium low and stir frequently until the mixture thickens into a gravy, about 5-7 minutes. Stir in black pepper and seasoned salt. Set aside.
Step 5: Combine all of the ingredients for the dredge in a shallow bowl – flour, baking powder, cornstarch, seasoned salt, ground mustard, black pepper, garlic powder, smoked paprika, onion powder, and thyme. Whisk together and set aside. Remove the steaks from the buttermilk marinade and blot off as much moisture as possible using paper towels. Add eggs to the buttermilk and whisk together.
Step 6: Dip the steaks into the seasoned flour mixture, then dip into the buttermilk/egg mixture, and then back into the dry ingredients. Ensure that the entire steak is coated in the flour, then gently shake off any excess flour. Place onto a wire rack to set while the oil is heating.
Step 7: Add vegetable oil (or any high smoke point oil) to a dutch oven or deep skillet. You’ll need about 3 inches of oil. Heat to 350-375 degrees F. Add 1-2 steaks at a time to the hot oil and cook for 3-5 minutes per side, until golden brown and crispy. Place onto a wire rack or paper towel-lined plate or wire rack to drain any excess oil.
Step 8: Just before serving, if the gravy has stiffened, add a few tbsps of milk to loosen it up, then pour on top of the chicken fried steaks. Top with additional pepper and scallions or chopped parsley for garnish.
Pro Chef Tips
- Don’t crowd the pan when frying! Add 1–2 steaks max. Crowding drops the temperature of the oil and ruins the crispy crust.
- Pound evenly for tenderness. Aim for ¼-inch thick so the steak cooks quickly and stays juicy. Uneven thickness = uneven cooking.
- Cut steaks smaller for easier frying. Smaller portions are easier to flip and less likely to break apart in the oil. Keep in mind, the smaller the steak, the faster it’ll cook.
- Let the dredge rest before frying. After coating, let the steaks sit on a rack for 10–15 minutes. This helps the crust stick like glue and get extra craggy.
- Use an oil thermometer. Maintain 350–365°F while frying. Too cool and the steaks will become greasy. Too hot? It’ll burn before the meat cooks.
- Serve immediately! Fried steak waits for no one. Plate, smother in that gravy, and run to the table.
How To Serve
When it’s time to serve, pile these crispy chicken fried steaks on top of some fluffy mashed potatoes next to a bed of green beans. Spoon the creamy white gravy generously over the top so it drips down the edges of the steak (because duh, that’s the best part).
I love pairing this with buttery mashed potatoes to soak up every drop of gravy. Add a side of green beans or collard greens to balance out all that richness.
Warm buttermilk biscuits, cornbread, or hush puppies on the side? Absolutely! Go all in on the comfort food vibes. Serve immediately and enjoy that perfect combo of juicy steak, crunchy coating, and silky gravy in every bite.
Recipe FAQs
The steaks were likely too wet going into the flour. Be sure to blot well and let them rest after dredging allow the coating to set.
Use a thermometer and aim for 350–365°F. If you don’t have one, sprinkle flour into the oil. If it sizzles immediately, it’s good.
Absolutely! Rewarm gently and whisk in a splash of milk to loosen it before serving.
Yes, I don’t recommend it as it won’t be as crispy, but place coated steaks on a greased wire rack and bake at 425°F for 20–25 minutes.
Freeze the cooked steaks without gravy. Reheat in the oven or air fryer so they crisp back up!
Place fried steaks on a wire rack, so steam doesn’t soften the crust.
More Steak Recipes
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Chicken Fried Steak with Gravy
Equipment
- Meat Mallet (optional), can also use a rolling pin
- Heavy Bottom Skillet
Ingredients
- 2 lbs Cube Steak, (about 4-5 steaks)
Buttermilk Marinade
- 4 cloves Garlic, (peeled)
- 1 large Yellow Onion, (cut into chunks)
- 2 tbsp Hot Sauce
- 1/2 tsp Cayenne Pepper
- 1 tsp Black Pepper
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 2 cups Buttermilk
- 2 tsp Seasoned Salt, (or kosher salt)
Flour Coating/Dredge
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 cup Cornstarch
- 2 tsp Seasoned Salt
- 2 tsp Ground Mustard
- 2 tsp Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Smoked Paprika
- 2 tsp Onion Powder
- 1 tsp Dried Thyme
- 2 large Eggs
- 3 cups Vegetable Oil, (for frying)
White Gravy
- 1/2 cup Salted Butter
- 2 cloves Garlic
- 1/2 tsp Thyme
- 1/2 cup All Purpose Flour
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1 tsp Chicken Bouillon Paste
- 1 1/2 tsp Black Pepper
- 1 tsp Seasoned Salt, (or kosher salt)
Instructions
- (optional but recommended!) Using a meat mallet (meat tenderizer) or rolling pin to pound cube steak, then cut into desired size (a lot of cube steaks are quite large, cut them smaller if you’d like!) 2 lbs Cube Steak
- Add garlic, onion, and hot sauce to a food processor. Blend until smooth. 4 cloves Garlic 1 large Yellow Onion 2 tbsp Hot Sauce
- In a large bowl, add steak, garlic mixture, cayenne pepper, black pepper garlic powder, smoked paprika, onion powder, seasoned salt, and buttermilk. Toss to coat, then cover with plastic wrap. Allow the steak to marinated for least 30 minutes, up to 4 hours. 1/2 tsp Cayenne Pepper 1 tsp Black Pepper 2 tsp Garlic Powder 1 tsp Smoked Paprika 1 tsp Onion Powder 2 cups Buttermilk 2 tsp Seasoned Salt
- While the steaks are marinating, make the white pepper gravy. Add butter to a large skillet over medium heat. Once the butter is melted, add the garlic and thyme cook for 1-2 minutes, until fragrant, then add all purpose flour and chicken bouillon paste. Whisk together until the flour is combined with the butter and is lump free (about 2-3 minutes). 1/2 cup Salted Butter 2 cloves Garlic 1/2 tsp Thyme 1/2 cup All Purpose Flour 1 tsp Chicken Bouillon Paste
- Pour in the whole milk and heavy cream, whisk constantly. Reduce the heat to medium low and stir frequently until the mixture thickens into a gravy, about 5-7 minutes. Stir in black pepper and seasoned salt. Set aside. 2 cups Whole Milk 1 cup Heavy Cream 1 1/2 tsp Black Pepper 1 tsp Seasoned Salt
- Combine all of the ingredients for the dredge i na shallow bowl – flour, baking powder, cornstarch, seasoned salt, ground mustard, black pepper, garlic powder, smoked paprika, onion powder, and thyme. Whisk together and set aside. 2 cups All Purpose Flour 2 tsp Baking Powder 1/2 cup Cornstarch 2 tsp Seasoned Salt 2 tsp Ground Mustard 2 tsp Black Pepper 2 tsp Garlic Powder 2 tsp Smoked Paprika 2 tsp Onion Powder 1 tsp Dried Thyme
- Remove the steaks from the buttermilk marinade and blot off as much moisture as possible using paper towels. Add eggs to the buttermilk and whisk together. 2 large Eggs
- Dip the steaks into the seasoned flour mixture, then dip into the buttermilk/egg mixture, and then back into the dry ingredients. Ensure that the entire steak is coated in the flour, then gently shake off any excess flour.
- Place onto a wire rack to set while the oil is heating.
- Add vegetable oil (or any high smoke point oil) to a dutch oven or deep skillet. You’ll need about 3 inches of oil. Heat to 350-375 degrees F.
- Add 1-2 steaks at a time to the hot oil and cook for 3-5 minutes per side, until golden brown and crispy. Place onto a wire rack or paper towel-lined plate or wire rack to drain any excess oil.
- Just before serving, if the gravy has stiffened, add a few tbsps of milk to loosen it up, then pour on top of the chicken fried steaks. Top with additional pepper and scallions or chopped parsley for garnish.
Notes
-
- Don’t crowd the pan when frying! Add 1–2 steaks max. Crowding drops the temperature of the oil and ruins the crispy crust.
- Pound evenly for tenderness. Aim for ¼-inch thick so the steak cooks quickly and stays juicy. Uneven thickness = uneven cooking.
- Cut steaks smaller for easier frying. Smaller portions are easier to flip and less likely to break apart in the oil. Keep in mind, the smaller the steak, the faster it’ll cook.
- Let the dredge rest before frying. After coating, let the steaks sit on a rack for 10–15 minutes. This helps the crust stick like glue and get extra craggy.
- Use an oil thermometer. Maintain 350–375°F while frying. Too cool and the steaks will become greasy. Too hot? It’ll burn before the meat cooks.
- Serve immediately! Fried steak waits for no one. Plate, smother in that gravy, and run to the table.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
