Southern Chicken Fried Steak with Gravy

Southern Chicken Fried Steak with Gravy is a dish that epitomizes comfort food. This classic Southern recipe involves tenderized cube steak that’s breaded and fried to golden perfection, then smothered in a rich, creamy gravy. It’s a hearty meal that brings a sense of nostalgia and warmth, perfect for family dinners or special gatherings. The crispy exterior of the steak combined with the savory, silky gravy creates a delightful contrast that’s hard to resist.

My introduction to Chicken Fried Steak came from my grandmother’s kitchen. Growing up in the South, this dish was a regular feature on our dining table, especially on Sundays. The process of making it was almost ceremonial—each step carefully followed to achieve the perfect balance of crispy and tender. The smell of the frying steaks and the bubbling gravy would fill the house, bringing everyone to the table in eager anticipation. To this day, Chicken Fried Steak remains a beloved family favorite, and I’m thrilled to share this recipe with you.

INGREDIENTS:

For the Steak:

4 tenderized cube steaks (about 1/2 inch thick)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 large eggs

1/4 cup milk

Vegetable oil for frying

For the Gravy:

2 tablespoons reserved frying oil

2 tablespoons all-purpose flour

2 cups milk

Salt and pepper, to taste

DIRECTIONS:

Step 1: Prep the Coating

Combine Dry Ingredients: In a shallow dish, combine 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and a generous pinch of salt and freshly ground black pepper. Mix well to ensure the spices are evenly distributed.

Prepare the Egg Wash: In another shallow dish, whisk together 2 large eggs and 1/4 cup of milk. This mixture will help the flour coating adhere to the steaks and create a crispy crust.

Step 2: Coat the Steaks

First Flour Coating: Dip each cube steak into the flour mixture, ensuring it is well-coated on all sides. This initial coating helps to absorb any moisture and provides a base layer for the egg wash.

Egg Wash: Next, dip the flour-coated steak into the egg wash, making sure it is fully covered.

Second Flour Coating: Return the steak to the flour mixture for a second coating. Press the flour mixture onto the steak to ensure a thick, even layer. This double coating technique ensures maximum crispiness …