Double-dredged beef cube steaks fried until golden and served with a separate peppery milk gravy.

Chicken Fried Steak with Cream Gravy

Name: Chicken Fried Steak with Cream Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beef cube steaks, 4 ounces each, about 1/4 inch thick; 1 cup all-purpose flour, for coating; 2 large eggs; 1 cup buttermilk; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; Vegetable oil, about 1/2 inch deep for frying; 2 cups milk, for gravy; 2 tablespoons butter, for gravy; 2 tablespoons fresh flour, for gravy; Extra salt and pepper, to taste

By Corinne Griffith

October 16, 2026 4 Min Read

Jump to Recipe

Chicken fried steak with cream gravy is breaded beef cube steak fried in the style of chicken, then served with a peppery milk gravy. Despite the name, there is no chicken in the steak.

The coating uses seasoned flour and an egg-buttermilk dip. The gravy is made in a separate saucepan with measured butter, keeping the fat amount clear and avoiding scorched frying crumbs.

Why This Recipe Works

A double flour coating creates a more substantial crust. A short rest helps it adhere before the steak meets the hot oil.

Thin cube steaks cook quickly. Small batches let the oil recover temperature and reduce greasy, pale breading.

Ingredients and Preparation

4 beef cube steaks, 4 ounces each, about 1/4 inch thick
1 cup all-purpose flour, for coating
2 large eggs
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Vegetable oil, about 1/2 inch deep for frying
2 cups milk, for gravy
2 tablespoons butter, for gravy
2 tablespoons fresh flour, for gravy
Extra salt and pepper, to taste

Steaks: Cube steak is mechanically tenderized beef. Choose similar thicknesses and follow its label cooking instructions if they require a higher temperature than the general minimum.

Gravy flour: Set aside clean flour before breading. Flour and egg mixtures that touch raw beef must be discarded, not stirred into the sauce.

How to Make Chicken Fried Steak with Cream Gravy

Step 1

Mix coating flour and spices. In another dish whisk eggs and buttermilk. Pat steaks dry, then coat in flour, egg mixture, and flour again. Rest coating 5 minutes.

Step 2

Heat 1/2 inch oil in a heavy skillet to about 350 degrees F. Fry in batches about 3 to 4 minutes per side, adjusting heat.

Step 3

Check beef reaches at least 145 degrees F and rest 3 minutes, or follow any higher temperature on its label. Drain on a rack over a tray.

Step 4

In a separate saucepan melt butter; stir in fresh gravy flour 1 to 2 minutes. Gradually whisk in milk; simmer, stirring, until thickened. Season.

Step 5

Serve gravy over steaks just before eating. Discard raw-meat dredging mixtures; never use them for gravy.

Tips for the Best Texture

Pat the beef dry so the first flour layer sticks. Press the final coating on gently, then leave it for a few minutes while the oil heats.

Use a heavy pan and keep oil below the rim with plenty of headroom. Lower steaks away from you to limit splashing, and never leave hot oil unattended.

Drain on a rack rather than stacking steaks. Stacking traps steam and softens the crust. Spoon gravy on at the last moment so the breading stays crisp longer.

Timing and Doneness

Frying time depends on thickness and oil temperature; use it as a guide rather than a guarantee. Avoid burning the coating while the center remains undercooked.

Mechanically tenderized beef should reach at least 145 degrees F with a 3-minute rest, following label directions. The USDA tenderized beef guide explains why internal checks matter.

Serving Ideas and Variations

Serve with mashed potatoes, green beans, or a simple slaw. The milk gravy can also go over the potatoes.

For extra pepper flavor, grind black pepper into the finished gravy. If it becomes too thick, whisk in a little milk; if thin, simmer gently a little longer.

For more meals with similar ingredients, try Southern meatloaf with creamy onion gravy, crispy buttermilk chicken with creamed corn.

Make-Ahead, Storage, and Reheating

Measure the flour and spices and prepare sides ahead. Bread and fry close to serving for the best crust. Keep raw beef refrigerated until you begin.

Refrigerate cooked portions within 2 hours, or within 1 hour above 90 degrees F. Use shallow containers and keep at 40 degrees F or below. Use within 3 days, sooner when an ingredient was already near the end of its safe storage time. Making a new dish does not reset the age of previously cooked meat or rice.

Reheat leftovers to 165 degrees F in the center, checking more than one spot in a thick portion. Store steak and gravy separately. Reheat gravy to a boil while stirring, and reheat steak to 165 degrees F. The USDA leftovers guide explains prompt cooling and safe reheating.

For longer storage, freeze cooled individual portions airtight for up to 2 months for quality. Thaw in the refrigerator before reheating. Freeze without gravy on the crust; reheat components separately.

Frequently Asked Questions

Why is it called chicken fried steak?

Beef is coated and fried in a style associated with fried chicken.

Can I use the dredging flour for gravy?

No. Use fresh clean flour that has not contacted raw meat.

Why make gravy separately?

It controls the fat quantity and avoids burnt coating crumbs.

How do I keep the crust crisp?

Fry in uncrowded batches, drain on a rack, and add gravy just before serving.

Final Serving Notes

Serve the steaks freshly fried with warm pepper gravy at the table. A well-adhered coating, steady oil heat, and a proper center-temperature check are the main steps.