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featured chicken fried steak with gravy

Easy Chicken Fried Steak Recipe with Gravy

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 672kcal
Author: Becky Hardin
Make the most delicious chicken fried steak at home and top with the creamiest gravy for a weeknight meal with a bang. Ready to serve in less than 30 minutes, this is one tasty bite!
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For the Chicken Fried Steak

  • 1 pound cube steaks
  • ¾ cup whole milk
  • 1 large egg
  • ¾ cup all-purpose flour
  • 1 ½ teaspoons seasoning salt
  • ½ teaspoon ground black pepper
  • Vegetable oil for frying

For the Gravy

  • ¼ cup butter or reserved cooking oil from steak
  • cup all-purpose flour
  • 2 cups whole milk
  • Kosher salt to taste
  • Ground black pepper to taste


For the Chicken Fried Steak

  • In a shallow bowl, whisk together milk and egg. In a separate shallow bowl, whisk together flour, seasoning salt, and pepper.
  • Place each piece of steak in the flour mixture, turning to coat and shaking off the excess. Place the steak in the milk mixture, then dredge it through in the flour mixture, coating well. Place on a wire rack and repeat until all steak is coated. Allow to rest and make the gravy.
  • When ready to cook, heat cooking oil in a large skillet set over medium heat. Fry the steak in batches for 2 minutes on each side, flipping once, until golden brown. Remove to a paper towel-lined plate to drain while cooling. When the steak is finished cooking, reserve ¼ cup of the cooking oil.
  • Serve with warm gravy.

For the Gravy

  • In a large saucepan set over medium heat, add the butter (or reserved cooking oil.) Whisk in flour and cook for 2-3 minutes, adding more if needed, until golden. Slowly whisk in milk, then season with salt and pepper, to taste.
  • Cook, whisking frequently, for 6-8 minutes until gravy is thickened and smooth. Taste and season as needed, then serve with steak.



  • If you can't get cube steak, be sure to use a meat tenderizer to flatten your steaks so that the cook evenly and are nice and tender.
  • Pat the steak dry before dredging it, this will help the coating to stick to the steak.
  • Make sure the oil is hot before cooking the coated steaks. If the oil isn't hot enough, they won't get nice and crispy.


Calories: 672kcal | Carbohydrates: 34g | Protein: 34g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1137mg | Potassium: 660mg | Fiber: 1g | Sugar: 9g | Vitamin A: 687IU | Calcium: 232mg | Iron: 4mg