Chicken-Fried Steak With White Gravy

Chicken fried steak

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  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 4 servings

If you are from Texas, the birthplace of this dish, you may think the name of this recipe is redundant since chicken-fried steak always comes with a creamy, peppery white gravy. This traditional Southern dish distinguishes itself from another classic recipe, country-fried steak, by the color of the gravy—country-fried is topped with a brown gravy, while chicken-fried is often served with the white gravy on the side to preserve the crispy texture of the meat. And don't be fooled by the name; there is no chicken in this recipe. It is so called because the cube steak is cooked in the same style as crispy, breaded chicken. 


  • For the Chicken-Fried Steak
  • 1 1/2 pounds cube steak pieces
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 cups all-purpose flour
  • 2 eggs
  • 2 cups whole milk
  • Canola oil (for frying)
  • For the White Gravy
  • 2 tablespoons reserved bacon fat (or canola oil)
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

Steps to Make It

Note: while there are multiple steps to this recipe, this chicken-fried steak dish is broken down into workable categories to help you better plan for preparation and frying.

Make the Chicken-Fried Steak

  1. Gather the ingredients.

  2. Preheat oven to 275 F.

  3. Enclose cube steak pieces in sheets of wax or parchment paper. Using a meat tenderizer or rolling pin, gently pound the meat to tenderize it.

  4. Season cube steak with salt and pepper.

  5. Set up a breading station. Place the flour in large bowl and season with salt and pepper. In a medium bowl, combine the eggs with the milk, and whisk to combine; season with salt and pepper.

  6. In a large sauté pan or cast-iron skillet, fill canola oil until 1/2-inch deep. Warm over medium-high heat.

  7. While the oil is heating, dredge cube steak pieces into the flour, then the milk and egg mixture, and back into the flour again.

  8. Add the breaded meat into the warmed oil in batches; do not overcrowd the pan.

  9. Cook cube steak until golden, about 3 to 4 minutes per side.

  10. Remove to a baking sheet and place in oven to keep warm. Continue with remaining steak.

Make the White Gravy

  1. Gather the ingredients.

  2. In a medium sauté pan over medium-high heat, warm bacon fat or canola oil. Add flour, and whisk to combine to create a roux.

  3. Add the milk, whisking to incorporate it with roux until gravy comes to a boil.

  4. Reduce heat to low, letting gravy cook and thicken to desired consistency, about 8 to 10 minutes. Season with salt and pepper.

  5. Remove chicken-fried steak from oven, spoon gravy over, or on the side.

  6. Serve hot and enjoy!

Sides to Enjoy With Chicken-Fried Steak

Since this is a traditional Southern dish, it only seems natural to serve it with beloved Southern-style sides. You will often find a tender buttermilk biscuit on the plate or a bit of creamy mashed potatoes. Of course, some mustard greens are always welcome, and fried green tomatoes would be a treat.