Chicken-Fried Steak With White Gravy

Country-fried steak with brown gravy recipe

​The Spruce Eats / Katarina Zunic

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings

This chicken-fried steak is a great dinner option if you're looking for some downhome, stick-to-your-ribs, southern cooking. Smothered with gravy right before the final stage of cooking, the outer layer is infused with a flavor that will have you wondering why you haven't made this more often.

Sometimes confused with country-fried steak, this variation is covered in a peppery white gravy sauce. On the contrary, country-fried steak is covered in a delicious brown gravy sauce with a coating that is slightly less crisp. While both are absolutely delicious in our book, it ultimately comes down to if you want to use chicken stock with milk (white gravy), or beef stock with water (brown gravy). Either way, we don't think you can go wrong!


  • For the Chicken-Fried Steaks
  • 1 1/2 pounds cube steak pieces
  • Dash kosher salt
  • Dash freshly ground pepper
  • 2 cups all-purpose flour
  • 2 cups whole milk (or low-fat milk)
  • 2 cups canola oil
  • For the White Gravy
  • 2 tablespoons reserved canola oil from chicken-fried steak (or bacon fat)
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup whole milk (or low-fat milk)
  • 1 1/2 cups lower-sodium chicken stock
  • Dash kosher salt
  • Dash freshly ground pepper

Steps to Make It

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 cooking.

Make the Steaks

  1. Gather the ingredients.

    Ingredients for steaks
    ​The Spruce Eats / Katarina Zunic
  2. Preheat the oven to 275 F.

  3. Enclose cube steak pieces in sheets of wax or parchment paper.

    ​The Spruce Eats / Katarina Zunic 
  4. Using a meat tenderizer or rolling pin, gently pound the steaks to flatten slightly and tenderize. Season the cube steaks with salt and pepper.

    Use meat tenderizer
    ​The Spruce Eats / Katarina Zunic
  5. Set up a breading station by mixing the 2 cups of flour with salt and pepper in large bowl. In a medium shallow bowl, whisk the 2 cups of milk with salt and pepper.

  6. Fill a large sauté pan or cast-iron skillet with enough canola oil to measure 1/4-inch deep. Heat the oil over medium-high heat until shimmering hot.

    ​The Spruce Eats / Katarina Zunic
  7. While the oil is heating, dip the cube steak pieces in the milk mixture to coat, then dredge in the seasoned flour, shaking off any excess.

    Bread steak
    ​The Spruce Eats / Katarina Zunic 
  8. Add the breaded steaks to the heated oil in batches (do not overcrowd).

    Add breaded steak to pan
    ​The Spruce Eats / Katarina Zunic 
  9. Cook the cube steaks until golden, about 3 to 4 minutes per side.

    Cook steak
    ​The Spruce Eats / Katarina Zunic
  10. Remove the steaks, transfer to a baking sheet and place in the oven to keep warm.

    ​The Spruce Eats / Katarina Zunic

Make the Gravy

  1. Gather the ingredients.

    Ingredients for gravy
    ​The Spruce Eats / Katarina Zunic
  2. Pour off all but 2 tablespoons of the canola oil from the pan. Heat the pan over medium-high heat.

    Canola oil
    ​The Spruce Eats / Katarina Zunic
  3. Add the flour and whisk to make a roux.

    Add flour
    ​The Spruce Eats / Katarina Zunic
  4. Add the milk and chicken stock, whisking to blend, and cook until the gravy comes to a boil.

    Add milk
    ​The Spruce Eats / Katarina Zunic
  5. Reduce the heat to low, and cook until the gravy thickens to the desired consistency, about 8 to 10 minutes. Season to taste with salt and pepper.

    ​The Spruce Eats / Katarina Zunic

To Serve

  1. Remove the chicken-fried steak from the oven and transfer the steaks to the pan with the gravy.

    Steak in gravy
    ​The Spruce Eats / Katarina Zunic
  2. Spoon the gravy over the steaks and let stand for a few minutes before serving.

    Spoon the gravy
    ​The Spruce Eats / Katarina Zunic
  3. Enjoy!

    Country-fried steak with brown gravy
    ​The Spruce Eats / Katarina Zunic