This Ultimate Texas Chicken Fried Steak with Gravy is a crunchy, comforting classic that hits all the right notes: crisp coating, tender beef, and a silky cream gravy. I’ve made it dozens of times for family dinners and potlucks, and it’s one of those recipes people ask for again and again. The method is straightforward but rewards attention to temperature and technique.
Why Make This Recipe
- Flavor-forward: a seasoned, crunchy crust with a rich cream gravy that’s deeply satisfying.
- Crowd-pleaser: great for family dinners, Sunday suppers, and comfort-food gatherings.
- Practical: uses simple pantry staples — flour, eggs, milk, and basic spices — and cooks in about 30 minutes.
- Versatile: pairs with mashed potatoes, green beans, or biscuits for a full meal.
- Personal note: I love this recipe because the double-dredge yields a reliably crisp crust that stays crunchy under gravy longer than single-dredged versions. Check out other easy mains like this cheesesteak tortellini recipe for quick weeknight ideas.
Recipe Overview
- Prep time: 15 minutes (plus 10 minutes resting)
- Cook time: 12–16 minutes (3–4 minutes per side for frying)
- Total time: 30–35 minutes
- Servings: 4 steaks (about 6–8 oz each)
- Difficulty: Easy–Medium
- Method: Dredge, shallow-fry in neutral oil at 350–365°F, make pan gravy from drippings.
My Experience Making This Recipe
When I first tested this, the crust kept falling off until I added a quick egg wash step and rested the dredged steaks on a wire rack for 10 minutes. After that tweak, the coating bonded and stayed put. I also learned that keeping oil between 350–365°F makes the best balance of crisp exterior and juicy interior.
How to Make Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe
This recipe uses tenderized round or cube steaks pounded to about 1/4 inch, seasoned flour, an egg-buttermilk wash, and a second flour dredge for extra crunch. Fry the steaks in 1/2–1 inch of vegetable oil at 350–365°F until golden, 3–4 minutes per side. Remove the steaks, then use the browned pan bits to make a cream gravy by whisking in 1/3 cup flour and adding 2–3 cups milk, simmering until thickened.
Ingredients (tested)
- 4 cube steaks (about 6–8 oz each)
- 1 1/2 cups all-purpose flour, divided + extra for dusting
- 1 tsp kosher salt, plus more to taste
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 Tbsp vinegar)
- 1/2 tsp hot sauce (optional, for the wash)
- 1/2–1 cup vegetable oil or peanut oil for frying (enough for 1/2–1 inch depth)
- For gravy: 1/3 cup pan drippings or butter, 1/3 cup all-purpose flour, 2–3 cups whole milk, salt and lots of black pepper
Equipment recommendations: heavy 10–12 inch cast-iron or stainless skillet, instant-read thermometer, meat mallet, wire rack, tongs, whisk, and a deep-fry thermometer.
Step summary:
- Pound steaks to 1/4 inch and season lightly with 1/2 tsp salt and 1/2 tsp pepper.
- Set up stations: seasoned flour, egg-buttermilk wash (2 eggs + 1 cup buttermilk), then more seasoned flour for dredging. Double-dredge for a thicker crust.
- Heat oil to 350–365°F in a cast-iron skillet; fry steaks 3–4 minutes per side until golden. Drain on a rack.
- Make gravy in the same pan: skim off excess oil if needed, add 1/3 cup drippings, whisk in 1/3 cup flour to a roux, then slowly whisk in 2–3 cups milk. Simmer 5–7 minutes and season.
Expert Tips for Success
- Pound evenly: use a meat mallet to get steaks to 1/4 inch for quick, even cooking and a tender bite.
- Maintain oil temp: keep oil between 350–365°F; too cool = greasy crust, too hot = burnt exterior and undercooked meat. Use an instant-read or clip thermometer.
- Rest before frying: let dredged steaks sit 8–10 minutes on a wire rack so the coating adheres and doesn’t blow off in the oil.
- Double-dredge: dip in wash, flour, wash again, then flour for a thicker, longer-lasting crust that holds up under gravy.
- Build gravy from pan fond: don’t throw out browned bits — they add flavor. Deglaze with a splash of milk or stock before adding the roux.
How to Serve Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe
- Classic plate: sliceable steak served over mashed potatoes with cream gravy spooned on top.
- Add bright sides: serve with buttered green beans or quick coleslaw to cut the richness.
- Biscuits & gravy twist: offer warm buttermilk biscuits and a ladle of gravy for dunking.
- Presentation tip: rest steaks 3 minutes, then stack slightly overlapped and spoon gravy down the middle for a restaurant look.
Storage and Reheating Guide
- Refrigeration: store cooled steaks and gravy separately in airtight containers for up to 3 days. Keep the gravy in a sealed jar.
- Freezing: wrap steaks individually in plastic wrap and place in a freezer bag for up to 2 months. Freeze gravy in a freezer-safe container for up to 1 month.
- Reheating: oven reheat at 350°F on a wire rack set over a sheet pan for 12–15 minutes to crisp crust back up. Reheat gravy gently on the stovetop over medium-low, whisking and adding a splash of milk if too thick. Avoid microwaving if you want to keep crispness.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free baking blend or rice flour for dredging and a gluten-free all-purpose or cornstarch slurry for the gravy; cook a bit slower to avoid burning.
- Dairy-free: substitute unsweetened soy or oat milk plus 1 tsp apple cider vinegar for buttermilk and use dairy-free butter or oil for the gravy.
- Spicy Texas-style: add 1/2 tsp cayenne and 1 tsp chili powder to the flour mix and include a dash of hot sauce in the egg wash.
- Oven-fried (lower oil): use an oil spray and bake at 425°F on a wire rack for 15–18 minutes, flipping once, then finish under the broiler 1–2 minutes for color.
Nutritional Highlights
- Protein-rich: each 6–8 oz steak provides a solid serving of protein for satiety.
- Higher in fat and calories: because of frying and creamy gravy, enjoy in moderation or pair with lighter sides.
- Allergen info: contains gluten (wheat), dairy, and eggs; modify for allergens as suggested in variations.
- Portion guidance: a single 6–8 oz steak with 1/2 cup gravy is a hearty entrée — consider halving portions for lighter meals.
Troubleshooting Common Issues
- Soggy crust: oil likely too cool or steaks crowded the pan. Increase oil temp to 350–365°F and fry in batches.
- Coating falling off: dredge, rest on a rack for 8–10 minutes, then fry; avoid flipping too early.
- Lumpy gravy: add milk gradually while whisking, strain if needed, and simmer gently; if too thick, whisk in extra milk 1 Tbsp at a time.
Frequently Asked Questions
Q: What cut of beef is best for chicken fried steak?
A: Cube steak (tenderized round) is classic and tender when pounded to 1/4 inch. You can also use thin top round or sirloin, but tenderize well. Thicker cuts need longer cooking and won’t crisp as quickly.
Q: Can I make the gravy ahead of time?
A: Yes. Make the gravy, cool, and refrigerate up to 3 days or freeze for 1 month. Reheat gently, whisking in a splash of milk to restore creaminess.
Q: How do I keep the crust from absorbing too much oil?
A: Use oil at 350–365°F, don’t overcrowd the pan, and drain on a wire rack rather than paper towels to maintain crispness and prevent steaming.
Q: Is there a healthier way to make this?
A: Yes. Use an oven-fry method at 425°F on a wire rack, use leaner cuts thinly pounded, and make a lighter gravy with low-fat milk or a milk-plus-broth blend.
Conclusion
If you want extra reference recipes and variations, these tested resources are great companions: the classic approach in The Ultimate Chicken Fried Steak Recipe with Gravy – Mom On …, a Texas take with useful tips in The Ultimate Texas Chicken Fried Steak With Gravy | Urban Cowgirl, a well-rated family favorite at The Best Chicken Fried Steak Recipe, a Southern-style version at Texas Chicken Fried Steak with Cream Gravy – SmartyPantsKitchen, and a popular home-cook take from Best Chicken Fried Steak Recipe. These will help you refine technique, adapt flavors, and make this Texas classic your own.
Print
Ultimate Texas Chicken Fried Steak with Gravy
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This crunchy, comforting classic features a seasoned crust, tender beef, and rich cream gravy, perfect for family dinners and potlucks.
Ingredients
- 4 cube steaks (about 6–8 oz each)
- 1 1/2 cups all-purpose flour, divided + extra for dusting
- 1 tsp kosher salt, plus more to taste
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 Tbsp vinegar)
- 1/2 tsp hot sauce (optional, for the wash)
- 1/2–1 cup vegetable oil or peanut oil for frying
- For gravy: 1/3 cup pan drippings or butter, 1/3 cup all-purpose flour, 2–3 cups whole milk, salt and lots of black pepper
Instructions
- Pound steaks to 1/4 inch and season lightly with 1/2 tsp salt and 1/2 tsp pepper.
- Set up stations: seasoned flour, egg-buttermilk wash, then more seasoned flour for dredging. Double-dredge for a thicker crust.
- Heat oil to 350–365°F in a cast-iron skillet; fry steaks 3–4 minutes per side until golden. Drain on a rack.
- Make gravy in the same pan: skim off excess oil if needed, add 1/3 cup drippings, whisk in 1/3 cup flour to a roux, then slowly whisk in 2–3 cups milk. Simmer 5–7 minutes and season.
Notes
Ensure oil is at the correct temperature to achieve a crispy crust. Let dredged steaks rest before frying for better coating adherence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 190mg