I grew up on Southern comfort food, and this Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe is my go-to when I want something hearty, crispy, and deeply satisfying. The crisp breading, tender cube steak, and creamy pan gravy are classic Texas comfort — I’ve tested this version until the crust stays crunchy and the gravy is perfectly smooth.
Why Make This Recipe
- Bold, satisfying flavor: a crunchy, seasoned crust paired with a rich cream gravy that everyone will love.
- Family-friendly and filling: feeds 4 easily and pairs well with simple sides.
- Quick to make for a weekend dinner: about 45 minutes from start to finish.
- Great for special meals or casual gatherings — it feels celebratory without fuss.
- Personal insight: I love this recipe because a slightly underpowered stovetop and a good cast-iron skillet made me learn how oil temperature and a resting rack make the crust reliably crisp every time.
For another hearty skillet-style dish, try this cheesesteak tortellini recipe for variety.
Recipe Overview
- Prep time: 20 minutes (including brine/dredging)
- Cook time: 25 minutes (frying + gravy)
- Total time: 45 minutes
- Servings: 4 (about 1 steak per person)
- Difficulty: Easy — basic frying and a simple pan gravy
- Method: Pan-fry breaded cube steaks in oil (350–375°F) and make a cream gravy in the same pan from pan drippings.
My Experience Making This Recipe
I tested this recipe multiple times, adjusting oil temperature and dredge ratios until the crust stayed crisp and the gravy didn’t taste floury. The biggest discovery was resting fried steaks on a wire rack (not paper towels) to keep the bottom crisp.
How to Make Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe
This dish uses thin cube steaks (or tenderized round steak), a wet brine (or buttermilk soak), and a double-dredge: seasoned flour, egg wash, then flour again for extra crunch. Fry in a 10–12 inch cast-iron skillet at 350–375°F for about 3–4 minutes per side until golden brown. Use the browned bits and drippings to make a roux with 3 tablespoons flour, then whisk in 2 cups milk for a silky cream gravy that simmers 5–7 minutes until thickened.
Expert Tips for Success
- Oil temperature matters: maintain 350–375°F (175–190°C). Use an instant-read thermometer or a candy/deep-fry thermometer.
- Use a double-dredge: flour → beaten egg (or buttermilk) → flour for maximum crunch and adhesion. Add 1 tsp baking powder to the dry mix for extra lift.
- Cook in batches: avoid crowding the pan so oil temperature stays steady and crust crisps evenly.
- Make gravy from the pan drippings: remove excess fat to leave about 3 tbsp drippings, sprinkle in 3 tbsp flour, cook 1 minute, then slowly whisk in 2 cups milk to prevent lumps.
- Rest on a wire rack (not paper towels): this keeps the underside crisp and prevents steam sogginess.
How to Serve Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe
- Classic Southern plate: mashed potatoes, green beans, and pickled okra — pour gravy over the steak and potatoes.
- Weeknight comfort: serve with buttered egg noodles and a simple green salad.
- Family brunch twist: top with a fried egg and serve with biscuits.
- Presentation tip: slice one steak diagonally, fan it on the plate, and ladle gravy around (not just on top) for a restaurant feel.
Storage and Reheating Guide
- Refrigerator: store cooled steaks and gravy separately in airtight containers for 3–4 days.
- Freezing: freeze steaks without gravy in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Freeze gravy in a heavy-duty freezer container for up to 1 month.
- Reheating (oven): reheat steaks on a wire rack set over a baking sheet at 350°F (175°C) for 10–12 minutes until crisp and hot. Reheat gravy gently on the stovetop over low heat, whisking occasionally.
- Reheating (stovetop for best texture): warm a little oil in a skillet over medium heat and cook steaks 2–3 minutes per side to revive the crust; finish in a 350°F oven if thicker.
Recipe Variations
- Gluten-free: use 1:1 gluten-free flour blend or a mix of rice flour + cornstarch for dredging; make gravy with GF flour or cornstarch slurry (1 tbsp corn starch + cold water).
- Dairy-free: use unsweetened almond or oat milk and dairy-free butter for gravy; use egg replacer or aquafaba for the wet wash.
- Spicy kick: add 1 tsp cayenne pepper and 1 tsp smoked paprika to the flour mix for a Texas heat profile.
- Oven-baked version: bread steaks the same way, spray with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once; gravy made on stovetop remains the same.
Nutritional Highlights
- Protein-rich: each steak provides a solid serving of protein (varies by cut and size).
- Calorie-dense and higher in fat: pan-fried and gravy increase calories — consider portion control or lighter sides.
- Allergen info: contains wheat (gluten), eggs, and dairy unless adapted; note for guests with allergies.
- Portion guidance: serve 6–8 oz steak per adult with two vegetable sides for a balanced meal.
Troubleshooting Common Issues
- Soggy crust: solution — make sure oil is hot (350–375°F) and don’t overcrowd the pan; rest on a wire rack.
- Greasy steaks: solution — drain excess fat, blot lightly, and finish briefly in a hot oven to crisp. Also remove excess oil from pan before making gravy, leaving ~3 tbsp of drippings.
- Lumpy or thin gravy: solution — whisk cold milk into the roux slowly and simmer; if thin, whisk 1 tsp cornstarch with cold water and add; if lumpy, strain through a fine mesh sieve.
Frequently Asked Questions
Q1: Can I use tenderloin or sirloin instead of cube steak?
A1: Yes, but cube steak (tenderized round) is traditional because it’s thin and benefits from tenderizing. If you use sirloin or tenderloin, slice thinner and cut against the grain. Adjust frying time to avoid overcooking — lean cuts cook faster.
Q2: How do I know when the oil is at the right temperature without a thermometer?
A2: Drop a pinch of flour into the oil — it should sizzle immediately but not burn. A bread cube will brown in about 60 seconds at the right temperature. A thermometer is strongly recommended for consistency.
Q3: Can I make the gravy ahead of time?
A3: Yes, make gravy ahead and store in the fridge for up to 3 days. Reheat gently over low heat, whisking and adding a splash of milk if it’s thickened too much.
Q4: Is it okay to use store-bought cube steak labeled “country-fried”?
A4: Store-bought cube steak works fine but check thickness; if thicker than ¼–½ inch, pound lightly to even thickness for uniform cooking and better texture.
Conclusion
For additional inspiration and slightly different regional takes, I compare techniques and gravy textures against these helpful guides: The Ultimate Chicken Fried Steak Recipe with Gravy – Mom On …, The Ultimate Texas Chicken Fried Steak With Gravy | Urban Cowgirl, The Best Chicken Fried Steak Recipe, Texas Chicken Fried Steak with Cream Gravy – SmartyPantsKitchen, and Best Chicken Fried Steak Recipe. These resources are great for technique variations and troubleshooting ideas.
Print
Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and crispy Texas comfort dish featuring tender cube steak and creamy pan gravy, perfect for family dinners.
Ingredients
- 4 cube steaks
- 2 cups buttermilk
- 1 cup all-purpose flour (plus extra for dredging)
- 2 large eggs
- 3 tablespoons flour for gravy
- 2 cups milk for gravy
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Brine the cube steaks in buttermilk for at least 20 minutes.
- Prepare a dredging station with seasoned flour, a beaten egg, and additional flour.
- Heat oil in a cast-iron skillet to 350–375°F (175–190°C).
- Dredge the steaks: coat in flour, dip in egg, and coat again in flour.
- Fry the steaks for 3–4 minutes per side until golden brown and crunchy.
- Remove the steaks and drain excess fat, leaving about 3 tablespoons in the pan.
- Make gravy: whisk in 3 tablespoons of flour to the drippings, cook for 1 minute, then slowly whisk in 2 cups of milk.
- Simmer the gravy for 5–7 minutes until thickened.
- Serve the chicken fried steak with gravy over it.
Notes
Resting the fried steaks on a wire rack helps keep the bottom crispy. Use an instant-read thermometer for oil temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 steak
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg