Texas Chicken Fried Steak with Cream Gravy
You’ll find Texas Chicken Fried Steak with Cream Gravy on just about every restaurant menu in the Lone Star State! As a native Texan, I guarantee you there’s nothing better than a well-seasoned, pan fried chicken fried steak that’s made-from-scratch! Here, you’ll learn how to make this Southern staple like a pro!
This battered and fried cube-steak is a family favorite is usually served with cream gravy and a side of “I need a nap!”
Ingredients
The ingredients for this Texas staple are pretty simple. As for the equipment, you’ll need a deep cast-iron skillet, a meat thermometer and a pair of tongs.
- Cubed steak (also known as tenderized steak, tenderized top steak or tenderized sirloin steak)
- Heat tolerant oil (vegetable, canola oil or peanut oil – but not olive oil)
- Buttermilk (or milk)
- Eggs-large eggs
- All-purpose flour
- Salt, black pepper, and a dash of cayenne pepper
- Milk- 2% or whole milk
How to make Chicken Fried Steak
See the recipe card below for exact ingredient measurements.
- Place the steaks in a 9 x 13 baking dish and drizzle buttermilk over them; coat well; allow to sit in the refrigerator for about 10-minutes.
- Meanwhile, in a large mixing bowl or flat pie plate, combine the lightly beaten large eggs and set aside. In a second bowl, combine the flour and dry seasonings.
- We call this “The Texas Two-Step”– remove the steak from the buttermilk and immediately dredge it in the flour then in the egg mixture, then in the seasoned flour again.
- Heat a deep cast-iron skillet or a heavy skillet, on medium to medium-high heat with about 1 ½ inches of heat tolerant oil.
- Allow the steak to cook for 3 minutes on one side, then gently flip and cook the other side until golden brown.
- Remove from pan and drain on a wire rack or paper towels. Repeat process with remaining steaks. Reserve the pan drippings for the cream gravy.
Cream Gravy Ingredients
Cream gravy is a staple with this Southern chicken fried steak. You just need a little of the reserved oil from the fried steaks, some all-purpose flour and a little milk to make the gravy.
How to reheat chicken and cream gravy
- The best way to reheat the chicken fried steak is in the oven. Place it on a parchment or foil lined baking sheet, uncovered, and bake at 375ºF for about 10-15 minutes, or until the center is warm.
- Do not wrap the steaks in foil or the crust will be soggy.
- Store the cream gravy it in an airtight container in the refrigerator. When ready to reheat, place it in a saucepan on medium heat; you’ll have to add a little water or milk as you reheat it because cream gravy thickens upon refrigeration.
Serving suggestions
If you’re wondering what to serve with Texas Southern Chicken Fried Steak, you’ll find a variety of sides! The most popular and common sides for this Texas staple are: mashed potatoes, green beans, fried okra, stewed okra and tomatoes, sweet creamed corn and purple hull peas.
Some folks like to serve it with steak fries, biscuits, collard greens or macaroni and cheese!
Mastering Texas Chicken Fried Steak with Cream Gravy is just about the only thing you need in order to be considered a true Texan!
More Southern recipes
If you’re craving more good Southern food, you might like:
- Salisbury Steak
- Chicken Spaghetti
- Southern Style Cream Gravy
- Creamy Macaroni and Cheese
- Sausage Cream Gravy
- No Bake Lemon Icebox Pie
- Southern Fried Oysters
- Dairy Queen Copycat Steak Fingers
- Fried Yellow Squash
- Chicken Cutlet
♥ If you make this recipe, please scroll down leave a comment and rating! I love to hear from you!
Texas Chicken Fried Steak with Cream Gravy Recipe
A classic Texas favorite, Chicken Fried Steak with Cream Gravy is made with tender cubed steak, pan-fried to a crispy golden brown and topped with white cream gravy.
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Yield: 4 steaks
Equipment
- Cast iron skillet
- Tongs
- Meat thermometer
- Paper towels
Ingredients
Chicken Fried Steak Ingredients:
- 2 lbs. cubed steak
- 1+ cups oil, vegetable or canola (not olive oil); you may need more oil, depending upon the size of your skillet (See Recipe Notes: Oil)
- ¾ cup buttermilk , (or plain milk)
- 3 whole eggs , lightly beaten
- 3 cups all purpose flour
- 1 tablespoon kosher salt (for flour)
- 1 tablespoon paprika (for flour)
- 1 tablespoon cayenne (for flour)
- 1 tablespoon garlic powder (optional)
- 1½ tablespoon ground black pepper (for flour)
- salt and pepper (to season steaks)
Cream Gravy Ingredients:
- ½ cup oil (reserved from fried steak)
- ½ cup all-purpose flour
- 3 cups milk
- salt and pepper to taste
Instructions
- Lightly salt and pepper cube steaks and place in a dish and add buttermilk; make sure both sides of the steaks are coated; return to refrigerator for 5-10 minutes2 lbs. cubed steak, ¾ cup buttermilk
- Set up dredging station with two bowls: One with lightly beaten eggs ; the other with flour, salt, pepper, paprika, cayenne and garlic powder (optional)3 whole eggs, 3 cups all purpose flour, 1 tablespoon kosher salt, 1 tablespoon paprika, 1 tablespoon cayenne, 1½ tablespoon ground black pepper, 1 tablespoon garlic powder (optional)
- Do "The Texas Two Step": Dredge the buttermilk soaked meat in the flour, then in the lightly beaten eggs and back again in the flour.
- Heat heavy bottom (cast iron works best) skillet with oil; oil should be hot enough to sizzle, but not too hot or it will catch on fire (350℉ usually works)1+ cups oil, vegetable or canola
- Place the breaded steaks into the hot oil; cook for 2-3 minutes; DO NOT MOVE THE STEAK; after about 2-3 minutes, turn the meat to the other side and cook for an additional 2-4 minutes.
- Use meat thermometer to check internal temperature; when the center reaches 160ºF, the steak is done
- Place on paper towel; salt and pepper to taste; serve and enjoy!salt and pepper
Make the Gravy
- Strain the cooking oil you used for the steaks; (you'll use the same skillet for the gravy that you used to cook the steaks in); pour ½ cup drained, reserved frying oil into the clean skillet; heat on medium½ cup oil
- Sprinkle in equal amount of flour; whisk (mixture will be clumpy)½ cup all-purpose flour
- Add 1 cup of milk to flour mixture; continue to whisk; add another cup of milk; continue to whisk; turn heat to medium high for about 2-minutes, then reduce to medium heat3 cups milk
- If gravy is too thick, add final cup of milk to mixture and whisk until smooth
- Add salt and a generous amount of black pepper to your likingsalt and pepper to taste
- Serve over Chicken Fried Steak
Notes
Oil:
You need about 1″inch of oil in a cast-iron skillet. A 10″ inch skillet uses 1 ½ cups of oil. Add more if using a 12″ inch skillet.
Prepping the steaks:
Soak the steaks in buttermilk and refrigerate for about 5-10 minutes; when you get ready to dredge the steaks, don’t wipe off any of the buttermilk – just go straight from the buttermilk to the flour, egg and then back to the flour.
Frying the steak:
- If you want “chicken fingers” slice the steak into strips first, then season the strips with a little salt and pepper. Dredge strips in flour, egg, then flour again. These cook faster than whole steaks.
- After you place the steak in the oil, let them cook for 2-3 minutes; DO NOT MOVE THE STEAK during those first 2-3 minutes. After, take a peek and see if the first side is golden brown; if so, flip and cook an additional 2-4 minutes.
- If the first side isn’t quite golden, let it cook a minute longer, then flip it.
- If you’re making more than 4 chicken fried steaks, you might want to refresh the oil after the first 4 because the oil darkens and your steaks will be a darker color…
- This recipe yields about 2 cups of gravy.
- Use some of the oil from the fried steak to start the gravy; use the same skillet you cooked the steaks in
Nutrition Estimate
Serving: 1 steakCalories: 1694kcalCarbohydrates: 99gProtein: 67gFat: 114gSaturated Fat: 19gPolyunsaturated Fat: 25gMonounsaturated Fat: 65gTrans Fat: 0.5gCholesterol: 182mgSodium: 2036mgPotassium: 1313mgFiber: 5gSugar: 12gVitamin A: 1600IUVitamin C: 2mgCalcium: 352mgIron: 10mg
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