Texas Chicken Fried Steak with Cream Gravy Recipe

Mashed potatoes, green beans and chicken fried steak with cream gravy on white plate

5 from 24 votes

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.

Prep Time10

Cook Time20

Resting time40

Course: Entree

Cuisine: American, Southern

Servings: steaks

Calories: 1694kcal

Author: Anecia Hero

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 minutes
2 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. Place the breaded steaks on a baking sheet and refrigerate for about 15 minutes.
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 medium
½ 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 heat
3 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 liking
salt 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...

Cream Gravy:

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

Here's how to make buttermilk in case you don't have any:

Add the juice of one lemon to one cup of milk. Let it sit for 5 minutes and thicken. Now, you have buttermilk!

Nutrition