chicken fried steak with gravy

Chicken-Fried Steak with Gravy Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Author: olives-n-okra
A southern American classic.
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For the cubed steak

  • 1 pound cubed steak tenderized and cut into 4 pieces
  • 1 cup milk
  • 1 cup all-purpose flour
  • salt and pepper
  • 3/4 cup plus of shortening or vegetable oil for frying

For the gravy

  • 1/3 cup shortening or oil
  • 3 cups milk
  • 4 tablespoons flour
  • salt and pepper


  • Line a dish or baking sheet with paper towels. Set aside.
  • Soak meat in milk for about 5 minutes. Shake off excess liquid. Generously salt and pepper both sides of meat. Dredge in flour, then the milk, and then flour again.
  • In a large cast-iron skillet, heat shortening on medium-high heat, about 350°F (don't let the oil smoke). If you don't have a thermometer, test the oil by dipping a fork in the flour then the oil. If it sizzles right away, it's ready. Fry two or three steaks at a time about 3-4 minutes per side or until golden brown. Place cooked meat on the prepared paper towel-lined dish or baking sheet to absorb the excess oil.
  • When all of the meat is cooked, reduce heat to medium-low. Run a wooden spoon across the bottom of the pan to loosen the pan drippings. Add additional oil or shortening to the pan until it equals about 1/3 cup, or remove extra oil until 1/3 cup remains. Sprinkle flour, salt, and pepper over hot oil, and stir until dissolved. Continue to stir until the mixture is slightly toasty and starts to brown, about 4 minutes. Slowly whisk in the milk and reduce to simmer. Gravy thickens as it cooks. Adjust salt and pepper as needed.
  • Spoon gravy over fried cubed steaks, or return steaks to the pan and simmer in the gravy for about 10 minutes.


If the gravy is too thick, add 1/2 cup of water and stir. Repeat until gravy is the desired consistency.