The Ultimate 30-Minute Chicken Fried Cube Steak with Gravy Recipe

Are you craving some good ol’ Southern comfort food that’ll make your taste buds do a happy dance? Well, I’ve got just the thing for you! Today, we’re gonna dive into one of my absolute favorite recipes – chicken fried cube steak with gravy. This classic dish combines crispy, seasoned breading with tender meat and creamy gravy that’ll have your family begging for seconds.

The best part? You can whip this up in just 30 minutes, making it perfect for those busy weeknights when you want something homemade but don’t have hours to spend in the kitchen. I’ve made this recipe dozens of times and trust me, it’s a crowd-pleaser!

What’s the Difference Between Chicken Fried Steak and Country Fried Steak?

Before we jump into the recipe, let’s clear up a common confusion. While these two dishes are super similar, there are a few key differences:

• Chicken Fried Steak: Has a spicy flour coating held on by egg (similar to fried chicken) and is served with creamy, peppery milk-based gravy.
• Country Fried Steak: The coating may be less spicy and is typically served with brown gravy instead of milk gravy.

Both are delicious, and honestly, the definitions get a bit fuzzy depending on what region you’re in. Growing up in the Midwest, we just called it “fried cube steak with gravy” and specified milk gravy when used. Call it whatever you want – it’ll still taste amazing!

What You’ll Need

Ingredients

For the Cube Steak:

• 1 pound cube steak (usually 2 large pieces)
• 1 large egg
• ½ cup milk
• ¾ cup all-purpose flour
• 1 teaspoon seasoning salt (Lawry’s works great)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Pinch of cayenne pepper (optional, for heat lovers)
• 4 tablespoons vegetable oil for frying

For the Gravy:

• 4 tablespoons of the seasoned flour mixture (from coating)
• 4 tablespoons oil/drippings from frying
• 2 cups milk (for milk gravy) OR beef broth (for brown gravy)
• Salt and pepper to taste

Let’s Get Cooking!

Step 1: Prep Your Breading Station

1. Pat your cube steaks dry with paper towels (this helps the breading stick better).
2. Set up your breading line with two shallow dishes:
   • In dish #1: Beat 1 egg with ½ cup of milk until well combined.
   • In dish #2: Mix ¾ cup flour with the seasoning salt, paprika, garlic powder, black pepper, and cayenne if using.

Step 2: Heat Your Oil

Heat 4 tablespoons of vegetable oil in a large skillet over medium-high heat. You want the oil hot but not smoking – it should be shimmering when ready.

Step 3: Bread Your Steaks

This is where the magic happens! Follow these steps for perfect breading

1. Take a piece of cube steak and coat it thoroughly in the seasoned flour mixture.
2. Shake off any excess flour (important!).
3. Dip the floured steak into the egg-milk mixture, making sure it’s fully coated.
4. Shake off excess liquid.
5. Back into the flour mixture for a final coat, pressing gently to help the coating adhere.
6. Place on a plate and repeat with the remaining steak pieces.

Pro tip: Let the breaded steaks sit for about 5 minutes before frying. This helps the coating stick better during cooking!

Step 4: Fry to Golden Perfection

1. Using a fork (to avoid disturbing the coating), carefully place the breaded steaks into the hot oil.
2. Cook until the edges start turning golden and you see a bit of juice coming through the flour (about 4-5 minutes).
3. Flip ONCE (over-flipping can cause the breading to fall off) and cook another 3-4 minutes until golden brown.
4. The internal temperature should reach 145°-150°F.
5. Transfer to a clean plate and tent loosely with foil to keep warm.

Step 5: Make That Glorious Gravy

Y’all, the gravy might be my favorite part! Here’s how to make it perfect:

1. Reduce heat to medium.
2. Add 4 tablespoons of the remaining seasoned flour to 4 tablespoons of the oil/drippings in the pan. (You might need to remove some if there’s too much oil left.)
3. Whisk for 2-3 minutes to cook the flour and form a roux.
4. Slowly add 2 cups of milk (for chicken fried) or beef broth (for country fried), whisking constantly.
5. Continue whisking until the gravy starts to thicken (a few minutes).
6. Season with salt and plenty of black pepper to taste. Go heavy on the pepper for milk gravy – it’s traditional!

Serving Suggestions

Chicken fried steak is best served piping hot with that amazing gravy poured generously over the top. For the full Southern experience, pair it with:

• Creamy mashed potatoes
• Buttery corn
• Homemade biscuits
• Green beans or other fresh veggies

Tips for Success

After making this recipe more times than I can count, I’ve picked up a few tricks:

Getting That Breading to Stick

One of the biggest challenges with chicken fried steak is keeping the breading on the meat. Here’s how to make it stick:

1. Dry the meat well before starting the breading process.
2. Shake off excess after each coating step.
3. Let the coated meat rest for 5 minutes before frying.
4. Use a fork to handle the meat once it’s coated.
5. Only flip once during cooking.
6. Maintain proper oil temperature – too hot and the coating burns before the meat cooks; too cool and it gets soggy.

Gravy Perfection

• Use the seasoned flour from your breading station to make the gravy – it adds extra flavor!
• If your gravy gets too thick, add a little more milk or broth.
• If it’s too thin, let it simmer a bit longer.
• A good gravy should coat the back of a spoon but still flow.

Scaling Up for Family Meals

This recipe serves two, but it’s super easy to double or triple for bigger families:

• Use a larger skillet that can fit more steaks (a 15-inch skillet can handle about four at once).
• If cooking in batches, keep the finished steaks warm in a 200°F oven on a wire rack (to maintain crispiness).
• Always cook all the steaks before making the gravy.

Frequently Asked Questions

What exactly is cube steak?

Cube steak is usually made from top or bottom round steak or sirloin that’s been mechanically tenderized. The name “cube” comes from the shape of the indentations left by the tenderizer. Most grocery stores sell it already tenderized, which saves you a step!

Can I make this ahead of time?

While chicken fried steak is best fresh, you can prepare the components ahead:

• Bread the steaks and refrigerate (separated by wax paper) for up to 4 hours.
• Make the gravy up to 2 days ahead and reheat slowly, adding a splash of milk if needed.

How do I store leftovers?

If you somehow have leftovers (which rarely happens in my house!), store them in an airtight container in the fridge for up to 3-4 days. Reheat in a 350°F oven for about 10 minutes to help restore some crispiness.

A Little History

Chicken fried steak is a classic Texas roadside diner meal that’s popular throughout the South and much of the Midwest. Despite its name, there’s no chicken in this dish – it’s called “chicken fried” because the preparation method is similar to Southern fried chicken.

The dish likely evolved from European immigrants who brought wiener schnitzel and similar breaded meat dishes to America, adapting them to use local ingredients.

My Personal Touch

I like to add a dash of Worcestershire sauce to my gravy for extra depth of flavor. Sometimes I’ll even sprinkle a little bit of smoked paprika in the flour mixture for a subtle smoky note. Don’t be afraid to make this recipe your own!

Final Thoughts

Chicken fried steak with gravy is comfort food at its finest. There’s something magical about the combination of crispy, seasoned crust, tender meat, and creamy gravy that just feels like home. Whether you’re cooking for your family or just treating yourself, this 30-minute meal delivers big flavors without a ton of effort.

Give this recipe a try, and I guarantee it’ll become a regular in your dinner rotation. As one happy cook commented after trying this recipe: “Oh my goodness! Just made this for my guy and myself and it is soooo delicious.”

Now get in that kitchen and start frying! Your taste buds will thank you.