Chicken Fried Steak White Gravy (Print Format)
Golden fried steak topped with creamy white gravy—Southern-style comfort ready in under an hour.
# Ingredients:
→ Marinade
01 -
2 cups buttermilk
02 -
1/4 cup Louisiana hot sauce or similar hot sauce
03 -
0.5–1 tsp each garlic powder, onion powder, black pepper, and Cajun seasoning (e.g., Slap Ya Mama)
04 -
2 eggs
05 -
4 tenderized cubed or round steaks (about 1.5 lbs)
→ Coating
06 -
1.5 cups all-purpose flour
07 -
0.5 cups corn starch
08 -
0.5–1 tsp each garlic powder, onion powder, black pepper, and Cajun seasoning (e.g., Slap Ya Mama)
→ For Frying
09 -
About 1 inch oil for frying (canola, vegetable, peanut, or avocado oil)
10 -
Coarse salt to finish
→ For the Gravy
11 -
1/3 cup reserved frying oil (including crispy bits from the pan)
12 -
1/3 cup all-purpose flour
13 -
0.5 tsp each garlic powder, onion powder, salt, and chicken bouillon (e.g., Knorr)
14 -
2.5–3 cups milk (adjust for gravy thickness)
# Steps:
01 -
In a bowl, whisk together buttermilk, hot sauce, seasonings, and eggs. Add the cube steaks, cover, and refrigerate for 1 hour.
02 -
Mix flour, cornstarch, and seasonings in another bowl. Dredge the steaks in the flour mixture, then dip them back into the marinade, and coat them again in the flour mixture. Let the coated steaks rest for 15 minutes.
03 -
Heat oil in a skillet to 350°F. Fry two steaks at a time for approximately 5 minutes per side until golden and crispy. Transfer to a wire rack and sprinkle with coarse salt.
04 -
Reserve 1/3 cup of frying oil and any browned bits in the pan. Whisk in the flour and cook for 2–3 minutes. Gradually whisk in the milk while stirring continuously until the gravy is smooth and thickened to your preference. Adjust seasoning with salt to taste.
# Tips:
01 -
Allow the coating to rest on the steaks for 15 minutes before frying for a crispier texture.
02 -
The gravy’s thickness can be adjusted by adding more or less milk.