Name: Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern
Ingredients: 4 cube steaks, 6–8 oz each; 1 1/2 cups all-purpose flour; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 2 large eggs; 1/2 cup milk; 1/2–3/4 inch neutral oil for frying; 3 tbsp pan fat for gravy; 3 tbsp flour for gravy roux; 2 cups whole milk for gravy; Additional salt and black pepper to taste

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I grew up eating chicken fried steak on Sunday afternoons, and this Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe is my go-to when I want crispy comfort without fuss. It’s a classic Southern-style cube steak, double-dredged and fried until golden, then smothered in a creamy peppery gravy — simple technique, big payoff. I’ve tested this version several times to get a reliably crisp crust and smooth gravy that doesn’t break.

Why Make This Recipe

Deep, satisfying flavor: a crunchy, seasoned crust paired with savory cream gravy delivers maximum comfort in every bite.
Easy pantry ingredients: flour, eggs, milk, cube steaks, and basic spices — accessible and affordable.
Quick-ish weeknight comfort: about 30–40 minutes from start to table for a hearty dinner the whole family will love.
Great for special occasions: perfect for Sunday dinners, potlucks, or when you want to impress without fancy techniques.
Personal insight: I love this recipe because the double-dredge method consistently gives a thick, crunchy crust that holds up under the gravy, so the steak stays textured instead of soggy. You can also pair it with a creamy casserole like Creamy Southern Chicken Spaghetti Casserole for extra comfort.

Recipe Overview

Prep time: 15 minutes (includes tenderizing and breading)
Cook time: 20–25 minutes (frying and gravy)
Total time: 35–40 minutes
Servings: 4 (4 cube steaks, 6–8 oz each)
Difficulty: Easy–Medium (requires frying and quick pan gravy technique)
Method: Pan-fry in a heavy skillet to 350°F, finish gravy in the same pan using drippings to build flavor.

My Experience Making This Recipe

Every test taught me that temperature control and resting are everything: oil too cool = greasy crust; oil too hot = burnt exterior. I settled on 350°F (175°C) and a 2–3 minute pat rest after frying to keep the crust crisp while the gravy finishes.

How to Make Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe

Start with thin cube steaks (about 1/4 inch) and tenderize lightly with a meat mallet. Season flour (about 1 1/2 cups flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika) and mix 2 large eggs with 1/2 cup milk for the wash. Double-dredge each steak (flour → egg wash → flour) and fry in 1/2–3/4 inch neutral oil at 350°F (175°C) until golden, about 3–4 minutes per side. Remove steaks to a wire rack over a sheet pan; keep warm in a 200°F oven. For the gravy, spoon off all but 3 tablespoons of pan fat, whisk in 3 tablespoons flour to form a roux, then gradually whisk in 2 cups whole milk and simmer until thickened; season with salt and lots of freshly cracked black pepper. Serve steaks smothered with gravy.

Expert Tips for Success

Use a cast-iron or heavy stainless skillet for stable heat and even browning. It holds temperature better than thin pans.
Measure oil temp with a deep-fry thermometer and keep it steady at 350°F; adjust burner to avoid dropping below 325°F or exceeding 375°F.
Double-dredge (flour → egg → flour) and press the final flour layer into the steak so the crust adheres; this helps the breading stay on when you spoon on gravy.
Save pan drippings for gravy — they’re flavor gold. If pan is dry, add 1–2 tbsp butter for richness before making the roux.
Rest fried steaks on a wire rack, not paper towels, to keep the crust crisp; paper traps steam and softens the breading.

How to Serve Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe

Classic plate: serve with mashed potatoes (gravy over both), buttered green beans, and a simple biscuit.
Family-style: slice steaks for topping a big platter of creamy grits or loaded mashed potatoes.
Presentation tip: garnish gravy with chopped fresh parsley and a grind of black pepper for contrast.
Occasion: great for relaxed Sunday dinners, game-day comfort food, or a cozy weeknight when you want stick-to-your-ribs satisfaction.

Storage and Reheating Guide

Refrigerator: store leftover steaks and gravy separately in airtight containers for up to 3–4 days. Keep breaded steaks on a paper towel-lined plate for the first hour to cool, then transfer.
Freezing: place cooled steaks on a baking sheet to freeze solid, then transfer to a zip-top bag or vacuum-sealed pack for up to 3 months. Freeze gravy in a separate airtight container for up to 2 months.
Reheating: for best texture, reheat steaks in a 375°F oven on a wire rack for 8–12 minutes until hot and crisp. Reheat gravy gently on the stovetop over low heat, whisking and adding a splash of milk if it thickened too much. Avoid microwaving breaded steaks — it makes them soggy.

Recipe Variations

Gluten-free: use 1:1 gluten-free flour blend for dredging and a GF all-purpose blend for the gravy roux; add 1 tsp xanthan gum to the gravy if it needs body.
Dairy-free: replace milk in the egg wash with unsweetened oat or soy milk and make gravy with full-fat canned coconut milk thinned with water, or use unsweetened almond milk and a pat of dairy-free butter.
Oven-baked version: spray breaded steaks with oil and bake at 425°F on a wire rack for 12–15 minutes, flipping once; finish under broiler 1–2 minutes for extra color.
Spicy Texas twist: add 1 tsp cayenne or chipotle powder to the seasoned flour and fold in 1/2 cup finely crushed tortilla chips into the final dredge for extra crunch and heat.

Nutritional Highlights

Protein-focused meal: each 6–8 oz steak provides substantial protein to keep you full.
High-calorie comfort food: rich in fat from frying and gravy — enjoy in moderation or balance with vegetables and lighter sides.
Allergens: contains wheat (gluten), dairy (milk, butter), and eggs. Substitute as noted for dietary needs.
Portion guidance: one cube steak per adult plus 1/2–3/4 cup mashed potatoes and a cup of vegetables is a balanced serving for a hearty meal.

Troubleshooting Common Issues

Soggy crust: oil too cool or steaks crowded in the pan. Solution: maintain 350°F, fry in batches, and rest on a wire rack.
Burnt crust but raw interior: oil too hot. Solution: lower temp to 325–350°F and use thinner steaks (about 1/4 inch) or finish in a 350°F oven.
Gravy lumps or separation: lumps form when milk is added too quickly; separation means too hot. Solution: whisk slowly while adding milk, simmer gently, and finish with a small knob of butter to emulsify.

Frequently Asked Questions

Q: Can I use other cuts of beef besides cube steak?
A: Yes — thinly pounded top round or sirloin (about 1/4 inch) works well. Tenderize properly with a mallet and keep cooking times short to avoid toughness. Cube steak is convenient because it’s already tenderized and cuts down prep time.

Q: How do I get a super-crispy crust that holds up under gravy?
A: Use the double-dredge method (flour → egg wash → flour), press the final flour onto the steak, fry at a consistent 350°F, and rest on a wire rack. Make gravy just before serving and spoon it on gently rather than drowning the steak.

Q: Is it safe to use whole milk in the gravy? Can I use low-fat?
A: Whole milk gives the creamiest, richest gravy and reduces the chance of curdling. You can use 2% or a mix of milk and cream, but very low-fat milk may produce a thinner gravy. If using non-dairy milk, choose a full-bodied option like canned coconut milk for best texture.

Q: Can I make this ahead for a crowd?
A: Yes — fry steaks ahead and reheat in a 375°F oven on racks to restore crispness. Make gravy just before serving (or reheat gently) and keep it warm in a low oven or slow cooker set to warm. This keeps quality high for serving to a group.

Conclusion

If you want more variations and step-by-step photos, check out this classic version at The Ultimate Chicken Fried Steak Recipe with Gravy – Mom On …. For a Texas take with background on technique, see The Ultimate Texas Chicken Fried Steak With Gravy | Urban Cowgirl. AllRecipes offers a well-tested crowd-pleaser if you want an alternate method: The Best Chicken Fried Steak Recipe. For a Southern gravy-focused approach, SmartyPantsKitchen’s version is very helpful: Texas Chicken Fried Steak with Cream Gravy – SmartyPantsKitchen. And for a popular celebrity-chef take, see The Pioneer Woman’s technique here: Best Chicken Fried Steak Recipe.

Enjoy the crisp crust and creamy gravy — it’s one of those dishes that rewards patience and temperature control.

Ultimate Texas Chicken Fried Steak With Gravy Easy Recipe