Classic Chicken-Fried Steak with Cream Gravy

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tenderized beef steak breaded and fried until golden, served with creamy homemade white pepper gravy. This American-inspired comfort-food recipe, ready in about 40 minutes, pairs cube steak, all-purpose flour, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 American cuisine 650 cal/serving

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Ingredients

4 pieces, about 6 oz each cube steak
2 cups, divided all-purpose flour
2 tsp, divided kosher salt
2 tsp, divided black pepper
1 tsp garlic powder
1 tsp onion powder
1 1/2 cups buttermilk
3 cups vegetable oil
2 tbsp unsalted butter
2 cups whole milk

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Instructions

Step 1: In a shallow bowl, whisk 1 1/2 cups buttermilk with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Dip each of the 4 cube steak pieces into the buttermilk mixture, coating both sides.
Step 2: In another shallow dish, combine 1 3/4 cups all-purpose flour with 1 tsp kosher salt and 1 tsp black pepper. Dredge each steak in the flour mixture, pressing to adhere, then dip back into buttermilk and again dredge in flour for a double coating.
Step 3: Heat 3 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F. Fry the steaks, two at a time, for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
Step 4: Drain all but 2 tbsp oil from the skillet and return to medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until golden and fragrant.
Step 5: Slowly whisk in 2 cups whole milk, stirring constantly to avoid lumps. Simmer for 5 minutes until thickened to a creamy gravy. Season with salt and 1/2 tsp black pepper.
Step 6: Serve the chicken-fried steaks hot with the white cream gravy spooned generously over the top.