Easy Weeknight Chicken Fried Steak with Homemade Gravy Recipe

Introduction

This easy weeknight chicken fried steak recipe uses frozen beef patties for a quick and delicious meal. The crispy, golden crust and creamy gravy bring classic comfort to your dinner table with minimal effort.

Ingredients

• Frozen beef patties
• All-purpose flour (for breading and gravy)
• Cornstarch (optional, for extra crispiness)
• Kosher salt
• Freshly ground black pepper
• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper (optional, for heat)
• Buttermilk
• Eggs
• Neutral frying oil (vegetable or canola)
• Whole milk
• Salt and black pepper (to taste)
• Optional splash of buttermilk (for gravy)

Instructions

1. Step 1: Set up the breading station by whisking together flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne in one shallow bowl. In a second bowl, whisk buttermilk and eggs until smooth.
2. Step 2: Remove frozen patties from packaging and pat off any surface ice with paper towels to help the breading stick.
3. Step 3: Dip each patty into the seasoned flour, coating thoroughly. Shake off excess, then dip into the buttermilk mixture. Return the patty to the flour and press gently to adhere the coating well.
4. Step 4: Heat oil in a large skillet over medium-high heat. Once shimmering, add patties without overcrowding. Fry about 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a rack or paper towels and keep warm.
5. Step 5: Pour off excess oil, leaving about two tablespoons of fat and drippings. Sprinkle in flour and whisk for about one minute. Slowly add milk while whisking, scraping up bits from the pan. Simmer until thickened, then season with salt and pepper. Add a splash of buttermilk if desired for tang.
6. Step 6: Plate the steaks and spoon warm gravy over the top. Serve immediately to enjoy maximum crispness.

Tips & Variations

• Patting the frozen patties dry before breading helps the coating stick better and results in a crispier crust.
• For extra heat, increase cayenne pepper or add a dash of hot sauce to the buttermilk mixture.
• Use an instant-read thermometer to ensure the patties reach 165°F for safe consumption.
• Try substituting regular milk for buttermilk in the gravy if you don’t have any on hand, but add a teaspoon of lemon juice or vinegar to mimic the tang.

Storage

Store any leftover chicken fried steak and gravy in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep the crust crispy, or warm gently in the microwave covered to avoid drying out. Gravy can be reheated on the stovetop with a splash of milk to loosen if thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beef patties instead of frozen?

Yes, fresh beef patties will work well. Just adjust frying time slightly if they are thicker. The breading process remains the same.

How do I make the gravy thicker if needed?

If your gravy is too thin, sprinkle a little more flour and whisk continuously until it thickens. Alternatively, simmer it a bit longer to reduce and thicken naturally.

Easy Weeknight Chicken Fried Steak with Homemade Gravy Recipe

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★★★★★

4.8 from 149 reviews

This Easy Weeknight Chicken Fried Steak recipe transforms frozen beef patties into a crispy, flavorful comfort food classic. Battered in a seasoned flour and buttermilk egg coating, then pan-fried to golden perfection and topped with a creamy homemade milk gravy, it’s a quick solution for a satisfying dinner with rich Southern flavors.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

For the Chicken Fried Steak

• Frozen beef patties
• 1 cup all-purpose flour
• 2 tablespoons cornstarch (optional for extra crispiness)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 3/4 cup buttermilk
• 2 large eggs
• Vegetable or canola oil for frying (high smoke point oil)

For the Cream Gravy

• 2 tablespoons reserved frying oil and drippings
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk
• Salt and freshly ground black pepper, to taste
• Optional splash of buttermilk (about 1 tablespoon) for extra tang

Instructions

1. Set Up the Breading Station: In one shallow bowl, whisk together the flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until evenly combined. In a second bowl, whisk the buttermilk and eggs until smooth. This two-step setup is essential to create the classic crispy chicken fried steak coating.
2. Prep the Patties: Remove the frozen beef patties from their packaging. Pat them dry thoroughly with paper towels to remove any ice crystals; this is key to helping the breading adhere properly. Although frozen, their thinness allows them to thaw quickly during frying.
3. Bread the Steak: Dip each patty first into the seasoned flour mixture, making sure it’s coated evenly and shaking off any excess. Next, immerse the patty in the buttermilk and egg mixture. Return it to the flour mixture and press gently so the crust adheres well and becomes thick and craggy—a hallmark of great chicken fried steak.
4. Fry: Heat about 1/2 inch of vegetable or canola oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the patties without overcrowding the pan. Fry each side for approximately 4 to 5 minutes until a deep golden brown crust forms and the internal temperature reaches 165°F. Transfer the patties to a wire rack or paper towels to drain and keep warm.
5. Make the Cream Gravy: Pour off excess oil from the skillet, leaving about two tablespoons of fat and all the flavorful browned bits. Sprinkle the flour into the pan and whisk continuously for about one minute to cook out the raw flour taste. Slowly add the whole milk while whisking constantly, scraping up the browned bits to incorporate their deep flavor. Simmer the gravy until it thickens to a creamy consistency, then season generously with salt and black pepper. For extra tang, stir in an optional splash of buttermilk.
6. Serve: Plate the fried steaks, then spoon the warm cream gravy over each piece. Serve immediately to enjoy the maximum crispiness of the breading alongside rich, comforting gravy.

Notes

• Patting the frozen patties dry is crucial to ensure the breading sticks well.
• Double-dipping in flour and then buttermilk enhances the crust thickness and texture.
• Maintain the oil temperature medium-high to achieve a crispy crust without burning.
• Use a thermometer to check that patties reach an internal temperature of 165°F for food safety.
• The optional cornstarch adds extra crispness but can be omitted if unavailable.
• Gravy can be adjusted in thickness by varying the amount of milk added.
• This recipe works well with any type of frozen thin beef steak patties.

Keywords: chicken fried steak, frozen beef patties, comfort food, crispy steak, pan-fried steak, cream gravy, weeknight dinner, southern recipe