Easy Weeknight Chicken Fried Steak with Homemade Gravy Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
