This classic comfort food dish brings together crispy, golden-breaded steak smothered in rich brown gravy, served alongside creamy mashed potatoes. It’s a staple in Southern-style cooking, known for its satisfying textures and bold, savory flavors. The chicken-fried steak is made from tenderized beef cutlets, coated in seasoned flour, and shallow-fried until crisp. The mashed potatoes are whipped to a smooth, buttery consistency with just enough texture to feel rustic and homemade. The brown gravy ties everything together with its deep, meaty flavor and velvety finish.
This recipe is ideal for family dinners, weekend indulgence, or any time you crave a filling, nostalgic meal. It’s designed for batch preparation, making it perfect for gatherings or leftovers. The components can be made ahead and reheated, and the dish pairs beautifully with steamed vegetables, coleslaw, or buttered corn.
INGREDIENTS:
For the Chicken-Fried Steak:
4 beef cube steaks (tenderized)
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp dried thyme
2 large eggs
½ cup milk
Oil for frying (vegetable or canola)
For the Mashed Potatoes:
6 medium potatoes (Yukon Gold or Russet)
½ cup milk or cream
4 tbsp unsalted butter
Salt to taste
Black pepper to taste
For the Brown Gravy:
2 tbsp beef drippings or butter
2 tbsp all-purpose flour
2 cups beef broth
½ tsp Worcestershire sauce (optional)
Salt and pepper to taste
Optional Garnish:
Chopped parsley
Cracked black pepper
A drizzle of melted butter over potatoes
INSTRUCTION:
Step 1: Prepare the Mashed Potatoes
Peel and chop potatoes into even chunks.
Place in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil and cook until fork-tender, about 15–20 minutes.
Drain and return potatoes to the pot.
Add butter, milk or cream, salt, and pepper.
Mash until smooth but slightly rustic. Adjust seasoning to taste.
Cover and keep warm.
Step 2: Prepare the Steak Coating
In one bowl, whisk together eggs and milk.
In another bowl, combine flour, salt, pepper, garlic powder, onion powder, paprika, and thyme.
Pat steaks dry with paper towels.
Step 3: Bread the Steaks
Dip each steak into the flour mixture, then into the egg mixture, then back into the flour.
Press the flour firmly into the meat to ensure a thick, even coating.
Place breaded steaks on a tray and let rest for 10 minutes to set the coating.
Step 4: Fry the Steaks
Heat oil in a large skillet over medium-high heat (about ½ inch deep).
Once hot, carefully add steaks one or two at a time.
Fry for 3–4 minutes per side until golden brown and crispy.
Transfer to a wire rack or paper towel-lined tray to drain excess oil.
Step 5: Make the Brown Gravy
In a clean skillet, melt butter or use reserved beef drippings.
Whisk in flour and cook for 1–2 minutes until golden and fragrant.
Slowly add beef broth while whisking to avoid lumps.
Add Worcestershire sauce if using, and season with salt and pepper.
Simmer until thickened, about 5–7 minutes. Adjust consistency with more broth if needed.
Step 6: Assemble and Serve
Place a generous scoop of mashed potatoes on each plate.
Top with one or two pieces of chicken-fried steak.
Ladle warm gravy over both steak and potatoes.
Garnish with parsley and cracked pepper if desired.
Serve immediately while hot and crisp.
SERVINGS:
Serves 4 generously. Can be doubled for larger gatherings. Leftovers can be stored in the refrigerator for up to 3 days. Reheat steak in the oven to maintain crispness; reheat potatoes and gravy gently on the stovetop.
NOTE:
Meat Choice: Cube steak is traditional, but thinly sliced sirloin or round steak can be tenderized and used.
Coating Tip: Letting the breaded steak rest before frying helps prevent the coating from falling off.
Oil Temperature: Maintain oil at 175–180°C (350–360°F) for even frying. Avoid overcrowding the pan.
Potato Texture: For ultra-smooth potatoes, use a ricer. For rustic texture, mash by hand.
Gravy Depth: Use homemade broth or add a splash of soy sauce for deeper flavor.
Serving Suggestions: Pair with green beans, sautéed spinach, or a fresh salad for balance.
Storage: Store components separately. Gravy may thicken in the fridge—thin with broth when reheating.
Make-Ahead Tip: Prepare mashed potatoes and gravy a day ahead. Reheat with added liquid and whisk to restore texture.
Crisp Reheat: Reheat steak in a hot oven or air fryer to revive crispness. Avoid microwaving, which softens the crust.
OTHER RECIPES:
1. Buttermilk Biscuits
Flaky, buttery biscuits made with chilled butter and tangy buttermilk. Perfect for soaking up gravy.
2. Creamed Corn Casserole
Sweet corn baked with cream, eggs, and a touch of cheese. Soft, rich, and comforting.
3. Southern Coleslaw
Shredded cabbage and carrots tossed in a creamy dressing with vinegar and mustard. Crisp and tangy.
4. Garlic Green Beans
Fresh green beans sautéed with garlic and olive oil. Simple, vibrant, and a great contrast to rich dishes.
5. Skillet Cornbread
Golden cornbread baked in a cast-iron skillet. Slightly sweet with a crisp edge and soft center.
6. Country Gravy with Sausage
A white gravy made with sausage drippings, flour, and milk. Served over biscuits or potatoes.
7. Baked Macaroni and Cheese
Elbow macaroni baked in a creamy cheese sauce with a golden breadcrumb topping. Rich and satisfying.
8. Sweet Potato Mash
Mashed sweet potatoes with butter, cinnamon, and a touch of maple syrup. Sweet and earthy.
9. Fried Okra
Sliced okra coated in cornmeal and fried until crisp. A Southern classic with a crunchy bite.
10. Apple Cinnamon Hand Pies
Mini pies filled with spiced apple filling and baked until golden. A sweet finish to a hearty meal.
This country-style chicken-fried steak with mashed potatoes and gravy is more than just a meal—it’s a celebration of comfort, tradition, and flavor. Whether you’re cooking for loved ones, preparing a weekend feast, or simply indulging in a nostalgic favorite, this dish delivers warmth, satisfaction, and timeless appeal in every bite.
