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    🏠Home » Recipes » Comfort Food Recipes

    30-Minute Chicken Fried Cube Steak with Gravy

    Feb 6, 2023 by Dan Mikesell AKA DrDan · 8 Comments

    Recipe Table of Contents    
    4.47 from 26 votes

    Chicken Fried Cube Steak is a classic southern comfort food you can make at home in only 30 minutes. Think of that crispy golden brown breading smothered in gravy—an easy weeknight recipe with restaurant-quality results.

    image of chicken fried steak on a blue plate with potatoes being covered with gravy
    Jump To:
    • 😊Why you should make this recipe
    • 🐄Ingredients
    • 👨‍🍳How to Make Chicken Fried Cube Steak with Gravy
    • Make it Country Fried Cube Steak
    • ⬆️How to make this recipe bigger
    • 🐄About the Gravy Options
    • ❓FAQs
    • 📖Comfort Food Recipes with Gravy
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    😊Why you should make this recipe

    • It is always time for great Southern comfort food.
    • Chicken Fried Cube Steak has crispy, spicy breading outside and tender chicken inside. Smother it with wonderful milk gravy, and you have heaven on a plate.
    • It only takes 30 minutes to make with these quick and easy-to-follow step-by-step photo instructions.
    • It has options for both the milk-based gravy for Chicken Fried Cube Steak and brown gravy if you want Country Fried Cube Steak.
    • Easy to scale up for to family size instead of the "for two" size—instructions below.
    • This simplified recipe makes a wonderful weeknight dinner the whole family will love.

    My inspiration recipe is the Pioneer Woman version of Chicken Fried Steak. It was for six and needed a cut-down and a little streamlining to make it quicker and less fussy.

    🐄Ingredients

    • Cube steak—usually top or bottom round steak or sirloin steak
    • Milk
    • Egg
    • Flour
    • Pantry spices—paprika, garlic powder, black pepper, seasoning salt (Lawry's or other), and optional cayenne pepper
    • Added Ingredient for Gravy—milk or beef broth

    👨‍🍳How to Make Chicken Fried Cube Steak with Gravy

    1. Set up a breading line. Pan #1 with milk and egg. Pan #2 with flour and seasonings.
    2. Dry the cube steak. Coat in the flour mixture, then the egg mixture, and then flour again.
    3. Let the steak rest for a few minutes while heating oil over medium-high heat.
    4. Using a fork, lay the steak into the oil.
    5. When the edges turn golden, and it looks like some blood is coming through the flour (4-5 minutes), flip and fry for another 3-4 minutes to a final internal temperature of 145° - 150° and golden brown.
    6. Remove steaks to a plate and tent lightly with foil.

    To make gravy

    1. Add flour from pan #2 to the pan drippings and oil and whisk for a few minutes to cook the flour. Use plain flour if making Country Fried Steak.
    2. Slowly add milk (Chicken Fried) or beef broth (Country Fried) while continuing to whisk until thickened. Add salt and pepper to taste.

    Make it Country Fried Cube Steak

    The two most accepted differences are the spiciness of the breading and the gravy.

    For the breading, eliminate the seasoning salt and replace half of it with salt. You can adjust other spices if you want. Some recipes only have salt and pepper. The egg as a base for the bread can be changed to milk but I suggest keeping the egg, it will stick better.

    The gravy is easy to change. Use beef broth instead of milk, and don't use spiced flour; use plain flour.

    ⬆️How to make this recipe bigger

    • The full recipe makes 2 servings as written. You can increase the recipe to the amount you need.
    • Use the recipe card and adjust the number of servings.
    • Use the volume of ingredients in the ingredient list, not the instructions—those do not adjust. You will have more flour than needed and can hold back on that a little.
    • Use a big skillet. I have a 15-inch skillet that can easily hole four cube steaks.
    • If doing more than four, you may need to heat the oven to 200° and place cook cube steaks on it covered with foil to keep warm during batch cooking.
    • Cook all the cube steak before making gravy.

    🐄About the Gravy Options

    • Milk gravy is just gravy using milk as the liquid instead of broth. It is usually heavily peppered and has the spices of the breading.
    • The best way to make milk gravy is to use the seasoned flour from the breading tray and make a roux with the oil and drippings in the pan, then add the milk and thicken. Heavy pepper is recommended.
    • Use the same roux method to make brown gravy, but uses beef broth instead of milk. It will have more spice than traditional country-fried gravy due to spicy flour—I love this, but you can use flour without spices if you want and add some salt and pepper.
    • For more information, about making gravy, see How to Make Gravy from Scratch—Quick & Easy.

    ❓FAQs

    What is cube steak?

    Cube steak usually comes from top or bottom round steak or sirloin steak

    The name "cube" refers to the shape of the indentations left by the mechanical tenderizer used to make the steak tender. You can do the mechanical tenderization at home, but most of us will buy it already cubed.

    Is Country Fried Steak the same as Chicken Fried Steak?

    They are almost the same, and the definitions are fussy. And there are regional differences also. Both are fried cube steaks coated with spiced flour, similar to what coats fried chicken.

    Chicken fried steak has a spicy flour coating held on by an egg, similar to fried chicken. And it is combined with peppery milk-based gravy. A classic Texas roadside diner meal that every restaurant has in the south and most of the midwest.

    Country fried steak is also fried cube steak. The coating may or may not have egg and may be less spicy. The gravy is brown, not creamy milk-based gravy. You will see a lot of "mays" in there because many recipes for country fried are the same as chicken fried outside of the gravy. But even the gravy gets confused sometimes.

    I grew up in the midwest, and we called it "fried cube steak with gravy" and would specify milk gravy if used. I included both types of gravy in this recipe; you can call it anything you want. And you can vary the breading spices, but I suggest keeping the egg.

    How to Make Breading Stick to Meat?

    First: Dry the meat well before starting the breading.
    Second: Shake excess flour and egg off after each coat.
    Third: Let the meat sit with the coating for 5 minutes before cooking.
    Fourth: Use a fork to handle the meat once coated and only flip once.

    📖Comfort Food Recipes with Gravy

    One Pan Beef Tips with Gravy

    Fried Pork Chops with Gravy

    Old Fashion Salisbury Steak with Onion Gravy

    Oven Fried Chicken with Gravy

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Beef Recipes, Comfort Food Recipes, Easy Dinner Recipes
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    🖼️Step-by-Step Photo Instructions

    cube steak with seasonings and egg

    Start with about one pound of cube steak in two large pieces.

    adding oil to a frying pan

    In a larger fry pan, heat 4 tablespoons of vegetable oil over medium-high heat.

    mixing spices into flour

    Set up a breading line. In pan #1, beat 1 egg with ½ cup of milk. In pan #2, add ¾ cup of flour with 1 teaspoon seasoning salt, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon black pepper. Add a pinch of cayenne pepper if you want. Mix well.

    coating the meat with egg mixture

    Dry the cube steaks. Coat cube steak in the flour mixture, and shake off excess. Coat in egg mixture, shake off excess, and one more coat of the flour mixture. Place on plate and repeat for next steak.

    laying the coated meat into the hot oil

    By now, the oil should be shimmering. Using a fork, lay the steak into the oil.

    steak in the pan cooking with edge browning and blood starting to come through the flour on top of the steak

    When the edges start to turn golden, and it looks like some blood is coming through the flour (4-5 minutes), it is time for your only flip. Fry another 3-4 minutes. A final internal temperature of 145° - 150° and golden brown.

    tenting the steak on a plate with foil

    Remove steaks to a clean plate and tent lightly with foil.

    whisking flour into droppings in pan

    Lower burner to medium. Add 4 tablespoons of the flour mixture from coating pan #2 to 4 tablespoons of the oil and drippings in the pan—you may need to remove some. Whisk for a few minutes to cook the flour.

    adding milk to the roux in the pan with a whisk

    Slowly add 2 cups of milk or beef broth while continuing to whisk. It should start thickening in a few minutes.

    whisking gravy until thickened

    Add salt and pepper to taste. With milk gravy, go heavy on the pepper.

    chicken fried steak on blue plate
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    Recipe

    pouring gravy over chicken fried cube steak

    30-Minute Chicken Fried Cube Steak with Gravy

    From Dan Mikesell AKA DrDan
    Chicken Fried Cube Steak is a classic southern comfort food you can make at home in only 30 minutes. Think of that crispy golden brown breading smothered in gravy—an easy weeknight recipe with restaurant-quality results.
    Tap to leave a Rating
    4.47 from 26 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings #/Adjust if desired 2

    Ingredients

    US Customary - Convert to Metric
    • 1 pound cube steak
    • ½ cup milk - or beef broth
    • 1 large egg
    • ¾ cup flour
    • 1 teaspoon seasoning salt - Lawry's is good
    • ½ teaspoon paprika
    • ½ teaspoon garlic powder
    • ½ teaspoon pepper
    • cayenne pepper - optional pinch

    Ingredient for Gravy plus flour from above

    • 2 cups milk
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions

    • Start with about one pound of cube steak in two large pieces.
      cube steak with seasonings and egg
    • In a larger fry pan, heat 4 tablespoons of vegetable oil over medium-high heat.
      adding oil to a frying pan
    • Set up a breading line. In pan #1, beat 1 egg with ½ cup of milk. In pan #2, add ¾ cup of flour with 1 teaspoon seasoning salt, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon black pepper. Add a pinch of cayenne pepper if you want. Mix well.
      mixing spices into flour
    • Dry the cube steaks. Coat cube steak in the flour mixture, and shake off excess. Coat in egg mixture, shake off excess, and one more coat of the flour mixture. Place on plate and repeat for next steak.
      coating the meat with egg mixture
    • By now, the oil should be shimmering. Using a fork, lay the steak into the oil.
      laying the coated meat into the hot oil
    • When the edges start to turn golden, and it looks like some blood is coming through the flour (4-5 minutes), it is time for your only flip. Fry another 3-4 minutes. A final internal temperature of 145° - 150° and golden brown.
      steak in the pan cooking with edge browning and blood starting to come through the flour on top of the steak
    • Remove steaks to a clean plate and tent lightly with foil.
      tenting the steak on a plate with foil

    Making Gravy-Optional but recommended

    • Lower burner to medium. Add 4 tablespoons of the flour mixture from coating pan #2 to 4 tablespoons of the oil and drippings in the pan—you may need to remove some. Whisk for a few minutes to cook the flour.
      whisking flour into droppings in pan
    • Slowly add 2 cups of milk or beef broth while continuing to whisk. It should start thickening in a few minutes.
      adding milk to the roux in the pan with a whisk
    • Add salt and pepper to taste. With milk gravy, go heavy on the pepper if doing the milk gravy.
      whisking gravy until thickened
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Use the flour that is already seasoned to make the roux. If you need more flour, just use regular flour.
    2. If making brown gravy for Country Fried Cube Steak, use beef broth, and you may use plain flour if you want less spice in the gravy.
    3. Use the oil used to fry the steak for the gravy. You need 4 tablespoons and may need to remove some.
    4. To help the breading stick better, make sure the steak is dry before starting, shake off excess well between coats, let set for 5 minutes before cooking, use a fork to handle the meat once coated, and only flip once.
    Nutrition note. The nutrition is calculated using a LARGE 8 oz steak and you consuming half the gravy. More reasonable serving ¼ to ⅓ of the total making the calories 300 or 400 calories.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    30-Minute Chicken Fried Cube Steak with Gravy
    Amount Per Serving
    Calories 606 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 4g20%
    Polyunsaturated Fat 0.03g
    Monounsaturated Fat 0.1g
    Cholesterol 200mg67%
    Sodium 1451mg60%
    Potassium 599mg17%
    Carbohydrates 60g20%
    Fiber 2g8%
    Sugar 16g18%
    Protein 66g132%
    Vitamin A 1050IU21%
    Vitamin C 0.2mg0%
    Calcium 400mg40%
    Iron 6.3mg35%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published  February 24, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Kathy Franklin

      January 16, 2023 at 9:38 pm

      5 stars
      Hubby and I enjoyed another success with this one tonight. I went by the text rather than ingredients list that only listed 1/4 tsp paprika. The text was 1/2 tsp paprika and also included the 1/2 tsp garlic powder.
      I am so thankful for you and your wonderful recipes and instructions.
      Love the dogs, too!

      Reply
    2. Pam Wheeler

      March 30, 2021 at 11:04 pm

      Oh my goodness! Just made this for my guy and myself and it is soooo delicious. I can't wait to see what else you have.
      Pam

      Reply
    3. Ralph Simek

      February 18, 2021 at 1:09 pm

      4 stars
      This sounds like a recipe that's something I want to try. Instead of using all purpose flour I'll be using Almond flour to greatly reduce the carbs. Any thoughts?

      Reply
      • Dan Mikesell AKA DrDan

        February 18, 2021 at 1:32 pm

        Hi Ralph,

        Welcome to the blog.

        First, the coating will be different but I don't know how the technique would need to change. The coating sticks usually by the starch getting sticky. Not much starch probably means not much sticking. Also, I find almond flour does give a bit of a nutty taste. Not what I'm going for here.

        I also have serious doubts about almond flour being a good thickener. Standard thickeners work by the starch attaching to the fluid. Almond flour would definitely be different, if it works very well. You can Google some to see if it works well and how much. I do remember xanthan gum being a common low carb thickener but again, I can give no specific advice.

        Dan

    4. Susan

      February 18, 2021 at 10:06 am

      5 stars
      Hi! I just read through your instructions, and found you've misplaced the word "flour" a couple of times in your directions (when saying how much to put in the dry coating mix).
      I'm looking forward to making this. Had it as a kid with mashed potatoes and whatever vegie was out of the garden. 😊

      Reply
      • Dan Mikesell AKA DrDan

        February 18, 2021 at 10:17 am

        Hi Susan,

        Thanks for the proofread. It has been that way for 3 years and nobody saw it. This is an update and I skimmed the instructions to be sure they conformed to what I do now. And then cut and paste from the post to the recipe card. So the error transfers.

        All fixed now. The two biggest hints on this recipe are to review the tips in the post about getting the breading to stick, and to use the remaining flour from the breading to make the gravy for the seasoning.

        Thanks again.

        Dan

    5. Kim Faubert

      May 25, 2018 at 10:52 pm

      This was delicious! I’ve always had a difficult time with milk gravy, either to thick or to thin... this was perfect with just the right amount of seasonings. The husband and I give this a strong 5 stars, thank you for sharing!

      Reply
      • DrDan

        May 26, 2018 at 8:44 am

        Hi Kim,
        Thanks for the note. I have a more detailed post on how to make gravy at home https://www.101cookingfortwo.com/how-to-make-gravy-101/ that may be useful.
        Dan

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