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Classic Southern Chicken Fried Steak with Onion Gravy

A comforting dish of tender beef cube steaks wrapped in a crispy coating and topped with a rich onion gravy, perfect for chilly nights and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 1700
Ingredients Method Notes

Ingredients
  

For the Steak
  • 4 pieces beef cube steaks Look for steaks that are neatly cubed with marbling for best flavor.
  • 1 cup all-purpose flour Can substitute with gluten-free flour if needed.
  • 2 pieces eggs Can substitute with flax eggs for a vegan option.
  • 1 cup buttermilk Replace with non-dairy milk mixed with vinegar for acidity.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 tablespoons vegetable oil Can substitute with olive oil or canola oil.
For the Gravy
  • 1 large onion, sliced Caramelized to add depth to the gravy.
  • 2 cups beef broth Chicken or vegetable broth can be used as alternatives.
  • 2 tablespoons butter

Method
 

Preparation
  1. Start by tenderizing the beef cube steaks with a meat mallet until they are uniform in thickness.
  2. In one bowl, mix the flour with salt, black pepper, garlic powder, and onion powder.
  3. In another bowl, beat the eggs and add buttermilk, mixing well.
Cooking
  1. Dip each steak into the buttermilk mixture, then dredge in the seasoned flour until fully coated.
  2. In a large skillet, heat the vegetable oil over medium-high heat and fry each coated steak until golden brown, about 5 minutes per side. Keep warm after frying.
  3. In the same skillet, add sliced onions and sauté until caramelized, about 5-8 minutes.
  4. Sprinkle the remaining flour into the skillet with onions, stirring to make a roux. Gradually stir in beef broth until thickened to your liking.
Serving
  1. Serve the fried steaks hot, generously topped with the onion gravy.

Notes

Serve with sides such as mashed potatoes, collard greens, or cornbread. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen without gravy for up to 2 months.