Savor every bite of Southern Chicken Fried Steak with Sausage Gravy, golden-brown cube steaks with a crackling crust drenched in rich, smoky sausage gravy for ultimate comfort. Pound tender cube steaks, coat them in seasoned flour, and fry until crisp before smothering them in hearty gravy that’s perfect for dinner. Give your home a taste of the South and dig into every saucy, savory bite of this classic comfort dish!
Key Ingredients
Before we dive in, let’s meet the stars of this show. Each ingredient plays a vital role, from building that perfect crunchy crust to creating velvety gravy.
- 4 each cube steak: The tender protein base that yields a juicy interior once pounded and fried.
- 1.5 cups all-purpose flour: The primary coating that crisps up beautifully when fried.
- 2 teaspoons salt: Essential seasoning that brings out all the savory flavors.
- 1 teaspoon black pepper: Adds a sharp, peppery kick to the crust and gravy.
- 1 teaspoon paprika: Lends a mild smokiness and a warm, reddish hue.
- 1 teaspoon garlic powder: Infuses a subtle garlic flavor throughout the coating.
- 2 each large eggs: Binds the flour mixture to the steaks for an even crust.
- 1/2 cup milk: Thins the eggs into a smooth wash that helps the flour adhere.
- 2 cups vegetable oil: The frying medium that heats evenly and crisps the steaks.
- 8 ounces breakfast sausage: The savory base for the hearty, flavorful gravy.
- 3 tablespoons all-purpose flour: Thickens the sausage drippings into a rich roux.
- 2 cups milk: Forms the creamy body of the sausage gravy.
- 1/2 teaspoon salt: Seasons the gravy for balanced taste.
- 1/4 teaspoon black pepper: Finishes the gravy with a gentle peppery note.
How To Make Southern Chicken Fried Steak with Sausage Gravy
Let’s walk through how to transform these ingredients into mouthwatering Southern Chicken Fried Steak with Sausage Gravy. From preparing the steaks to simmering the rich, creamy gravy, each step ensures a perfectly crispy coating and a luscious topping. Keep your stations organized, and you’ll have this classic comfort dish on the table in no time.
1. Place the cube steaks between two sheets of plastic wrap and gently pound them with a meat mallet until they reach an even thickness, ensuring uniform cooking and tender results.
2. In a shallow dish, combine 1.5 cups all-purpose flour, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder, mixing thoroughly to create a flavorful dredging mixture.
3. In a separate bowl, whisk 2 large eggs with 1/2 cup milk until the mixture is smooth and homogenous, forming the perfect egg wash for coating.
4. Dredge each steak first in the seasoned flour, shaking off any excess, then dip into the egg mixture, and finally coat again with flour, pressing lightly to ensure the crust adheres evenly.
5. Pour 2 cups of vegetable oil into a large skillet to about 1/2-inch depth and heat over medium-high until the oil shimmers, indicating it’s hot enough for frying.
6. Carefully add the steaks to the hot oil and fry for 3 to 4 minutes per side, or until they turn golden brown and crisp. Transfer them to a wire rack to drain off any excess oil.
7. Remove most of the oil from the skillet, leaving about 2 tablespoons along with the flavorful browned bits stuck to the pan.
8. Add 8 ounces of breakfast sausage to the skillet and cook over medium heat, breaking it up with a spatula until no pink remains and the sausage is fully browned.
9. Stir in 3 tablespoons of all-purpose flour and cook for about 1 minute, whisking continuously to form a smooth roux that will thicken the gravy.
10. Slowly pour in 2 cups of milk while whisking constantly, allowing the mixture to come to a gentle simmer and thicken into a creamy gravy.
11. Season the gravy with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring thoroughly to distribute the seasoning evenly.
12. Serve the hot, crispy steaks on plates and generously top each with a ladle of the warm sausage gravy before digging in.
Serving Suggestions
This Southern classic pairs beautifully with simple sides that highlight its crunchy texture and creamy gravy. Whether it’s a cozy family dinner or a weekend feast, here are four tasty ways to serve:
- Serve the steaks over a mound of creamy mashed potatoes to catch every drop of gravy beneath.
- Accompany with flaky buttermilk biscuits that are perfect for sopping up any extra sauce.
- Add a side of sautéed green beans tossed in garlic butter to balance the richness with a fresh bite.
- Include a crisp garden salad drizzled with tangy vinaigrette for a refreshing contrast.
Tips For Perfect Southern Chicken Fried Steak with Sausage Gravy
Nailing this recipe means paying attention to a few simple tricks that elevate flavor and texture. Here are some friendly pointers to get that crackling crust and velvety gravy every time:
- For extra tenderness, soak steaks in buttermilk for 30 minutes before dredging.
- Maintain oil temperature between 350°F and 375°F for a crispy crust and even browning.
- Leftover gravy can be refrigerated in an airtight container for up to 3 days.
- Garnish with chopped parsley or chives for a pop of color and freshness.
How To Store It
Once you’ve enjoyed that first satisfying bite, you’ll want to know how to keep your chicken fried steak and gravy at their best. Proper storage preserves both texture and flavor:
- Refrigerate Sausage Gravy in an airtight container for up to 3 days, stirring well before reheating.
- Refrigerate Steaks separately in a sealed container for up to 2 days to prevent sogginess.
- Reheat Gravy on the stovetop over low heat, whisking frequently until smooth and warmed through.
- Reheat Steaks in a 350°F oven for 5–7 minutes on a wire rack to restore their crisp exterior.
Frequently Asked Questions
Got questions? I’ve got answers to help you master this Southern staple!
- How long does it take to prepare and cook Southern Chicken Fried Steak with Sausage Gravy?
It takes about 15 minutes to prepare the steaks—pounding them to even thickness, dredging in seasoned flour, and heating the oil—plus 8 minutes to fry them (3 to 4 minutes per side). Making the sausage gravy takes another 10 minutes, for a total time of approximately 35 minutes.
- How can I ensure the crust on the steak stays crispy?
Maintain the oil temperature between 350°F and 375°F by using a thermometer or adjusting the heat as needed. Fry the steaks in a single layer without overcrowding the pan. After frying, drain them on a wire rack rather than paper towels to prevent steam buildup. Serve the steaks immediately for maximum crispness.
- Can I substitute the cube steak with another cut of meat?
Yes. Tenderized round steak or sirloin cutlets of similar thickness work well. You may still want to pound them lightly to achieve even thickness. Cube steak is popular because it’s pre-tenderized, but any thin cut that you pound smooth will accept the seasoned flour and fry to a crispy crust.
- How do I prevent lumps in the sausage gravy and achieve a smooth texture?
After cooking the sausage and stirring in the flour, whisk constantly while gradually pouring in the milk. Keep the heat moderate so the gravy comes to a gentle simmer rather than a rolling boil. A steady whisk and gradual milk addition help the roux incorporate fully and eliminate lumps.
- What is the best way to store and reheat leftovers?
Refrigerate the gravy in an airtight container for up to 3 days and the steaks in a separate airtight container for up to 2 days. Reheat the gravy over low heat on the stovetop, stirring frequently. Reheat the steaks in a 350°F oven for 5 to 7 minutes to restore their crispiness.
- Can I make any components of this recipe ahead of time?
You can soak the steaks in buttermilk for up to 30 minutes before dredging to boost tenderness. You can also cook the sausage and prepare the roux (sausage plus flour) in advance; store it in the fridge and finish the gravy by whisking in milk just before serving.
- What side dishes pair well with Southern Chicken Fried Steak and Sausage Gravy?
Classic pairings include mashed potatoes (which take on the gravy beautifully), collard greens, buttered corn, flaky buttermilk biscuits, or a crisp coleslaw to balance the richness.
What Makes This Special
This Southern Chicken Fried Steak with Sausage Gravy is a knockout because it brings together a perfectly crackling crust and a lusciously smoky gravy, giving you all the cozy vibes you crave. The golden-brown cube steaks deliver satisfyingly tender bites, while the homemade sausage gravy melts into every crevice. It’s comfort food elevated—easy enough for a weeknight yet hearty enough for weekend gatherings. Feel free to print this guide, stash it in your recipe box, and share your thoughts or any funny kitchen stories in the comments below. I can’t wait to hear how it turns out for you!
Southern Chicken Fried Steak with Sausage Gravy
Description
Pound tender cube steaks, coat them in seasoned flour, and fry until crisp. Then stir up a smoky sausage gravy, pour it over the steaks, and dig into every saucy, savory bite.
Ingredients
Instructions
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Place the cube steaks between sheets of plastic wrap and pound lightly to even thickness.
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In a shallow dish combine 1.5 cups flour, 2 teaspoons salt, 1 teaspoon pepper, paprika, and garlic powder.
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In a separate bowl whisk eggs and 1/2 cup milk until smooth.
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Dredge each steak in the seasoned flour, dip into the egg mixture, then coat again with flour, shaking off excess.
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Pour oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until shimmering.
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Carefully add steaks and fry 3 to 4 minutes per side or until golden brown and crisp. Transfer to a wire rack to drain.
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Discard excess oil, leaving about 2 tablespoons and the browned bits in the skillet.
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Add breakfast sausage and cook over medium heat, breaking it up, until no pink remains.
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Stir in 3 tablespoons flour and cook 1 minute to form a roux.
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Gradually pour in 2 cups milk, whisking constantly, until gravy thickens and comes to a simmer.
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Season gravy with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring to combine.
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Serve steaks hot topped with sausage gravy.
Note
- For extra tenderness, soak steaks in buttermilk for 30 minutes before dredging.
- Maintain oil temperature between 350°F and 375°F for a crispy crust.
- Leftover gravy can be refrigerated in an airtight container for up to 3 days.
- Garnish with chopped parsley or chives for color and freshness.
