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The Ultimate Crispy Chicken Fried Steak with Rich Homemade Country Gravy

Close-up of a perfectly crispy chicken fried steak smothered in creamy, black pepper gravy on a white plate.
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Make a classic Southern comfort dinner with this recipe for tender cube steak, coated in a seasoned, crispy crust, and smothered in rich, peppery country gravy. This is a hearty meal perfect for any night.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick)
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 large eggs
  • 1 cup buttermilk
  • Vegetable oil or shortening, for frying (about 2 inches deep)
  • 1/4 cup reserved pan drippings (from frying)
  • 1/4 cup all-purpose flour (for gravy)
  • 2 cups whole milk, warmed
  • 1/2 teaspoon salt (for gravy)
  • 1/4 teaspoon black pepper (for gravy)

Instructions

  1. Prepare the Steaks: Place each cube steak between two sheets of plastic wrap. Use a meat mallet to pound the steaks to about 1/4 inch thickness. This tenderizes the meat.
  2. Set up the Breading Station: In a shallow dish, whisk together the 2 cups of flour, 2 teaspoons salt, 1 teaspoon pepper, garlic powder, onion powder, and paprika. In a second dish, whisk the eggs and buttermilk together until combined.
  3. Dredge the Steaks: Dip each pounded steak first into the flour mixture, shaking off excess. Then, dip it completely into the egg/buttermilk mixture. Finally, press the steak firmly back into the flour mixture, ensuring the entire surface is heavily coated and craggy for crispiness. Set aside on a wire rack.
  4. Heat the Oil: Pour enough vegetable oil or shortening into a large, heavy-bottomed skillet to reach about 1 to 1.5 inches deep. Heat the oil over medium-high heat until it reaches 350 degrees F (175 degrees C).
  5. Fry the Steaks: Carefully place one or two steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, until deeply golden brown and cooked through. Remove the steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep the fried steaks warm in a low oven (200 degrees F) while you make the gravy.
  6. Make the Country Gravy: Pour off all but 1/4 cup of the frying oil from the skillet, leaving the browned bits (fond) in the pan. Return the skillet to medium heat. Whisk in the 1/4 cup of flour to the drippings and cook, stirring constantly, for 1 minute to create a roux.
  7. Whisk in Milk: Slowly pour in the warm milk while whisking continuously to prevent lumps. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  8. Season the Gravy: Stir in the 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning if needed.
  9. Serve: Place the crispy chicken fried steaks on plates, traditionally over mashed potatoes, and generously spoon the hot country gravy over the top. Serve immediately with biscuits or green beans.

Notes

  • For extra crispiness, let the floured steaks rest on the rack for 10 minutes before frying. This allows the coating to hydrate slightly.
  • If you want to make Steak Fingers, cut the pounded cube steaks into strips before breading and frying.
  • To achieve restaurant quality texture, ensure your oil temperature stays consistent between 325 degrees F and 350 degrees F during frying.

Nutrition

Find it online: https://cookincorner.com/chicken-fried-steak-crispy-country-gravy/