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The Best Crispy & Tender Chicken Fried Steak with Authentic Peppery Country Gravy

Close-up of a golden brown, crispy chicken fried steak smothered in creamy, peppered country gravy.
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Achieve restaurant-quality Chicken Fried Steak at home. You get tenderized cube steak with an incredibly crispy coating, smothered in rich, homemade peppery country gravy. This is the ultimate Southern comfort food dinner.

Ingredients

Scale
  • 4 cube steaks (about 4-6 oz each), tenderized
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for a little kick)
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup milk
  • Vegetable oil or shortening, for frying (about 2 inches deep in skillet)
  • For the Gravy:
  • 1/4 cup reserved pan drippings (from frying steak)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon black pepper (or more, to taste)
  • 1/2 teaspoon salt

Instructions

  1. Prepare the Steaks: Place the cube steaks between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/4-inch thickness.
  2. Set up the Dredging Stations: In a shallow dish, combine the 2 cups of flour, salt, pepper, garlic powder, onion powder, and cayenne pepper. Mix well. In a second shallow dish, whisk together the eggs, buttermilk, and milk until combined.
  3. Coat the Steaks: Dredge each steak thoroughly in the seasoned flour, shaking off excess. Dip the floured steak completely into the wet mixture, allowing excess to drip off. Return the steak to the flour mixture and press firmly to create a thick, shaggy coating. Set coated steaks on a wire rack while you heat the oil.
  4. Heat the Oil: Pour oil or shortening into a large, heavy-bottomed skillet to a depth of about 1 to 1.5 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). If you do not have a thermometer, test the oil by dropping a pinch of flour; it should sizzle immediately.
  5. Fry the Steaks: Carefully place one or two steaks into the hot oil, ensuring you do not overcrowd the pan. Fry for 3 to 5 minutes per side, until deeply golden brown and crispy. Adjust heat as necessary to maintain oil temperature.
  6. Drain: Remove the cooked steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep them warm in a low oven (200°F) while you make the gravy.
  7. Make the Country Gravy: Pour off all but 1/4 cup of the oil from the skillet. Return the skillet to medium heat. Whisk in the 1/4 cup of flour to create a roux. Cook, whisking constantly, for 1 to 2 minutes until the roux is light brown.
  8. Whisk in Liquid: Gradually whisk in the 3 cups of milk, scraping up any browned bits from the bottom of the pan. Continue whisking until the gravy thickens, about 5 to 8 minutes.
  9. Season the Gravy: Stir in the salt and generous amount of black pepper. Taste and adjust seasoning. If the gravy is too thick, add a splash more milk.
  10. Serve: Place the crispy chicken fried steaks on plates and generously smother them with the hot, peppery country gravy. Serve immediately with mashed potatoes and biscuits.

Notes

  • For extra crispiness, you can double-dip the steak: flour, wet, flour, wet, then a final coat of flour. Press that final flour coat on firmly.
  • Use cube steak or tenderize round steak yourself; pounding is key to tenderness.
  • If you prefer a darker roux for a nuttier flavor in your gravy, cook the flour and drippings mixture for an extra minute or two until it reaches a peanut butter color.

Nutrition

Find it online: https://whiskdaily.com/chicken-fried-steak-recipe-country-gravy/