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

Two crispy, golden brown chicken fried steak portions stacked and smothered in creamy white pepper gravy.
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Follow this blueprint for making truly tender cube steak with an extra crispy coating, smothered in a rich, homemade peppery country gravy. This is the ultimate Southern comfort food dinner.

Ingredients

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

Instructions

  1. Place the cube steaks between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/4 inch thickness.
  2. In a shallow dish, combine the buttermilk and hot sauce (if using). Soak the pounded steaks in the buttermilk mixture for at least 30 minutes, or up to 4 hours in the refrigerator. This tenderizes the meat.
  3. In a separate shallow dish, whisk together the 2 cups of flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, onion powder, paprika, and cayenne pepper. This is your dredging mixture.
  4. Remove one steak at a time from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing the flour firmly onto both sides to create a thick coating. Set the coated steaks on a wire rack.
  5. Heat about 2 inches of oil in a large, heavy skillet to 350 degrees F.
  6. Carefully place one or two steaks in the hot oil, ensuring you do not overcrowd the pan. Fry for 3 to 4 minutes per side until deeply golden brown and crispy.
  7. Remove the fried steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep warm while you prepare the gravy.
  8. Pour off all but 1/2 cup of the frying oil from the skillet. Return the skillet to medium heat.
  9. Whisk the 1/2 cup of flour into the reserved hot oil/drippings in the skillet. Cook, whisking constantly, for 2 minutes to create a roux.
  10. Slowly whisk in the warm milk until the gravy is smooth. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  11. Stir in the remaining salt and pepper for the gravy. Taste and adjust seasoning if needed.
  12. Serve the crispy chicken fried steaks immediately, generously smothered with the hot, peppery country gravy.

Notes

  • For the crispiest coating, press the flour mixture onto the steak firmly during the dredging step. This creates a better crust that holds up to the gravy.
  • If you want a true Texas style steak dinner, serve this with creamy mashed potatoes and homemade buttermilk biscuits.
  • Warming the milk before adding it to the roux helps prevent lumps in your scratch made gravy.

Nutrition

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