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

Two pieces of crispy, golden brown chicken fried steak smothered in creamy, black pepper-flecked country gravy.
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Fix that watery, bland tragedy of a recipe you tried before! This foolproof Chicken Fried Steak recipe delivers crispy, golden-brown steaks that stay tender, smothered in a rich, peppery country gravy made right in the pan drippings. This is the Southern comfort food classic that actually works every time.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick)
  • 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 kick)
  • 2 cups buttermilk
  • 2 large eggs
  • Vegetable oil or shortening, for frying (about 1 inch deep in skillet)
  • 1/2 cup reserved pan drippings/oil from frying
  • 1/2 cup all-purpose flour (for gravy)
  • 3 cups whole milk, warmed
  • 1 teaspoon black pepper (freshly cracked preferred)
  • Salt to taste

Instructions

  1. Prepare the Steaks: Place each cube steak between two sheets of plastic wrap. Use a meat mallet to pound the steaks until they are about 1/4 inch thick. This tenderizes the meat.
  2. Set up the Dredging Stations: In one shallow dish, combine 2 cups of flour, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper (if using). In a second dish, whisk together the buttermilk and eggs until combined.
  3. Dredge for Crispiness: Dip each pounded steak first into the seasoned flour, shaking off excess. Then, dip it completely into the buttermilk mixture. Finally, press the steak firmly back into the seasoned flour mixture, ensuring it is completely coated. Press the flour onto the steak to create a thick crust. Set aside on a wire rack while you heat the oil.
  4. Heat the Oil: Pour enough vegetable oil or shortening into a large, heavy-bottomed skillet (cast iron works best) to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  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 4 minutes per side until deeply golden brown and crispy. Remove the steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep the steaks warm in a low oven (200 degrees F) while you make the gravy.
  6. Make the Country Gravy: Pour off all but 1/2 cup of the frying oil/drippings from the skillet. Return the skillet to medium heat. Whisk in the remaining 1/2 cup of flour to the drippings to create a roux. Cook, stirring constantly, for 1 to 2 minutes until the roux is light brown.
  7. Finish the Gravy: Slowly whisk in the warm milk, ensuring no lumps form. Bring the gravy to a simmer, stirring frequently. Let it cook until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Stir in 1 teaspoon of freshly cracked black pepper and salt to your taste.
  8. Serve Immediately: Place the crispy chicken fried steaks on plates, smother them generously with the hot, peppery country gravy, and serve with mashed potatoes and biscuits.

Notes

  • For extra crispiness, try a double dip: after the first flour coating, dip the steak back into the buttermilk, then back into the flour again. Press hard!
  • Use cube steak or round steak that has been well-tenderized. Pounding it thin is key to tenderness.
  • Warm milk incorporates into the roux much more smoothly than cold milk, preventing lumps in your gravy.

Nutrition

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