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The Ultimate Easy & Crispy Southern Chicken Fried Steak with Rich, Peppery Country Gravy

Close-up of crispy, golden brown chicken fried steak smothered in creamy, black pepper-flecked country gravy.
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Make classic Southern comfort food tonight with this easy Chicken Fried Steak recipe. You get tender cube steak with a crispy, golden-brown coating, smothered in a rich, peppery milk gravy made right in the pan drippings. This is the perfect family favorite dinner.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 cup buttermilk
  • 2 large eggs
  • Vegetable oil, for frying
  • 4 tablespoons reserved pan drippings (or butter)
  • 4 tablespoons all-purpose flour (for gravy)
  • 3 cups whole milk, warmed
  • 1/2 teaspoon black pepper (for gravy)
  • 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 to about 1/4 inch thickness.
  2. Set up the Dredging Stations: In a shallow dish, combine 1 cup flour, 1 teaspoon salt, 1 teaspoon pepper, paprika, and garlic powder. In a second shallow dish, whisk together the buttermilk and eggs.
  3. Dredge the Steaks: Dip each pounded steak first into the flour mixture, shaking off excess. Then, dip it completely into the buttermilk mixture. Finally, press it firmly back into the flour mixture, ensuring a thick, even coating on both sides. Set coated steaks on a wire rack.
  4. Heat the Oil: Pour about 1 inch of vegetable oil into a large, heavy skillet (cast iron works best) to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  5. Fry the Steak: Carefully place one or two steaks in the hot oil, ensuring you do not crowd 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 paper towels to drain excess oil. Keep the steaks warm.
  6. Make the Country Gravy: Pour off all but 4 tablespoons of the frying oil from the skillet. Return the skillet to medium heat. Whisk in 4 tablespoons 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 constantly to prevent lumps. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  8. Season the Gravy: Stir in the remaining 1/2 teaspoon of black pepper and salt to taste. If the gravy is too thick, add a splash more milk.
  9. Serve: Place the crispy fried steak on plates and generously smother it with the hot, creamy milk gravy. Serve immediately with mashed potatoes or biscuits.

Notes

  • For extra crispiness, chill the breaded steaks for 15 minutes before frying.
  • Use cube steak or top round steak for the best tender results.
  • If you prefer a white gravy without pan drippings, substitute the drippings with 4 tablespoons of unsalted butter.

Nutrition

Find it online: https://devourdish.com/chicken-fried-steak-easy-crispy-gravy-recipe/