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Classic Crispy Chicken Fried Steak with Creamy Country Gravy

Close-up of crispy chicken fried steak smothered in creamy, peppered white gravy on a white plate.
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A recipe for tender cube steak coated in seasoned flour, pan-fried until crispy, and served smothered in rich, homemade white country gravy.

Ingredients

Scale
  • 2 pounds cube steak, tenderized
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 cup buttermilk
  • 2 large eggs
  • 1 cup vegetable oil, or enough for shallow frying
  • 4 tablespoons reserved pan drippings (for gravy)
  • 4 tablespoons all-purpose flour (for gravy)
  • 3 cups whole milk, warmed
  • Salt and pepper to taste (for gravy)

Instructions

  1. Place the cube steak between two sheets of plastic wrap. Use a meat mallet to pound the steak to about 1/4 inch thickness.
  2. In a shallow dish, whisk together the 2 cups of flour, 2 teaspoons salt, 1 teaspoon pepper, garlic powder, onion powder, and paprika. This is your dredging mixture.
  3. In a second shallow dish, whisk together the buttermilk and eggs until combined.
  4. Dip each piece of steak first into the flour mixture, shaking off excess. Then dip into the buttermilk mixture, allowing excess to drip off. Finally, coat the steak thoroughly back into the flour mixture, pressing firmly to create a thick crust. Set aside on a plate.
  5. Heat the vegetable oil in a large, heavy skillet over medium-high heat until it shimmers (about 350°F).
  6. Carefully place 1 or 2 steaks in the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side until deep golden brown and crispy. Remove steaks and place them on a wire rack set over a baking sheet to drain. Keep warm.
  7. Pour off all but 4 tablespoons of oil from the skillet. Return the skillet to medium heat.
  8. Whisk the 4 tablespoons of flour into the reserved drippings in the skillet. Cook, stirring constantly, for 1 minute to create a roux.
  9. Slowly whisk in the warm milk until the gravy is smooth. Bring the gravy to a simmer, stirring frequently until it thickens enough to coat the back of a spoon (about 5 to 7 minutes).
  10. Season the gravy generously with salt and pepper.
  11. Serve the crispy steaks immediately, smothered with the hot country gravy.

Notes

  • For extra crispiness, you can double-dip the steak: flour, then egg/buttermilk, then flour again.
  • Use whole milk for the creamiest gravy texture.
  • Serve with mashed potatoes and green beans for a classic meal.

Nutrition

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