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Crispy Chicken Fried Steak with Homemade Creamy Country Gravy

Close-up of a golden brown chicken fried steak smothered in creamy white pepper gravy.
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Make the ultimate Southern comfort food with this recipe for crispy chicken fried steak. We show you how to pound the cube steak thin, achieve a perfectly seasoned, crunchy crust, and top it all with rich, lump-free homemade country gravy.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick)
  • 1 cup all-purpose flour (for dredging)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup all-purpose flour (for gravy)
  • 1/4 cup pan drippings (or butter)
  • 3 cups whole milk
  • 1 teaspoon salt (for gravy)
  • 1/2 teaspoon black pepper (for gravy)
  • Vegetable oil, for frying

Instructions

  1. Place cube steaks between two sheets of plastic wrap. Pound them to about 1/4 inch thickness using a meat mallet.
  2. In a shallow dish, combine 1 cup flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and onion powder. This is your seasoned flour mixture.
  3. In a second shallow dish, whisk together the buttermilk and eggs.
  4. Dip each pounded steak first into the seasoned flour, shaking off excess. Then, dip it into the buttermilk mixture, allowing excess to drip off. Finally, dredge it again thoroughly in the seasoned flour, pressing the flour onto the steak to create a thick, craggy coating. Set aside on a plate.
  5. Pour vegetable oil into a large, heavy skillet to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  6. 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 wire rack set over a baking sheet to drain excess oil. Keep warm.
  7. For the gravy, pour off all but 1/4 cup of the frying oil from the skillet. Place the skillet over medium heat. Whisk in 1/2 cup flour to the drippings to create a roux. Cook, whisking constantly, for 2 minutes until the roux is light brown.
  8. Slowly whisk in the whole milk, ensuring no lumps form. Continue to cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  9. Season the gravy with 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasoning as needed.
  10. Serve the crispy chicken fried steak immediately, generously smothered with the hot, creamy country gravy.

Notes

  • For an extra crispy coating, let the dredged steaks rest in the refrigerator for 15 minutes before frying. This helps the coating adhere better.
  • If you prefer a richer gravy, substitute half of the whole milk with heavy cream.
  • Use cube steak or top round steak for the best results when pounding.

Nutrition

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