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

Two pieces of golden, crispy chicken fried steak smothered in thick, black pepper-flecked country gravy.
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You can make restaurant-quality Chicken Fried Steak at home. This recipe uses a buttermilk soak and double dredging method to give you a steak that is crispy outside and tender inside, smothered in rich, homemade peppery country gravy.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick), tenderized
  • 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
  • 1/2 cup all-purpose flour (for second dredge)
  • Vegetable oil or shortening, for frying
  • 1/2 cup reserved pan drippings (from frying)
  • 1/2 cup all-purpose flour (for gravy)
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for extra spice)

Instructions

  1. Place the cube steaks in a shallow dish. Pour the buttermilk and hot sauce over the steaks. Cover and refrigerate for at least 2 hours, or up to overnight. This tenderizes the meat.
  2. In a wide, shallow dish, whisk together the 2 cups of flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, onion powder, and paprika for the first dredge.
  3. Remove the steaks from the buttermilk, letting excess drip off. Dredge each steak thoroughly in the seasoned flour mixture, pressing the flour firmly onto the meat.
  4. In a separate shallow dish, place the 1/2 cup of flour reserved for the second dredge. Lightly coat the already floured steaks in this plain flour, shaking off any excess. This double coating helps create a crispier crust.
  5. Heat about 1 inch of oil or shortening in a large, heavy skillet over medium-high heat until it reaches 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 5 minutes per side, until deep golden brown and cooked through. Adjust heat as needed to prevent burning.
  7. Remove the cooked steaks and place them on a wire rack set over a baking sheet to drain excess oil. Keep warm while you make 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 (for gravy) into the reserved pan drippings to create a roux. Cook, stirring constantly, for 2 minutes until the roux is light brown.
  10. Slowly whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the gravy thickens, about 5 to 8 minutes.
  11. Stir in the 1 teaspoon salt, 1/2 teaspoon pepper, and cayenne pepper, if using. Taste and adjust seasoning.
  12. Serve the crispy chicken fried steaks immediately, smothered generously with the hot, peppery country gravy.

Notes

  • For the best crispiness, make sure your oil temperature stays consistent around 350 degrees F while frying.
  • Use cube steak or round steak that you have pounded thin to ensure tenderness.
  • Serve this hearty beef dinner idea with mashed potatoes and biscuits for a complete comfort food recipes experience.

Nutrition

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