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

Close-up of two pieces of crispy chicken fried steak smothered in creamy, black pepper-flecked gravy.
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Learn how to make truly satisfying Chicken Fried Steak that is crispy on the outside and tender inside, smothered in rich, homemade peppery country gravy. This is the ultimate Southern comfort food dinner.

Ingredients

Scale
  • 4 cube steaks (about 4-6 oz each), tenderized
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 large eggs
  • 1 cup buttermilk
  • Vegetable oil or shortening, for frying (about 2 inches deep)
  • 1 cup all-purpose flour (for gravy)
  • 4 tablespoons reserved pan drippings (or butter)
  • 3 cups whole milk
  • 1 teaspoon black pepper (more for gravy)
  • 1/2 teaspoon salt

Instructions

  1. Prepare the steaks: Place each cube steak between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/4-inch thickness.
  2. Set up the dredging station: In one shallow dish, whisk together 2 cups of flour, 1 tablespoon salt, 1 teaspoon pepper, garlic powder, onion powder, and paprika. In a second dish, whisk the eggs and buttermilk together until combined.
  3. Dredge the steaks: Dip each steak first into the flour mixture, shaking off excess. Then dip into the egg/buttermilk mixture, letting excess drip off. Finally, coat thoroughly again in the flour mixture, pressing the flour firmly onto the steak to create a thick crust. Set aside on a wire rack.
  4. Heat the oil: Pour vegetable oil or shortening into a large, heavy-bottomed skillet to a depth of about 1 to 1.5 inches. Heat over medium-high heat until the oil reaches 350°F (175°C).
  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 steaks and place them on a clean wire rack set over paper towels to drain excess oil. Keep warm.
  6. Make the country gravy: Pour off all but 4 tablespoons of the oil from the skillet. Return the skillet to medium heat. Whisk in 1 cup of flour to create a roux. Cook, stirring constantly, for 2 minutes until the roux is light brown.
  7. Whisk in the milk: Slowly pour in the milk while whisking constantly to prevent lumps. Add the remaining salt and pepper. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes. Adjust seasoning if needed.
  8. Serve immediately: Place the crispy chicken fried steaks on plates and generously smother them with the hot, peppery country gravy. Serve with mashed potatoes and biscuits.

Notes

  • For an extra crispy coating, let the dredged steaks rest on the rack for 10 minutes before frying. This allows the coating to hydrate slightly.
  • If you prefer a thicker gravy, use less milk or cook the roux longer.
  • For a Texas Roadhouse style texture, you can add 1/2 cup of crushed saltine crackers to the final flour dredge.

Nutrition

Find it online: https://cookerycourier.com/chicken-fried-steak-recipe-with-gravy/