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The Ultimate Crispy Chicken Fried Steak with Rich, Creamy Country Gravy

A perfectly cooked piece of chicken fried steak smothered in creamy white gravy, served on a white plate.
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Make restaurant-quality Chicken Fried Steak at home. This recipe delivers a perfectly tender cube steak with a golden, crispy crust, smothered in a rich, velvety country gravy. It is a classic Southern comfort food favorite.

Ingredients

Scale
  • 4 cube steaks (about 6 ounces each)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • 1/2 cup whole milk
  • Vegetable oil or shortening, for frying
  • 1/2 cup all-purpose flour (for gravy)
  • 1/2 cup reserved pan drippings (from frying)
  • 3 cups whole milk (for gravy)
  • 1 teaspoon salt (for gravy)
  • 1/2 teaspoon black pepper (for gravy)

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 a shallow dish, whisk together 1 cup flour, cornstarch, kosher salt, pepper, garlic powder, and cayenne pepper. In a second dish, whisk the eggs and 1/2 cup milk.
  3. Dredge the steaks: Dip each steak first into the flour mixture, coating completely. Shake off excess. Dip into the egg mixture, letting excess drip off. Dip back into the flour mixture, pressing firmly to create a thick, craggy crust. Place coated steaks on a wire rack.
  4. Heat the oil: Pour enough vegetable oil or shortening into a large, heavy skillet to reach about 1/2 inch depth. Heat over medium-high heat until the oil reaches 350 degrees Fahrenheit.
  5. Fry the steaks: Carefully place one or two steaks in the hot oil, ensuring not to 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 a baking sheet to drain. Keep warm.
  6. Make the country gravy: Pour off all but 1/2 cup of the frying oil from the skillet, leaving the browned bits (fond) in the pan. Return the skillet to medium heat. Whisk in the 1/2 cup of flour to create a roux. Cook, stirring constantly, for 2 minutes until the roux is light brown.
  7. Slowly whisk in the 3 cups of whole milk until the gravy is smooth. Bring the mixture to a simmer, stirring often. Cook until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  8. Season the gravy with salt and pepper. Taste and adjust seasoning as needed.
  9. Serve immediately: Place the crispy chicken fried steak on plates and generously spoon the creamy white gravy over the top. This is a perfect steak and gravy recipe for a hearty weekend dinner.

Notes

  • For the crispiest crust, let the dredged steaks rest on the rack for 10 minutes before frying. This allows the coating to adhere better.
  • If you want a smoother gravy, strain it through a fine-mesh sieve before serving.
  • Serve this classic dinner idea with mashed potatoes and green beans for a true Southern classic experience.

Nutrition

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