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The Ultimate Crispy Southern Chicken Fried Steak with Silky Country Gravy

A thick, golden-brown chicken fried steak smothered in creamy, speckled country gravy on a white plate.
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Create the ultimate Southern comfort meal with this recipe for perfectly crispy Chicken Fried Steak and rich, homemade country gravy. We focus on techniques to ensure a tender interior and a shatteringly crisp crust every time you cook this classic dish.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups all-purpose flour, divided
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup whole milk
  • Vegetable oil, for frying (about 1 inch deep in skillet)
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour (for gravy)
  • 2 cups whole milk (for gravy)
  • 1/2 teaspoon salt (for gravy)
  • 1/4 teaspoon black pepper (for gravy)

Instructions

  1. Place cube steaks between two sheets of plastic wrap. Pound them to about 1/4 inch thickness using a meat mallet. Season both sides of the steaks lightly with 1 teaspoon salt, 1/2 teaspoon pepper, and cayenne pepper.
  2. Set up a dredging station. In one shallow dish, combine 1 1/2 cups of the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a second dish, whisk the eggs and 1 cup of milk. In a third dish, place the remaining 1/2 cup of flour.
  3. For the double dredge, first coat each steak completely in the seasoned flour mixture, shaking off excess. Next, dip the floured steak into the egg mixture, letting excess drip off. Finally, press the steak firmly into the remaining 1/2 cup of flour, ensuring the coating is thick and craggy. Set steaks aside on a wire rack while you heat the oil.
  4. Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  5. 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 deep golden brown and crispy. Remove the steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep the cooked steaks warm in a low oven (200 degrees Fahrenheit) while you make the gravy.
  6. Pour off all but 2 tablespoons of the frying oil from the skillet, leaving the browned bits (fond) in the pan. Return the skillet to medium heat.
  7. Add the 2 tablespoons of butter to the pan drippings. Once melted, whisk in the 1/4 cup of flour for the gravy. Cook, whisking constantly, for 1 to 2 minutes until the roux is light brown.
  8. Slowly whisk in the 2 cups of milk until the gravy is smooth. Bring the mixture to a simmer, whisking often, until the gravy thickens enough to coat the back of a spoon. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  9. Serve the crispy chicken fried steak immediately, generously smothered with the creamy country gravy.

Notes

  • For the crispiest coating, let the dredged steaks rest for 10 minutes before frying. This helps the coating adhere better.
  • If you prefer a white, peppery gravy without using the pan drippings, substitute the drippings and butter with 4 tablespoons of plain butter.
  • Serve this classic comfort food with mashed potatoes and green beans for a complete Southern dinner.

Nutrition

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