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The Ultimate Crispy Chicken Fried Steak with Creamy Homemade Country Gravy

Close-up of crispy, golden-brown chicken fried steak smothered in creamy, peppered country gravy.
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Make this classic Southern comfort food at home. You get tender beef coated in a seasoned, crispy crust, served with rich, creamy white gravy made from pan drippings. This recipe is straightforward and perfect for a hearty dinner.

Ingredients

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

Instructions

  1. Place the cube steaks between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/4 inch thickness.
  2. In a shallow dish, combine 2 cups of flour, 1 tablespoon salt, 1 teaspoon pepper, paprika, garlic powder, and onion powder. This is your dry coating.
  3. In a second shallow dish, whisk together the buttermilk and eggs. This is your wet mixture.
  4. Dip each steak first into the buttermilk mixture, letting excess drip off. Then, dredge thoroughly in the seasoned flour mixture, pressing the flour onto the steak to create a thick coating. Set aside on a plate.
  5. Pour about 1 inch of oil or shortening into a large, heavy skillet and heat over medium-high heat to 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 4 minutes per side until deeply golden brown and crispy. Remove steaks and place them on a wire rack set over a baking sheet to drain excess oil. Keep warm.
  7. After frying the last steak, carefully pour the oil out of the skillet, leaving about 4 tablespoons of drippings and browned bits (fond) in the pan. Return the skillet to medium heat.
  8. Whisk the 4 tablespoons of flour into the pan drippings. Cook, stirring constantly, for 1 minute to create a roux.
  9. Slowly whisk in the milk until the gravy is smooth. Continue to cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  10. Stir in the 1/2 teaspoon salt and 1/4 teaspoon pepper for the gravy. Taste and adjust seasoning if needed.
  11. Serve the crispy chicken fried steaks immediately, smothered generously with the homemade country gravy.

Notes

  • For an extra crispy coating, you can dredge the steaks a second time: dip the floured steak back into the buttermilk, then back into the flour mixture.
  • Use the fond (browned bits) left in the pan after frying; this provides the deep, savory flavor base for your country gravy.
  • If you prefer a thinner gravy, add a little more milk until you reach your desired consistency.

Nutrition

Find it online: https://pureplatepath.com/chicken-fried-steak-recipe-creamy-gravy/