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The Ultimate Crispy Chicken Fried Steak with Rich & Creamy Homemade Country Gravy

Close-up of two pieces of crispy, golden brown chicken fried steak smothered in creamy white pepper gravy.
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Make restaurant-quality Chicken Fried Steak at home. This recipe delivers a perfectly tender cube steak with a crispy, golden crust, smothered in rich, creamy country gravy. It is a classic Southern comfort food dinner.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1/2 cup whole milk
  • Vegetable oil or shortening, for frying
  • For the Gravy:
  • 1/4 cup reserved frying oil/drippings
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Steaks: Place each cube steak between two sheets of plastic wrap. Use a meat mallet to pound the steaks 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, paprika, and garlic powder. In a second dish, whisk together the eggs and 1/2 cup milk.
  3. Coat the Steaks: Dip each pounded steak first into the flour mixture, coating completely. Shake off excess. Then, dip into the egg mixture, allowing excess to drip off. Finally, press the steak firmly back into the flour mixture, ensuring a thick, craggy coating. Set coated steaks on a wire rack.
  4. Heat the Oil: Pour about 1 inch of vegetable oil or shortening into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  5. Fry the Steaks: 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 deep golden brown and crispy. Remove steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep the steaks warm in a low oven (200 degrees F) while you make the gravy.
  6. Make the Country Gravy: Pour out all but 1/4 cup of the frying oil from the skillet. Place the skillet over medium heat. Whisk in 1/4 cup flour to create a roux. Cook, whisking constantly, for 1 to 2 minutes until the roux is light brown.
  7. Whisk in Milk: Slowly pour in the 2 cups of whole milk while whisking constantly to prevent lumps. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes. Season with salt and pepper.
  8. Serve: Place the crispy chicken fried steak on a plate, usually alongside mashed potatoes, and generously smother it with the hot, creamy white gravy.

Notes

  • For an extra crispy coating, let the dredged steaks rest for 10 minutes before frying. This allows the flour to hydrate and adhere better.
  • If you prefer a smoother gravy, strain the finished gravy through a fine-mesh sieve before serving.
  • Serve this hearty beef dinner idea with creamy mashed potatoes and green beans for a complete meal.

Nutrition

Find it online: https://miameal.com/chicken-fried-steak-recipe-homemade-country-gravy/