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Crispy Southern Chicken Fried Steak with Creamy Country Gravy

A golden brown, crispy chicken fried steak generously topped with creamy white pepper gravy.
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Make tender cube steak with a crispy, golden coating and top it with rich, peppery milk gravy made from the pan drippings.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup vegetable oil, for frying
  • 1/2 cup butter
  • 1/2 cup all-purpose flour (for gravy)
  • 3 cups whole milk
  • 1/2 teaspoon black pepper (for gravy)

Instructions

  1. Place the cube steaks between two sheets of plastic wrap. Pound them to about 1/4 inch thickness using a meat mallet.
  2. In a shallow dish, mix the buttermilk and hot sauce. Soak the pounded steaks in the buttermilk mixture for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. In another shallow dish, combine the 2 cups of flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and paprika for the dredging mixture.
  4. Remove one steak at a time from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing the coating firmly onto both sides. Set aside on a wire rack.
  5. Heat the vegetable oil in a large, heavy skillet over medium-high heat until it shimmers (about 350 degrees F).
  6. Carefully place two steaks in the hot oil, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side until deep golden brown and crispy. Adjust heat as needed to prevent burning.
  7. Remove the cooked steaks and place them on a clean wire rack or paper towel-lined plate to drain. Keep warm.
  8. For the gravy: Pour off all but about 1/2 cup of the frying oil/drippings from the skillet. Return the skillet to medium heat.
  9. Whisk the 1/2 cup of flour into the drippings until smooth, creating a roux. Cook for 1 minute, stirring constantly.
  10. Slowly whisk in the milk, ensuring no lumps form. Continue whisking until the gravy thickens, about 5 to 7 minutes.
  11. Stir in the remaining 1/2 teaspoon of black pepper and salt to taste. Simmer for 2 minutes.
  12. Serve the crispy chicken fried steak immediately, smothered with the hot country gravy.

Notes

  • For extra crispiness, you can add 1/2 cup of crushed saltine crackers to the flour dredge.
  • If you prefer a richer gravy, substitute half of the milk with heavy cream.
  • Serve this dish with mashed potatoes and green beans for a classic meal.

Nutrition

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