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Crispy Chicken Fried Steak with Rich Homemade Country Gravy

Close-up of a slice of golden-brown chicken fried steak smothered in creamy brown gravy.
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Make a classic Southern comfort meal tonight with this recipe for perfectly crispy chicken fried steak smothered in rich, creamy white gravy. This guide ensures a tender interior and a golden, crunchy crust every time.

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 milk (whole milk recommended)
  • Vegetable oil or shortening for frying
  • For the Gravy: 1/4 cup reserved pan drippings or butter
  • 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. Pound them to about 1/4 inch thickness using a meat mallet.
  2. Set up the Dredging Station: In a shallow dish, whisk together 1 cup flour, cornstarch, kosher salt, pepper, paprika, and garlic powder for the dry mix. In a second shallow dish, whisk the eggs and 1/2 cup milk together for the wet mix.
  3. Coat the Steaks: Dip each steak first into the wet mixture, letting excess drip off. Then, press firmly into the dry flour mixture, ensuring the steak is completely coated. Press the coating onto the steak to help it adhere. Repeat the dip in the wet mix and then back into the dry mix for a double coating. This creates the crispy 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 inch deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  5. Fry the Steak: Carefully place one or two steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side until deeply golden brown and cooked through. Remove steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep warm.
  6. Make the Country Gravy: Pour off all but 1/4 cup of the frying oil from the skillet (or use 1/4 cup butter). Return the skillet to medium heat. Whisk in 1/4 cup flour to create a roux. Cook, whisking constantly, for 1 minute until light brown.
  7. Whisk in Milk: Slowly pour in the 2 cups of 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 and immediately smother it generously with the hot, creamy country gravy. Serve this classic American main course immediately.

Notes

  • For extra crispiness, let the coated steaks rest on the rack for 10 minutes before frying. This allows the coating to set.
  • If you prefer a smoother gravy, strain it through a fine-mesh sieve after it thickens.
  • Serve this dish with mashed potatoes and green beans for an authentic Southern comfort meal.

Nutrition

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