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The Best Crispy & Tender Chicken Fried Steak with Authentic Peppery Country Gravy

Cross-section of a golden brown chicken fried steak smothered in creamy white peppered gravy.
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Achieve restaurant-quality Chicken Fried Steak at home! This recipe uses a buttermilk soak and double dredging method to guarantee a crispy crust and tender interior, smothered in a rich, homemade peppery country gravy. It is the ultimate Southern comfort food dinner.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick)
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil or shortening, for frying
  • 4 tablespoons butter
  • 4 tablespoons flour (for gravy)
  • 3 cups whole milk
  • 1 teaspoon black pepper (for gravy)
  • 1/2 teaspoon salt (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 the buttermilk, 2 teaspoons salt, 1 teaspoon black pepper, garlic powder, and onion powder. Submerge the pounded steaks in the buttermilk mixture. Cover and refrigerate for at least 1 hour, or up to 4 hours.
  3. Prepare the dredging station. In a separate large, shallow dish, whisk together the 2 cups of flour, baking powder, and cayenne pepper (if using).
  4. Remove one steak at a time from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing the flour firmly onto both sides to create a thick coating. Place the floured steaks on a wire rack.
  5. Heat about 1 inch of oil or shortening in a large, heavy-bottomed skillet over medium-high heat until it reaches 350 degrees F.
  6. Carefully place 1 or 2 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.
  7. Remove the fried steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep warm while you prepare the gravy.
  8. To make the gravy, pour out all but 4 tablespoons of the frying oil from the skillet. Return the skillet to medium heat.
  9. Add the 4 tablespoons of butter to the remaining oil in the pan. Once melted, whisk in the 4 tablespoons of flour. Cook this roux, stirring constantly, for 2 minutes until it is light brown and smells nutty.
  10. Slowly whisk in the milk, scraping up any browned bits from the bottom of the pan. Bring the gravy to a simmer, whisking until it thickens.
  11. Stir in the 1 teaspoon of black pepper and 1/2 teaspoon of salt for the gravy. Taste and adjust seasoning if needed.
  12. Serve the crispy chicken fried steaks immediately, generously smothered with the hot, peppery country gravy.

Notes

  • For extra crispiness, try a double dredge: after the first flour coating, dip the steak back into the buttermilk briefly, then coat again in the flour mixture.
  • If you want a Texas Roadhouse copycat texture, mix 1/4 cup of crushed saltine crackers into your flour mixture.
  • To keep the steaks warm while you finish frying, place them on a wire rack in a 200 degree F oven.

Nutrition

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