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The Ultimate Crispy Chicken Fried Steak with Homemade Creamy Country Gravy

Close-up of crispy, golden brown chicken fried steak smothered in creamy, black pepper-flecked country gravy.
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Follow this straightforward recipe to make a truly satisfying Chicken Fried Steak. You will achieve a perfectly crispy, golden crust and a tender interior, all topped with rich, lump-free homemade country gravy. This is classic Southern comfort food made simple for your family 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 (about 1 inch deep in skillet)
  • 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. Place 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, whisk together 1 cup flour, cornstarch, kosher salt, pepper, paprika, and garlic powder for the dry dredge.
  3. In a second shallow dish, whisk together the eggs and 1/2 cup milk for the wet mixture.
  4. Dip each steak first into the dry dredge, coating completely. Shake off excess. Then dip into the wet mixture, letting excess drip off. Finally, press firmly back into the dry dredge, ensuring a thick, craggy coating. Set coated steaks on a wire rack.
  5. Pour oil into a large, heavy-bottomed skillet to reach about 1 inch depth. Heat oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  6. Carefully place one or two steaks into the hot oil, ensuring you do not overcrowd the pan. Fry for 3 to 4 minutes per side until deeply golden brown and cooked through.
  7. Remove steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep warm while you make the gravy.
  8. For the gravy, pour off all but 1/4 cup of the oil from the skillet. Return the skillet to medium heat.
  9. Whisk the 1/4 cup flour into the hot oil/drippings. Cook, stirring constantly, for 1 minute to create a roux.
  10. Slowly whisk in the 2 cups of milk until the mixture is smooth. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  11. Season the gravy with salt and pepper. Taste and adjust seasoning as needed.
  12. Serve the crispy chicken fried steak immediately, generously smothered with the homemade creamy white gravy. Mashed potatoes are a perfect side dish.

Notes

  • For the crispiest crust, let the coated steaks rest on the rack for 10 minutes before frying. This helps the coating adhere better.
  • If you prefer a richer gravy base, substitute the reserved pan drippings with 1/4 cup of unsalted butter.
  • Use cube steak or top round steak for the best tender results after pounding.

Nutrition

Find it online: https://rosatasty.com/chicken-fried-steak-crispy-homemade-gravy/