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Ultimate Crispy Chicken Fried Steak with Velvety Homemade Country Gravy

A close-up of a perfectly breaded and fried chicken fried steak smothered in creamy, black pepper gravy.
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You deserve a truly satisfying Southern comfort meal. This recipe delivers a restaurant-style Chicken Fried Steak with an incredibly crispy, seasoned crust and a tender interior, all smothered in rich, creamy white country gravy. It is the main feature of any dinner.

Ingredients

Scale
  • 4 cube steaks (about 1/2 to 3/4 inch thick)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 large eggs
  • 1/2 cup whole milk
  • Vegetable oil or shortening, for frying (about 2 inches deep)
  • For the Gravy: 1/4 cup reserved pan drippings (or butter)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

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. This helps tenderize the beef.
  2. Set up the Dredging Stations: In a shallow dish, combine 1 cup flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, and paprika. This is your dry mix. In a second shallow dish, whisk together the eggs and 1/2 cup milk.
  3. Coat the Steaks: Dip each pounded steak first into the egg mixture, letting excess drip off. Then, press the steak firmly into the dry mix, coating both sides completely. For an extra crispy coating, dip the steak back into the egg wash, and then back into the dry mix, pressing firmly again. Set 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 to 1.5 inches deep. Heat the oil over medium-high heat until it reaches 350 degrees F. You want the oil hot enough to sizzle immediately when you drop in a pinch of flour.
  5. Fry the Steaks: 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 crispy. Remove the 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 off all but 1/4 cup of the frying oil from the skillet. Return the skillet to medium heat. Whisk in 1/4 cup of flour to the drippings to create a roux. Cook, whisking constantly, for 1 to 2 minutes until the roux is light brown.
  7. Finish the Gravy: Slowly whisk in the warm milk, ensuring no lumps form. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes. Season the gravy with salt, pepper, and cayenne, if using.
  8. Serve Immediately: Place the crispy chicken fried steak on a plate, usually over mashed potatoes, and generously spoon the hot, velvety country gravy over the top. This is your hearty dinner centerpiece.

Notes

  • For the crispiest crust, let the coated steaks rest on the wire rack for 10 minutes before frying. This allows the coating to adhere fully.
  • If you prefer a richer gravy, substitute 2 tablespoons of the reserved oil with butter when making the roux.
  • Serve this classic steak recipe with creamy mashed potatoes and green beans for a true Southern comfort meal experience.

Nutrition

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