Crispy Chicken Fried Steak with Creamy Gravy

Crispy Chicken Fried Steak with Creamy Gravy

This Southern classic is fried to crispy golden perfection and smothered in the richest, creamiest gravy. Whether you enjoy it for breakfast or dinner, this dish is pure comfort food at its best.

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Course: Breakfast, Dinner

Cuisine: American (Southern)

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings:

Calories: 958kcal

Ingredients

For the Chicken Fried Steak

4 cube steaks (about ⅓ lb each)
1 ½ cups all-purpose flour
2 tsp black pepper, divided
2 tsp kosher or sea salt, divided
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp baking soda
½ tsp baking powder
1 ½ cups buttermilk
2 tsp hot sauce (such as TABASCO®)
2 eggs
1 cup vegetable oil

For the Gravy

4 tbsp pan drippings (grease)
4 tbsp flour
2 to 3 cups whole milk
½ cup heavy cream
Salt and pepper to taste

Instructions

Step 1: Prepare the Coating

In a shallow bowl, whisk together flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
In another shallow bowl, whisk together buttermilk, hot sauce, and eggs.

Step 2: Prep the Steaks

Pat the cube steaks dry using a paper towel to remove excess moisture. Season with the remaining 1 teaspoon salt and 1 teaspoon black pepper. Let them sit for 5 minutes, then pat dry again.

Step 3: Bread the Steaks

Dredge each steak in the flour mixture, shaking off the excess.
Dip into the buttermilk-egg mixture, letting the extra drip off.
Coat again in the flour mixture, pressing it onto the steaks to ensure an even, crispy coating.
Place the breaded steaks on a rack or sheet pan and let them rest for 10 minutes.

Step 4: Fry the Steaks

Preheat the oven to 225–250°F.
In a large heavy skillet or cast-iron pan, heat about ¼ inch of vegetable oil over medium-high heat (320–340°F).
Test the oil by dropping in a pinch of flour—if it sizzles, it’s ready.
Fry two steaks at a time for 3–4 minutes per side until golden brown. Flip only once to keep the breading intact.
Drain on paper towels and transfer to the warm oven. Repeat with the remaining steaks.

Making the Gravy

Pour the remaining grease into a heatproof bowl, leaving the flavorful bits in the skillet.
Return 4 tablespoons of grease to the pan over medium heat.
Whisk in 4 tablespoons of flour and cook for 2–3 minutes until golden brown.
Slowly add 2½ cups of milk, whisking constantly. The mixture may look lumpy at first, but keep stirring!
Simmer for 5–7 minutes, stirring frequently, until the gravy thickens. If it’s too thick, add more milk.
Season with salt and plenty of black pepper to taste.

Nutrition

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