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Crispy Chicken Fried Steak with Creamy Country Gravy

Close-up of two pieces of crispy, golden brown chicken fried steak generously topped with creamy, black pepper-flecked white gravy.
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Make restaurant-quality Chicken Fried Steak at home. This recipe focuses on achieving a perfectly tender steak inside and a deeply crispy, golden crust, smothered in rich, homemade country gravy.

Ingredients

Scale
  • 4 cube steaks (about 4–6 oz each)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • 1/2 cup whole milk
  • Vegetable oil or shortening, for frying (about 2 inches deep in skillet)
  • 1/4 cup reserved pan drippings (for gravy)
  • 1/4 cup all-purpose flour (for gravy)
  • 2 cups whole milk (for gravy)
  • 1/2 teaspoon salt (for gravy)
  • 1/4 teaspoon black pepper (for gravy)

Instructions

  1. Prepare the Steaks: Place each cube steak between two sheets of plastic wrap. Use a meat mallet to pound the steaks until they are about 1/4 inch thick. This tenderizes the meat.
  2. Set up the Dredging Stations: In a shallow dish, combine 1 cup flour, cornstarch, 2 teaspoons salt, 1 teaspoon pepper, garlic powder, and cayenne pepper. In a second shallow dish, whisk together the eggs and 1/2 cup milk.
  3. Coat the Steaks: Dredge each steak thoroughly in the flour mixture, pressing firmly to coat. Shake off excess. Dip the floured steak into the egg mixture, letting excess drip off. Return the steak to the flour mixture and press the coating on again firmly. This double dredge creates the best crunch. Set coated steaks on a wire rack.
  4. Heat the Oil: Pour vegetable oil or shortening into a large, heavy-bottomed skillet until it reaches about 1 to 1.5 inches 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 you do not overcrowd the pan. Fry for 3 to 5 minutes per side, until deep golden brown and crispy. Adjust heat as necessary to maintain oil temperature. Remove the cooked steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep warm.
  6. Make the Gravy Base: 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 flour and cook, stirring constantly, for 1 minute to create a roux.
  7. Finish the Gravy: Slowly whisk in 2 cups of whole milk until smooth. Continue to cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes. Season the gravy with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  8. Serve Immediately: Place the crispy chicken fried steak on a plate, top generously with the hot country gravy, and serve with mashed potatoes.

Notes

  • For maximum crispiness, let the coated steaks rest on the wire rack for 10 minutes before frying. This allows the coating to adhere better.
  • If you prefer a smoother gravy, strain it through a fine-mesh sieve before serving.
  • Use cube steak or top round steak for this preparation.

Nutrition

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