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The Ultimate Crispy Chicken Fried Steak with Rich, Homemade Country Gravy

Close-up of crispy, golden-brown chicken fried steak smothered in creamy, speckled country gravy.
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Make restaurant-quality Chicken Fried Steak at home. This recipe focuses on achieving a perfectly crispy crust on tender cube steak, served with a rich, creamy homemade country gravy. It is a classic American dinner and Southern cooking staple.

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
  • For the Gravy:
  • 1/4 cup reserved pan drippings (or butter)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

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.
  2. Set up the Dredging Station: In a shallow dish, whisk together 1 cup flour, cornstarch, kosher salt, pepper, paprika, and garlic powder for the dry mix. In a second shallow dish, whisk the eggs and 1/2 cup milk together for the wet mix.
  3. Coat the Steaks: Dip each pounded steak first into the wet mix, letting excess drip off. Then, press firmly into the dry mix, ensuring the steak is completely coated. Press the coating onto the steak to help it adhere. Set coated steaks on a plate.
  4. Heat the Oil: Pour 1 to 1.5 inches of vegetable oil or shortening into a large, heavy skillet until it reaches about 1/2 inch deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  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 steaks and place them on a wire rack set over a baking sheet to drain excess oil. Keep the cooked steaks warm in a low oven (200 degrees Fahrenheit).
  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 flour to the drippings and cook, stirring constantly, for 1 minute to create a roux.
  7. Whisk in Milk: Slowly whisk in the 3 cups of milk, a little at a time, scraping up any browned bits from the bottom of the pan. Continue whisking until the gravy thickens and comes to a simmer.
  8. Season and Serve: Stir in salt and pepper. Taste and adjust seasoning. Serve the crispy chicken fried steak immediately, generously smothered with the hot, creamy country gravy. This pairs well with mashed potatoes for a hearty family meal.

Notes

  • For extra crispiness, you can double-dip the steaks: coat in dry mix, dip in wet mix, then coat in dry mix again before frying.
  • Use whole milk in the gravy for the richest, creamiest texture.
  • If you do not have a thermometer, the oil is ready when a pinch of flour dropped in sizzles immediately.

Nutrition

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