Crispy Chicken Fried Steak with Creamy Gravy Recipe

Introduction

Chicken fried steak is a classic Southern comfort food featuring tenderized cube steak coated in a flavorful seasoned crust, fried to golden perfection, and served with creamy homemade gravy. This dish is crispy on the outside, juicy on the inside, and perfect for a satisfying meal any day of the week.

Ingredients

• 1.5 pounds cube steak (4 patties)
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• 1 ½ cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 cup buttermilk
• 3 large eggs
• 3/4 cup vegetable oil
• 1/4 cup oil and drippings (reserved from frying)
• 1/3 cup all-purpose flour (for gravy)
• 2 ⅓ cups whole milk
• 2/3 cup heavy cream
• 1/4 teaspoon garlic powder (for gravy)
• 1/4 teaspoon onion powder (for gravy)
• 1 teaspoon coarse black pepper (for gravy)
• 1/2 teaspoon salt (for gravy)

Instructions

1. Step 1: Preheat your oven to 200 degrees Fahrenheit. Place a wire rack over a large baking sheet and set aside to keep cooked steaks warm.
2. Step 2: Pour 3/4 cup vegetable oil into a large skillet so the oil reaches about 1/4 inch deep. Heat over medium heat until hot.
3. Step 3: Season both sides of the cube steaks with 1 teaspoon kosher salt and 1/2 teaspoon coarse black pepper. Let them rest for about 10 minutes.
4. Step 4: In a medium bowl, mix together 1 ½ cups flour, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon coarse black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
5. Step 5: In another bowl, whisk together 3/4 cup buttermilk and 3 large eggs until combined.
6. Step 6: Dip each steak first into the flour mixture, pressing the flour onto the surface to coat well. Then dip into the egg mixture, allowing excess to drip off, and dip again into the flour mixture for a double coating.
7. Step 7: Test the oil temperature by sprinkling a bit of flour into the pan; it should sizzle immediately. Carefully place one or two steaks (depending on skillet size) into the hot oil without crowding.
8. Step 8: Fry the steaks for about 4 minutes on one side, spooning hot oil over the top to help batter adhesion.
9. Step 9: Flip the steaks and fry for another 3-4 minutes until both sides are golden brown. Remove to the wire rack and keep warm in the oven. Repeat with remaining steaks.
10. Step 10: Reserve 1/4 cup of the cooking oil and drippings with the browned bits from frying; discard any remaining oil.
11. Step 11: To make the gravy, add 1/3 cup flour, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1 teaspoon coarse black pepper to the reserved oil and drippings in the skillet. Whisk and cook over medium heat for 4-5 minutes until golden and bubbling.
12. Step 12: Slowly whisk in 2 ⅓ cups whole milk and 2/3 cup heavy cream, stirring continuously until the gravy is smooth and has no lumps.
13. Step 13: Let the gravy simmer gently for 5-8 minutes until thickened. Taste and adjust seasoning with more salt or pepper if needed.
14. Step 14: Serve the warm fried steaks topped with the creamy gravy. Enjoy!

Tips & Variations

• Use cube steak pre-tenderized for the best texture; if unavailable, pound regular steak thin before coating.
• For extra crispiness, double dredge the steaks in the flour and egg mixture as directed.
• Substitute whole milk with half-and-half for a richer gravy.
• Add a pinch of cayenne pepper to the flour mix for a subtle spicy kick.
• Serve with mashed potatoes or green beans for a classic Southern meal.

Storage

Store any leftover chicken fried steak and gravy in an airtight container in the refrigerator for up to 3 days. Reheat the steak in a hot oven at 350°F (175°C) to maintain crispiness, and warm the gravy gently on the stove, stirring frequently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular steak instead of cube steak?

Yes, but regular steak should be tenderized by pounding it thin before breading to achieve a similar texture and tenderness as cube steak.

How do I know when the oil is hot enough for frying?

Sprinkle a little flour into the oil; if it sizzles immediately, the oil is hot enough. This ensures a crispy coating without absorbing too much oil.

Crispy Chicken Fried Steak with Creamy Gravy Recipe

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Chicken Fried Steak is a classic Southern comfort food featuring tenderized cube steak dredged in a seasoned flour batter, fried to a golden crisp, and served smothered in rich, creamy white gravy. This hearty dish combines crispy, flavorful meat with a luscious homemade gravy, making it perfect for a satisfying meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Southern American

Ingredients

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Steak and Coating

• 1.5 pounds cube steak (4 patties)
• 1 teaspoon kosher salt (for seasoning steak)
• 1/2 teaspoon coarse black pepper (for seasoning steak)
• 1 ½ cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt (for flour mixture)
• 1 teaspoon coarse ground black pepper (for flour mixture)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 cup buttermilk
• 3 large eggs

For Frying

• 3/4 cup vegetable oil (for frying)

Gravy

• 1/4 cup oil and drippings (reserved from frying)
• 1/3 cup all-purpose flour
• 2 ⅓ cups whole milk
• 2/3 cup heavy cream
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon coarse black pepper
• 1/2 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 200 degrees Fahrenheit. Place a wire rack over a large baking sheet and set aside. This will keep the cooked steaks warm and crispy.
2. Heat Oil: Pour 3/4 cup vegetable oil into a large skillet, enough to come up about 1/4 inch deep. This shallow frying setup will give the steaks a wonderful crispy crust.
3. Tenderize & Season: Make sure your 1.5 pounds of cube steak (4 patties) is tenderized (cube steak is pre-tenderized). Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon coarse black pepper. Let rest for 10 minutes for the flavors to absorb.
4. Prepare Flour Mixture: In a medium bowl, mix together 1 ½ cups all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon coarse ground black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. This seasoned flour will create a flavorful coating.
5. Mix Egg Mixture: In another bowl, whisk together 3/4 cup buttermilk and 3 large eggs until fully combined. This will help the flour adhere to the steaks.
6. Double Dip Steaks: One at a time, dip the steaks into the flour mixture, pressing with your fingers to coat well. Then dip into the egg mixture, allowing excess to drip off, and finally dip back into the flour mixture again for a thick, crispy crust.
7. Test Oil Heat: Sprinkle a pinch of flour into the hot oil. If it sizzles immediately, the oil temperature is perfect for frying.
8. Fry Steaks: Carefully place one or two steaks at a time into the hot oil, depending on skillet size. Do not crowd the pan. Fry for about 4 minutes, spooning hot oil over the tops to keep the batter adhered while cooking.
9. Flip and Continue Frying: Flip each steak and cook the other side for 3-4 minutes until both sides are golden brown and crispy. Remove steaks and place on the wire rack in the preheated oven to keep warm. Repeat with remaining steaks.
10. Reserve Oil for Gravy: Reserve 1/4 cup of the oil and drippings left in the skillet with browned bits. Discard any excess oil.
11. Make Gravy Base: Over medium heat, whisk into the reserved oil 1/3 cup all-purpose flour, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1 teaspoon coarse black pepper. Cook the mixture for 4-5 minutes, stirring constantly to form a roux, which will thicken the gravy and eliminate raw flour taste.
12. Add Milk and Cream: Slowly and carefully whisk in 2 ⅓ cups whole milk and 2/3 cup heavy cream. Continue whisking until the gravy is smooth and free of lumps.
13. Simmer Gravy: Let the gravy simmer gently for 5-8 minutes, stirring occasionally, until thickened to your preference. Adjust seasoning with additional salt or pepper if needed.
14. Serve: Plate the warm chicken fried steaks and generously ladle the creamy gravy over the top. Serve immediately for best flavor and texture.

Notes

• You can adjust the seasoning in both the flour coating and gravy to taste.
• Make sure oil is hot enough before frying for a crispy crust—testing with flour is a simple method.
• Keep cooked steaks warm in a low oven to maintain crispiness before serving.
• For a lighter gravy, substitute some or all of the heavy cream with milk.
• Use fresh cube steak for best texture, and avoid overcrowding the frying pan.

Keywords: Chicken Fried Steak, Southern comfort food, fried cube steak, white gravy, classic American recipe