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Crispy Chicken Fried Steak with Creamy Country Gravy

A close-up of a perfectly breaded and fried chicken fried steak smothered in creamy, peppery sausage gravy.
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I am happy you are here. This recipe shows you how to make a truly satisfying Chicken Fried Steak with a perfectly crispy coating and a tender interior, smothered in rich, homemade country gravy. This is comfort food made simple.

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 garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 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 until they are about 1/4 inch thick.
  2. Set up the Dredging Station: In a shallow dish, whisk together 1 cup flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, and paprika for the dry mix. In a second shallow dish, whisk together the eggs and 1/2 cup milk for the wet mix.
  3. Coat the Steaks: Dip each steak first into the wet mix, letting excess drip off. Then, press the steak firmly into the dry mix, coating both sides completely. Press the coating onto the steak to help it adhere. Set coated steaks on a wire rack.
  4. Heat the Oil: Pour about 1 inch of vegetable oil or shortening into a large, heavy skillet (cast iron works best) 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 the crust is deep golden brown and crispy. Remove steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep the steaks warm.
  6. Make the Country Gravy: Pour off all but 1/4 cup of the oil from the skillet, leaving the browned bits (fond) in the pan. Return the skillet to medium heat. Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly to create a roux.
  7. Whisk in Milk: Slowly pour in the 3 cups of milk while whisking continuously to prevent lumps. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  8. Season the Gravy: Stir in salt and pepper. Taste and adjust seasoning if needed.
  9. Serve: Place the crispy chicken fried steak on a plate and generously spoon the hot, creamy country gravy over the top. Serve immediately with mashed potatoes for a hearty dinner.

Notes

  • For an extra crispy coating, press the flour mixture onto the steak firmly and let the coated steaks rest on the rack for 10 minutes before frying. This allows the coating to hydrate slightly.
  • If you prefer a smoother gravy, strain the finished gravy through a fine-mesh sieve before serving.
  • Use cube steak or round steak for this recipe; pounding it thin is key to a tender result.

Nutrition

Find it online: https://www.purecookingjoy.com/chicken-fried-steak-recipe-with-gravy/

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