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Crispy Chicken Fried Steak Recipe with Easy Creamy Country Gravy

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A comforting and nostalgic recipe featuring crispy battered cube steak served with a rich, creamy country gravy. Perfect for family dinners and special occasions.

Ingredients

Scale
  • 4 pieces cube steak (about 4–6 ounces / 115–170 grams each), pounded to even thickness
  • 1 ½ cups all-purpose flour (190 grams), for dredging and breading
  • ¼ cup cornstarch (30 grams), adds extra crispiness
  • 1 cup buttermilk (240 ml), for soaking the steak
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked paprika optional)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or canola oil, for frying (about 1 inch depth in skillet)
  • 3 tablespoons butter (45 grams), for the roux
  • 3 tablespoons all-purpose flour (23 grams), to thicken gravy
  • 2 ½ cups whole milk (600 ml), warmed
  • Salt and freshly ground black pepper, to taste (black pepper is key)
  • Optional: pinch of cayenne pepper or hot sauce for a subtle kick

Instructions

  1. Pound cube steaks gently to about ¼-inch thickness (about 6 mm). Season both sides with salt and pepper. (Tip: Don’t over-pound or the meat will get mushy!)
  2. Set up dredging station: In one shallow bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, whisk eggs. In a third bowl, pour buttermilk.
  3. Dip each steak first into buttermilk, letting excess drip off, then into egg wash, and dredge thoroughly in seasoned flour mixture. Press flour into meat to form coating. For extra crunch, repeat egg and flour steps once more.
  4. Pour about 1 inch of vegetable oil into skillet and heat over medium-high heat to about 350°F (175°C). Test by dropping a pinch of flour into oil; it should sizzle immediately.
  5. Carefully place steaks into hot oil, cooking in batches if needed. Fry each side for 3-4 minutes or until golden brown and crispy. Adjust heat to prevent burning. (Tip: Flip only once per side.)
  6. Transfer fried steaks to wire rack or paper towels to drain excess oil. Keep warm in a low oven (about 200°F / 95°C) while making gravy.
  7. Drain most oil from skillet, leaving about 2 tablespoons with browned bits. Melt butter over medium heat. Whisk in flour and cook 1-2 minutes until golden and bubbling.
  8. Slowly whisk in warm milk, stirring constantly to avoid lumps. Simmer gently until thickened, about 5-7 minutes. Season with salt, pepper, and optional cayenne or hot sauce. Adjust seasoning to taste.
  9. Pour creamy country gravy generously over crispy chicken fried steaks. Serve immediately with favorite sides.

Notes

Double dredging the steak (egg and flour twice) builds a thick, crunchy crust. Maintain oil temperature at about 350°F to avoid burning or sogginess. Fry in batches to keep oil temperature steady. Whisk gravy constantly to prevent lumps. Leftover gravy reheats well with a splash of milk. For dairy-free, substitute almond milk with vinegar for soak and coconut milk for gravy. For gluten-free, use gluten-free flour blend.

Nutrition

Keywords: chicken fried steak, crispy steak, country gravy, southern comfort food, easy dinner, family meal

Find it online: https://bitefuljoy.com/crispy-chicken-fried-steak-recipe-with-easy-creamy-country-gravy/