Chicken Fried Steak with Crispy Coating and Rich Gravy Recipe
This classic Chicken Fried Steak recipe features tender cube steaks soaked in a flavorful buttermilk mixture, coated in seasoned flour, fried to a crispy golden brown, and served with a rich, creamy milk gravy. Perfect for a comforting dinner that brings Southern-style flavor to your table.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Ingredients
Steak
- A little vegetable oil for frying up the steaks
- 2 large beaten eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour (split into two parts)
- 1 cup buttermilk or whole milk with a splash of vinegar for soaking
- 4 cube steaks (or round steaks) about 6-8 ounces each, thinly sliced
- 1 teaspoon paprika
Gravy
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon garlic powder
- 2 cups unsweetened regular or almond milk
- 3 tablespoons all-purpose flour
- 3 tablespoons butter or pan juices
Instructions
- Prepare the Buttermilk Soak: Lay your steaks flat in a large dish and pour the buttermilk mixture (milk with a splash of vinegar or buttermilk) on top. Cover and refrigerate for 30 minutes to 2 hours to tenderize and flavor the meat.
- Mix the Seasoned Flour: In a shallow bowl, whisk together half of the flour with garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper. Place the remaining plain flour in a separate bowl. Beat the eggs in a third bowl.
- Coat the Steaks: Remove each steak from the buttermilk bath, letting it drip briefly. First dredge in plain flour, then dip into the beaten eggs, and finally coat thoroughly with the seasoned flour mixture. Press the flour onto the steaks so it sticks well.
- Heat the Oil: In a skillet, pour vegetable oil to a depth of about half an inch and heat over medium-high heat (175–190°C or 350–375°F) until shimmering and hot.
- Fry the Steaks: Fry the coated steaks for 3 to 4 minutes on each side until they develop a golden and crunchy crust. Remove and place on a rack or paper towels to drain excess oil.
- Make the Gravy: Pour out oil leaving about 3 tablespoons in the pan. Whisk in 3 tablespoons of flour and cook for about a minute to form a roux. Slowly add milk while sprinkling in garlic powder, stirring continuously. Simmer for 3 to 5 minutes until thickened, then season with salt and pepper to taste.
- Serve: Plate the fried steaks and generously spoon the creamy gravy over them. Serve hot for a comforting meal.
Notes
- Use cube steak or round steak cuts that are thin for best results.
- Buttermilk tenderizes the meat and helps the coating adhere.
- The cayenne pepper is optional, but adds a nice subtle heat.
- Keep oil temperature steady to ensure crispy, non-greasy crust.
- For a dairy-free option, use almond milk for the soak and gravy as noted.
- Drain fried steaks on a rack rather than paper towels to maintain crispiness.
- Adjust seasoning in gravy to your taste with more or less salt and pepper.
