Go Back

Chicken Fried Steak with Gravy

A comforting classic, this Chicken Fried Steak with Gravy features a crispy coated steak served with rich, peppery gravy, perfect for those cozy dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 4 pieces Cube steak or thin pounded sirloin Choose tenderized cube steak or sirloin pounded thin.
  • 1.5 cups All purpose flour For dredging.
  • 2 tablespoons Cornstarch For extra crispness.
  • 1 cup Buttermilk or milk Plus 1 egg for dipping.
  • 1 pinch Kosher salt For seasoning.
  • 1 pinch Black pepper For seasoning.
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 pinch Cayenne For a spicy kick.
  • Neutral oil for frying Like canola or peanut.
For the Gravy
  • 2 tablespoons Pan drippings
  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 2 cups Milk Adjust to achieve desired thickness.
  • Cracked black pepper To taste.
  • Salt To taste.

Method
 

Preparation
  1. Pat the steaks dry and season with salt and pepper on both sides.
  2. In a bowl, mix together 1.5 cups flour, 2 tablespoons cornstarch, 2 teaspoons salt, 1.5 teaspoons black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
  3. In another bowl, whisk together 1 cup buttermilk or milk with 1 egg and a pinch of salt.
  4. Dip the seasoned steaks into the flour mix, followed by the egg mixture, and finally back into the flour mix. Press firmly to ensure the coating sticks.
  5. Set the coated steaks on a rack for 10 minutes.
Cooking
  1. Heat oil in a skillet to about 350°F.
  2. Fry the steaks in batches for about 3 to 4 minutes per side until deep golden and crisp.
  3. Transfer the fried steaks to a wire rack.
Gravy Preparation
  1. In the same skillet, keep 2 tablespoons of drippings, add 2 tablespoons of butter, whisk in 2 tablespoons flour and cook for 1 minute.
  2. Pour in about 2 cups of milk whisking until smooth.
  3. Season with salt and lots of black pepper.

Notes

Serve hot for the best texture. Leftovers should be stored separately, and reheated carefully to retain crispiness.