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The Ultimate Crispy Buttermilk Chicken Fried Steak with Rich & Creamy Peppery Country Gravy

Close-up of crispy, golden brown chicken fried steak smothered in creamy black pepper gravy.
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Make restaurant quality chicken fried steak at home. This recipe delivers a tender cube steak with a super crispy, golden-brown coating, smothered in a rich, homemade, peppery milk gravy. It is a classic American dinner and Southern comfort food staple.

Ingredients

Scale
  • 4 (6-ounce) cube steaks, about 1/2 inch thick
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil or shortening, for frying (about 2 inches deep)
  • For the Gravy:
  • 1/4 cup reserved frying oil/drippings
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the Steaks: Place the cube steaks between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/4 inch thickness.
  2. Create the Buttermilk Soak: In a shallow dish, whisk together the buttermilk, 2 teaspoons salt, 1 teaspoon pepper, garlic powder, and onion powder. Add the steaks, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.
  3. Prepare the Dredge: In a separate shallow dish, whisk together the 2 cups of flour, baking powder, and cayenne pepper (if using).
  4. Heat the Oil: Pour vegetable oil or shortening into a large, heavy-bottomed skillet to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 350 degrees F.
  5. Coat the Steaks: Remove one steak at a time from the buttermilk, letting excess drip off. Immediately press the steak firmly into the flour mixture, coating both sides completely. Press the flour into the meat to help create a thick crust. Place coated steaks on a wire rack.
  6. 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 deeply golden brown and crispy. Adjust heat as necessary to maintain oil temperature. Remove steaks and place them on a clean wire rack set over a baking sheet to drain excess oil.
  7. Make the Gravy: Pour off all but 1/4 cup of the frying oil from the skillet. Return the skillet to medium heat. Whisk in the 1/4 cup of flour and cook, stirring constantly, for 1 to 2 minutes to create a roux.
  8. Finish the Gravy: Gradually whisk in the milk until smooth. Continue to cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes. Stir in the salt and pepper. If the gravy is too thick, add a splash more milk.
  9. Serve: Serve the crispy chicken fried steak immediately, generously smothered with the hot, creamy country gravy.

Notes

  • For extra crispiness, double-dip the steaks: after the first flour coating, dip them back into the buttermilk briefly, then coat again in the flour mixture.
  • Use cube steak or tenderize top round steak yourself for the best tender result.
  • Serve this hearty weekend meal with mashed potatoes and green beans for a complete down-home experience.

Nutrition

Find it online: https://dishicious.com/chicken-fried-steak-recipe-crispy-gravy/