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Ultimate Crispy Buttermilk Chicken Fried Steak with Creamy Peppery Country Gravy

A close-up of a crispy, golden brown chicken fried steak smothered in creamy, peppered white gravy and topped with fresh parsley.
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Create the ultimate comfort food with this recipe for crispy, tender Chicken Fried Steak. We use a buttermilk soak for tenderness and a seasoned crust for crunch, finished with a rich, homemade country gravy made from the pan drippings.

Ingredients

Scale
  • 2 pounds cube steak or top round steak, cut into 4 pieces
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Vegetable oil or shortening, for frying
  • 4 tablespoons butter
  • 4 tablespoons reserved pan drippings (from frying steak)
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon black pepper (or more, to taste)
  • Salt, to taste

Instructions

  1. Place the steak pieces between two sheets of plastic wrap. Pound the steak to about 1/4-inch thickness using a meat mallet.
  2. In a shallow dish, combine the buttermilk and hot sauce. Soak the pounded steaks in the buttermilk mixture for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. In a separate shallow dish, whisk together the 2 cups of flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, onion powder, and paprika for the dredging mixture.
  4. Remove one steak piece from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing the flour firmly onto both sides to create a thick coating. Place the coated steak on a wire rack. Repeat with remaining steaks.
  5. In a large, heavy skillet, heat about 1 inch of oil or shortening over medium-high heat until it reaches 350 degrees Fahrenheit.
  6. Carefully place two steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side until deeply golden brown and crispy. Remove the steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Reserve 4 tablespoons of the hot drippings in the skillet and discard the rest of the oil.
  7. To make the gravy, return the skillet with the reserved drippings to medium heat. Add the butter. Once melted, whisk in the 3 tablespoons of flour. Cook, stirring constantly, for 1 minute to create a roux.
  8. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  9. Season the gravy with 1/2 teaspoon pepper and salt to your preference. Taste and adjust seasoning.
  10. Serve the crispy fried steaks immediately, generously smothered with the hot, creamy country gravy.

Notes

  • For extra crispiness, you can double-dip the steaks: dredge once, let rest for 10 minutes, then dredge a second time in the flour mixture before frying.
  • Serve this hearty family dinner with creamy mashed potatoes and green beans for a classic Southern meal.
  • If you prefer a thinner gravy, add a splash more milk while whisking over heat.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-fried-steak-recipe-country-gravy/