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Crispy Chicken Fried Steak with Cream Gravy

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A Southern classic featuring tender cube steak with a crispy double-dredged coating, smothered in rich homemade cream gravy. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 pieces cube steak (about 1/2 inch thick, 6–8 oz each)
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups all-purpose flour (190 g)
  • 1 cup buttermilk (240 ml) or 1 cup milk + 1 tbsp lemon juice as substitute
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • Vegetable oil or canola oil (about 1 inch deep in skillet) for frying
  • 3 tbsp butter (45 g)
  • 3 tbsp all-purpose flour (24 g) for gravy
  • 2 1/2 cups whole milk (600 ml) or half-and-half for richer gravy
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the cube steaks dry with paper towels and season both sides evenly with salt and freshly ground black pepper. Set aside.
  2. In a mixing bowl, whisk together the buttermilk and beaten eggs until smooth.
  3. In a separate shallow bowl, combine the all-purpose flour with garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly.
  4. Dip each steak piece first into the flour mixture, shaking off excess, then into the buttermilk-egg mixture, and dredge again in the flour mixture for a double coating. Set coated steaks on a wire rack or parchment paper.
  5. Pour about 1 inch of vegetable oil into a skillet and heat over medium heat to 350°F (175°C). Use a thermometer or test with a pinch of flour to ensure proper temperature.
  6. Fry the steaks carefully in batches, about 3–4 minutes per side, until golden brown and crispy. Flip gently with tongs. Drain on paper towels.
  7. Pour off all but about 3 tablespoons of oil from the skillet, leaving browned bits. Melt butter over medium heat.
  8. Whisk in 3 tablespoons flour and cook for 1–2 minutes until roux is light golden.
  9. Gradually whisk in milk, bring to a simmer, and cook until thickened, about 4–5 minutes. Season with salt and plenty of freshly ground black pepper.
  10. Serve the crispy chicken fried steaks hot, generously ladled with cream gravy.

Notes

Pat steaks dry to ensure crispiness. Use a double-dredge method for a thick, crunchy crust. Maintain oil temperature at 350°F to avoid greasy or burnt crust. Make gravy in the same pan using leftover bits for flavor. Let steaks rest briefly before serving. For gluten-free, substitute almond flour; for dairy-free gravy, use olive oil and dairy-free milk.

Nutrition

Keywords: chicken fried steak, cream gravy, Southern recipe, crispy steak, comfort food, homemade gravy, fried steak

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