Here’s a classic Chicken-Fried Steak recipe—crispy, golden, and smothered in creamy country gravy 🥩🤍
Chicken-Fried Steak with Country Gravy
Ingredients (Serves 4)
Steak
- 4 cube steaks (or tenderized round steak)
- Salt & black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Breading
- 1½ cups all-purpose flour
- 1 tsp baking powder (secret for extra crisp!)
- 2 eggs
- ½ cup milk or buttermilk
For Frying
- Vegetable oil (about 1 inch deep)
Country Gravy
- 3 tbsp pan drippings
- 3 tbsp flour
- 2 cups milk
- Salt & black pepper, to taste
Instructions
- Season Steaks
- Pat steaks dry.
- Season both sides with salt, pepper, garlic powder, and paprika.
- Prepare Breading
- Bowl 1: flour + baking powder + pinch salt & pepper
- Bowl 2: eggs whisked with milk
- Bread the Steaks
- Dredge steak in flour → egg → flour again.
- Press coating firmly onto meat.
- Fry
- Heat oil to 350°F (175°C) in a heavy skillet.
- Fry steaks 3–4 minutes per side until golden brown.
- Transfer to paper towels.
Country Gravy
- Make Roux
- Remove all but 3 tbsp oil/drippings from pan.
- Stir in flour and cook 1–2 minutes until lightly golden.
- Add Milk
- Slowly whisk in milk.
- Cook, stirring, until thickened (5–7 minutes).
- Season
- Add salt and plenty of black pepper.
Serve With
- Mashed potatoes
- Green beans
- Biscuits
- Corn
Pro Tips
- Buttermilk soak (30 min) = extra tender steak
- Let breaded steaks rest 5 minutes before frying (helps coating stick)
- Don’t overcrowd the pan
If you want, I can give you:
- Oven-fried (lighter) version
- Air fryer chicken-fried steak
- Spicy Southern version
Just tell me 😊
