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Crispy Chicken Fried Steak with Creamy Homemade Country Gravy

chicken fried steak - Tasty
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Make restaurant-style Chicken Fried Steak at home. This recipe gives you a perfectly tender cube steak with an incredibly crispy, seasoned crust, topped with rich, lump-free country gravy. It is a classic Southern comfort meal.

Ingredients

Scale
  • 4 cube steaks (about 1/2 inch thick)
  • 1 cup all-purpose flour (for tenderizing)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 cup all-purpose flour (for dredging)
  • 1 teaspoon kosher salt (for dredging)
  • 1/2 teaspoon black pepper (for dredging)
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil or shortening, for frying
  • 4 tablespoons reserved pan drippings (for gravy)
  • 4 tablespoons all-purpose flour (for gravy)
  • 3 cups whole milk (for gravy)
  • 1/2 teaspoon salt (for gravy)
  • 1/4 teaspoon black pepper (for gravy)

Instructions

  1. Prepare the Steaks: Place each cube steak between two sheets of plastic wrap. Pound them lightly with a meat mallet to about 1/4 inch thickness.
  2. First Seasoning: In a shallow dish, mix 1 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and paprika. Dredge each steak in this mixture, shaking off excess.
  3. Wet Mixture: In a second shallow dish, whisk together the eggs and 1/2 cup milk. Dip each floured steak into the egg mixture, letting any excess drip off.
  4. Crispy Coating: In a third shallow dish, combine 1 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, and cayenne pepper. Press the wet steak firmly into this flour mixture on both sides, ensuring a thick, craggy coating for maximum crispiness. Set aside on a rack.
  5. Heat Oil: Pour about 1 inch of vegetable oil or shortening into a large, heavy skillet. Heat the oil over medium-high heat until it reaches 350 degrees F.
  6. Fry the Steaks: Carefully place one or two steaks in the hot oil, ensuring you do not overcrowd the pan. Fry for 3 to 4 minutes per side until deeply golden brown and crispy. Remove steaks and place them on a wire rack set over paper towels to drain. Keep warm.
  7. Make the Gravy Base: Pour off all but 4 tablespoons of oil from the skillet. Return the skillet to medium heat. Whisk in 4 tablespoons of flour to the drippings to create a roux. Cook, whisking constantly, for 1 minute.
  8. Finish the Gravy: Slowly whisk in the 3 cups of milk until the mixture is smooth. Bring the gravy to a simmer, stirring often. Cook until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  9. Serve: Serve the crispy chicken fried steak immediately, generously smothered with the hot, creamy country gravy. This pairs well with mashed potatoes.

Notes

  • For extra crispiness, you can double-dip the steaks: after the first flour coating (Step 3), dip them back into the egg mixture, and then coat them again in the final flour mixture (Step 4).
  • To keep the steaks warm while you fry the rest, place them on a wire rack set on a baking sheet in a 200 degree F oven.
  • If you prefer a smoother gravy, strain it through a fine-mesh sieve before serving.

Nutrition

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