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Crispy Chicken Fried Steak with Creamy Gravy – A Southern Comfort Classic

Crispy Chicken Fried Steak with Creamy Gravy: A Southern Comfort Classic

This traditional Southern favorite features tenderized beef steaks breaded in a seasoned flour coating and fried until golden and crunchy. The dish is finished with a rich and peppery white cream gravy that ties the savory flavors together for a perfect comfort meal.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 cube steaks roughly 1.5 pounds
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1.5 cups buttermilk
  • 1 egg
  • 2 tablespoons hot sauce
  • 1 cup vegetable oil for frying
  • ¼ cup pan drippings
  • ¼ cup all purpose flour for gravy
  • 2 cups whole milk
  • ½ teaspoon cracked black pepper
  • Salt to taste

Equipment

  • Large heavy skillet
  • Two shallow bowls
  • Whisk
  • Meat mallet
  • Tongs
  • Paper towels
  • Small saucepan

Method
 

  1. Pound the cube steaks with a meat mallet to ensure they are even in thickness and tender.
  2. In the first shallow bowl whisk together the flour baking powder baking soda salt and pepper.
  3. In the second shallow bowl whisk the buttermilk egg and hot sauce until well combined.
  4. Dredge each steak thoroughly in the flour mixture then dip into the buttermilk mixture.
  5. Place the steak back into the flour mixture a second time pressing firmly to create a thick crust.
  6. Heat the vegetable oil in a large heavy skillet over medium high heat until it reaches 350 degrees Fahrenheit.
  7. Carefully place the steaks in the hot oil and fry for 4 to 5 minutes per side until dark golden brown.
  8. Remove the steaks and place them on a plate lined with paper towels to drain.
  9. Pour off all but ¼ cup of the fat from the skillet while keeping the browned bits in the pan.
  10. Whisk ¼ cup of flour into the hot fat and cook for 1 to 2 minutes until it turns light brown.
  11. Gradually whisk in the milk while stirring constantly to prevent lumps from forming.
  12. Simmer the gravy for 5 to 7 minutes until it thickens then season generously with black pepper and salt.
  13. Pour the hot gravy over the crispy steaks and serve immediately.

Notes

Do not crowd the pan while frying as this will lower the oil temperature and lead to greasy breading.
If the gravy becomes too thick simply whisk in a small splash of extra milk to reach your desired consistency.
The double breading technique is essential for achieving that iconic thick and flaky Southern crust.
Serve this classic with mashed potatoes or green beans for a full traditional dinner experience.
Would you like me to find a recipe for creamy garlic mashed potatoes to serve as a side?