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Ultimate Crispy Buttermilk Chicken Fried Steak with Rich Homemade Country Gravy

A close-up of a perfectly golden, crispy chicken fried steak smothered in white peppered gravy.
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Follow this recipe for a classic, tender chicken fried steak with a perfectly crispy coating, served smothered in rich, creamy country gravy made from the pan drippings.

Ingredients

Scale
  • 4 cube steaks (about 4-6 oz each), tenderized
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 cups all-purpose flour
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil or shortening, for frying (about 1 inch deep)
  • 4 tablespoons reserved pan drippings (from frying)
  • 4 tablespoons all-purpose flour (for gravy)
  • 3 cups whole milk, warmed
  • Salt and pepper to taste

Instructions

  1. Place the cube steaks between two sheets of plastic wrap. Pound them gently with a meat mallet until they are about 1/4 inch thick.
  2. In a shallow dish, combine the buttermilk, 2 teaspoons salt, 1 teaspoon black pepper, garlic powder, and paprika. Submerge the steaks in the buttermilk mixture and let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. In another shallow dish, whisk together the 2 cups of flour and cayenne pepper, if using.
  4. Remove one steak at a time from the buttermilk, allowing excess to drip off. Dredge thoroughly in the flour mixture, pressing the flour firmly onto both sides to create a thick coating. Set the coated steaks on a wire rack.
  5. Pour enough vegetable oil or shortening into a large, heavy skillet to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 325 degrees Fahrenheit.
  6. Carefully place one or two steaks into the hot oil, ensuring you do not overcrowd the pan. Fry for 3 to 4 minutes per side until deeply golden brown and crispy.
  7. Remove the cooked steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (200 degrees F) while you prepare the gravy.
  8. Pour off all but 4 tablespoons of the frying oil from the skillet. Return the skillet to medium heat.
  9. Whisk the 4 tablespoons of flour into the reserved drippings until a smooth paste (roux) forms. Cook, stirring constantly, for 1 minute.
  10. Slowly whisk in the warm milk until the gravy is smooth. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes. Season generously with salt and pepper.
  11. Serve the crispy chicken fried steaks immediately, smothered generously with the hot country gravy.

Notes

  • For extra crispiness, double-dredge: dip the floured steak back into the buttermilk, then back into the flour mixture again before frying.
  • Use cube steak or top round steak that you have tenderized yourself for the best texture.
  • Warming the milk before adding it to the roux helps prevent lumps in your gravy.

Nutrition

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