Crispy Chicken Fried Steak with White Country Gravy Recipe
Classic Southern-style Chicken Fried Steak served with creamy white country gravy. This comforting dish features tenderized cube steaks coated in a seasoned flour batter, fried to a crispy golden brown, and topped with rich, flavorful gravy. Perfect for a hearty family meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
White Country Gravy
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 1/2 cup chicken stock
- 1.5 cups milk (warmed)
- salt, to taste
- pepper, to taste
- pinch of cayenne pepper
Chicken Fried Steak
- 4 cube steaks (about 1/3 pound each)
- 1 cup all purpose flour
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 large egg
- 1/2 cup milk
- 1/2 tsp hot sauce
- oil, for frying (about 1/4 inch deep)
Instructions
- Make the White Gravy: Melt the butter over medium heat in a saucepan. Once melted, gradually whisk in the flour to form a smooth roux. Slowly add the chicken stock and warmed milk while stirring continuously to prevent lumps. Season with salt, pepper, and a pinch of cayenne pepper. Simmer the gravy until thickened to your desired consistency, adjusting seasoning as needed.
- Prepare the Frying Oil: Pour about 1/4 inch of oil into a skillet and heat over medium-high heat until it reaches 350°F (175°C).
- Mix Wet and Dry Coatings: In a shallow bowl, combine the egg, milk, and hot sauce. On a separate plate, mix together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper to create the dry coating.
- Prep the Cube Steaks: Pat the cube steaks dry with paper towels and lightly season them with salt and pepper.
- Coat the Steaks: Dredge each cube steak first in the seasoned flour mixture, then dip into the egg and milk mixture, and finally coat again in the flour mixture, pressing to adhere well.
- Fry the Steaks: Carefully place the coated steaks into the heated oil. Fry each side for about 3-4 minutes until crispy and golden brown. Avoid overcrowding the skillet by working in batches.
- Drain the Fried Steaks: Remove the cooked steaks from the oil and place them on a wire rack to drain excess oil.
- Serve: Plate the chicken fried steaks and generously spoon the warm white country gravy over the top. Serve with your favorite side dishes for a complete meal.
Notes
- Ensure the oil temperature stays around 350°F for even frying and to avoid greasy steaks.
- Patting the steaks dry before dredging helps the coating adhere better.
- The double dredging (flour-egg-flour) creates a thicker, crispier crust.
- White country gravy can be customized with additional seasonings like onion powder or black pepper.
- Use a wire rack after frying instead of paper towels to keep the crust crisp.
- Cube steaks can be found in most grocery stores or ask your butcher to tenderize top round or sirloin steaks.
