Crispy Steak with Country Gravy

This chicken fried steak with country gravy recipe transformed my family's Sunday dinners into something truly special. The crispy, seasoned coating around tender beef, all smothered in rich, creamy gravy delivers that perfect comfort food experience that makes you feel like you're sitting in a country diner down South.

I developed this recipe after years of disappointing restaurant versions that never quite matched my grandmother's chicken fried steak. After countless experiments with different coating techniques, I finally cracked the code to that perfect crunchy exterior while keeping the meat tender.

Ingredients

• Cube steak: already tenderized by the butcher, saving you time and effort
• Salt: enhances all the flavors and helps tenderize the meat further
• Garlic powder: adds depth without the bite of fresh garlic
• Black pepper: provides classic savory notes essential for country cooking

• All purpose flour: creates the base for the crunchy exterior
• Sea salt: provides better flavor than regular table salt
• Cayenne pepper: just enough to give a subtle warmth without making it spicy
• Spice blend: the combination of onion powder, garlic powder, celery salt, Cajun seasoning and paprika creates that distinctive southern flavor profile
• Egg: acts as the perfect binder for your coating
• Whole milk: adds richness to the batter while helping it adhere to the meat
• Canola oil: has a high smoke point perfect for frying

• Butter: creates the rich base for your gravy
• Flour: works with the butter to create the thickening roux
• Chicken broth: adds more flavor than using only milk
• Whole milk: creates that signature creamy texture
• Dried herbs and spices: elevate a simple white gravy to something memorable

Step-by-Step Instructions

Season the Meat:

Take your cube steaks and sprinkle both sides with the salt, garlic powder, and pepper mixture. Press the seasonings gently into the meat with your fingertips to help them adhere. Let the steaks rest at room temperature while you prepare the remaining ingredients. This initial seasoning layer ensures the meat itself has flavor, not just the coating.

Prepare the Coating Stations:

Create a three stage dipping station. First, mix all the dry coating ingredients in a shallow dish. The combination of spices creates that signature southern flavor profile. Next, take a portion of this seasoned flour and mix it with egg and milk to create a thick batter about the consistency of pancake batter. Having both a dry and wet mixture creates the foundation for that perfect crispy crust.

Coat the Steaks:

Work one steak at a time through the three stage coating process. First, dredge in dry flour mixture, shaking off excess. Then submerge in the wet batter, allowing extra to drip off. Finally, return to the dry mixture, pressing firmly to create a substantial coating. This method creates multiple layers of texture that will fry up beautifully crisp. Place coated steaks on a plate without stacking.

Fry to Golden Perfection:

Heat oil to exactly 350°F in a large skillet. Proper oil temperature is crucial. Too hot and the coating burns before the inside cooks. Too cool and the coating absorbs oil and becomes soggy. Gently place steaks in the hot oil without crowding, cooking about 2 to 3 minutes per side until they reach a deep golden brown color. The sizzle should be steady but not violent.

Make the Country Gravy:

After frying all steaks, make the gravy in the same pan. First melt butter, then whisk in flour to make a roux, cooking until it smells nutty but before it browns too much. Gradually add warm chicken broth while whisking continuously, then slowly incorporate the milk. The warm liquids and constant whisking prevent lumps from forming. Simmer until thickened, then season to taste.

Serve While Hot:

Place golden steaks on plates and generously ladle hot gravy over the top. The gravy should be thick enough to coat the back of a spoon but still pourable. Serve immediately while the contrast between crispy coating and creamy gravy is at its peak for the ultimate comfort food experience.

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The celery salt might seem like a minor ingredient, but it adds that special something that had my dinner guests asking for my secret. My grandfather always said the difference between good chicken fried steak and great chicken fried steak was in those little flavor touches that most people overlook.

The Secret to Extra Tender Meat

While cube steak is already tenderized by the butcher, you can make it even more tender by letting the seasoned steaks rest at room temperature for 30 minutes before coating. This allows the salt to penetrate more deeply into the meat, breaking down tough proteins. If using regular round steak, place it between plastic wrap and pound firmly with a meat mallet until about ¼ inch thick, working from the center outward.

Troubleshooting Gravy Issues

The most common gravy problem is lumpiness, which happens when cold liquids hit hot roux too quickly. Always warm your broth and bring milk to room temperature before adding them to the roux. Add liquids gradually while whisking constantly in one direction. If you still end up with lumps, strain the gravy through a fine mesh sieve or blend briefly with an immersion blender. For gravy that's too thick, add more warm milk a tablespoon at a time. If it's too thin, let it simmer longer to reduce or mix a teaspoon of cornstarch with cold water and whisk into the simmering gravy.

Making Ahead and Storage

This chicken fried steak is best enjoyed immediately after cooking, but the components can be prepared ahead. The seasoned flour mixture can be stored in an airtight container for up to a month. The gravy can be made a day ahead and refrigerated, though you'll need to whisk in additional warm milk when reheating as it will thicken considerably in the refrigerator. Leftover chicken fried steak can be refrigerated for up to three days. To reheat, place in a 325°F oven for about 15 minutes until heated through. Avoid the microwave which will make the coating soggy.

Perfect Pairings

In true Southern tradition, serve chicken fried steak with creamy mashed potatoes, which provide the perfect landing pad for extra gravy. Traditional sides include buttered corn, green beans cooked with bacon, or collard greens. A flaky biscuit is essential for sopping up any remaining gravy. For a lighter accompaniment, a simple side salad with vinaigrette provides nice contrast to the richness of the main dish.

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Recipe FAQs

→ What is cube steak and can I substitute it?

Cube steak is round steak that has been mechanically tenderized by a butcher, creating small indentations across the surface. If you can't find cube steak, you can substitute regular round steak and tenderize it yourself using a meat mallet until it's about 1/4-inch thick.

→ Why is it called chicken fried steak when there's no chicken?

The name refers to the cooking method, not the ingredients. It's called 'chicken fried' because the steak is prepared using the same breading and frying technique traditionally used for fried chicken, resulting in a similar crispy coating.

→ How do I prevent the breading from falling off during frying?

For better breading adhesion, let the coated steaks rest on a wire rack for about 10 minutes before frying. Also, ensure your oil is at the correct temperature (350°F), don't flip the steaks too frequently while frying, and use tongs rather than forks which can pierce and damage the coating.

→ How do I fix lumpy gravy?

If your gravy develops lumps, whisk vigorously to break them up. For stubborn lumps, strain the gravy through a fine-mesh sieve or blend it with an immersion blender. To prevent lumps, always cook the flour and butter mixture (roux) properly and add warm liquids gradually while whisking continuously.

→ Can I make chicken fried steak ahead of time?

While best served fresh, you can prepare the components ahead. Season and bread the steaks, then refrigerate on a baking sheet (not stacked) for up to 3 hours before frying. The gravy can be made ahead and gently reheated with additional milk to adjust consistency. Fully cooked steaks can be reheated in a 350°F oven until hot, though they won't be as crispy as freshly made.

→ What sides pair well with chicken fried steak?

Traditional Southern sides that complement chicken fried steak include creamy mashed potatoes, buttermilk biscuits, green beans, collard greens, corn (creamed or on the cob), coleslaw, and mac and cheese. The gravy tastes excellent over both the steak and mashed potatoes.