Southern Chicken Fried Steaks and Gravy

Southern Chicken Fried Steaks and Gravy

This authentic Southern chicken fried steak features tender cube steaks coated in a perfectly seasoned crispy crust and smothered in rich, creamy country gravy. The secret double-dredging technique creates an incredibly crunchy exterior while keeping the meat juicy and flavorful inside.

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Course: Main Course

Cuisine: American

Keyword: Fried Steak

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 685kcal

Equipment

Ingredients

For the Steaks:

6 cube steaks
4 cups all-purpose flour
5 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 large eggs beaten
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
5 cups peanut oil for frying

For the Country Gravy:

1 onion finely minced
2 garlic cloves finely minced
3 tablespoons flour
1/2 cup chicken broth
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat oven to 200°F. Place a wire cooling rack on a rimmed baking sheet and set in oven.
Mix flour, 5 teaspoons salt, 1 teaspoon pepper, and cayenne pepper in a shallow dish for dredging.
In another dish, whisk together beaten eggs, baking powder, baking soda, and buttermilk until well combined. Some foaming is normal.
Pat each steak dry with paper towels. Dredge steak in flour mixture, coating both sides evenly.
Using tongs, transfer steak to egg mixture, coating both sides thoroughly.
Return steak to flour mixture for a second coating on both sides. Place on a wire rack.
Repeat process with remaining steaks.
Heat peanut oil in a deep pan or Dutch oven to 375°F, maintaining 1-inch depth.
Fry steaks for 2½ minutes per side until deep golden brown. Maintain oil temperature at 375°F between batches.
Briefly drain steaks on paper towels, then transfer to oven rack to keep warm.
Strain frying oil, reserving 2 tablespoons. Return oil crumbs to the pan with reserved oil.
Sauté minced onion until brown, add garlic and cook 30 seconds more.
Whisk in 3 tablespoons flour and cook until lightly browned.
Gradually whisk in chicken broth, then milk, salt, and pepper.
Bring to a gentle boil, then simmer until thickened.
Serve steaks immediately with gravy spooned over top.

Notes

Maintain oil temperature at exactly 375°F for ideal crispiness and to prevent greasy coating

The double-dredging technique is essential for achieving maximum crunch

Let steaks rest on wire rack between coating steps to help breading adhere better

Cube steaks can be substituted with tenderized round steak pounded to ¼-inch thickness

Gravy can be made up to 2 days ahead and reheated gently with additional milk if needed

For spicier version, increase cayenne pepper to ¼ teaspoon

Vegetable oil can substitute for peanut oil if preferred

Nutrition