Chicken Fried Steak Recipe with Crispy Crust and Gravy

Sharing is caring!

I set out to build a chicken fried steak recipe that keeps its crust crisp even after the gravy hits the plate, because a coating that turns to mush is the one thing that ruins this dish. I pound cube steak to an even quarter inch, press it into cornstarch and seasoned flour, and fry it in a deep pot at 375°F so the breading sets all at once. Spoon the pepper gravy over the top and serve it with creamy mashed potatoes and a dish of green bean casserole.

Ingredients

• 4 cube steaks (about 6 ounces each), or 4 thin sirloin tip steaks pounded to ¼ inch
• ½ cup cornstarch
• 1 cup plus 3 tablespoons all-purpose flour, divided
• 1 teaspoon baking powder
• 2 teaspoons paprika
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• ½ teaspoon cayenne pepper
• 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 1 large egg
• 1 cup buttermilk
• 4 cups peanut or canola oil, for frying
• 2 cups whole milk
• 1 tablespoon coarsely ground black pepper, for the gravy

Instructions

1. Dry and pound: Pat the steaks dry with paper towels, then pound them to an even ¼ inch thickness between two sheets of plastic wrap if they aren’t already thin. Season both sides with salt and pepper and let them sit at room temperature while you set up the coating. Dry meat is what makes the flour grip instead of sliding off in the oil.
2. Set up the coating: Put the cornstarch in the first shallow dish. Whisk the egg and buttermilk together in the second. In the third, whisk the 1 cup of flour with the baking powder, paprika, garlic powder, onion powder, cayenne, 2 teaspoons salt, and 1 teaspoon black pepper until the spices are spread evenly.
3. Bread the steaks: Working with one steak at a time, dredge it in the cornstarch and shake off the excess. Dip it in the buttermilk mixture, let the extra drip back into the dish, then press it firmly into the seasoned flour on both sides so the coating sticks. Rest the breaded steaks on a wire rack for 10 minutes, which lets the flour hydrate and set before frying.
4. Heat the oil: Pour the oil into a deep Dutch oven to a depth of about 2 inches and heat it to 375°F (190°C). A pinch of the breading dropped in should sizzle and rise right away, and the oil should look shimmering but not smoking. Keep the heat steady between batches so the crust doesn’t turn greasy.
5. Fry the steaks: Slide one steak into the hot oil and fry it, turning once, until it is deep golden brown and crisp, 2 to 4 minutes total. Lift it out onto a wire rack, season with a pinch of salt, and keep it warm in a 200°F oven while you fry the rest. Don’t crowd the pot, because steaks that touch drop the oil temperature and steam instead of crisping.
6. Make the gravy: Carefully pour off the frying oil, leaving 3 tablespoons in the pot with all the browned bits. Whisk in the 3 tablespoons of flour and cook over medium heat about 1 minute, until it smells toasted rather than raw. Pour in the milk in a slow stream while whisking, add the 1 tablespoon of coarse black pepper, then simmer 4 to 5 minutes, until the gravy coats the back of a spoon. Taste and add salt only if it needs it.
7. Serve right away: Spoon the warm gravy over each steak and serve immediately, while the crust still crackles under the sauce. Mashed potatoes catch whatever runs off the plate.

What I tried and skipped

I shallow-fried these in a cast iron skillet at first, and the coating kept flattening against the pan, browning in patches and shedding burnt crumbs into the next steak. A deep Dutch oven at 375°F fixed the color and let the crust set on all sides at once. I also dropped the first flour dredge for cornstarch, because a thinner base coat keeps a quarter-inch steak from eating like a mouthful of breading.

What to put on the plate

• Creamy mashed potatoes are the classic landing spot for the gravy, and the recipe for creamy mashed potatoes holds up under it.
• Green bean casserole or a sharp pile of classic coleslaw cuts the fried richness.
• A split buttermilk biscuit soaks up whatever the plate misses.

Storage

Cool any leftovers and refrigerate them in an airtight container within 2 hours. The steaks keep 3 to 4 days, though the crust softens once they’re wrapped. Reheat them uncovered on a wire rack in a 375°F oven for about 10 minutes to bring back some crunch, and warm the gravy on the stove with a splash of milk. I don’t refry them, because a second trip through hot oil dries out the already-thin meat. USDA leftover food safety guidance covers the 3-to-4-day window I follow for cooked beef and dairy.

FAQ

Is chicken fried steak made of chicken?

Chicken fried steak is not made with chicken at all. The name comes from the breading and frying method, which is the same treatment a piece of chicken gets. The meat is beef, usually cube steak or a thin cut of round or sirloin tip pounded tender.

What is the difference between chicken fried steak and country fried steak?

The two start from the same breaded beef cutlet. Country fried steak is often served with a brown gravy, while the chicken fried version is finished with a creamy white pepper gravy. Some cooks use the names interchangeably, but the white gravy is the usual giveaway.

What cut of beef is best for chicken fried steak?

Cube steak is the standard and cheap choice, and it’s already run through a tenderizer. I reach for sirloin tip pounded to a quarter inch when I want more beef flavor, and I skip bottom round because it stays tough no matter how crisp the crust is.

Sharing is caring!