Description

This Chicken Fried Steak is next-level—crispy, golden, and loaded with the creamiest gravy ever. You won’t find a more Southern dish out there. The only question is: breakfast or dinner? Either way, my family goes crazy for the tender steak and that addictively crunchy crust. And the gravy? It’s straight-up amazing.

Ingredients

Scale

Steak & Breading

4 cube steaks (about 1/3 lb each)
1 ½ cups all-purpose flour
2 teaspoons freshly ground black pepper, divided
2 teaspoons kosher or sea salt, divided
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ cups buttermilk
2 teaspoons TABASCO® Sauce
2 eggs
1 cup vegetable oil

Gravy

4 tablespoons leftover grease from frying
4 tablespoons all-purpose flour
2 to 3 cups whole milk
½ cup heavy whipping cream
Salt and black pepper to taste

Instructions

Marinate the Steaks

In a shallow bowl, whisk together buttermilk, TABASCO® Sauce, and eggs until smooth. Place cube steaks in the mixture, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Prepare the Breading

In another bowl, mix flour, 1 teaspoon salt, 1 teaspoon pepper, paprika, onion powder, garlic powder, baking soda, and baking powder.

Bread the Steaks
Remove steaks from the marinade, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly to adhere. Place on a tray and let rest for 10–15 minutes to allow the coating to set.

Fry the Steaks
4. In a large cast iron skillet or deep pan, heat 1 cup vegetable oil over medium-high heat to about 350°F (175°C). Fry steaks in batches, 3–4 minutes per side, or until golden brown and cooked through. Don’t overcrowd the pan. Remove and drain on a wire rack or paper towels.

Make the Gravy
5. Pour off all but 4 tablespoons of the cooking grease. Over medium heat, whisk in 4 tablespoons flour. Cook 1–2 minutes, whisking constantly until light brown. Slowly pour in milk while whisking to avoid lumps. Add cream and cook until thickened. Season with remaining salt, pepper, and additional spices to taste.

Serve
6. Plate each steak and spoon generous amounts of gravy on top. Serve with mashed potatoes, biscuits, or sautéed greens.

Notes

Use cube steak for convenience—it’s already tenderized, perfect for frying.

Letting the breaded steaks rest helps the coating stay intact during frying.

Adjust gravy thickness by varying the amount of milk. Start with 2 cups, and add more as needed.

Add crushed black pepper at the end for extra bite in the gravy.