Amazing Chicken Fried Steak: 4 Steps to Perfection

This easy chicken fried steak recipe delivers crispy, golden perfection with a creamy gravy. It’s a quick weeknight dinner that feels special.

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Prepare the steak: Pound cube steaks to 1/4-inch thickness. Season both sides with salt and pepper. Let sit for 15 minutes.
Set up dredging stations: Prepare three shallow dishes. Dish 1: 1 cup flour. Dish 2: 2 eggs whisked with 1/2 cup buttermilk. Dish 3: 1 cup flour seasoned with paprika, garlic powder, and cayenne pepper.
Dredge steaks: Coat each steak in plain flour, then egg mixture, then seasoned flour. Press to coat well. Place on a wire rack for 5-10 minutes to set.
Heat oil: Pour 1/2 inch of vegetable oil into a skillet and heat to 350°F (175°C).
Fry steaks: Carefully place 1-2 steaks in hot oil. Fry for 3-4 minutes per side until golden brown and crispy. Fry in batches if necessary.
Keep warm: Place cooked steaks on a wire rack set over a baking sheet in a 200°F (95°C) oven while frying the rest.
Make gravy: Pour off all but 4 tablespoons of grease from the skillet. Whisk in 4 tablespoons of flour to make a roux. Cook for 1-2 minutes.
Thicken gravy: Slowly whisk in 2 cups of whole milk and 1/2 cup heavy whipping cream. Cook, whisking, until thickened. Season with salt and pepper.
Serve: Smother hot chicken fried steak with creamy gravy and serve immediately.

Using fresh buttermilk enhances flavor and tenderness.
Press the flour mixture firmly onto the steaks for a truly crispy crust.
Adjust gravy thickness by adding more milk as needed.
Ensure oil is at the correct temperature (350°F) for a crispy, non-greasy coating.
Allow breaded steaks to rest before frying to help the coating adhere.
Fry in batches to avoid overcrowding the pan and maintain oil temperature.
Drain cooked steaks on a wire rack to prevent a soggy bottom crust.
Whisk warm liquid gradually into the roux to prevent lumps in the gravy.
Simmer gravy for a few minutes to achieve proper thickness.