Print

Crispy Chicken Fried Steak Recipe with Creamy White Pepper Gravy

crispy chicken fried steak - featured image
Print Recipe

A classic Southern comfort food featuring tenderized cube steaks fried to a crispy golden crust and served with a rich, creamy white pepper gravy. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 cube steaks (about 6 ounces / 170 grams each), tenderized and ready to batter
  • 1 cup buttermilk (240 ml)
  • 1 teaspoon hot sauce (optional)
  • 1 ½ cups all-purpose flour (180 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper (plus extra for gravy)
  • Vegetable oil or peanut oil (about 2 cups / 480 ml)
  • 3 tablespoons unsalted butter (42 grams)
  • 3 tablespoons all-purpose flour (24 grams)
  • 2 ½ cups whole milk (600 ml), warmed
  • 1 ½ teaspoons freshly ground white or black pepper
  • Salt to taste

Instructions

  1. Whisk together the buttermilk and hot sauce in a shallow dish. Submerge the cube steaks completely and marinate for at least 30 minutes or up to 2 hours in the fridge.
  2. In a separate shallow dish, combine flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly.
  3. Pour oil into a skillet to a depth of about 1/2 inch. Heat over medium-high until it reaches 350°F (175°C).
  4. Remove one steak from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing gently. For extra crunch, dip back into buttermilk and then flour again (double dredge).
  5. Carefully place coated steaks into hot oil. Fry 3-4 minutes per side until golden brown and crispy. Internal temperature should reach 145°F (63°C).
  6. Transfer fried steaks to a wire rack over a baking sheet to drain excess oil and keep crust crisp.
  7. For the gravy, remove excess oil from skillet leaving about 2 tablespoons with browned bits. Melt butter over medium heat, whisk in flour to make a roux. Cook 2 minutes until bubbly but not browned.
  8. Gradually whisk in warm milk, stirring constantly to avoid lumps. Add white pepper and salt to taste. Simmer gently until thickened, about 5-7 minutes.
  9. Serve steaks hot with creamy white pepper gravy poured generously over. Pair with favorite sides.

Notes

Maintain oil temperature at 350°F for a crispy crust without greasy results. Double dredging the steaks creates a thick, crunchy crust that holds up under gravy. Use a meat mallet to tenderize steaks evenly. If gravy is too thick, whisk in more milk; if lumpy, whisk vigorously or strain. For leftovers, reheat in oven on wire rack to keep crust crisp.

Nutrition

Keywords: chicken fried steak, crispy steak, white pepper gravy, Southern comfort food, fried beef, creamy gravy, easy dinner

Find it online: https://pokirecipes.com/crispy-chicken-fried-steak-recipe-with-creamy-white-pepper-gravy-easy-and-perfect/