Southern
Crispy Chicken-Fried Steak with Pepper Gravy
Thin cubed steaks get a double crust that fries up craggy, shattering, and deeply golden, then get blanketed in a peppery cream gravy made from the same skillet drippings. The result is pure Texas comfort: crisp beef on the outside, tender in the middle, and unapologetically rich.
High ProteinHigh CarbComfort Food
At a Glance
- Time
- 60 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Southern
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pound the cube steaks lightly if needed so they are even in thickness, then season both sides with some of the salt and black pepper. Set up three shallow bowls: one with the cornstarch, one with the eggs whisked with 2/3 cup of the buttermilk, and one with the rice flour, paprika, garlic powder, onion powder, baking powder, cayenne, and the remaining salt and black pepper.
- Drizzle the remaining 1/3 cup buttermilk into the seasoned rice flour and rub it in with your fingertips until the mixture looks like coarse crumbs. Dredge each steak in the cornstarch, dip it into the egg-and-buttermilk bath, then press it into the seasoned flour so the crust forms shaggy ridges. Let the coated steaks rest for 5 minutes so the breading hydrates.
- Heat 1/4 inch of oil in a heavy skillet to 350°F. Fry the steaks for 3 to 4 minutes per side until the crust is deep golden and crisp. Transfer them to a rack while you make the gravy.
- Pour off all but 1/4 cup of the oil and whisk in the butter and 1/4 cup rice flour. Cook for 1 minute, then whisk in the milk and stock until the gravy thickens and looks silky. Season aggressively with black pepper and salt.
- Serve the steaks immediately with the hot gravy spooned over the top. The crust should stay crisp at the edges even under the sauce.
Adaptations
Plan Ahead- Gluten-Free: Plan Ahead Possible, but it requires multiple substitutions or separate preparation; see the note below.
- Dairy-Free: Plan Ahead Possible, but it requires multiple substitutions or separate preparation; see the note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use rice flour and certified GF cornstarch for the crust, and swap the buttermilk and milk for unsweetened dairy-free milk in both the dredge and gravy.