What cut of beef is best for chicken-fried steak?

Cube steak is the top choice for chicken-fried steak. It's tenderized from top round or sirloin. This makes it soft and easy to eat, with a crispy outside.

Can I make chicken-fried steak ahead of time?

Yes, you can prep chicken-fried steak early. Cook the steaks and store them in a sealed container in the fridge. Reheat in a 350°F oven for 10-15 minutes to keep the crust crispy.

Why use a cast iron skillet for frying?

Cast iron skillets heat evenly and well. This is key for a golden, crispy crust. They also add a unique flavor and can handle high frying temperatures.

What makes white pepper gravy different from regular country gravy?

White pepper gravy has a more subtle heat than black pepper. It's smoother and adds a unique flavor to traditional country gravy.

How do I keep the breading from falling off the steak?

To keep the breading on, dry the meat well before breading. Use a thick buttermilk and flour mix. Let the breaded steak rest for 10-15 minutes before frying. Keep the oil at 350°F.

Can I make this recipe gluten-free?

Yes, you can make it gluten-free. Use gluten-free flour for breading and gravy. Make sure all ingredients are gluten-free.

What sides pair best with chicken-fried steak?

Try mashed potatoes, buttermilk biscuits, green beans, collard greens, or hash browns. For a diner-style breakfast, add sunny-side-up eggs and toast.

How long can I store leftover chicken-fried steak?

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven for the best results. Avoid the microwave to keep the breading crispy.

Chicken-Fried Steak with White Pepper Gravy Recipe: 7 Secret Texas Techniques for Perfect Crispy Results

Description

This authentic Texas chicken-fried steak features tender cube steak coated in seasoned flour and fried to golden perfection. Served with rich, creamy white pepper gravy, it’s the ultimate Southern comfort food that brings restaurant-quality results to your home kitchen.

Ingredients

Scale

4 cube steaks (about 1/3 pound each)

2 cups all-purpose flour, divided

1 cup buttermilk

2 large eggs

2 teaspoons salt, divided

1 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

Vegetable oil for frying (about 2 cups)

3 tablespoons reserved pan drippings

3 tablespoons all-purpose flour

2 cups whole milk

1/2 teaspoon white pepper

1/2 teaspoon salt

Fresh cracked black pepper to taste

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Instructions

1. Pound cube steaks to 1/4-inch thickness using a meat tenderizer. Season both sides with salt and pepper.

2. Set up three shallow dishes: seasoned flour mixture (1 3/4 cups flour, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, cayenne), buttermilk-egg mixture (buttermilk, eggs, whisked together), and remaining 1/4 cup flour for final coating.

3. Dredge each steak in seasoned flour, then buttermilk mixture, then final flour coating. Press coating firmly to adhere. Let rest 10-15 minutes.

4. Heat 1/2 inch of oil in cast iron skillet to 350°F. Maintain temperature throughout cooking.

5. Fry steaks 3-4 minutes per side until golden brown and internal temperature reaches 145°F. Don’t overcrowd the pan.

6. Transfer to wire rack to drain. Reserve 3 tablespoons of pan drippings for gravy.

7. For gravy: In same skillet, whisk flour into reserved drippings over medium heat. Cook 1-2 minutes until golden.

8. Gradually whisk in milk, avoiding lumps. Add white pepper and salt. Simmer 5-7 minutes until thickened.

9. Season gravy with additional salt, white pepper, and black pepper to taste.

10. Serve chicken-fried steak immediately topped with hot white pepper gravy.

Notes

Use a meat thermometer to ensure oil stays at 350°F for optimal crispiness

Don’t skip the resting time after breading – it helps coating adhere better

Room temperature milk prevents lumps in gravy

For extra crispy coating, double-dredge in flour-buttermilk-flour sequence

Leftover steaks can be reheated in 350°F oven for 10-15 minutes

Serve immediately for best texture and flavor

Prep Time: 20
Cook Time: 25
Category: Main Course
Method: Frying
Cuisine: Southern American

Nutrition

Serving Size: 1
Calories: 685
Sugar: 8g
Sodium: 890mg
Fat: 42g
Saturated Fat: 12g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 35g
Cholesterol: 145mg