Chicken Fried Steak with Cracked Pepper Gravy
Indulge in the ultimate Southern comfort food with this Chicken Fried Steak with Cracked Pepper Gravy—a crispy, golden-fried classic that's perfectly paired with a rich, creamy gravy. Tender cube steaks are double-breaded in a seasoned flour coating with garlic powder, smoked paprika, and onion powder for an extra layer of flavor, then fried to perfection for that irresistible crunch. The crowning glory is the cracked pepper gravy, made with a buttery roux, chicken or beef stock, and a splash of heavy cream for a silky, savory finish with a peppery kick. Ready in under an hour, this hearty dish is ideal for dinner with a side of creamy mashed potatoes or buttery biscuits. Perfect for satisfying cravings and impressing family or guests, this recipe marries rustic charm with soul-satisfying flavor.
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Recipe Information
Ingredients
- 4 pieces (approximately 4-6 oz each) Cube steak
- 2 cups All-purpose flour
- 3 large Eggs
- 1 cup Whole milk
- 2 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Smoked paprika
- 1.5 teaspoons Black pepper
- 1 cup Vegetable oil
- 2 tablespoons Butter
- 1.5 cups Chicken or beef stock
- 0.5 cup Heavy cream
Instructions
Season the cube steaks on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside.
In one shallow dish, add 1.5 cups of the flour and season it with garlic powder, onion powder, smoked paprika, and 1 teaspoon of black pepper.
In a second shallow dish, whisk together the eggs and milk until well combined.
Dredge each cube steak in the seasoned flour, making sure to coat it fully. Then, dip it into the egg mixture, letting the excess drip off, and return it to the flour for a second coating. Press firmly to adhere the flour. Repeat with all steaks and set them aside.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/4 inch deep. Test the oil by dropping in a pinch of flour—if it sizzles, it's ready.
Working in batches, fry each steak for about 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a wire rack or paper towel-lined plate to drain. Repeat with remaining steaks.
Pour out all but 2 tablespoons of oil from the skillet and reduce the heat to medium. Add the butter and let it melt.
Whisk in the remaining 1/2 cup of flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the chicken or beef stock, a little at a time, to avoid lumps. Add the heavy cream and bring to a simmer. Cook for 3-4 minutes, or until thickened to your desired consistency.
Season the gravy with the remaining 1 teaspoon of black pepper and 1 teaspoon of salt (or to taste). Stir well.
Serve the chicken fried steaks hot, smothered with the cracked pepper gravy, and enjoy!
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 136 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
