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Spicy Pepper Chicken Fried Steak is a fantastic twist on the classic Southern comfort food. It adds a kick of black pepper and often a touch of heat from cayenne or hot sauce to the creamy gravy.
Here’s a detailed recipe that delivers a crispy, well-seasoned, spicy crust and a creamy, peppery gravy.
Spicy Pepper Chicken Fried Steak
This recipe uses a double-dredging technique for an extra-thick, crunchy crust and a gravy with a serious pepper kick.
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
For the Steak:
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4 cube steaks (about 1 ½ lbs total), tenderized
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1 ½ cups buttermilk
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1-2 tablespoons hot sauce (like Frank’s RedHot or Texas Pete)
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1 ½ cups all-purpose flour
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2 teaspoons freshly ground black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika (smoked paprika adds great flavor)
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½ – 1 teaspoon cayenne pepper (adjust to your heat preference)
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2 teaspoons kosher salt
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1 ½ teaspoons baking powder (secret for a lighter, crispier crust)
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Vegetable oil, peanut oil, or lard for frying (about ½ inch deep in the skillet)
For the Spicy Pepper Gravy:
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¼ cup of the leftover frying oil and drippings
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¼ cup all-purpose flour
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2 ½ – 3 cups whole milk, warmed
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1 ½ teaspoons coarsely ground black pepper
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½ teaspoon cayenne pepper (or more to taste)
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1 teaspoon hot sauce
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Kosher salt, to taste
Instructions
1. Marinate the Steak:
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In a shallow dish, whisk together the buttermilk and hot sauce.
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Pat the cube steaks dry and season both sides lightly with salt and pepper.
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Submerge the steaks in the buttermilk mixture and let them marinate for at least 15-20 minutes while you prepare the other ingredients.
2. Prepare the Dredge:
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In another shallow dish (like a pie plate), whisk together the flour, black pepper, garlic powder, onion powder, paprika, cayenne, salt, and baking powder.
3. Dredge the Steaks (The Key to a Thick Crust):
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Remove one steak from the buttermilk, letting the excess drip off.
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Dredge it thoroughly in the seasoned flour mixture, pressing firmly to ensure an even, heavy coating.
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Dip the steak back into the buttermilk mixture, then back into the flour for a second coating. Press firmly again. This double-dredge creates a wonderfully craggy, thick crust.
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Place the breaded steak on a wire rack set over a baking sheet. Repeat with the remaining steaks.
4. Fry the Steaks:
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Preheat your oven to 200°F (95°C) to keep the first steaks warm.
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In a large cast-iron or heavy-bottomed skillet, heat about ½ inch of oil over medium-high heat to 350°F (175°C). The oil is ready when a pinch of flour sizzles immediately.
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Carefully add the steaks one or two at a time, without crowding the pan. Fry for 3-4 minutes per side, until the crust is deep golden brown and crispy.
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Transfer the cooked steaks to the wire rack in the warm oven to stay crisp while you make the gravy.
5. Make the Spicy Pepper Gravy:
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Carefully pour the hot frying oil into a heatproof bowl, leaving all the browned bits (the “fond”) and about ¼ cup of oil/drippings in the skillet.
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Return the skillet to medium heat. Sprinkle the ¼ cup of flour into the hot oil. Whisk constantly to form a roux, cooking for 1-2 minutes until it turns a light brown color and smells nutty.
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Gradually pour in the warm milk, whisking constantly to avoid lumps. The gravy will thicken significantly at first and then smooth out as you add more milk.
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Add the coarse black pepper, cayenne, and hot sauce. Bring to a simmer, then reduce the heat to low. Cook for 2-3 minutes until the gravy is thick and creamy.
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Taste and season with salt. The gravy should be well-seasoned and peppery!
6. Serve Immediately:
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Place a crispy chicken fried steak on a plate. Smother it generously with the spicy pepper gravy.
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Classic sides include creamy mashed potatoes, collard greens, green beans, or cornbread to soak up all that delicious gravy.
Tips for the Best Results
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Don’t Crowd the Pan: Frying more than two steaks at a time will lower the oil temperature too much, leading to a greasy, soggy crust.
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Temperature is Key: Use a thermometer to monitor the oil. If it’s too cool, the crust absorbs oil; if it’s too hot, the outside burns before the inside is cooked.
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Warm Milk for Gravy: Using warm or hot milk helps it incorporate smoothly into the roux without becoming lumpy.
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Adjust the Heat: The cayenne pepper is your main heat control. Start with ½ teaspoon in the steak and gravy if you’re sensitive to spice, and add more from there.
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Keep it Crispy: Placing the fried steaks on a wire rack instead of a paper towel-lined plate prevents the bottom from getting soggy.
Enjoy your deliciously spicy take on a Southern classic
