Adam Richman's Chicken Fried Steak With Cayenne Gravy

A southern classic with a spicy surprise.

A chicken fried steak with gravy and parsley sits on a plate with cutlery and a napkin.
Chicken Fried Steak:
2 cups All-purpose flour
2 teaspoons Baking powder
1 tablespoon Sweet paprika
1 tablespoon Onion powder
1 tablespoon Garlic powder
2 Large eggs
1 cup Buttermilk
4 (6-ounce) Beef cube steaks
Kosher salt and freshly ground black pepper, to taste
2 tablespoons Parsley, chopped for garnish
1/2 cup Vegetable oil, for frying
Hot sauce, for serving
2 tablespoons Unsalted butter
1/2 cup All-purpose flour
4 cups Whole milk
Pinch Cayenne pepper
Kosher salt and freshly black pepper, to taste

Prepare a Dredging Station:

Place flour, baking powder, paprika, onion powder, garlic powder in a baking dish or shallow bowl, season generously with salt and pepper.

In a second baking dish, add the eggs and milk; season with salt and pepper.

Bring the steaks out to room temperature 30 minutes before cooking. Cover with plastic wrap and tenderize with the pointed side of the meat mallet.

Fry the Steaks:

Heat a large cast-iron skillet with 1/4-inch oil over medium-high heat. Prepare a baking sheet with paper towels.

Preheat an oven to 200 F. Season the steaks generously with salt and dredge in the flour, dip into the egg mixture, and back into the flour.

Place the steaks into the fry oil and allow to cook until golden brown on each side, 4 to 6 minutes. Remove from the pan to the paper towels to drain.

Transfer cooked steaks to a sheet pan and keep warm in the oven. Repeat with remaining steaks.

Make the Gravy:

Pour all but 2 tablespoons of the oil into a bowl; allow to cool then discard. Return the skillet with the remaining 2 tablespoons of oil to medium heat and add 2 tablespoons unsalted butter.

Once melted, sprinkle over the flour and whisk to combine, this should form a paste. Allow the paste to cook for 3 minutes or so until golden.

While whisking, slowly drizzle in the milk until smooth. Bring to a simmer and allow to thicken to nicely coat the back of a spoon, 4 to 5 minutes. Season with cayenne, salt and pepper.

Serve the chicken fried steaks with gravy on top, a sprinkle of parsley, and hot sauce.


Home cooking is one cornerstone we all stand on. And this is a classic we can all get behind! Make Adam Richman's recipe for chicken fried steak — with a spicy twist. With a kick of cayenne pepper in the gravy, this southern class isn't what you remember... it's better!

Prep Time: 20 minutes

Cook Time: 30 minutes