Chicken Fried Steak Southern Style (Printer Version)

Golden crispy breaded steak with creamy white gravy, a beloved Southern classic perfect for hearty dinners.

# What You'll Need:

→ For the Steak

01 - 4 beef cube steaks (5-6 oz each)
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup whole milk
05 - 1 cup breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon paprika
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Vegetable oil, for frying

→ For the Creamy White Gravy

13 - 3 tablespoons pan drippings (from frying) or unsalted butter
14 - 3 tablespoons all-purpose flour
15 - 2 cups whole milk
16 - Salt and pepper, to taste

→ For the Garnish

17 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Pat the cube steaks dry with paper towels to remove excess moisture for better breading adherence.
02 - Prepare three shallow bowls: first with flour mixed with garlic powder, onion powder, paprika, cayenne, salt, and pepper; second with beaten eggs and 1/2 cup milk; third with breadcrumbs.
03 - Dredge each steak in the seasoned flour, shaking off excess. Dip into the egg mixture, then press into breadcrumbs to coat evenly on all sides.
04 - Pour enough vegetable oil into a large skillet to cover the bottom by approximately 1/2 inch. Heat over medium-high heat until shimmering.
05 - Fry the steaks in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm in a low oven.
06 - Pour off all but 3 tablespoons of oil from the skillet. Add flour and whisk constantly for 1 minute over medium heat to cook out the raw flour taste.
07 - Gradually whisk in the milk while scraping up any browned bits from the bottom of the pan. Cook, whisking constantly for 3-5 minutes until thickened. Season with salt and pepper to taste.
08 - Plate the fried steaks hot, generously topped with creamy white gravy and garnished with chopped parsley if desired.

# Expert Advice:

01 -
  • The contrast between that impossibly crisp coating and the tender beef inside is the kind of comfort that makes you forgive yourself for eating second helpings
  • Making white gravy from the pan drippings transforms what could be a simple fried dinner into something that feels like an embrace
02 -
  • Do not be tempted to skip the paper towels between batches, because any moisture on the steaks will make the next batch steam instead of fry
  • The gravy might look too thin at first but it will thicken dramatically in the last minute of cooking, so have faith and keep whisking
03 -
  • Let the breaded steaks rest on a wire rack for ten minutes before frying, which helps the coating set and reduces the chances of it sliding off during cooking
  • If your gravy develops lumps, whisk it vigorously with a flat whisk or pour it through a fine mesh sieve, nobody needs to know about the lumpy phase
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