Chicken Fried Steak Southern (Printable Version)

Tender fried steak with golden crust, creamy gravy, and a touch of fresh parsley for rich flavor.

# List of Ingredients:

→ Steak

01 - 4 beef cube steaks (5.3–6.3 oz each)
02 - 1 cup all-purpose flour (4.4 oz)
03 - 2 large eggs
04 - 1/2 cup whole milk (120 ml)
05 - 1 cup breadcrumbs (2 oz)
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp paprika
09 - 1/2 tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - Vegetable oil, for frying

→ Creamy White Gravy

13 - 3 tbsp pan drippings or unsalted butter
14 - 3 tbsp all-purpose flour
15 - 2 cups whole milk (480 ml)
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley (optional)

# How-To Steps:

01 - Pat the cube steaks dry using paper towels.
02 - Arrange three shallow bowls: one with flour combined with garlic powder, onion powder, paprika, cayenne, salt, and pepper; one with beaten eggs mixed with 1/2 cup whole milk; and one with breadcrumbs.
03 - Dredge each steak first in the seasoned flour, then dip into the egg and milk mixture, and finally coat with breadcrumbs, pressing gently to ensure adhesion.
04 - Pour vegetable oil into a large skillet to a depth of approximately 0.4 inches and heat over medium-high until shimmering.
05 - Fry steaks in batches for 3 to 4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain and keep warm.
06 - Reserve 3 tablespoons of the pan drippings in the skillet, discarding excess oil. Add flour and whisk continuously over medium heat for 1 minute.
07 - Gradually whisk in whole milk, scraping up browned bits. Continue whisking until the gravy thickens, about 3 to 5 minutes. Season with salt and pepper to taste.
08 - Plate the fried steaks, pour creamy white gravy over them, and garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • That crispy, shatteringly golden crust keeps its crunch even under a blanket of silky gravy.
  • The white gravy is pure comfort—made from the beautiful browned bits stuck to your pan, not from scratch.
  • It's fast enough for a weeknight but feels special enough for company.
02 -
  • The oil temperature matters more than the time—too cool and your crust won't crisp; too hot and it'll burn before the inside cooks.
  • Don't skip drying the steaks; water is what makes breading peel off instead of stick, and I learned this the hard way.
  • If your gravy seems too thick, thin it with cold milk a splash at a time rather than starting over.
03 -
  • Save your oil in a container after frying—strain it through a fine sieve or cheesecloth, and you can use it again for your next batch of fried food.
  • If you want to make this ahead, bread the steaks and refrigerate them for up to two hours; the cold helps the coating stay put while frying.
  • A tablespoon of sour cream whisked into your finished gravy adds a subtle tang that makes people ask what your secret is.
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