Chicken Fried Steak Southern (Print View)

Golden breaded beef paired with creamy white gravy and a comforting southern touch.

# What You'll Need:

→ 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 (4 fl oz)
05 - 1 cup breadcrumbs (2.1 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 (16 fl oz)
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley (optional)

# How to Prepare:

01 - Pat the cube steaks dry using paper towels to remove excess moisture.
02 - Arrange three shallow bowls: one with flour combined with garlic powder, onion powder, paprika, cayenne, salt, and pepper; the second with beaten eggs and 1/2 cup milk; the third with breadcrumbs.
03 - Dredge each steak first in the seasoned flour, then dip in the egg mixture, and finally press into the breadcrumbs until fully coated.
04 - Pour enough vegetable oil into a large skillet to cover the bottom by approximately 0.4 inch, and heat over medium-high until shimmering.
05 - Cook the steaks in batches for 3 to 4 minutes per side until golden brown and crisp; transfer onto paper towels and keep warm.
06 - Retain 3 tablespoons of oil or drippings in the skillet. Whisk in flour and cook for 1 minute over medium heat. Gradually add milk, whisking constantly and scraping browned bits. Continue cooking until thickened, about 3 to 5 minutes. Season with salt and pepper.
07 - Plate the fried steaks, spoon creamy white gravy over them, and sprinkle with chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes fancy but feels like home, that rare dish that impresses people without requiring a culinary degree.
  • The crispy-golden exterior shatters under your fork while the meat stays tender, and the gravy does that magical thing where it makes everything taste like comfort.
  • It comes together in under an hour, which means you can serve something that tastes like it took all day.
02 -
  • The three-bowl breading station saves time and keeps your hands cleaner than trying to do it all in one bowl.
  • Don't skip patting the steaks dry, moisture is the enemy of a crispy crust.
  • Save those pan drippings for the gravy, they're what transforms it from ordinary to restaurant-quality.
03 -
  • Oil temperature matters more than you think, too cool and your crust absorbs oil and gets greasy, too hot and it browns before the inside cooks.
  • Work in batches if your skillet feels crowded, overfull pans drop the temperature and steam instead of fry.
  • Make your gravy while the steaks rest, that way everything comes to the table warm and in sync.
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