Chicken Fried Southern Steak (Printable)

Southern-style tender steak, breaded and fried to crisp, served with smooth white gravy and parsley garnish.

# 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 - ½ cup whole milk (120 ml)
05 - 1 cup breadcrumbs (2.1 oz)
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp paprika
09 - ½ tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - ½ 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 - 1 cup whole milk (240 ml)
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - Pat the cube steaks dry with 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 and ½ cup milk; and one with breadcrumbs.
03 - Dredge each steak first in the seasoned flour, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
04 - Pour vegetable oil into a large skillet to cover the bottom by approximately 0.4 inch and heat over medium-high heat.
05 - Fry the steaks in batches for 3–4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate and keep warm.
06 - Remove all but 3 tablespoons of oil from the skillet. Whisk in flour and cook over medium heat for 1 minute.
07 - Gradually whisk in milk, scraping up browned bits. Cook, whisking constantly, until thickened, about 3–5 minutes. Season with salt and pepper.
08 - Plate the fried steaks, spoon creamy white gravy over the top, and garnish with parsley if desired.

# Expert Tips:

01 -
  • It's crispy on the outside, tender on the inside, and completely different from anything grilled or baked.
  • The white gravy is pure comfort in a sauce, and you'll find yourself scraping the pan for every last drop.
  • This is the kind of meal that disappears from plates faster than you can clear the table.
02 -
  • Don't skip the drying step—any moisture on the steak will cause the oil to splatter and the coating to steam instead of fry.
  • If your gravy breaks or looks too thin, it usually means you didn't whisk enough or added cold milk to hot oil; next time, bring the milk to room temperature or whisk more vigorously.
  • The oil needs to be hot enough that your steaks sizzle immediately, or the breading will absorb oil instead of getting crispy.
03 -
  • Save your oil for frying multiple batches; if it still looks clean and smells fresh after cooking, strain it through cheesecloth and store it in the fridge for next time.
  • If you're cooking for a crowd, you can bread the steaks hours ahead and refrigerate them on a parchment-lined tray until you're ready to fry.
  • A splash of smoked paprika stirred into the finished gravy adds a layer of complexity that will make people ask what your secret ingredient is.
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