Chicken Fried Steak Southern (Printable)

Golden fried tenderized steak served with creamy white gravy and a fresh parsley garnish.

# Ingredient List:

→ 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 (2.1 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 (enough to cover skillet bottom by 0.4 in)

→ Creamy White Gravy

13 - 3 tbsp pan drippings or unsalted butter
14 - 3 tbsp all-purpose flour (approx. 0.8 oz)
15 - 2 cups whole milk (16 fl oz)
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley (optional)

# How to Make:

01 - Pat cube steaks dry using paper towels to remove excess moisture.
02 - Arrange three shallow bowls: first mixing flour with garlic powder, onion powder, paprika, cayenne, salt, and pepper; second with beaten eggs combined with half cup milk; third filled with breadcrumbs.
03 - Dredge each steak sequentially in seasoned flour, egg mixture, then breadcrumbs, pressing lightly to ensure adhesion.
04 - Pour vegetable oil into a large skillet until bottom is covered approximately 0.4 inch deep; heat over medium-high heat.
05 - Cook steaks in batches for 3–4 minutes per side until crust is golden brown and crisp; transfer to paper towel-lined plate and keep warm.
06 - Retain 3 tablespoons of pan oil or substitute with butter; whisk in flour and cook for 1 minute over medium heat to form roux.
07 - Gradually whisk in milk, scraping browned bits from skillet; cook and stir continuously for 3–5 minutes until thickened; season with salt and pepper.
08 - Plate fried steaks, spoon creamy white gravy over, and optionally garnish with chopped parsley.

# Expert Tips:

01 -
  • It delivers that crispy-golden-outside, impossibly-tender-inside magic that feels like a restaurant dish you actually pulled off at home.
  • The white gravy transforms from pan drippings into something so silky and comforting that it makes even simple sides feel like a celebration.
  • Forty-five minutes from raw ingredients to a plate that tastes like Sunday dinner and someone really cared.
02 -
  • The meat is already cooked through at the butcher; you're frying to build crust and flavor, not to cook the steak itself—this is why 3–4 minutes per side is enough.
  • Pan drippings make the gravy taste like memory; don't drain the skillet and start fresh with butter, because you'll lose all that caramelized, savory depth.
  • Breadcrumbs need gentle pressing to adhere, not aggressive pounding, or they'll clog together into a thick shell instead of creating an even, crispy coat.
03 -
  • Don't let your oil temperature drop between batches; if frying multiple steaks, wait for the oil to return to temperature before adding the next one or your second batch will be greasy.
  • Save those pan drippings religiously—they contain all the caramelized flavor that makes homemade gravy taste a hundred times better than cream of mushroom soup.
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