Description
Classic Southern-style Chicken Fried Steak with White Gravy featuring crispy, seasoned cube steaks fried to golden perfection and smothered in creamy pan gravy made from drippings. A comforting weeknight main dish that pairs well with mashed potatoes or vegetables.
Ingredients
Scale
Steak and Coating
- 4 (about 1¼ to 1½ pounds) beef cube steaks
- 2 teaspoons table salt (divided)
- 1 teaspoon black pepper (divided)
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 large eggs
- 1 cup whole milk
- Canola oil (enough for ½ inch depth in skillet)
White Gravy
- ¼ cup pan drippings (reserved from frying the steak)
- ¼ cup all-purpose flour
- 2½ to 3 cups whole milk
- Salt and pepper (to taste)
- Chopped fresh parsley (optional)
- Red pepper flakes (optional)
Instructions
- Prepare the Steaks: Pat the cube steaks dry with paper towels and season both sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Mix the Flour Coating: In a shallow dish, whisk together flour, remaining salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Prepare Egg Mixture: In a second shallow dish, whisk the eggs and 1 cup milk until well combined.
- Dredge the Steaks: Coat each steak in the seasoned flour, shaking off excess, then dip in the egg mixture letting excess drip off, and coat again in flour pressing firmly to create a thick crust.
- Rest the Coated Steaks: Place breaded steaks on a clean plate or wire rack and let rest for 10 to 15 minutes to set the coating.
- Heat the Oil: Pour canola oil into a large heavy skillet to ½ inch depth and heat over medium-high until it reaches 350°F or a pinch of flour sizzles immediately.
- Fry the Steaks: Fry steaks in batches without overcrowding the pan, cooking 2 to 4 minutes per side until golden brown and cooked through, adjusting heat to maintain a steady sizzle without burning.
- Drain and Keep Warm: Transfer cooked steaks to a wire rack and keep warm in a low oven at 200°F.
- Prepare the Gravy: Carefully pour off most oil leaving ¼ cup drippings and browned bits in skillet. Return to medium heat and whisk in ¼ cup flour for 1 to 2 minutes until thickened.
- Whisk in Milk: Slowly add 2½ to 3 cups milk one cup at a time, whisking constantly to avoid lumps, simmering for 3 to 5 minutes until thickened to your liking.
- Season the Gravy: Add salt and pepper to taste, then remove from heat.
- Serve: Serve chicken fried steaks hot, smothered with the white gravy and optionally topped with chopped parsley and red pepper flakes.
Notes
- Use cube steaks for tender, thin cuts ideal for frying and breading.
- Letting the coated steaks rest helps the breading adhere better during frying.
- Maintain oil temperature to avoid greasy or burnt steaks.
- Adjust gravy thickness by adding more milk if it becomes too thick.
- Serve with mashed potatoes, green beans, or coleslaw for a complete meal.
Nutrition
- Serving Size: 266 g
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 305 mg
- Fat: 23.9 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 16.8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 121 mg
