Chicken Fried Steak Classic (Print Page)

Golden-crisp tenderized steak served with creamy white gravy and fresh parsley garnish.

# What You 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)

# Directions:

01 - Pat beef cube steaks dry using paper towels.
02 - Arrange three shallow bowls: one with flour combined with garlic powder, onion powder, paprika, cayenne, salt, and black pepper; one with beaten eggs mixed with 1/2 cup of 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 firmly 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 hot.
05 - Fry steaks in batches for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate and keep warm.
06 - Remove excess oil from skillet, leaving 3 tbsp. Whisk in flour and cook over medium heat for 1 minute.
07 - Gradually whisk in milk, scraping browned bits. Cook whisking constantly until thickened, about 3 to 5 minutes. Season with salt and pepper to taste.
08 - Plate the fried steaks, spoon creamy gravy over, and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The breading gets impossibly crispy while the steak stays tender inside—it's textural magic.
  • White gravy transforms this into pure comfort, the kind of meal that makes people close their eyes when they take the first bite.
  • It comes together faster than you'd think, which means weeknight dinners don't have to be boring.
02 -
  • The breadcrumb-to-flour ratio matters—too much flour and your coating becomes dense; the breadcrumbs give it the crunch.
  • Don't crowd your skillet when frying; give each steak breathing room so it develops that crispy golden exterior instead of steaming in oil.
  • Your gravy temperature is everything—let it bubble gently for those full 3–5 minutes or it won't thicken properly no matter how much you whisk.
03 -
  • Save your pan drippings for the gravy instead of using butter—they carry all the steak flavor and depth that makes the difference.
  • If your breading starts falling off during frying, your oil isn't hot enough; let it recover before you add the next batch.
  • Add a pinch of smoked paprika to your gravy if you want to push it toward something richer and more complex.
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