Chicken Fried Steak Classic (Printable)

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

# What You'll Need:

→ Steak

01 - 4 beef cube steaks (approximately 5.3–6.3 oz each)
02 - 1 cup all-purpose flour (125 g)
03 - 2 large eggs
04 - 1/2 cup whole milk (120 ml)
05 - 1 cup breadcrumbs (60 g)
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, enough to cover skillet bottom (about 3/8 inch deep)

→ 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 black pepper, to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley (optional)

# How to Cook:

01 - Pat the cube steaks dry using 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 mixed with 1/2 cup milk; and one with breadcrumbs.
03 - Coat each steak first in the seasoned flour mixture, then dip into the egg and milk blend, and finally press into breadcrumbs until fully coated.
04 - Pour vegetable oil into a large skillet to cover the bottom about 3/8 inch and preheat over medium-high heat.
05 - Cook the steaks in batches for 3 to 4 minutes on each side until they are golden brown and crisp. Transfer to a paper towel-lined plate and keep warm.
06 - Reserve 3 tablespoons of the oil in the skillet and discard the rest. Whisk in the flour and cook for 1 minute over medium heat.
07 - Gradually add the milk while whisking continuously, scraping the pan to loosen browned bits. Cook until the gravy thickens, about 3 to 5 minutes. Season with salt and pepper to taste.
08 - Place the fried steaks on plates, ladle creamy white gravy over them, and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The crust stays shatteringly crisp even after you ladle on the gravy, which feels like winning a small lottery every time.
  • It's the kind of meal that makes people lean back in their chairs and sigh happily, no fancy plating required.
  • You can have it on the table in under an hour, which means comfort food doesn't have to be an all-day project.
02 -
  • If your oil isn't hot enough, the breading will absorb it and turn greasy instead of crisp, so wait for that shimmer before you start frying.
  • Don't skip patting the steaks dry, even a little moisture will ruin the crust and make everything slide off in the pan.
  • When making the gravy, add the milk slowly and whisk constantly, or you'll end up with lumps that no amount of stirring will fix.
03 -
  • Season every layer, the flour, the steak itself, and the gravy, because bland breading will ruin even the best cut of meat.
  • Let the steaks rest on a wire rack after frying instead of stacking them, or the steam will soften the crust before you even serve it.
  • If you're nervous about lumpy gravy, use a flat whisk and keep the heat medium so you have more control over the thickening.
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