Chicken Fried Steak Southern (Printable)

Tenderized and breaded steak fried golden, topped with creamy gravy and a sprinkle of fresh parsley.

# 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 - 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)

# How To Make:

01 - Pat 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 - Dredge each steak first in the seasoned flour, then dip into the egg mixture, and finally press into the breadcrumbs to adhere evenly.
04 - Pour vegetable oil into a large skillet to cover the bottom about 1/2 inch and warm over medium-high heat.
05 - Cook steaks in batches for 3 to 4 minutes per side until golden and crisp. Transfer to paper towel-lined plate and keep warm.
06 - Pour off all but 3 tablespoons of oil from skillet. Whisk in flour and cook over medium heat for 1 minute.
07 - Gradually whisk in milk, scraping browned bits, and continue whisking until thickened, about 3 to 5 minutes. Season with salt and pepper.
08 - Plate steaks topped with creamy white gravy and garnish with chopped parsley as desired.

# Expert Advice:

01 -
  • The double coating creates an impossibly crunchy crust that stays crisp even under gravy.
  • It's hearty enough to satisfy anyone after a long day, and the creamy gravy ties everything together like a warm hug.
  • You probably already have most of these ingredients, so it's easier to pull off than you'd think.
02 -
  • If your oil isn't hot enough, the breading will absorb grease and turn soggy instead of crisp.
  • Don't rush the gravy. Whisking constantly prevents lumps, and patience gives you that velvety texture worth waiting for.
  • Let the steaks rest on paper towels for a minute after frying so excess oil drains away without making them mushy.
03 -
  • Press the breadcrumbs firmly onto each steak so they stay put during frying, otherwise you'll lose half the coating in the oil.
  • Save those pan drippings for the gravy. They carry all the flavor from the fried crust and make the sauce taste like it took hours.
  • If you're cooking for a crowd, keep finished steaks warm in a low oven while you fry the rest so everyone eats at the same time.
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