Description
Chicken fried steak with white gravy is a Southern comfort food classic featuring tenderized beef cube steaks coated in a seasoned flour mixture, fried until golden and crispy, then smothered in creamy homemade white gravy made from the pan drippings. This hearty dish is perfect for a satisfying weeknight dinner that’s full of flavor and texture.
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 of salt and ½ teaspoon of black pepper to enhance flavor.
- Make the flour mixture: In a shallow dish, whisk together the flour, remaining salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper for a well-seasoned coating.
- Prepare the egg wash: In a second shallow dish, whisk the eggs and 1 cup milk until thoroughly combined to help the flour adhere.
- Coat the steaks: Dredge each steak in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then coat again in the flour, pressing firmly to form a thick, shaggy crust.
- Rest the coated steaks: Place the breaded steaks on a plate or wire rack and let them rest for 10 to 15 minutes so the coating sets properly for crispiness.
- Heat oil for frying: Pour canola oil into a large, heavy skillet to about ½ inch depth. Heat over medium-high until it reaches 350°F or a pinch of flour sizzles immediately upon contact.
- Fry the steaks: Add steaks carefully to the hot oil without overcrowding. Fry each side for 2 to 4 minutes, adjusting heat to maintain a steady sizzle, until golden brown and cooked through.
- Drain and keep warm: Transfer cooked steaks to a wire rack to drain excess oil and keep them warm in a 200°F oven until ready to serve.
- Make the gravy: Carefully pour off most of the oil, leaving ¼ cup drippings and browned bits in the skillet. Return to medium heat and whisk in ¼ cup flour, cooking 1 to 2 minutes until thickened.
- Add milk to gravy: Slowly whisk in 2½ to 3 cups milk, one cup at a time, until smooth and thickened, simmering for 3 to 5 minutes. Add extra milk if too thick.
- Season and finish gravy: Season with salt and pepper to taste, then remove from heat.
- Serve: Plate the chicken fried steaks and generously smother with white gravy. Garnish with parsley or red pepper flakes if desired.
Notes
- Resting the coated steaks before frying helps the breading stick better and results in a crispier crust.
- You can substitute whole milk with 2% milk, but whole milk yields a richer gravy.
- If you prefer a spicier gravy, increase the cayenne pepper slightly or add more red pepper flakes on top.
- Use a heavy cast iron or stainless steel skillet for even heat and better frying results.
- Be careful not to overcrowd the pan when frying to maintain oil temperature and prevent sogginess.
- Leftover gravy can be refrigerated up to 3 days and reheated gently with a splash of milk to loosen.
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
