Chicken Fried Steak Classic (Printable)

Golden fried steak coated with spices, topped with creamy white gravy and fresh parsley.

# What You Need:

→ Steak

01 - 4 beef cube steaks (5.3–6.3 oz each)
02 - 1 cup all-purpose flour (approximately 4.4 oz)
03 - 2 large eggs
04 - ½ cup whole milk
05 - 1 cup breadcrumbs (2.1 oz)
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp paprika
09 - ½ tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - ½ 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 - 1 cup whole milk
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Pat cube steaks dry using paper towels to remove excess moisture.
02 - Arrange three shallow bowls: one with flour mixed with garlic powder, onion powder, paprika, cayenne, salt, and pepper; one with beaten eggs combined with half a cup of milk; and one with breadcrumbs.
03 - Coat each steak first in the seasoned flour, then dip into the egg mixture, and finally press into breadcrumbs to adhere evenly.
04 - Pour vegetable oil into a large skillet to a depth of about 0.4 inches and heat over medium-high until shimmering.
05 - Cook 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 - Discard all but 3 tablespoons of oil or drippings from the skillet. Whisk in flour and cook over medium heat for 1 minute.
07 - Gradually add milk while whisking, scraping browned bits from the skillet. Continue cooking and whisking until thickened, about 3 to 5 minutes. Season with salt and pepper.
08 - Plate the fried steaks and generously spoon creamy white gravy over each. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The contrast of crispy, crunchy coating against tender meat inside is pure satisfaction.
  • Homemade gravy tastes nothing like the packet version and transforms the whole dish into something memorable.
  • It comes together in under an hour and feels fancy enough to serve guests without stress.
02 -
  • The biggest mistake is skipping the dry paper towel step—any moisture on the steak keeps the coating from crisping properly, and you'll end up with soggy breading instead of crunch.
  • Resist the urge to crowd the skillet when frying; if you do, the temperature drops and you'll steam the steaks instead of frying them, which completely changes the texture.
03 -
  • Cube steaks from the butcher are already tenderized, but if you can only find regular beef cutlets, a few gentle hits with a meat mallet before breading will get you there.
  • Frying in batches might feel slower, but it keeps your oil temperature stable, which is what gives you that perfect crust every single time.
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