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Classic Chicken Fried Steak with Creamy White Gravy

Close-up of a perfectly cooked chicken fried steak generously topped with creamy, peppery gravy.
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Learn to make a classic chicken fried steak, a Southern diner favorite. This recipe features tenderized cube steak, a crispy breaded coating, and a rich, peppery white gravy made from pan drippings. Perfect for a hearty, comforting meal.

Ingredients

Scale
  • 4 cube steaks (about 1.5 lbs total)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup panko breadcrumbs or crushed cornflakes
  • Vegetable oil, for frying
  • For the Gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions

  1. Prepare the cube steaks: If your cube steaks are thick, you can pound them thinner with a meat mallet or rolling pin between two pieces of plastic wrap for more even cooking.
  2. Set up your dredging station: In a shallow dish, whisk together 1 cup flour, salt, pepper, paprika, and cayenne (if using). In another shallow dish, whisk the eggs and 1/4 cup milk. In a third shallow dish, place the panko breadcrumbs or crushed cornflakes.
  3. Bread the steaks: Dredge each cube steak first in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, letting any excess drip off. Finally, coat it thoroughly with the breadcrumbs, pressing gently to adhere. Place the breaded steaks on a wire rack and let them sit for about 10 minutes to help the coating set.
  4. Fry the steaks: Pour enough vegetable oil into a large, heavy skillet to reach about 1/2 inch deep. Heat the oil over medium-high heat until it shimmers (around 350°F or 175°C). Carefully place 1 or 2 breaded steaks into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove the steaks with a slotted spoon and place them on a wire rack set over a baking sheet to drain. Keep warm in a low oven (around 200°F or 95°C) while you fry the remaining steaks.
  5. Make the gravy: Pour off all but 2 tablespoons of the oil from the skillet. Return the skillet to medium heat. Add the butter and let it melt. Whisk in 2 tablespoons of flour and cook, whisking constantly, for 1-2 minutes until lightly browned, creating a roux.
  6. Gradually whisk in 2 cups of milk, scraping up any browned bits from the bottom of the pan. Bring the gravy to a simmer, whisking constantly, until it thickens. Stir in 1/2 teaspoon black pepper and salt to taste. Continue to simmer for a few more minutes until the gravy is smooth and creamy.
  7. Serve: Serve the hot chicken fried steak immediately, generously topped with the creamy white gravy. This dish is traditionally served with mashed potatoes.

Notes

  • For extra crispy coating, you can double-dip the steaks: flour, egg, breadcrumbs, then egg again, and breadcrumbs again.
  • Ensure your oil is hot enough before frying. If the oil is not hot enough, the coating will absorb too much oil and become greasy.
  • Taste and adjust seasoning for both the steaks and the gravy.

Nutrition

Find it online: https://kingscook.com/chicken-fried-steak-recipe/