Crispy breaded steak cutlets with creamy white gravy
Southern Chicken Fried Steak
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 steaks
Difficulty
Medium
Cost
Budget
$
Southern Chicken Fried Steak
Crispy breaded steak cutlets with creamy white gravy
★4.5(13)
Tenderized cube steak coated in a seasoned flour breading, pan-fried until golden, and smothered in creamy peppered white gravy. Southern comfort at its finest.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Chicken fried steak is the crown jewel of Southern cooking—crispy, tender, and drenched in peppery cream gravy. The double-dredge technique is the key to that ultra-crunchy coating.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
We developed this Southern Chicken Fried Steak recipe to be approachable without sacrificing depth of flavor. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 4 cube steaks (about 6 oz each)
- 1.5 cups all-purpose flour
- 2 eggs beaten with 1/4 cup milk
- 1 cup vegetable oil for frying
- 2 cups whole milk for gravy
- Salt, pepper, garlic powder, and paprika to taste
Instructions
- 1
Season flour with salt, pepper, garlic powder, and paprika. Dredge each steak in flour, dip in egg wash, then dredge again.
- 2
Heat oil in a large cast-iron skillet over medium-high heat until it shimmers (350°F).
- 3
Fry steaks 3-4 minutes per side until deep golden brown. Drain on a wire rack.
- 4
Pour off all but 3 tbsp drippings. Whisk in 3 tbsp reserved seasoned flour, cook 1 minute, then whisk in milk. Simmer until thick.
- 5
Season gravy generously with black pepper and salt. Serve ladled over the steaks with mashed potatoes.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Cube steakPounded round steak or pork cutlets
Pound to 1/4-inch thickness
White gravyBrown gravy or mushroom gravy
Use beef broth instead of milk for brown gravy
Fresh herbsDried herbs at one-third the amount
Dried herbs are more concentrated. Add them earlier in the cooking process so they have time to rehydrate and release their flavor.
Tips & Storage
Pro Tips
Pound the cube steaks to an even 1/4-inch thickness for the most tender results.
Let breaded steaks rest 5 minutes before frying so the coating adheres better.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store steaks and gravy separately in the refrigerator for up to 3 days.
Reheating
Reheat steaks on a wire rack in a 400°F oven for 10 minutes; warm gravy on the stove.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (120mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates28g
Fat38g
Fiber780mg
Sugar1g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is cube steak?
- It's round steak that's been mechanically tenderized, making it perfect for breading and frying.
- Why is it called chicken fried?
- Because the steak is breaded and fried the same way as fried chicken.
- Can I double this recipe?
- Absolutely. Double all ingredients and use a larger pan or pot to ensure even cooking. Cooking time may increase by 10 to 15 minutes for a larger batch. Season to taste at the end since spice levels do not always scale linearly.
- How do I know when it is done?
- The best way to check doneness is with an instant-read thermometer. For poultry, aim for 165 degrees F at the thickest part. For beef and pork, 145 degrees F for medium. Visual cues include clear juices and no pink at the center.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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