Chicken Fried Steak with White Gravy

This crispy chicken fried steak with white gravy is a comfort food classic. Cube steak is coated in seasoned flour, pan-fried until golden, then smothered in creamy white gravy made with the drippings. It’s a weeknight-friendly Southern-style dinner that never gets old.

Course Dinner, Main Course

Cuisine American (Southern)

Keyword Chicken Fried Steak with White Gravy, cube steak recipe, gravy with roux, pan gravy, southern chicken fried steak, weeknight dinner

Prep Time 15

Cook Time 30

Total Time 45

Servings to 6 servings

Calories 470kcal

Author Cathy Pollak

Equipment

cast iron skillet 12" Holds heat well for even frying and helps develop flavorful drippings for gravy
measuring cups and spoons For accurate ingredient measurements.
cooling rack Keeps the crust crisp while the steaks rest or stay warm.
thermometer for frying (optional) Helps keep oil at the right temperature.
whisk Essential for a smooth, lump-free gravy.

Ingredients

Steak:

4 (about 1¼ to 1½ pounds / 565 to 680 grams total) beef cube steaks
2 tsps. (12 g) table salt divided
1 tsp. (2 g) black pepper divided
2 cups (240 g) all-purpose flour
1 tsp. (3 g) garlic powder
1 tsp. (2.5 g) onion powder
1 tsp. (2.3 g) paprika
¼ tsp. (0.5 g) cayenne pepper
2 large eggs
1 cup (240 ml) whole milk
canola oil for frying (enough for ½ inch depth in skillet)

White Gravy:

¼ cup (60 ml) pan drippings (reserved from frying the steak)
¼ cup all-purpose flour
2½-3 cups (600 to 720 ml) whole milk
salt and pepper to taste

Garnish:

chopped fresh parsley (optional)
red pepper flakes (optional)

Instructions

Pat the cube steaks dry with paper towels and season both sides with 1 teaspoon of salt and a half teaspoon of black pepper.
4 (about 1¼ to 1½ pounds / 565 to 680 grams total) beef cube steaks, 2 tsps. (12 g) table salt, 1 tsp. (2 g) black pepper
In a shallow dish, whisk together the flour, remaining salt, black pepper, garlic powder, onion powder, paprika, and cayenne.
2 cups (240 g) all-purpose flour, 1 tsp. (3 g) garlic powder, 1 tsp. (2.5 g) onion powder, 1 tsp. (2.3 g) paprika, ¼ tsp. (0.5 g) cayenne pepper
In a second shallow dish, whisk the eggs and milk until well combined.
2 large eggs, 1 cup (240 ml) whole milk
Dredge each steak in the seasoned flour, shaking off any excess. Dip into the egg mixture, letting the excess drip off, then coat again in the flour, pressing firmly to create a thick, shaggy crust.
Set the breaded steaks on a clean plate or wire rack and let them rest for 10 to 15 minutes so the coating has time to set.
Pour canola oil into a large, heavy skillet to about 1/2 inch deep. Heat over medium-high until it reaches 350°F, or until a pinch of flour sizzles immediately when added.
canola oil
Add the steaks to the hot oil, being careful not to overcrowd the pan. Fry in batches if needed.
Cook the steaks for 2 to 4 minutes per side, adjusting the heat as needed to maintain a steady sizzle without burning. They should be golden brown and cooked through.
Transfer the cooked steaks to a wire rack to drain and keep them warm in a low oven set to 200°F.
Carefully pour off most of the oil from the skillet, leaving about 1/4 cup of drippings and any browned bits behind.
¼ cup (60 ml) pan drippings
Return the skillet to medium heat and sprinkle the flour over the drippings. Whisk constantly for 1 to 2 minutes until the flour has cooked and the mixture thickens slightly.
¼ cup all-purpose flour
Slowly whisk in the milk, one cup at a time, making sure each addition is fully mixed before adding the next to avoid lumps.
2½-3 cups (600 to 720 ml) whole milk
Bring the gravy to a simmer, whisking until it thickens to your liking, about 3 to 5 minutes. If it gets too thick, add a splash of milk.
Season the gravy with salt and pepper to taste, then remove from heat.
salt and pepper
Serve the chicken fried steaks hot, smothered with the white gravy. Add parsley or red pepper flakes on top if you like.
chopped fresh parsley, red pepper flakes

Notes

Letting the breaded steaks rest before frying helps the coating stick and stay crisp.
Cube steak is pre-tenderized, so you don’t need to pound it—just season and go.
If the gravy gets too thick after cooling, stir in a little more milk while reheating.
Store leftovers in the fridge for up to 3 days. Reheat the steak in the oven and the gravy on the stovetop with a splash of milk.
I don’t recommend freezing the gravy—it separates too much when thawed.

For the best results when making this country fried steak with white gravy, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition