There’s something irresistibly satisfying about a golden, crispy crust enveloping tender steak—especially when it’s drenched in creamy white gravy. This Crispy Chicken Fried Steak with White Gravy Recipe is a Southern classic that’s perfect for a cozy weeknight dinner or any time you want a little comfort on a plate.

A white oval plate holds three pieces of golden brown fried chicken with a crispy, bumpy texture, sprinkled with chopped green herbs on top. Around the plate, on a white marbled surface, there are small bowls with salt, crushed black pepper, green beans, and soft white mashed potatoes. A black cast iron skillet with light brown gravy inside is partly visible in the upper left corner, along with a small dish of red chili flakes nearby. A folded light blue cloth napkin lies in the bottom left corner, and the edge of another white plate with silverware is visible at the bottom right photo taken with an iphone --ar 2:3 --v 7

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Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Fried Steak with White Gravy Recipe

Why You'll Love This Recipe

I’ve made this recipe more times than I can count, and I love how it turns out every single time—a crispy, seasoned crust on the outside with juicy, flavorful steak inside, all smothered in a luxuriously creamy white gravy. It’s like a warm hug on a plate!

Effortlessly comforting: This classic dish hits all the right cozy notes without requiring a ton of fancy ingredients.
Perfectly crispy crust: The two-step dredging process locks in that amazing crunch you’re craving.
Made-from-scratch gravy: Utilizing the pan drippings means nothing goes to waste and maximizes flavor.
Great for weeknights: Ready from start to finish in about 45 minutes including resting—comfort food that fits your schedule.

Ingredients & Why They Work

Before we dive in, you’ll want to make sure you pick up some good quality cube steaks—they’re the key to that tender texture beneath the crispy coating. The seasoning mix adds layers of flavor, and using whole milk in both the batter and gravy keeps everything rich and creamy.

Flat lay of four raw beef cube steaks, a small mound of all-purpose flour, a small white bowl of whole milk, two large uncracked brown eggs, small white bowls of table salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper, a small white bowl with golden canola oil, and a small bunch of fresh chopped parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef cube steaks: These tenderized steaks are ideal for quick frying with a crisp crust and a juicy bite.
Table salt: Essential for seasoning both the steaks and the flour coating for balanced flavor.
Black pepper: Adds just the right touch of subtle heat to the crust and gravy.
All-purpose flour: Creates the crispy coating and the roux base for the luscious white gravy.
Garlic powder: A savory boost that deepens the crust’s flavor without overpowering.
Onion powder: Adds gentle warmth and complexity to the seasoning.
Paprika: For a hint of smoky sweetness and a beautiful golden hue.
Cayenne pepper: Just a pinch for a subtle kick to brighten the crust’s flavor.
Eggs: Help bind the flour crust firmly to the steaks for that satisfyingly thick coating.
Whole milk: Used in the egg wash and gravy to keep everything smooth, creamy, and rich.
Canola oil: Perfect for frying thanks to its neutral taste and high smoke point—keeps the crust from burning.
Pan drippings: Don’t toss these! They’re the foundation of a flavorful, homemade white gravy.
Salt and pepper: To taste, for finishing your creamy gravy and adjusting seasoning perfectly.
Chopped fresh parsley (optional): Adds a fresh, bright garnish that complements the richness.
Red pepper flakes (optional): A sprinkle for those who enjoy a little extra heat on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Chicken Fried Steak with White Gravy Recipe is how easily you can tailor it to your own taste buds and occasions. Whether you want to turn up the heat, swap ingredients to fit dietary needs, or get creative with toppings, it’s all about making this classic comfort food truly yours.

Spicy Kick: For those who love a bit of heat, I like adding extra cayenne pepper or stirring some red pepper flakes right into the white gravy. It gives a subtle warmth that complements the crispy crust beautifully.
Herbaceous Twist: Fresh herbs like thyme or rosemary mixed into the flour for dredging can add a lovely aroma and depth. It’s a nice way to elevate the flavors slightly while keeping it classic.
Dairy-Free Adaptation: If you’re avoiding dairy, swap the whole milk for almond milk or oat milk in both the egg wash and gravy. Use a flax egg or aquafaba if you want a vegan-friendly version, though the crust texture will be a bit different.
Oil Swap: While canola oil works great for a neutral fry, peanut or vegetable oil also fry up a crispy crust very well and can add a subtle nutty flavor.
Seasonal Sides: This dish pairs wonderfully with sautéed greens in the cooler months or a fresh cucumber salad in the summer to balance the richness.

Step-by-Step: How I Make Crispy Chicken Fried Steak with White Gravy Recipe

The first image shows four thin pieces of raw meat covered in a white, powdery flour coating placed flat on a silver tray, all lying on a white marbled texture. The second image displays two golden-brown, crispy pieces of meat frying in bubbling oil inside a cast iron skillet, also set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season Those Steaks

First things first, pat your beef cube steaks dry with paper towels — this helps the coating adhere better. Then sprinkle 1 teaspoon of salt and ½ teaspoon of black pepper evenly on both sides. You’ll notice the meat looking a little drier and evenly seasoned, which is the perfect base for that crispy crust we’re after.

Step 2: Whisk Together the Dry Coating

In a shallow dish, combine 2 cups of all-purpose flour with the remaining 1 teaspoon salt, remaining ½ teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Give it a good whisk so all those spices spread out evenly — this seasoned flour is where the magic of flavor and crunch begins.

Step 3: Prep the Egg Wash

In a separate shallow bowl, whisk together 2 large eggs and 1 cup of whole milk until smooth and well combined. This mixture is the glue that holds the breading firmly onto your steaks, creating that signature thick, shaggy crust.

Step 4: Dredge and Double-Dip the Steaks

Now, coat each cube steak in the seasoned flour, shaking off any excess. Then dip it into the egg wash, letting the extra drip off, and immediately coat it again in the flour. Press the flour onto the meat gently but firmly to build up a thick, crispy crust. This double dredging is key for that satisfyingly crunchy texture.

Step 5: Let the Coating Set

Place your breaded steaks on a plate or wire rack and let them rest for 10 to 15 minutes. This resting step might seem simple, but it really helps the coating set and stay put during frying, so you get an even golden crust without patchy spots.

Step 6: Heat the Oil to Perfection

Pour canola oil into a large, heavy skillet to about ½ inch depth and heat it over medium-high heat until it reaches 350°F. If you don’t have a thermometer, sprinkle in a pinch of flour — if it sizzles immediately, the oil is ready. Maintaining this temperature is crucial to cook your steaks evenly and get that irresistible crunch.

Step 7: Fry Until Golden and Crispy

Add the steaks carefully to the skillet without crowding the pan—fry in batches if necessary. Cook each side for 2 to 4 minutes, adjusting the heat as needed to keep the oil sizzling steadily but not smoking. You’ll know they’re done when the crust is a deep golden brown and the steak feels firm but still juicy inside.

Step 8: Drain and Keep Warm

Transfer the fried steaks to a wire rack set over a baking sheet to drain excess oil. Place them in a warm oven heated to 200°F to keep them crisp and hot while you prepare the gravy. This step ensures your steaks stay crispy, not soggy.

Step 9: Make the White Gravy From Pan Drippings

Carefully pour off most of the oil from the skillet, leaving just ¼ cup of the flavorful drippings and browned bits behind. Return the skillet to medium heat, sprinkle in ¼ cup flour, and whisk constantly for 1 to 2 minutes. This cooks the flour and forms the base of your thick, creamy gravy.

Step 10: Add Milk and Simmer

Slowly add 2½ to 3 cups whole milk, whisking steadily and adding one cup at a time to avoid lumps. Bring the mixture to a gentle simmer and continue whisking for 3 to 5 minutes until the gravy thickens to your desired consistency. If it becomes too thick, just stir in a splash more milk.

Step 11: Season and Serve

Taste your white gravy and season with salt and pepper to your liking. Serve the steaks hot, generously smothered in this rich, creamy gravy. If you want, sprinkle on some chopped fresh parsley or red pepper flakes for a fresh finish or a little extra kick.

Side Dishes

This Crispy Chicken Fried Steak with White Gravy Recipe pairs wonderfully with classic Southern sides like buttery mashed potatoes, creamy coleslaw, or green beans cooked with a touch of bacon. For a hearty meal, add flaky buttermilk biscuits or corn on the cob to round things out perfectly.

Make Ahead and Storage

Storing Leftovers

To store your leftovers, place the cooled chicken fried steak and gravy separately in airtight containers. Keep them in the refrigerator for up to 3 days to maintain freshness and quality.

Freezing

You can freeze the cooked, breaded steaks before adding gravy. Wrap each steak tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 1 month. It’s best to freeze gravy separately in a sealed container to prevent texture changes.

Reheating

Reheat leftover steaks in a 350°F oven on a wire rack for about 10 to 15 minutes to crisp them back up. Warm the white gravy gently on the stovetop while stirring frequently. Pour the gravy over the hot steaks just before serving for that fresh-from-the-kitchen taste.

Frequently Asked Questions:

Can I use a different cut of beef instead of cube steaks?

Cube steaks are ideal because their tenderized texture makes the meat soft even after frying. Using other cuts like round steak can result in a tougher bite unless pounded thin yourself.

How do I prevent the breading from falling off during frying?

Resting the breaded steaks for 10 to 15 minutes before frying allows the coating to set firmly. Also, avoid overcrowding the skillet which can lower oil temperature and cause sogginess.

Can I make the white gravy ahead of time?

Yes, you can make the white gravy up to a day ahead. Store it in an airtight container in the refrigerator and reheat gently on the stove, whisking to restore smoothness before serving.

What sides complement Chicken Fried Steak best?

Traditional Southern sides like mashed potatoes, green beans, coleslaw, or biscuits are perfect companions to chicken fried steak, balancing the richness with familiar comfort.

Final Thoughts

Making this Crispy Chicken Fried Steak with White Gravy Recipe is like bringing a taste of Southern comfort right into your kitchen. With its crispy, seasoned crust and warm, creamy gravy, it’s a dish that fills your home with delicious aromas and your heart with satisfaction. Whether it’s a weeknight treat or a weekend feast, every bite is a reminder of cozy, homemade goodness that’s truly worth savoring.