Chicken Fried Steak Strips with White Milk Gravy



A whimsical twist on an American classic! Especially for the kids!


★★★★★ 2 votes

2 to 4
20 Min
20 Min



  • 1
    egg, lightly beaten
  • 1 c
    whole milk

  • 1 1/2 c
    all purpose flour
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    onion powder
  • 1 Tbsp
    your favorite seasoning salt
  • 1 tsp
    paprika, ground
  • 1/2 tsp
    dried parsley flakes
  • 1/4 tsp
    cayenne pepper
  • MEAT

  • 1 lb
    boneless beef round steak
  • ·
    kosher salt & pepper
  • ·
    peanut oil [for frying]

  • 1 c
    half & half
  • 1/2 c
    wondra® flour
  • 1/2 c
    chicken broth
  • 1 Tbsp
    melted butter or margarine
  • ·
    kosher salt & pepper, to taste

How to Make Chicken Fried Steak Strips with White Milk Gravy


  1. Cut beef in 1/4" to 3/8" thick strips, cross grain. Season with kosher salt and pepper; set aside.
  2. Lightly beat egg and combine with milk in a mixing bowl.
  3. In a cake pan or small casserole dish, combine the flour, garlic and onion powders, seasoning salt, paprika, parsley and cayenne pepper.
  4. Preheat 1/2" of peanut oil in a cast iron skillet; hot enough for frying [about 325 to 370 degrees].
  5. Dredge the first strip in the egg / milk mixture, shake off excess, then dredge in the "dry batter". Repeat process two more times [per strip].
  6. Carefully place the strips in the skillet; don't crowd. Fry until golden brown and crispy [about 3 to 4 minutes per side, depending on the oils' temperature]. Drain on paper towels or an un-coated brown paper bag.
  7. In a sauce pan, melt butter for the gravy. Add milk and heat until the sides begin to bubble. Add in chicken broth and bring to a simmer. Slowly whisk in wondra flour and mix until thick and creamy. If the gravy is too thick, or you prefer a thinner gravy, add more half & half or broth. Season with kosher salt and fresh cracked pepper to your liking.
  8. Use gravy as a dip or slather on as a topping. Enjoy!

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