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


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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


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


  • 1Cut beef in 1/4" to 3/8" thick strips, cross grain. Season with kosher salt and pepper; set aside.
  • 2Lightly beat egg and combine with milk in a mixing bowl.
  • 3In a cake pan or small casserole dish, combine the flour, garlic and onion powders, seasoning salt, paprika, parsley and cayenne pepper.
  • 4Preheat 1/2" of peanut oil in a cast iron skillet; hot enough for frying [about 325 to 370 degrees].
  • 5Dredge the first strip in the egg / milk mixture, shake off excess, then dredge in the "dry batter". Repeat process two more times [per strip].
  • 6Carefully 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.
  • 7In 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.
  • 8Use gravy as a dip or slather on as a topping. Enjoy!

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