Chicken fried steak is one of my favorite dishes served with mashed potatoes and gravy. Someone asked me for the recipe recently and I was totally surprised that I did not have it on my blog. I guess I thought everyone knew how to make this great dish. There is not a lot to it and you can use cube steak, beef chuck steak, boneless sirloin, or round steak. The picture above is of cubed steak chicken fried.
4 to 6 cubed steaks
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
Pinch cayenne (Optional)
2 eggs
1/4 to 1/2 cup cooking oil (I use Canola)
1 1/2 cups milk
In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne. Whisk together. Break the 2 eggs into a separate bowl. Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again). Make sure they are well coated with flour. In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles). Add steaks to hot oil being very careful since oil is so hot. Cook 4 to 6 minutes on each side until golden brown. Remove steaks to a plate and cover to keep warm. Pour hot oil from skillet until you have only about 4 tablespoons remaining along with the browned crumbs and such in the pan. Add 3 to 4 tablespoons of the leftover flour to the drippings and stir to mix well. Add 2 cups milk and cook to boiling. Remove when gravy gets to desired thickness. Pour gravy over cooked steaks and serve. Makes 4 to 6 servings. Enjoy!
Note: Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.
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Filed under: Chicken Fried Steak and Gravy Tagged: | chicken, cooking, dinner, easy recipes, food, fried, gravy, recipes, Southern, southern lady, steak
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Thanks for sharing this! This is one of my husband’s favorites but I have never tried it. I will definitely try this recipe next week! My husband will be so happy that I found your website!
I also soak my meat in buttermilk for a few hours to one day before cooking , it soaks up and makes the meat tender and juicy , Im in Texas now so they have the best recipes…The Homesick Texan has great recipes , also
That’s what I do. The best, also good to use this reciepe for venison. The buttermilk works wonders for the tenderness as you said. YUMMMM
this sounds like a wonderful comfort food recipe for a cold rain day, thank you for posting this, I’m in a cooking slump with no idea what to make for dinner anymore.
Love this!!! One of my favorite meals!
Growing up in Texas, this was almost like the state dish…I love it.
I also soak in buttermilk for the Beef Cube Steaks, The best ones to me are using Pork cutlets tenderized 3 times. They melt in your mouth. I coat with crackers cook in butter and oil and then in oven for 10 mins to drain the grease and so yummy.
Have not cooked this in years.
Thanks for reminding me.
Miss you writing on your blog
Hi Ernestine! So good to hear from you. I hope all is well in the woods house. I miss you, too. Have a great week. Love and hugs.
This looks great! I love pairing mashed potatoes with chicken-fried steak too. It’s truly the perfect comfort food. We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you’re interested, check out our contest page for more details. http://www.mrfood.com/Editors-Picks/Search-for-Ultimate-Weeknight-Meal-Blogger-Contest
I made this for myself for just this past Sunday night dinner, I added some fried pork sausage to the gravy for a little extra flavor. I haven’t had anything so delicious in a long time.
Sounds really good..
Thanks for posting, it is my husband’s favorite.
i make this often just like your recipe, but i always use self rising flour and you use all- purpose. Is there a difference?
Hi Cindy, It doesn’t matter which one you use since it is just a coating for the steak.
I do every thing just like you except I dredge mine with regular milk and flour and again in buttermilk and flour. Made it in hunting camp last week it was great.
My cube steak is always tough unless I cook it for awhile. Would love to know your secret!