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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 and beat till smooth. 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. If you like this recipe, you might also like my recipe for Hamburger Steak and Gravy. Pin for later! Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips, fun things and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 23,000 e-mail subscribers and they are always the first to know about any new posts. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.