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Chicken fried steak is a great Southern recipe.

Chicken fried steak

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.

Chicken fried steak and gravy is easy and delicious.

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 1 1/2 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.
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  1. Shirley L Wolfe says:

    This popped up on my news feed and made me so hungry lol. I havent had it in awhile. Its definetly on the menu for tonight!!

  2. My batter always comes off when I turn it over. Meaning, the first side fries, I turn it over to cook the second side and when I takes it out of the pan, no batter comes with it.

    • The Southern Lady says:

      Be sure your meat is dry before you start. Pat it dry with a paper towel, then make sure your oil is hot enough to make small bubbles if you stick the end of a wooden spoon in the oil. Hope this helps.

    • John Mark StClair says:

      That’s why I used the flour-egg- flour method. I don’t use garlic or cayenne but slosh some Worcestershire sauce into my eggs.

  3. David Carter says:

    Thanks for giving me that recipe, I forgot how easy it is.

  4. I do mine that way but sometimes like to alternate using crackers instead of flour 🙂

  5. Michelle Foster says:

    I’m from N.C. and I love these recipes! Thank you so much for the great ideas!

  6. I put my chicken fried steak in the oven, 200 temp., on a cookie sheet lined with parchment paper. It keeps them warm and moist while iI make the gravy. Really enjoy your site.

  7. Judith Mason says:

    I would love a recipe for shrimp and pasta or rice! Thank you! ♡♡♡♡

    • The Southern Lady says:

      If you type “shrimp” into the search box on any page all the shrimp recipes should come up for you. I know there is a shrimp pasta salad on here.

  8. I love everything you make. Thank you so much for sharing. This is one of my favorites also.

  9. I love country fried steak and gravy and Ive made it too many times to count. My response is merely a concern. When frying the steak you call for 1/4 to 1/2c. of oil, then pour excess to equal 4T. for gravy. 1/4c. IS 4T so you definately need more oil to start with. I only state this because if someone hasnt made this before they wouldnt know they will ultimately need more oil after frying to equal the approxiamte 1/4c for gravy. This is by no means a critique. Its just something I noticed. Plus I always add freshly grated nutmeg to my gravy. It gives it that “there’s something in there but I dont know what it is” taste. HTH 🙂

  10. Dumb question from up north– why do they call it “chicken”?

    • It is “Chicken Fried” steak…because it is cooked pretty much the same way one would do fried chicken but with steak instead.

  11. TYVM……will try it.

  12. 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.

  13. i make this often just like your recipe, but i always use self rising flour and you use all- purpose. Is there a difference?

  14. 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.

  15. Have not cooked this in years.
    Thanks for reminding me.
    Miss you writing on your blog 🙁

  16. Growing up in Texas, this was almost like the state dish…I love it.

  17. Love this!!! One of my favorite meals!

  18. 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.

  19. 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!

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