Chicken Fried Steak

posted in: Recipes | 0

This recipe came from our new Pal, Jeff.  He has been helping us with our website, and we were using it as a test recipe.  It is a great Classic Chicken Fried Steak recipe though and one of the ways I cook our cube steak, so I decided to leave it.  If you are looking for a great Classic Chicken Fried Steak Recipe, this is a good one.


  • 3 pounds Cube Steak
  • 1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
  • 2 whole Large Eggs
  • 3 cups All-purpose Flour
  •  Seasoned Salt
  • 1/4 teaspoon Cayenne
  •  LOTS Of Black Pepper. Lots.
  •  Olive Oil, For Frying
  •  Salt And Pepper, For Both Meat And Gravy


Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.


After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Follow Christie Casey-Braun:

I am a mommy of two tinies with a passion for food and eating as close to the source as possible. I was raised in a ranching family, and I made my way back to my roots three years ago when my husband, Dusty, and I moved our family back to Nevada. I am not a farming or food expert, but I am teachable, love to learn, and love to share. Thanks for stopping by my blog.

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