Chicken Fried Steak Recipe

Our family loves this chicken fried steak recipe!

Here is what you will need if you would like to give it a whirl:

  • 1 egg
  • 2 Cups buttermilk (or make your own buttermilk)
  • 2 Cups flour
  • 1 Tbsp. salt
  • 2 tsp. pepper
  • 1 tsp. paprika
  • cubed steak or tenderized round steak
  • oil or shortening for frying

1. Mix the egg and buttermilk in a large flat dish that you can dip the steaks in.

2. Combine the dry ingredients in another large flat dish for dipping.

3. Heat the oil to about 375 or medium high.

4. I set up an assembly line so I can go down the line with my steaks, dipping them first in the liquid and then in the dry ingredients, before putting them in the hot oil.

5. Fry for 7-9 minutes on each side, until juices run clear.

6. Drain on a baking rack with paper towels underneath, that is set on a cookie tray, to absorb the oil.

I’m terribly sorry I don’t have a picture of the final product here, but these are so lip smacking good, my people gobbled them all down before any photographic evidence could be obtained.

Give them a try and don’t forget to review how to make old fashioned cream gravy, because that is a MUST with chicken fried steak!

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Comments

  1. This brings back such wonderful memories of my childhood! My Mom used to make this same thing although after frying she placed into the pressure cooker for a short while then made a gravy. This with mashed potatoes & veggie was outstanding!
    Thanks for the memories!

  2. sounds yummy! I have never made Chicken fried steak!

  3. My mother in law – a true southern cook – makes this perfect every time. I’m rather hit and miss!!

    I do like double dipping them which gives a thicker batter and seems to prevent the batter from falling off mid-cooking.

  4. I wanted to share some extra frugality with you. Even though I am pretty good at stretching everything and making sure to use up each ingredient or element as much as I can, I had not thought to use the oil from frying or the flour from dredging to make my gravy. Thank you for those ideas! I took it one step further, though, and used the buttermilk/egg wash in the gravy at first. I cooked it enough to cook the floury-eggy bits in the oil. There was no flavor problem and it didn’t taste floury or eggy, it was more like some more fried breading bits. And it reduced the amount of milk I used fresh in the gravy. It was my husband’s idea to try it, and I’m so glad I did.

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