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Chicken Fried Steak

Course: Breakfast, Main Course
Servings: 4
Calories: 770kcal


  • 4 cube steaks
  • garlic pepper, seasoning salt or salt and pepper to taste (to pre-season both sides of the steaks)
  • cups flour
  • ¼ cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp seasoning salt
  • ¼ to ½ tsp cayenne pepper (more or less to taste)
  • 2 eggs
  • ½ cup milk
  • oil for frying Vegetable oil, canola oil, peanut oil, extra virgin olive oil, shortening or bacon fat


  • ¼ cup pan drippings, oil from frying
  • ¼ cup flour
  • 2 cups milk
  • salt and pepper to taste


  • Preheat oven to 250°.
  • Pound meat to an even thickness, about 1/4 inch thick. Pat the steaks completely dry with a paper towel. Season both sides with your choice of seasoning.
  • In a shallow bowl, mix together flour, cornstarch, 1 tsp. seasoning salt, garlic powder and cayenne pepper.
  • In a separate shallow bowl, whisk together 2 eggs and 1/2 cup milk.
  • Dredge each steak in the flour mixture, shake off excess flour. Next place the steak in the egg mixture, turning over to get both sides. Then put it back into the flour mixture. The second time in the flour, press the flour mixture into the steak on both sides.
  • In a large cast-iron or heavy duty skillet, heat 1/4 inch of oil over medium heat. Heat the oil to 350°F or when you drop a little flour into the oil it sizzles. Adjust the heat as necessary.
  • For best results, fry the steaks one to two at a time, don't allow them to touch each other in the pan. Fry for 2-5 minutes per side, or until golden brown. Use kitchen tongs to carefully check the bottom before flipping. Only turn once during cooking.
  • When golden brown remove the steaks and set them on a paper towel lined baking sheet. Once all the steaks are fried, remove the paper towel and transfer the steaks into the preheated 250° oven, to keep them warm while you prepare the gravy.


  • Once steaks are finished cooking remove the pan from the heat and pour the grease into a glass jar or cup. Add about ¼ cup of the grease back to the pan and return it to the burner, turn temperature to medium and add ¼ cup flour to pan.
  • Using a whisk, mix the flour with the grease, creating a golden-brown paste or roux. Whisk constantly for at least 1 minute, scraping up all brown bits from the bottom of the pan.
  • Slowly add the milk to the pan, while whisking constantly. Bring to a simmer and cook, stirring occasionally, until bubbling and thickened. If the gravy is too thick for you, add more milk. If it's too thin, let it cook a little longer.
  • Add salt and pepper to taste.
  • To serve, spoon gravy over the steaks.


Serving: 1steak | Calories: 770kcal | Carbohydrates: 51g | Protein: 48g | Fat: 40g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 782mg | Potassium: 863mg | Fiber: 1g | Sugar: 8g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 5mg