"One of the more comfortable of comfort foods, breaded steaks are fried, and served with a seasoned cream gravy. Mashed potatoes and greens, or a salad would be the perfect complimentary side dishes." — GAIL123
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2 1/2 cups
all-purpose flour, divided
eggs, lightly beaten
beef chuck steaks, well trimmed
oil for frying
2 1/2 cups
Folks, I haven't tried this particular recipe, but repeatedly see that people have trouble with the breading falling off. I did too until I read that your heat is too high. You need to cook it lower and slower!
Did not cook right. I didn't have any eggs so I substituted mayo and water. The first batch was a disaster. The third batch was just plain breading and tasted good. This was just not worth the bother.
I made a composite of this recipe. Instead of putting the majority of the seasonings in the gravy, I put them all in the flour mix. Doing that and following the steps of dredging in flour, egg, then flour again, this made the most fantastic chicken fried steak I have ever had! My fiance loved this, as well, claiming it was also the best he'd ever had. It was definitely awesome!
As several other reviewers have suggested, seriously consider reducing the chili powder by at least half. The chili powder overwhelms the gravy taste. I had to add more milk to reduce the intensity of the chili powder, though once tempered, the flavor of the gravy rocks. I had to add several eggs to the egg mixture. There wasn't enough egg batter for the meat. Too, consider leaving the flour out of the egg. Yes, it might make the coating thicker, but it is VERY hard to work with and doesn't stick easily to the meat. My mother always dipped the meat in egg alone and I think that works best. I bought tenderized round steak on sale, which also is what mom used. All in all--an excellent recipe, with with the modifications just mentioned.
I am a huge chicken fried steak fan! This was quite different than the usual (white gravy) recipe I am used to. However,I would recommend that the chili powder be reduced...it was a bit overwhelming.
Ty had a craving for chicken fried steak and being that I've only made it once before, I decided to try a different recipe. The gang loved it although I did do the bread crumb thing in addition to the flour. I deleted the "salt" part of the seasonings and added a can of Golden Mushroom Soup" to the gravy. The girls and hubby devoured the cube steaks I used and the delicious gravy laden mashed spuds. Terrific Gail!
Came out great, except I omitted chili and cayenne, just added a little black pepper instead. Also didn't use flour in the egg mix, just dredged meat in flour, then egg, then flour again. My family really enjoyed it, EVEN my mother-in-law liked it!!!
This was a great work night meal, my family loved the taste. The only thing I would suggest is to detail the gravy for the less than beginners like me, I think the amount of flour was a tad! to much. Thanks for the recipe will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Fried Steak III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 291
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