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Southern Living magazine's Chicken-Fried Steak
SUBMITTED BY:
Southern Living magazine
"A Southern tradition you can make in 40 minutes."
RECIPE RATING:
Read Reviews
(318)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) cube steaks
38 saltine crackers, crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk
2 eggs
3 1/2 cups peanut oil
Garnish: chopped fresh parsley
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DIRECTIONS
SPRINKLE salt and pepper evenly over steaks. Set aside.
COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.
Reprinted with permission of Southern Living® magazine. All rights reserved.
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REVIEWS
Reviewed on Dec. 22, 2003 by CHARLENEDOEGE
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CHARLENEDOEGE
Dec. 22, 2003
This recipe is absolutely AWESOME!!! I have tried several recipes from this site, however, have NEVER taken the time to review them, although I enjoyed most of them. I had to take time to say, I'm from Texas, where he have chicken fried steak at almost every restaurant. This TRULY is better than ANY restaurants I've ever had. It's was just awesome. Like others, I didn't use as much oil, or frying time.
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11 users found this review helpful
This recipe is absolutely AWESOME!!! I have tried several recipes from this site, however,...
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Reviewed on Aug. 29, 2002 by
GINNYG
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GINNYG
Aug. 29, 2002
Excellent!
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10 users found this review helpful
Excellent!
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Reviewed on Feb. 9, 2004 by
CSYJNAMOM
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CSYJNAMOM
Feb. 9, 2004
This recipe came out pretty bad, but not inedible. First they call for way too much of everything, the egg/milk mixture mostly went down my disposal, along with the huge amount of cracker mix. And 3 1/2 cups of oil was a huge waste! 4 cups of milk made the gravy very very thin. I think if you scale back on some of these things it may come out better because the taste was ok for all the problems I had with it.
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8 users found this review helpful
This recipe came out pretty bad, but not inedible. First they call for way too much of...
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Reviewed on Jul. 23, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Jul. 23, 2003
Awesome recipe! You definitely don't need all the oil as stated. One and a half cups is fine. Maybe the gravy is supposed to be a little bland, but to suit our tastes I seasoned it up with garlic and onion powders and more pepper. For the person who asked what cube steaks are; they're labeled as cube steaks and they look as though they've been run over by a truck. Happy cooking!
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8 users found this review helpful
Awesome recipe! You definitely don't need all the oil as stated. One and a half cups is fine....
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Reviewed on Dec. 26, 2006 by
ABoston
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ABoston
Dec. 26, 2006
Exactly like the chicken fried steak I ate growing up in south Ga. I would not modify this recipe one bit. A few hints: be patient with the gravy because it will take a bit of time and constant attention to thicken, but it's well worth it. Use peanut oil instead of veggie oil if you can, because peanut oil lends a great flavor. Peanut oil also heats at a higher temperature which allows you to flash fry the steak. This will give you a crispy outside and a juicy, tender inside. Some people have commented that too much oil is recommended. Whatever size skillet you use, pour enough oil to cover at least half of the steak. It should not be submerged in oil, but the pan shouldn't be just lightly greased either. Serve this with homemade biscuits, corn casserole or creamed corn, candied sweet potatoes, and dark greens.
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7 users found this review helpful
Exactly like the chicken fried steak I ate growing up in south Ga. I would not modify this...
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Reviewed on Jan. 10, 2004 by Jeannie
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Jeannie
Jan. 10, 2004
Wow! I just finished the last bite of this and it was wonderful. I took other reviewers advice and added extra salt and pepper to the beef, but it didn't really need it. I also used only 1/2 cup oil and it only took about 3 to 4 minutes on each side to cook. The gravy consistancy was just right. It turned out perfect and tasted just the way I've had it in restaurants. I will make this again but with the exception of the oil and less cooking time will follow the recipe exactly as stated. Thanks for sharing. Jeannie
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6 users found this review helpful
Wow! I just finished the last bite of this and it was wonderful. I took other reviewers advice...
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Reviewed on Dec. 22, 2003 by *MGRAHAM*
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*MGRAHAM*
Dec. 22, 2003
An excellent recipe! My first attempt at chicken fried steak and it turned out great. Even the kids enjoyed it. Other reviews put down on the blandness of the gravy, but if you put enough salt and pepper with it and cooking it in the pan drippings gives it exactly the right flavor for the milk gravy. You have to have eaten this gravy before to know how it is supposed to taste like. I only used about 1 1/4 cup of oil. The amount called for in the recipe is really too much. Hope others will enjoy. I know I will make it again.
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6 users found this review helpful
An excellent recipe! My first attempt at chicken fried steak and it turned out great. Even...
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Reviewed on Nov. 2, 2003 by MOOTPOINT
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MOOTPOINT
Nov. 2, 2003
Amazing. I never thought I'd be able to make Chicken Fried Steak this good at home. The gravy was amazing. The red pepper requirment was clearly a bit much, but I went with it anyway. I love spice, but apparently I was the only one in the house. Next time I will add garlic and limit the red pepper. And there WILL be a next time!
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6 users found this review helpful
Amazing. I never thought I'd be able to make Chicken Fried Steak this good at home. The...
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Reviewed on Jun. 29, 2003 by
BLUESKYCOOK
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BLUESKYCOOK
Jun. 29, 2003
This was a great recipe, it tasted like what I've had in restaurants. However, like the others I used less oil, and for the gravy; I mixed half milk and half beef broth..nice flavor
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6 users found this review helpful
This was a great recipe, it tasted like what I've had in restaurants. However, like the...
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Reviewed on Jun. 29, 2003 by ALKISNAKE
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ALKISNAKE
Jun. 29, 2003
This was totally awesome. The double dipping keeps the steaks from being greasy. Also a good idea with southern fried catfish (using cornmeal for double dipping). Never tried the crackers before. Think that was what made it so wonderful. Next I think I will try it with chicken breasts or pork cutlets. Recipe should be great with those too. Thank you very much.
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6 users found this review helpful
This was totally awesome. The double dipping keeps the steaks from being greasy. Also a good...
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