Chicken Fried Steak III

Chicken Fried Steak III

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GAIL123 0

"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."
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1 h servings 643 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 3126 mg
  • 125%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a shallow bowl, combine 2 cups of the flour, salt and cayenne pepper; set aside. In a bowl, beat together eggs and remaining 1/2 cup flour. Pound steaks flat with a meat mallet. Dredge the steaks first in the flour mixture, then into the egg mixture, then back into the flour mixture.
  2. Heat oil in a large skillet over medium high heat. Fry the coated steaks until golden brown. Remove from skillet, drain, and keep warm.
  3. Pour off all but 1 tablespoon of the oil, then stir in the leftover seasoned flour. Cook over medium heat, stirring constantly, until the flour is browned. Remove from the heat and Stir in milk, garlic salt, celery salt, chili powder and beef bouillon. Return to the heat and bring to a simmer, stirring constantly, until gravy thickens.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. 118 Ratings

Most helpful positive review

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...

Most helpful critical review

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 t...

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Least positive

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...

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...

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 inte...

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 was a bit overwhel...

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 ...

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 fa...

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 ...

I cooked this for my whole family and they loved it! Even my three year old wanted seconds. The gravy is pretty spicey, so if you have little ones you might want to cut back on the chili powder...

Excellant and very easy. This will go into regular rotation. I changed the spices to what I like but this is a very easy recipe to adjust.

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