Recipe by norah
"I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time."
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4 (1/2 pound)
beef cube steaks
1 1/2 cups
hot pepper sauce (e.g. Tabasco™)
vegetable shortening for deep frying
kosher salt and ground black pepper to taste
This recipe is awesome! My family loved it. To fix the buttermilk dilemma some reviews have mentioned, try this: to make substitute buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk. I use the vinegar method but the rest are good to know. I never buy buttermilk anymore because I never use the whole carton. Buttermilk is one of those where I could have it for weeks then not need it, as soon as it goes bad I need it. This is handy to keep in your box for any recipe calling for buttermilk, when in a pinch use a substitute.
this was okay..it had a taste of too much flour for me, and not sure if i liked cooking in shortning,im used to veg.oil so to me it seems like i can notice the shortning when i take a bite, the gravy i made wasnt bad..thank you for sharing.
Yum! I recommend salt and peppering the meat before dipping it in the flour and buttermilk mixture. Otherwise, the meat itself tastes bland.
I have made Chicken Fried Steak for years and am always looking for the ultimate coating. I think I have found it in this recipe!
I, sadly, didn't have all the ingredients, no buttermilk or hot sauce, but used whole milk and it worked just fine. Crisped up perfectly. My family raved that it is the best I have ever made and it was "almost as good as Cracker Barrel's." Hopefully with all the ingredients, it will surpass it next time. =)
This is my full proof recipe for Chicken fried steak,it's my husbands FAVORITE meal and whenever I make it for him or anyone else I get compliments throughtout the night. The hot sauce doesn't make it hot but instead brings out the flavors of everything else, this is the absolute perfect recipe.
I made this for dinner tonight, and it was AWESOME! The coating on the steaks had wonderful flavor, and crisped up perfectly! I used fresh turkey cube steaks that I get from my local farmers market, and we didn't miss the beef at all. Other then stirring a little hot sauce into the gravy at the end, I followed the recipe as written. Served with mashed potatoes and applesauce, this is a new fave! Thank you for this great addition to my favorites file!
My middle son loves chicken fried steak and so do I. He came back for seconds with this recipe. I had to change it a little. Because I'm in the Denver area, frying can be a problem - things get overdone on the outside while undercooked inside. So as soon as the outsides were done, I put them in the oven like shake-and-bake for about 1/2 hour. Also, IMHO, a touch of garlic immensely improves country gravy, so I added garlic powder to the gravy. I also couldn't find uncultured buttermilk, but regular milk worked fine.
This is the best recipe I've found for chicken fried steak! I allow my steaks to "rest" on a wire rack after the final coating of flour - which seems to help the coating adhere - also make sure to pat your steaks dry with paper towels then season them as you'd like before beginning the breading process - this will also help the coating adhere better. It is also important that the oil reach the proper temperature before adding the steaks - I used Mazola Canola oil instead of shortening and did not need near the amount called for - used maybe 3/4 - 1c total. After the steaks are cooked and keeping warm (to prevent sogginess keep them on a wire rack over a cookie sheet) in a 200 oven; I do add some finely chopped onion and garlic to the oil and drippings in the pan and saute before adding the flour and milk - make sure the flour is cooked in the oil to avoid a pasty, flour-y taste to your gravy. I also like to add about 1/4c chicken stock after adding the milk - I found I only needed about 2 1/2 to 3c of milk. These additions seem to give the gravy the boost my family likes. An EXCELLENT recipe that my family loves, thanks so much for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Chicken Fried Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 309
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