Chicken Fried Steak

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A southern staple, chicken fried steak is eaten at breakfast with eggs or for dinner with mashed potatoes.  Inexpensive and easy, this is a great standby that can be whipped up in no time.



  • 1 1/2 Cups whole milk
  • 2 Large eggs
  • 2 cups all purpose flour
  • 2 teaspons seasoned salt
  • freshly ground black pepper
  • 3 pounds cube steak 
  • Salt – I like Himalayan Pink Salt
  • 1/2 cup canola or vegetable oil
  • 1 tablespoon butter


  • 1/3 cup all-purpose flour
  • 3 to 4 cups whole milk
  • 1/2 teaspoon seasoned salt
  • Freshly ground black pepper

This is super easy to make, but make sure you prep before you start.  Setup your dishes – one for the eggs and milk, one for the flour mixture and a clean plate for the floured steak.  Mix the milk with the eggs in one, mix the flour, seasoned salt and pepper in the other.


Work with one piece of meat at a time and if you don’t want “gluey” fingers, remember, one hand for wet and one for dry.  salt and pepper both sides of the meat, dip in the egg mixture, then in the flour mixture, back into the egg, and then back in flour.  This double batter process will ensure you have a nice coating on your steak.  Place the breaded meat on a clean plate.  Repeat until all the steak has been breaded.


Heat the oil in a large skillet, I LOVE my cast iron skillet but a non-stick or other large skillet will do.  Check the oil to be sure it’s hot, I usually put a little flour in to be sure it sizzles.  Cook the meat 2-3 pieces at a time, don’t overcrowd the pan, until the edges look golden brown, about 2 minutes on each side.  Remove from pan and place on a rack with paper towels underneath – this will keep the steak from getting soggy.  Repeat until all the meat is cooked.


To make the gravy, pour off all but about 1/4 cup of the grease, keep as many of the brown bits as you can, this is FLAVOR!  Add the flour to create a roux and cook for a couple of minutes.  Add the milk and whisk continuously until the gravy thickens and the flour is cooked through approximately 5-8 minutes.  Add salt and pepper to taste.


Serve with biscuits and eggs for breakfast or mashed potatoes and a vegetable for dinner.