Chicken Fried Steak

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I’ve got a busy week ahead of me but I can’t tell you what I’m up to just yet

I can tell you that this time honored recipe comes together so fast that I can serve it for supper on the busiest of days! Chicken Fried Steak is a Southern staple in most homes and restaurants and it’s easy as can be to make, but in this post, I’m gonna show you a little trick that will help you to have a nice crunchy breading every time.

So without dilly dallying around, I’ll dive right into the cooking part today.

If you’d like to see what I’m up to and follow me (and my Mama!) on a little adventure beginning tomorrow, tune into my Instagram (by clicking here) for lots of photos and recaps! I may even see if y’all can guess where I’m going, but I’ll be sure and post clues along the way on Instagram

I’ll also be posting a few photos from the trip later in the week on my Facebook page as well.

Now let’s get a head start on supper!

To make this recipe you’ll need: Milk, flour, salt and pepper.

Whatever flour you have on hand will work just fine, whether it is all purpose or self rising. If using self rising, you can just leave the salt out since it already has salt in it.

 You’re also going to need some cubed steak. This package has two pieces in it.

Now, normally I would take those two pieces of meat and cut them in half to make four pieces of meat, but I’m leaving them intact for this tutorial so I have nice big pieces to photograph on the plate for y’all.

When cooking on a budget, though, it is usually a good idea to cut meat into smaller portions in order to give the appearance of having more.

For example: Cut large pieces of meat in one or more pieces. Make hamburger patties half the thickness. Cut boneless skinless chicken breast halves into three or four strips each instead of serving as a whole piece. This will help meat go twice as far.

Before ya get started, pour a little oil into a large skillet and set it over medium to medium high heat.

I’m using corn oil because I happened to have it, which is really odd since I usually buy Vegetable oil. Whatever you usually fry in is fine.

Now place your flour in a shallow dish – I’m using a Corelle Pasta Bowl, and season it with salt and pepper.

Stir that up good.

Now pour a little milk in another shallow dish and you’ve got a breading station set up.

Go you! You’re awesome!!!

(Thought you might need a little cheering on today)

Take one piece of cube steak and dip it into the milk on both sides.

Hold it up to drip excess milk off a few seconds and then…

Dip both sides into the flour mixture.


Dip it BACK into the milk…

Feeling deja vu here?

See, the trick to getting a nice thick breading is to double dip. That first dip is basically creating a “glue” for the second coating to stick to.

Dip it back into the flour mixture.

Repeat with the rest of your cube steak.

Carefully place breaded steak into hot skillet and cook until browned, flip, and cook until browned on the other side as well. This will probably take anywhere from 5-7 minutes per side.

Once it’s browned, remove to paper towel lined plate.

Pour off most of the oil in your skillet, but keep about 3-4 tablespoons.

Add your flour to hot skillet.

Stir constantly until flour is browned, just a minute or two.

Reduce heat to low.

Pour in milk and stirry stirry stirry.

Continue cooking until gravy is as thick as you like, 2-4 minutes.

If it gets too thick, stir in more milk.

Place Chicken Fried Steak on a plate with some friends!

Today’s friends are: MeMe’s Mashed Potatoes, Candied Carrots, and Hoe Cake.

Click any title to go to the post with the recipe for that dish.

Dive in to some old fashioned goodness that money just can’t buy!


  • 2 pieces cubed steak
  • 1 cup all purpose flour (self rising is fine, just omit salt)
  • 1/2 tsp salt (more if you like)
  • 1/2 teaspoon black pepper (more if you like)
  • Vegetable oil for frying
  • For Gravy

  • 3 tablespoons reserved oil from frying steaks
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste
  • 1 1/2 -2 cups milk


  1. Pour oil to a depth of 1/4 inch in a large skillet. Place over medium heat while you prepare the cubed steaks.
  2. In a shallow bowl or pie plate, stir together flour, salt, and pepper. In another shallow bowl, pour milk.
  3. Dip each piece of meat into milk on both sides, then flour mixture on both sides, back in milk on both sides, and back in flour mixture on both sides. Repeat until both pieces of meat are breaded.
  4. Carefully place in hot oil and cook until browned on both sides, about 8-10 minutes. Remove to paper towel lined plate while you prepare the gravy.
  5. For the Gravy

  6. Drain off all grease except for 3-4 tablespoons. Add flour to grease and stir over medium heat until flour is browned, just 1-2 minutes.
  7. Reduce heat to low and pour in milk while stirring constantly. Add Salt and Pepper. Stir over low heat until gravy is of desired thickness. Add more milk if it becomes too thick.
  8. Pour gravy over fried steak, mashed potatoes, and biscuits if you like.


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With some ready to go Pillsbury dough you can be eating these cookies in a snap! 

1 package Pillsbury Ready To Bake  Chocolate Chip Cookie Dough
12 graham crackers, each broken into half
mini marshmallows
Hershey bars, scored into pieces (or mini chocolate chips)

1.  Lay 1 graham cracker half on a nonstick foil lined pan for each cookie you want to make. The package yields 24 cookies of you make them all.
2.  In the center of each cracker, place 1 piece of cookie dough. 
3.  Bake at 350 for 9 minutes.
4.  Remove and press in a few mini marshmallows, pressing the dough down a bit, too.  Return to the oven for 4-5 minutes or until cookie is cooked through.
5. Remove to cool and immediately press in one piece of Hershey’s chocolate or sprinkle on mini chocolate chips.

adapted from sweet peas

Alton Brown’s “The Chewy”

How many chocolate chip cookie recipes does a person need? I think this may be the 5th I am sharing with you… is that excessive? Probably. But I swear it’s a totally selfless thing… I’m doing it for you really! I am determined to find the very best chocolate chip cookie recipe out there.

I’ve tried:

  1. Pudding Packet Chocolate Chip Cookies
  2. Cooks Illustrated Original Chocolate Chip Cookies
  3. Cooks Illustrated Perfect Chocolate Chip Cookies (with browned butter)
  4. NY Times Chocolate Chip Cookie (Haven’t shared these yet)
  5. THESE! Alton Brown’s “The Chewy” Chocolate Chip Cookies

Hmmm, it’s probably even more terrible of me to say that I truly liked each and every one of those recipes. How cruel of me to give you so many options without giving you an ultimate winning recipe. It’s just hard to disappoint me when it comes to chocolate chip cookies. I am much more decisive in my cupcake trials (chocolate, vanilla, and red velvet).

This is a great recipe in itself though. Kind of a pain since it calls for bread flour though. Before I really truly got into baking I would have actively avoided a recipe like this simple because of that. Most people don’t keep bread flour on hand and sometimes you just have a craving for chocolate chip cookies and need to bake them NOW. This recipe wouldn’t help those people in that situation. Sure, they could go to the store to get some, but that’s pretty inconvenient when you have a craving.

I realize that I listed a cookie recipe on there that I haven’t even shared with you yet. Not very nice of me. It’s on its way though, I’ve been trying to space them out so I don’t overwhelm you all at once with 5 chocolate chip cookie recipes. I think after that I will post a nice little chocolate chip cookie comparison post for you and give you my final say on which one I rate as my #1.

Alton Brown’s “The Chewy”
  • 2 sticks (8 ounces) unsalted butter
  • 2¼ cups (12 ounces) bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ cup (2 ounces) sugar
  • 1¼ cups (8 ounces) brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons (1 ounce) whole milk
  • 1½ teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
  2. Sift together the flour, salt and baking soda into a medium bowl. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
  3. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  4. Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour (this is VERY important).
  5. Preheat the oven to 375°F and place racks in the top third and bottom third of the oven.
  6. Scoop the dough into 1½-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
The darker the sugar you use, the chewier your cookies will be.

adapted from Alton Brown

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chocolate chips,

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