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Redneck Chicken-Fried Steak

(17 Votes)
SERVES
4
COOK TIME
15 Min

Shake up your ordinary dinner (or breakfast) routine with our mouthwatering Redneck Chicken-Fried Steak. Not only does it take just 15 minutes, but this is a dish that'll get requested over and over again!

What You'll Need:
  • 1/3 cup plus 1 tablespoon all-purpose flour, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 eggs, beaten
  • 1 tablespoon water
  • 1 1/2 cups plain bread crumbs
  • 1/4 teaspoon cayenne pepper
  • 4 (4-ounce) cubed steaks
  • 5 tablespoons butter, divided
  • 1 cup milk
What To Do:
  1. In a shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In another shallow dish, combine the eggs and water. Place bread crumbs in a third shallow dish; add cayenne pepper and mix well. Coat steaks with flour mixture then dip in egg mixture, and coat with bread crumb mixture.
     
  2. In a large nonstick skillet over medium heat, melt 4 tablespoons butter. Add steaks and fry 3 to 4 minutes per side, or until cooked through and golden. Drain on a paper towel-lined platter and cover to keep warm.
     
  3. Make a white gravy by adding remaining butter to skillet and melting over low heat; add remaining flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly. Stir in remaining salt and pepper. Serve steaks topped with gravy.
Notes

Serve these up with a side of Smashed Red Potatoes so not a drop of gravy is missed!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made it last night my husband loved and it turned out to be one of the best chicken fried steaks I've ever had.

These are excellent, was craving for these again, making for dinner tonight after 1 month when I first got recipe.

Next time I'll try panko bread crumbs for a little extra crunch.

I mad it,and it is good

Thanks for the suggestion, Watchlizard. I made this from a Mr. Food recipe a few months ago and my only complaint was that the breading all fell off. Now I will try it again and hope for better luck. :-)

I made this and it was wonderful I did put the steak in a oven proof kettle and after frying the steak I placed in kettle and added onions to the top and covered the pan and slowing cooked for a half hour while the rest of the supper was cooking the crust was crispy and the meat was tender it was oh so good!

I love this dish with hash browns for breakfast or with mashed for dinner!

The cayenne makes all the difference, and I add extra black pepper to the drippings for gravy. I have also made a steak sandwich (of sorts) out of this if i don't want gravy.

I have eaten cfs all over the country and it has always been served with the gravy on the steaks and hashbrowns. If the steaks are cooked properly and eaten soon after prep they will not be soggy. Only comment about the gravy is, I like to cook the butter and flour to a blond rue before finishing. This adds a huge amount of flavor to the gravy.

My husband isn't a fan of the white gravy, so I make this with beef broth instead of milk, or sometimes I'll add a teaspoonful or two of beef base to the milk gravy to give it a beefy flavor...just omit the salt until you've tasted it either way.

Before frying the steaks after they have been prepped, set them in the freezer for about 30 minutes. Thay lets the crust set to the steaks and will lessen the amount of crust falling off during cooking. Can't say I came up with that one, my wife is the cooking genius around here.

Obviously, not a heart healthy dish but a guilty pleasure. In Oklahoma and Texas we will have a side of french fries, dip or pour the gravy over the fries. We call them "wets". Quebec has a variation, even less healthy. A side dish to pizza. French fries with cheese curds and dripping in gravy.

Shouldn't you place the steaks on a cooling rack for a couple of minutes before placing in the skillet to allow bread crumbs to adhere to steak? Then place them back on the cooling rack instead of paper towels so they don't sit in the oil?

Why don't you include what this & other dinner & possible lunch recipes would be good served with in the last part of the actual recipe or as an add on feature. Example: mashed potato's with addt'l gravy & give the addt'l amounts to make more gravy, vegetable or some fresh, frozen or canned veg, a bread, dinner rolls, using frozen bread dough make a quick loaf of bread, dessert, whatever you come up with from your vast array of recipes. Just a thought this would save time, planning & thinking of what to serve for working Moms or Dads grandparents who have the kids over for a night of fun,or for last minute dinner guests . Just a thought!! Thanks for allowing me the chance to voice my thoughts.

Linlyn, if I were you and I can't imagine anyone not being able to put a couple of side dishes together and a baguette on the side... I think I would get in the pages and make reservations at the local diner.. Plus remember what they served as sides!! CB

Serving the steaks topped with gravy softens the crunch you've just fried in. To maintain the crunchiness the gravy should be served on the side. I hate soggy breading!

Me Too...

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