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Southern Chicken-Fried Steak

(4 Votes)
SERVES
4
COOK TIME
15 Min

You don't have to be from the South to enjoy this down-home favorite. We like topping off this easy chicken dinner with some homemade gravy and a side of mashed potatoes and beans for a homestyle dinner worth making again and again. A country dinner is the best kind of dinner!

What You'll Need:
  • 1/4 cup plus 2 tablespoons all-purpose flour, divided
  • 2 1/2 teaspoons salt, divided
  • 1 1/4 teaspoons black pepper, divided
  • 1 1/4 pounds beef cubed steak
  • 1 egg
  • 2 1/4 cups milk, divided
  • 3/4 cup dry bread crumbs
  • 1 cup vegetable oil
What To Do:
  1. In a shallow dish, combine 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat steak in flour mixture and set aside. 
     
  2. In a medium bowl, combine egg and 1/4 cup milk; mix well. Place bread crumbs in another shallow dish. Dip coated steak into egg mixture, coating completely, then into bread crumbs; set aside. Discard any remaining coating mixture.
     
  3. In a large deep skillet over medium-high heat, heat oil until hot but not smoking. Add steak and cook 6 to 8 minutes, or until juices run clear and coating is golden brown, turning occasionally. Place on a paper towel-lined platter and keep warm.
     
  4. Drain off all but 2 tablespoons oil. Stir in remaining flour and brown over low heat. Add remaining salt, pepper, and milk, stirring constantly 3 to 4 minutes, or until gravy thickens.
     
  5. Place meat on a serving platter and top with gravy. Serve immediately.
     
Notes

Ratings & Comments

My Rating:  

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

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Does it really matter what it's called? It's delicious!

As a young girl growing up in Hawaii, we had a big family, plus mom always fed the kids in the neighborhood. This was so delicious and we thought that we were special when mom fixed this for us. I was an adult when I realized it was a cheap cut of meat, cause Dad was a butcher and shared his knowledge of cuts of meats to us. Lol....and til today, it's a big hit in our family.... Thanks for sharing...

as a canadian , the old bonanza restaurants in canada called them country fried steak and they were absolutely delish ....

I'm a retired retail meat-cutter ... cube steaks are normally made from the round, sirloin tip, or lean cuts from other parts of the hind quarter, and dropped through the tenderizer several times to break up the tough fibers of the muscle used. If a meat-cutter wants to sell his product he does not use junk pieces of beef to make their cube steak from. It is almost always made from a flavorful piece of beef with no tendons running through it. "Chicken fried steak" is the method used for preparing the piece of meat to cook. In cooking this, I like tenderized boneless chicken thighs, breasts or turkey tenders and pork cutlets prepared the same way as a beef cube steak, the normal choice for this cooking method of "Chicken Fried Steak". I've always wondered why it tagged, "Chicken" fried steak ?

I'm with you Ron. I call it country fried steak.

It's called chicken fried steak because it's dipped in flour and fried..like fried chicken is. I never even saw it called country fried steak until I was an adult, and always wondered what the difference was! I eventually figured out there was no difference. :)

I agree, english6469, it is usually called chicken fried steak in the south and the same thing is called country fried steak in the north. In Germany it is called a Schnitzel, It is good where ever you have it. Texas might claim it, but the German immigrants taught them.

it's called chicken fried......because u coat it like some chicken recipes n then fry in oil. I like it deep fried like in the restaurants. therefore chicken fried.

My family loved this recipe. I cut way back on the salt as I have high blood pressure. My teenager had been asking me to make chicken fried steak. It is a favorite of hers at a local restaurant. It turned out great and definitely plan on making it again soon.

To TexomaDeb you are right. Cube Steak normally found in meat display case in markets is just that. Years ago we would take gissly & some fatty meat that could not be sold for in it's original form for stewing cubes and put those pieces thru the "cubbing machine" many times to m ake the meat tender. You never know if it is from the round, chuck or whatever part.

I worked in a couple ma & pa places in Alabama and Florida, and the recipie used in both were almost the same. The steak was tenderized round or what some people refer to as a cubed steak, was coated with egg wash and then flour mixture with salt and pepper. The gravy was made with the roux from drippings, but with White pepper and we never browned the roux, just ooked it while mixing in the milk until thickened.

Very good recipe. I use buttermilk instead of milk & add s little garlic powder.

Well this all time favorite in Texas is made from round steak that has been tenderized. I have never heard of adding breadcrumbs either. I thought cubed steak was mystery meat...sorry

You call this Southern Chicken-Fried Steak , and it is made with Beef cubed steak ? That does not make any sense....sorry

Actually, Chicken-Fried Steak has always been made with beef, and not chicken as one would be likely to assume. The way it was explained to me was "chicken-fried" is the "how" it is prepared, and the "steak" is the "what" is being prepared. Here is more history: http://en.wikipedia.org/wiki/Chicken_fried_steak

You are absolutely correct Darkemystress of course any steak like round,serloin,chuck or economy steak will work when tney are tenderized. hen cut into four ounce pieces

You 2 are both so right

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