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Texas Chicken Fried Steak

(7 Votes)
30 Min
15 Min
45 Min

What's the best place for down-home Texas Chicken Fried Steak with Texas River Bottom Gravy? We found traditional recipes for both when we visited Hickory Hollow restaurant in Houston, Texas, and now you can make it at home.

What You'll Need:
  • 4 beef cubed steaks (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
  • 1/4 cup Worcestershire sauce
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 1/4 cups milk
  • 1/4 cup chicken broth
What To Do:
  1. In a large resealable bag, marinate cube steaks in Worcestershire sauce 30 minutes in the refrigerator.
  2. Place flour, salt, and pepper in a shallow dish. Pour buttermilk into another shallow dish.
  3. Dip steaks in flour mixture, coating completely, then in buttermilk and again in flour. Reserve remaining flour mixture.
  4. In a large deep skillet over medium-high heat, heat oil until hot but not smoking.  Add steaks and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.
  5. To make the gravy, add 1/3 cup of remaining flour mixture to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Whisk in milk and broth, stirring until thickened. Serve gravy over steak.

Recipe courtesy of  Hickory Hollow Restaurant, Houston, Texas


Ratings & Comments

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

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I've been eating the chicken fried steak at Hickory Hollow for years and love it. Their river bottom gravy is the best. I was really excited to finally find this recipe online and made it tonight for supper. It was okay, but it is NOT like Hickory Hollow. I plan to tweak the gravy to see if I can get it closer to theirs. I suspect it has something to do with the addition of broth to the gravy. Until then I will go back to my old, tired chicken fried steak and gravy recipe.

I made this tonight for supper. What a waste of time, dishes, and expectations!!!!! I fried that meat longer that the time the recipe called for, but my husband said he could not eat it. Not only did I waste my money on buttermilk, which I never buy otherwise, but when a meal doesn't turn out to look like the picture it's truelly a waste of time and enjoyment. This recipe is going in the garbage!

From a different show I found a good alternative to flour for the first dredge. Use dry corn starch (seasoned or unseasoned). It doesn't give fried foods that "over floured" taste and works extremely well keeping the egg wash and final coating (flour, bread crumbs, corn meal) on thel food. When using on fish I season the corn starch with Old Bay Seasoning.

Tried this for dinner tonight. The taste was wonderful but the breading would not stick. I used a hot cast iron frying pan. What could I do to correct this?

based on 50 pl us years of working in kitchen as you dip in flour first time you might press flour on to meat and then the buttermilk and the back into flour again press flour. ALso you might try to use a little deeper oil in the pan or even quickly deep fry for the same amount of time. you might fry one and check. Just make sure oil is hot when deep frying.. enjoy...

Dear Spikeygrrl, If you don't like the recipe, just don't make it anymore. In my experience with cooking(which has been a long, long time; Worcestershire sauce can compliment about anything if used correctly. Evidently, Ms. Spikeygrrl hasn't been cooking very much and( for sure),doesn't know how to fry food. Worcestershire sauce is very good with all beef, no matter how you prepare it. Personally, I think it would have tasted bland without it. If you can't say something nice, please, don't say anything at all......Thank you!

Without the worcestershire sauce, it's exactly the way my grandmother cooked it. By the way there is nothing better than an iron skillet for cooking it in. LOVE it.....

If you don't want to use the Worcestershire sauce, you could always marinate it in buttermilk like fried chicken and then follow the rest of the instructions.

Made this last night for dinner. Will not be making it again. Strange taste with the Worcestershire Sauce and Buttermilk combination. I also added the salt as stated and wished I hadn't. Way too salty for us.

living in texas all my life, i have made chicken fried steak about every way you can make it, tried this recipe last night, my family really liked it, the secrect is to get your oil hot, but not smoking to get a good crust so it won't be soggy....used my grandmother's gravy recipe with it.....will be making this agian real soon........

This recipe was truly dreadful. As per some of the other comments, I think leaving out the Worcestershire might have helped the flavor -- which was VERY weird to my palate IN THIS RECIPE even though I like Worcestershire sauce in general -- but I don't think anything could have helped the thick, soggy breading. I will not be making this again, especially since I have just found a much healthier recipe for this dish which is much crisper AND has only 18 net carbs per serving (yep, gravy and all).

Why not share your better recipe with us, if this is dreadful?

why is everybody tripping on round or cubed steak? just give your veiw and quit getting upset!

It is a DYNAMITE recipe!! Thanks!!

first time i had this i flipped for it. could not get recipe for what i had just did the best i could from memory not as good. the double dip is the magic move for really great chicken fried stk, thanks

I love Texas chicken fried steak, but it is impossible to get outside of the Southwest. Thank you so much for the recipe! Ah, mashed potatoes and gravy, too.

I was a retail meatcutter for 34 years working for a national food company .... I know from wence "Cube Steak" comes from. In my case it was from ANY lean cut from the hind quarter of the beef, most often made from the beef round as it is the cheapest cut from the hind quarter. Now days the meat for cube steak in the larger retail stores come in a vacumed incased plastic bag in small lean pieces that are then cut down to smaller cube steak sized and run through the 'cuber' or cubeing machine. These 'pieces', as I've said, come from the hind quarter. Stew beef, like cube steak, comes from cuts of meat that other wise wouldn't be used for a normal retail cut of beef, but instead comes from the fore quarter of the beef and is cut into smaller stew beef size. Neither are 'normally' used for the other.

I like chicken fried steak but I can't fry it. Anyone tried this recipe as oven fried CFS yet?

using 1 stk, give baking a try, that's how i tried to perfect a new recipe

Cube Steak IS round steak! Been making chicken fried steak for 56 years. I also worked in restaurants that had chicken fried steak on it's menu & this recipe is as close as it gets. Thank you for the wonderful recipe & a touch of nostalgia.

Please cancel Thanks

I don't think this is the appropriate place to get off of the mailing list but if you don't like the recipes why go to the bother of logging in, perusing them, opening them and then posting a mrddsgr that is not relevant to the recipe. You COULD aways just ignore the e-mail alerts.

Just go to the bottom on this page and click unsubscribe.

Bratzy, I asked my local buthcher and he said all his cube steak is made from round steak, and he thought this is what almost all of them use. You can always ask your butcher or meat market manager to see what they use. I love cube steak am having it today !

I would like to make this, but, since our family is on a restricted fat intake diet, I'd like to try making it in the oven.

How did it work out in the oven?

FYI to bratzy1....Cube steak IS tenderized round steak!! I use it every time for my chicken fried steak and get RAVE reviews. Have a great day!

This is a very easy recipe, it is also very good. The omission of the Worcestershire Sauce is a minor detail. If you like that flavor--use it, if not don't use Worcestershire. You could choose to add a little soy sauce or Miso.

IMHO real chicken fried steak should be made with tenderized round steak cut into serving pieces and not cube steaks. This is what my Mom and everyone I grew up around made theirs with, this is what all the local cafes and restaurants used, and this is what I still use and I've been cooking for 48 years. To me cube steaks just don't taste as good or the same as when round steak is used. Of course nowdays everyone is always looking for a quick and easier way to do things to save time because they work or someother thing. I also worked full time when my family was young, but still found time to go home and prepare dinner from scratch for them. But hey, whatever floats your boat, right! BTW, yes, I am a native born Texan.

I would like to agree with you. Cube steak is NOT the same as tenderized round steak...I'll bet if you check the store they have both and they won't be priced the same. BTW, sometimes when sirloin is on sale I will buy that and have it put thru the tenderizer is delicious too.

guess I must live in an honest area. ours just calls our "cubed round steak" so there is no question as to what type of steak they are cubining. I don't have to ask.

OMIT the Worcestershire sauce! Houston restaurants, for the most part, come a poor second to restaurants in WEST Texas where this is prepared Without the Worcestershire sauce. Where but in Houston would you find a slice of American cheese used to make cheese enchiladas, for example


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