Chicken Fried Steak

Prep Time:
Cook Time:

This has to be one of my favorite dishes to eat. I love love love it! When I go out to eat for breakfast, this is what I always order! I love eating it out but I also love making it because it's so good. I first had this dish at Cracker Barrel. I don't like their sawmill gravy because I would rather have a sausage gravy over it or a regular cream gravy. Enjoy this recipe!


cube steaks
3/4 c
whole milk
3-4 c
all purpose flour
1 Tbsp
seasoned or garlic salt
1 tsp
1 Tbsp
sweet paprika
1 tsp
dried thyme
1/8 tsp
cayenne pepper if you like a little heat
oil for frying
salt and pepper for meat and gravy

Directions Step-By-Step

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(STEPS: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up. Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk. Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

About this Recipe

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Rose Selvar potrose
Mar 19, 2012
WOW, Annamaria, this recipe sounds great too. We love Country Fried Steak and this sounds like the same thing. Will save this to my recipe box too. 3/19/12
Annamaria Settanni McDonald ArtByASM
Dec 9, 2011
I would just put them in the oven on warm if you can. You could give them a quick flash fry to get the crunch back in if they lose thr crunch, but keeping them warm and serving them out of the oven is just as great! Let me know how it goes!
Dena Martin DenaRenee
Dec 6, 2011
If I was to make this for a large group, how do you recommend I keep the pieces warm & crunchy until I'm ready to serve everyone? I assume in the over, but: on foil or rack? how hot? Any ideas?

Annamaria Settanni McDonald ArtByASM
Oct 17, 2011
Sometimes if you want you can deep fry it. That can help keeping the breading on. Using a Fry Daddy or something like that would work great. I know sometimes like in this recipe where you use the oil to make a gravy, if you don't make the gravy you can just put more oil in your pan to deep fry it. The breading in this recipe helps create the gravy in which some of it sticks to the pan. Where is your husband deployed at? My brother is in Iraq, he's been gone for over a year, he will hopefully be back next month. He's a Captain in the Army.
Heidi Claros ArmyWifey
Oct 17, 2011
Very good I loved it... Seasoning is wonderful I just didn't have Thyme so left it out and I am not a fan and it turned out good... this is the 2nd time making Chicken Fried steak the first time was a total Fail w/ just a basic recipe... but yours is just so good. I will be making this when My husband gets back from deployment for sure... is there a way to keep the breading on while cooking I am having issues w/ that?