Real Recipes From Real Home Cooks ®

chicken fried steak

★★★★★ 4
a recipe by
Debby DeRousse
Houston, TX

I love a good chicken fried steak and just have no luck using cubed steak, tenderizing steak, etc. This is a good tender rib-eye steak gently tenderized with a crispy coating. Good served with white cream gravy!

Blue Ribbon Recipe

Whip up some potatoes, a little (or a lot) of country gravy and you've got a comforting Southern meal to warm up any night. With a flavorful flour coating and high-quality rib-eyes, this is an especially good chicken fried steak recipe totally worth the effort.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 6
prep time 2 Hr
cook time 20 Min
method Stove Top

Ingredients For chicken fried steak

  • 2 lb
    rib-eye steaks cut 1/2 inch thick
  • 1 1/2 Tbsp
    table salt, for brine
  • vegetable oil, for frying
  • 4 c
    self-rising flour
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 Tbsp
  • 1 tsp
    black pepper

How To Make chicken fried steak

  • Tenderized meat soaking in a brine.
    Using the smooth side of a meat mallet, gently pound the steaks to tenderize and flatten them. Place in a shallow baking dish, cover with cold water, and add table salt to create a brining solution. Cover and refrigerate for 2 hours or overnight.
  • Heating oil in a skillet.
    In a deep skillet, heat 4 inches of oil over medium-high heat to 350 degrees.
  • Flour, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
    In a shallow bowl, stir together flour, paprika, garlic powder, onion powder, salt, and pepper.
  • Coating meat in seasoned flour.
    One by one, lift steaks out of the brining solution and drop them into the seasoned flour. Coat well; shake off excess. Repeat, dipping coated steaks back into the solution, then the flour.
  • Frying the coated steak.
    Slip steaks into the hot oil (do not fry more than 2 pieces at a time, as this will lower the temperature). Fry 4 to 5 minutes on each side or until golden brown. Remove. Let rest 10 minutes before cutting.