Chicken-Fried Steak Recipe (2024)

And how do we delete recipes we don't want anymore?

Dredge the steaks in flour seasoned with plenty of pepper and a cautious amount of Lawry's seasoned salt. Add some cayenne to the mix, if you want it a little spicier. Follow with a dip in milk and egg mixture and finish with a 2nd dredge in the flour. When the steaks are done, remove to a platter and use some of the leftover seasoned flour to make the roux. Scrape up the browned bits and let cook for a couple of minutes, then pour in the milk.

Add a bit of Cajun seasoning. And you can do half flour half cornmeal for extra texture. We use bacon fat in our white gravy.

I've cooked this dish all of my adult life. It was a staple growing up in the south. I recommend a touch of paprika in the flour. Nice kick and improves the look of the crust.

I 'dimple' round steak using a metal meat tenderizer hammer I've had for nigh-on 50 years. For Swiss steak pound flour into the meat, brown and then bake with a milk product to make the gravy as the meat cooks to a delectable 'fall off the fork' tenderness. Yes, old-time food preparation is enjoying a revival. 'Bout time.

I made this last night, as comfort food was called for. I used Cajun Seasoning in the flour, as well as freshly group black pepper. Alongside homemade mashed 'taters, and green beans with sautéed onions and mushrooms, this made for a cozy cold night meal. Thought there would be leftovers but my husband thought otherwise!

This is such a good tradition. A chicken-fried steak should not come off as fatty at all; in fact it needs that country gravy. Remember that the flour is just beginning to get nutty and brown when it's time to add the hot milk. Whole milk is best; use a whisk as you gradually incorporate the hot milk into the pan. Stop when the gravy is exactly the thickness you want. (I prefer thicker.) There will be a beautiful gloss to the finished gravy.

When you get to your Recipe Box in the left hand top corner there is a search button. If you type chicken in it and hit the return you'll get all your saved chicken recipes. Hope it helps.

Best of you flour steaks first then dip in buttermilk, then flour again. We use lard for the fry oil instead of veg oil. Both steps make a huge difference! Hubby asked me to marry him all over again ;)

Just to add a bit to the lore: I learned this from my mom (I’m 80) who learned it from her mom, who lived in Kansas. They both pounded the flour into the meat with the edge of a plate. grandma probably fried it in lard, and when it became available, Crisco. All three of us make the gravy as in the recipe.

Not aware of a grouping option but to delete a recipe from your recipe box open the recipe you wish to delete and click the "saved" button and an option to delete will pop-up.

Excellent as is! I cooked it exactly as directed, we all loved it. Comfort food at its BEST!!! Thanks for the recipe :)

Dredge the cube steak in flour, first. Then dip in egg.Add a teaspoon or less chicken bouillon granules or low sodium bouillon to the gravy for a flavor boost.

For those of you who do not like or care to use a heavy gravy, try it the way many Germans treat their schnitzel (which is basically the same as chicken fried steak). Use a light smear of ketchup or, preferably, Heinz chili sauce and a generous squeeze of lemon juice across the top of the cooked steak. Don't say "yuk" until you try it. I learned this from a famous German restaurant and haven't used gravy on my chicken fried steak since then. Even in Texas restaurants I say "Hold the gravy!"

It's critical to get the dipping right and it's also critical to make sure that the flower is firmly pressed into the meat I actually double coat my chicken fried steak. Buttermilk is a grape option to whole milk . Do not use skim milk under any circ*mstances Buttermilk is a great substitute for whole milk. I also whisk an egg into the milk mixture to help the flower adhere. Another great tip is to Salt and Pepper the cube steaks prior to dipping them in the flour and then milk.

Extra info to keep the batter on the steaks. Only use buttermilk and let the cube steak sit in the buttermilk instead of immediately dredging in flour. Don't use the ziplock method, dredge only. Also after dredging in seasoned flour, place steaks on a sheet pan, cover and refrigerate for 20 to 30 minutes. Make sure your pan and oil are hot before adding the meat.

I made some rookie mistakes. After reading the comments, I used buttermilk instead of milk which is all well and good until I tried to heat it up for the gravy: mistake 1. 1/2 inch of oil was too much and I didn’t use the “pinch” test (pinch of flour to test the temp of the oil : mistake 2. I thought I’d try the flour in the bag dredge: mistake 3. It gave me gloppy, soggy steaks (I quickly changed to flour on a plate). The coating didn’t really stick to the steaks.

Why does my breading always stick to the pan? I have tried several recipes with no success so I thought this was going to be THE one that worked. Nope!

Browned ground chorizo first then used that fat to cook steak in. Then added chorizo to the gravy at the end. Added a nice kick

I don't agree that a simple flour dredge is appropriate here. Chicken fried steak is to be dredged like you're frying chicken; That's not what this recipe or literally any other chicken fried steak I've eaten involves. No corn meal, no bread crumbs, limited seasoning... Just, nope. Thanks for the white gravy recipe, though.

Why am I preheating the oven?

This is a country fried steak. Chicken fried includes eggs which is missing from this recipe.

I see questions from 4 years ago about the Recipe Box. Click onto the lines next to Save -"add a new folder" You can create folders and I think you can move recipes from one category to another. I don't know how to delete a recipe, but you could create a folder called "deleted recipes" and move it there. This Chicken Fried steak recipe, doesn't address the fact that cube steak is usually pretty tough. Use Adolph's Meat tenderizer instead of salt, and prick all over with a sharp fork. That helps

Why do you have to heat the oven? Is it to keep the meat warm while making the gravy?

We always kept the gravy on the side instead of pouring it over the meat. Then we dip each bite into the gravy. This way the crust doesn't get soggy. We also did this with pork chops and white sauce or pork chops and applesauce. For that matter fried chicken and applesauce!

Hints from a Texas chef: dip in buttermilk (no egg), dredge in seasoned flour (s&p, paprika, garlic, dry mustard), dip in buttermilk again then press all the flour you can into it using your fingertips. You want it convoluted not flat! Oh, and the secret ingredient: baking powder in the flour--really puffs it up. CFS is not about the meat; it's all about the crust.

A trick I learned decades ago for those of you who keep a sourdough starter is to dredge the beef in sourdough--not that you're going to keep!!!!--before dredging in the seasoned flour. Make sure your oil in the skillet is nice and hot. This is also an excellent method for stew beef or pot roast. Gives the beef a nice, flavorful coating. I haven't tried it on fried chicken, but I think it would be fabulous.

To delete a recipe, go to recipe box, click on the the save pennant and unsave.

Adding corn or potato starch to the flour makes for a crunchy crust.