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Chicken-Fried Steaks Recipe

Chicken-Fried Steaks Recipe photo by Taste of Home

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These crispy steaks will earn raves when you serve them for dinner. "My husband asks me to prepare this recipe regularily," says Denice Louk of Garnett, Kansas. "I like it because it's so easy to make."

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Chicken-Fried Steaks Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

2-1/4 cups all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
2 eggs, lightly beaten
1-2/3 cups buttermilk, divided
4 beef cubed steaks (4 ounces each)
Oil for frying
1-1/2 cups 2% milk

Directions

In a shallow bowl, combine 2 cups flour, baking powder and seasonings. In another shallow bowl, combine eggs and 1 cup buttermilk. Dip each cubed steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes.
In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook 5 minutes longer or until coating is crisp and meat is no longer pink. Remove steaks and keep warm.
Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks. Yield: 4 servings (2 cups gravy).

Originally published as Chicken-Fried Steaks in Country Woman May/June 2004, p40

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Chicken-Fried Steaks

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Reviewed on Apr. 10, 2013 by DeepSorrow

Very tasty, and quick too!

Reviewed on Nov. 02, 2012 by crysmitchell

We loved this recipe. Held together well compared to other chicken-fried steak recipes I have tried. I think it calls for more coating than you actually need, so I halve the flour, but keep everything else the same.

Reviewed on Sep. 10, 2012 by Rotavele

The best I have ever had!

Reviewed on Jun. 22, 2012 by scarlet286

Very good! We both loved the taste of the breading with the cubed steaks!

Reviewed on May. 18, 2012 by meraritorres

It was very crunchy but the buttermilk gave it a tangy taste that I didn't like too much.

Reviewed on Mar. 04, 2012 by tigercat2

Very good we loved it. I was out of onion powder. This is a keeper. Well be making this again.

Reviewed on Feb. 03, 2012 by ValerieMS

We loved this recipe! I haven't managed to get my husband to develop a taste for Country Gravy yet, but my 8 year old daughter liked it and she doesn't usual like gravy.

Reviewed on Nov. 24, 2011 by tigres52

I didn't have the guts to make my own gravy, but the chicken fried steaks were a HUGE hit!

Reviewed on Oct. 22, 2011 by Its_Aiza

I fry it up as directed, then dip in buttermilk and bread again to make it crisper. Also, try dried minced onion instead of onion powder. I use a powdered mix for the gravy, but I'm just hopeless with gravy :) Overall, we use this recipe about every two weeks and my fiance (a VERY manly eater) LOVES it.

Reviewed on Oct. 22, 2011 by Its_Aiza

This recipe is in a constant circulation with my fiance and I. I make it probably once every two weeks, if not more (when it's cold we tend to make it more). The only thing I change is that I fry it up as directed, then I dip in the buttermilk mixture and bread again. Also, the gravy recipe doesn't work for me, so I end up buying some powdered gravy mix. Try dried minced onions in place of the onion powder, also.