Chicken-Fried Steak Recipe

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"We raise cattle, so beef is a mainstay at our house," reports Carol Dale of Greenville, Texas. "I adapted this traditional dish to leave a lot of the fat behind," she explains. "This lighter version is now a family favorite."
Recommended: 32 Super Steak Recipes
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 3/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1 pound boneless beef round steak, cut into serving-size pieces
  • 1/2 cup fat-free milk
  • 2 tablespoons vegetable oil
  • GRAVY:
  • 2 tablespoons water
  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup fat-free milk
  • 1/8 teaspoon pepper

Nutritional Facts

1 each: 307 calories, 11g fat (0 saturated fat), 71mg cholesterol, 67mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 meat, 1-1/2 starch.


  1. In a shallow bowl, combine flour and pepper. Add beef; turn to coat. Remove meat and pound with a mallet to tenderize. Pour milk into another shallow bowl. Heat oil in a skillet. Dip meat in milk, then coat again in flour mixture; add to skillet. Cover and cook over low heat for 10 on each side or until meat is no longer pink. Remove and keep warm.
  2. For gravy, add water to skillet; stir to loosen browned bits from pan. In a small bowl, combine the flour, milk and pepper until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak. Yield: 4 servings.
Originally published as Chicken-Fried Steak in Quick Cooking March/April 2000, p57

Full-Bodied Red Wine

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

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Lady Fingers User ID: 2682286 253181
Reviewed Aug. 26, 2016

"This is a good, basic recipe, almost sure to succeed.

You could add a half-teaspoon of onion powder to the flour for more sweetness and complexity, if you like, but I've always felt salt and pepper are all beef need."

gunslinger User ID: 544392 223482
Reviewed Mar. 24, 2015

"Nice coating, tender steak, delicious gravy! The only change I would make is to add some seasoned salt to the coating . I would also add some to the gravy."

ebramkamp User ID: 702841 77346
Reviewed Nov. 9, 2013

"These were good but my husband and I prefer a bit more flavor. I amp'd it up by adding seasoned salt to the flour mixture and to the gravy. I also doubled the amount of black pepper. The round steak was fine if pounded thin but we prefer using cube steak."

littlebitsolove User ID: 4103773 40175
Reviewed Nov. 18, 2009

"I made this on the fly and was very happy with the flavor. I added some garlic salt to the flour mixture and the gravy...yummy! I will try cube steak next time, as my round steaks were a little tough. I will surely make again!"

td754 User ID: 1608730 77323
Reviewed Oct. 18, 2009

"I found both the steak and the gravy too bland. I even tried to spice it up but I'm not an expreienced enoug cook to make that kind of adjustment. I'll try a spicier recipe next time."

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