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Chicken-Fried Steaks Recipe

Chicken-Fried Steaks Recipe

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."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


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


  • 1. In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cubed steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes.
  • 2. 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.
  • 3. 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).

Nutritional Facts

1 steak with 1/2 cup gravy: 537 calories, 11g fat (5g saturated fat), 186mg cholesterol, 865mg sodium, 64g carbohydrate (11g sugars, 2g fiber), 43g protein

Reviews for Chicken-Fried Steaks

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Reviewed Jun. 18, 2015

"I didn't use the full amount of flour and seasonings for the portion I was preparing . It is a very nice seasoned flavor, and the gravy was delicious."

Reviewed Jun. 12, 2015

"We loved this! At first we found it a bit bland but I made a few adjustments - the 3/4tsp of all the seasonings was increased to 1tsp each and we added 1tsp of each seasoning to the egg wash as well as the gravy. We also only used only enough oil to coat the bottom of the pan versus the 1/2c listed. This worked out great for frying. When it came time to make the gravy - we used 1% milk, added approximately 1/4c of butter (may need a little more depending on how you like your gravy) and the seasonings as referenced above."

Reviewed Oct. 9, 2014

"I wish I was better at cooking chicken fried steak. This would be good but way too greasy. I just haven't mastered the frying part."

Reviewed Mar. 10, 2014

"I've tried several different chicken fried steak recipes and this is the only one my wife will eat. It has a great flavor of seasonings!"

Reviewed Feb. 18, 2014

"Very easy and the whole family loved it."

Reviewed Aug. 7, 2013

"This is the first time I've been able to make Chicken-Fried Steaks at home where the breading was crispy and stayed on the meat. I double breaded the meat, after letting the first breading sit for about 10 minutes, I just repeated the process."

Reviewed Apr. 10, 2013

"Very tasty, and quick too!"

Reviewed Nov. 2, 2012

"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 Sep. 10, 2012

"The best I have ever had!"

Reviewed Jun. 22, 2012

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

Reviewed May. 18, 2012

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

Reviewed Mar. 4, 2012

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

Reviewed Feb. 3, 2012

"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 Nov. 24, 2011

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

Reviewed Oct. 22, 2011

"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 Oct. 22, 2011

"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."

Reviewed Feb. 14, 2011

"I made this for our valentine's day dinner yesterday for my husband and kids (since we didn't have a babysitter to go out). It was good. I loved it. Had mashed potato and corn and beans on the side. Will def. make it again."

Reviewed Nov. 21, 2009

"This was great! Easy to make and very hearty."

Reviewed Aug. 21, 2009

"I want to try this but do not have buttermilk, Could I make it by adding vinegar to my sweet milk? I do this often for cakes etc. but don't want to ruin my steak."

Reviewed Aug. 13, 2009

"My son recently wanted Country Fried Steak at a restaurant but didn't want to pay their price.

So I came home and looked to TOH for a recipe. He loved them and I have made them twice in the past month. TOH to the rescue again."

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Wine Pairings

Full-Bodied Red Wine

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