Chicken Fried Steak

By Becky Jo

Ingredients

• 2 pieces cubed steak
• 1 cup all purpose flour (self rising is fine, just omit salt)
• 1/2 tsp salt (more if you like)
• 1/2 teaspoon black pepper (more if you like)
• Vegetable oil for frying
• 3 tablespoons reserved oil from frying steaks
• 1/4 cup all purpose flour
• 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste
• 1 1/2 -2 cups milk

Details

Servings 1
Adapted from southernplate.com

Preparation

Step 1

To make this recipe you’ll need: Milk, flour, salt and pepper.

Now, normally I would take those two pieces of meat and cut them in half to make four pieces of meat, but I’m leaving them intact for this tutorial so I have nice big pieces to photograph on the plate for y’all.

For example: Cut large pieces of meat in one or more pieces. Make hamburger patties half the thickness. Cut boneless skinless chicken breast halves into three or four strips each instead of serving as a whole piece. This will help meat go twice as far.

Before ya get started, pour a little oil into a large skillet and set it over medium to medium high heat.

Now place your flour in a shallow dish -

Stir that up good.

Now pour a little milk in another shallow dish and you’ve got a breading station set up.

Dip both sides into the flour mixture.

Dip it back into the flour mixture.

Carefully place breaded steak into hot skillet and cook until browned, flip, and cook until browned on the other side as well. This will probably take anywhere from 5-7 minutes per side.

Pour off most of the oil in your skillet, but keep about 3-4 tablespoons.

Add your flour to hot skillet.

Stir constantly until flour is browned, just a minute or two.

Reduce heat to low.

Pour in milk and stirry stirry stirry.

If it gets too thick, stir in more milk.

Place Chicken Fried Steak on a plate with some friends!

Pour oil to a depth of 1/4 inch in a large skillet. Place over medium heat while you prepare the cubed steaks.

In a shallow bowl or pie plate, stir together flour, salt, and pepper. In another shallow bowl, pour milk.

Dip each piece of meat into milk on both sides, then flour mixture on both sides, back in milk on both sides, and back in flour mixture on both sides. Repeat until both pieces of meat are breaded.

Carefully place in hot oil and cook until browned on both sides, about 8-10 minutes. Remove to paper towel lined plate while you prepare the gravy.

Drain off all grease except for 3-4 tablespoons. Add flour to grease and stir over medium heat until flour is browned, just 1-2 minutes.

Reduce heat to low and pour in milk while stirring constantly. Add Salt and Pepper. Stir over low heat until gravy is of desired thickness. Add more milk if it becomes too thick.

Pour gravy over fried steak, mashed potatoes, and biscuits if you like.


In my experience the oil has to be the right temp. too hot you will burn the outside and too low your breading will stick to the pan. Be sure to have your oil up to medium to medium high before adding meat.

If you use buttermilk instead of regular milk, you don’t have to double dip! You can, however, dip in the flour first, then the buttermilk and then the flour again. I also add a little bit of onion powder to the flour mixture. If you don’t have buttermilk, just add a little bit of lemon juice or vinegar to regular milk!