Chicken Fried Steak

Chicken Fried Steak

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    t salt

  • ¼

    t pepper

  • 4

    (4-oz.) cube steaks

  • 38

    saltine crackers, crushed

  • 1-¼

    cups all-purpose flour, divided

  • ½

    t baking powder

  • 2

    t salt, divided

  • 1-½

    t ground black pepper, divided

  • ½

    t ground red pepper

  • 4-¾

    cups milk

  • 2


  • ½

    lb. ground beef/pork -optional

  • 3-½

    cups peanut oil

  • fresh parsley for garnish


Sprinkle salt and pepper evenly over steaks. Set aside. Combine cracker crumbs, 1 cup flour, baking powder, 1 t salt, 1/2 t black pepper,and red pepper. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil into a 12-inch skillet; heat to 360˚F. Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack to drain. Keep steaks warm in a 225˚F oven. Carefully drain hot oil, reserving cooked bits and 1 T drippings in skillet. Whisk together remining 1/4 cup flour, 1 t salt, 1 t black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. You may wish to fry ground pork or beef and drain well. This can be added to the gravy. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.


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