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  • Writer's pictureRhonda Morrison

The southern cooking classic, chicken fried steak

Updated: Apr 9, 2020

Read on to find a fabulous Chicken Fried Steak and Milk Gravy recipe.

I love Southern cooking. Fried chicken, gravy, mashed potatoes, green beans with bacon, and greens come to mind when I think of Southern cooking. We like sugar in our tea and we like it over ice. We overcook our vegetables and call them “done”. And many southerners believe that a cast-iron skillet is the only skillet made.


"Chicken fried steak is one of the best methods to cook tough cuts of beef. And in Texas, we have a lot of beef. "

Here in Texas, we do one dish bigger and better than anywhere else in the south and that is chicken fried steak. Chicken fried steak is one of the best methods to cook tough cuts of beef. And in Texas, we have a lot of beef.

Just about every home-style restaurant I have been to in Texas had chicken fried steak on the menu. And it seems to me that bigger is better when it comes to this classic. When making your own at home, pound out a half-pound steak to cover half a plate and a one-pound steak to cover an entire plate.


I have seen many different flouring methods for chicken fried steak. What sets Texans apart is our double-dip method. We don’t just flour once but we do it twice making a thick marbled coating. And that cast iron skillet does fry up the best breading.


I add seasonings to my flour and not on the steak itself. I also like Worcestershire sauce in my egg wash. It’s almost like boiling crawfish. Everyone has a little different spin on how to do it. But I do have one valuable tip. When turning chicken fried steak in the pan, use a fork to eliminate hot oil splatters.


One thing I love about this recipe is that it can be modified down to a single serving or modified up to feed a crowd. Get hooked on making this dish anytime for an economical mealtime solution.


Chicken Fried Steak

2 lb. round steak, thin sliced

2 cups flour

1 tbsp. kosher salt

1 tbsp. black pepper

1 tsp. garlic powder

1 tsp. cayenne pepper

2 eggs

1 cup whole milk or buttermilk

1 tsp. Worcestershire sauce, optional

Peanut or canola oil


Portion the steaks into ¼ pound steaks. Pound round steak into a thin steak with a meat tenderizer. Combine flour, salt, peppers, and garlic powder in a bowl. Separate between two bowls. Whisk egg, milk, and Worcestershire together in another bowl. Create a dredging station. Pour oil in a large deep skillet to ½ inch deep. Heat oil to 375 or until water hitting the oil sizzles. Dredge steak in the flour, then egg wash, and then back in the flour. Place steak in the hot oil for 3 to 5 minutes per side until browned. Remove from oil and drain on paper towels. Serve with milk gravy. Serves 8.


Milk Gravy

2 tbsp. butter or pan drippings

2 tbsp. flour

1 ½ to 2 cups whole milk

½ tsp. salt

1 tsp. black pepper or more to taste


Melt butter in a saucepan over medium-high heat. Incorporate flour into butter whisking constantly. Once the flour and butter turn a light caramel color, begin slowly whisking in the milk. The more milk added, the thinner the gravy. Add salt and pepper. Continue whisking the gravy and lower heat to a simmer. Continue whisking and scraping the sides of the pan until the gravy reaches the desired thickness.


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