Chicken Fried Steak I

Chicken Fried Steak I

131

"Breaded and deep fried beef cutlets are known as chicken fried steak because of the similarity in cooking method to fried chicken. This is a family recipe that we have used for years. Vegetable oil may be used in place of shortening for frying."

Ingredients

45 m {{adjustedServings}} servings 617 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 48.5 g
  • 97%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
  2. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
  3. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
  4. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
  5. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

131
  1. 182 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

If you follow my tips regarding this recipe, you cant fail. Ive made it 3 times, and the best meat I found was cubed steak. Flour tip: Add any spices you like.. I added garlic powder and blac...

The three stars are because 2 cups of oil is WAY too much for 4 steaks. Otherwise the recipe is ok. I use tenderized sirloin, salt and pepper the steak cutlets, dip in beaten egg, then in flour...

This is quite similar to the recipe I grew up with. Chicken-fried steak was one of my mother's specialties, and this approximates her "recipe." The gravy is absolutely awesome and is just like...