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Chicken Fried Steak III

Chicken Fried Steak III

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
GAIL123

GAIL123

One of the more comfortable of comfort foods, breaded steaks are fried, and served with a seasoned cream gravy. Mashed potatoes and greens, or a salad would be the perfect complimentary side dishes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 3126 mg
  • 125%

Based on a 2,000 calorie diet

Directions

  1. In a shallow bowl, combine 2 cups of the flour, salt and cayenne pepper; set aside. In a bowl, beat together eggs and remaining 1/2 cup flour. Pound steaks flat with a meat mallet. Dredge the steaks first in the flour mixture, then into the egg mixture, then back into the flour mixture.
  2. Heat oil in a large skillet over medium high heat. Fry the coated steaks until golden brown. Remove from skillet, drain, and keep warm.
  3. Pour off all but 1 tablespoon of the oil, then stir in the leftover seasoned flour. Cook over medium heat, stirring constantly, until the flour is browned. Remove from the heat and Stir in milk, garlic salt, celery salt, chili powder and beef bouillon. Return to the heat and bring to a simmer, stirring constantly, until gravy thickens.
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Reviews

Molly
77

Molly

3/1/2008

Folks, I haven't tried this particular recipe, but repeatedly see that people have trouble with the breading falling off. I did too until I read that your heat is too high. You need to cook it lower and slower!

Lori
38

Lori

7/19/2007

I made a composite of this recipe. Instead of putting the majority of the seasonings in the gravy, I put them all in the flour mix. Doing that and following the steps of dredging in flour, egg, then flour again, this made the most fantastic chicken fried steak I have ever had! My fiance loved this, as well, claiming it was also the best he'd ever had. It was definitely awesome!

CURTISLEE
27

CURTISLEE

10/16/2005

As several other reviewers have suggested, seriously consider reducing the chili powder by at least half. The chili powder overwhelms the gravy taste. I had to add more milk to reduce the intensity of the chili powder, though once tempered, the flavor of the gravy rocks. I had to add several eggs to the egg mixture. There wasn't enough egg batter for the meat. Too, consider leaving the flour out of the egg. Yes, it might make the coating thicker, but it is VERY hard to work with and doesn't stick easily to the meat. My mother always dipped the meat in egg alone and I think that works best. I bought tenderized round steak on sale, which also is what mom used. All in all--an excellent recipe, with with the modifications just mentioned.

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