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Southern Living Magazine's Chicken-Fried Steak

Southern Living Magazine's Chicken-Fried Steak

Southern Living magazine

Southern Living magazine

A Southern tradition you can make in 40 minutes.

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Directions

  1. SPRINKLE salt and pepper evenly over steaks. Set aside.
  2. COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
  3. WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  4. POUR oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
  5. WHISK together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon 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. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Judi'sMom
13

Judi'sMom

12/22/2003

This recipe is absolutely AWESOME!!! I have tried several recipes from this site, however, have NEVER taken the time to review them, although I enjoyed most of them. I had to take time to say, I'm from Texas, where he have chicken fried steak at almost every restaurant. This TRULY is better than ANY restaurants I've ever had. It's was just awesome. Like others, I didn't use as much oil, or frying time.

CSYJNAMOM
11

CSYJNAMOM

2/9/2004

This recipe came out pretty bad, but not inedible. First they call for way too much of everything, the egg/milk mixture mostly went down my disposal, along with the huge amount of cracker mix. And 3 1/2 cups of oil was a huge waste! 4 cups of milk made the gravy very very thin. I think if you scale back on some of these things it may come out better because the taste was ok for all the problems I had with it.

GINNYG
11

GINNYG

8/29/2002

Excellent!

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