Skip to main content New<> this month
Get the Allrecipes magazine
Chicken Fried Steak I
March 25, 2006

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 you might find at a good family restaurant! I did add a couple of teaspoons of chicken bouillon, which made the gravy taste a little fuller. The buttermilk didn't seem to appreciably effect the flavor, though it does make a thicker liquid mixture, which probably helped the flour stick to the meat better. Mom taught me to use cast iron skillets for chicken-fried steak--the cast iron skillets and temperature of the grease--are the keys to getting the breading to adhere to the meat.

  1. 187 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars