Chicken Fried Steak III
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.
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.
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!
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!
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.
Ty had a craving for chicken fried steak and being that I've only made it once before, I decided to try a different recipe. The gang loved it although I did do the bread crumb thing in addition to the flour. I deleted the "salt" part of the seasonings and added a can of Golden Mushroom Soup" to the gravy. The girls and hubby devoured the cube steaks I used and the delicious gravy laden mashed spuds. Terrific Gail!
Came out great, except I omitted chili and cayenne, just added a little black pepper instead. Also didn't use flour in the egg mix, just dredged meat in flour, then egg, then flour again. My family really enjoyed it, EVEN my mother-in-law liked it!!!
I am a huge chicken fried steak fan! This was quite different than the usual (white gravy) recipe I am used to. However,I would recommend that the chili powder be reduced...it was a bit overwhelming.
This was a great work night meal, my family loved the taste. The only thing I would suggest is to detail the gravy for the less than beginners like me, I think the amount of flour was a tad! to much. Thanks for the recipe will make again.
Secret - Use a cast iron pan for frying. This turned out excellent! I did not make this gravy however. I had 1-1/2 pounds of cube steak and 1/2'd the recipe. Though I did use a total of three eggs and I did put approx. 1/4 cup of flour in the eggs. I thought it worked perfectly. The batter was not too thick, but the crispy covering it made to the steaks was scrumdelicious. We all chowed down on this one. Mashed Potatoes and corn was perfect. And some garlic cheese biscuits! Heavenly.
I cooked this for my whole family and they loved it! Even my three year old wanted seconds. The gravy is pretty spicey, so if you have little ones you might want to cut back on the chili powder. The steaks had kick to them, but not too much. I don't know how some people have had problems with the breading. This is the first recipe that I've used where you actually get a nice coat of breading. Great recipe!!
Excellant and very easy. This will go into regular rotation. I changed the spices to what I like but this is a very easy recipe to adjust.
Great recipe! next time, I'll cut the cayenne by half. I prefer it with a little less heat.
Gail, this is the perfect comfort food! Pair it with good hearty roasted garlic mashed tatoes and you set! Crispy,creamy,salty,all the major food group are represented for a rib sticking dinner. Thanks again Gail,This Rocks!
I was very unhappy with how this turned out.
This is a good basic recipe but there were parts I left out. I tried to dip it in the flour mix with eggs but it ended up being such a goo glob that I ended up adding water to it to get it to work. I don't like a coating of eggs underneath the batter. Also, under the advice of others I didn't put in the hot pepper spices in the gravy. The gravy turned out great otherwise.
I have been making this recipe for at least the last two years and We love it so much that I also use it for Chicken breasts! I never have a problem with the coating sticking to the meat and this has to be my familys favorite meal! We like it so much I went to see what other delish recipes Gail123 may have but this is the only one. Come on Gail post some more of you fab recipes!! I usually serve this over rice or mashed potato. The gravy is fabulous!
4 stars for breading-5 stars for the gravy! An easy and quick way to make my husband's chicken fried steak fix. I halved the recipe for just the two of us. Added a little tabasco to the egg wash to up the heat even more. Loved the spicy milk gravy! I left about 2 tablespoons oil in the skillet and still had to add about another Tblsp. butter to the flour to get a nice roux, and that was with less flour.
Did not cook right. I didn't have any eggs so I substituted mayo and water. The first batch was a disaster. The third batch was just plain breading and tasted good. This was just not worth the bother.
Very good! The coating was wonderful! Did not make the gravy. Served with traditional cream gravy, mashed potatoes, and green beans. A true southern comfort food!
This is a keeper. The only thing I did was reduce the cayenne pepper and chili powder. A little messy to make. The family did like it, so I will make it again.
Made this last night and Mom & hubby loved it. I thought it was just okay but who can resist rave reviews. I followed others suggestions and skipped the cayenne and chili and dredged the meat in seasoned flour, egg and flour again. Even though I decreased the flour, the gravy was still thick as glue so keep a little liquid handy for thinning. I was out of potatoes but they loved the gravy over rice. Thx for submitting this one Gail.
I'm not a big beef person, but I had some given to us by family that needed to be cooked. That being said, my boyfriend and my kids LOVED these chicken fried steaks. I left everything the same, except I didn't add flour to the egg and I halved the chili powder so it wasn't too spicy for the kids. I liked the breading and gravy a lot, as did everyone else. The girls' have already had leftovers for lunch today.
This was yummy. My husband thought it was great, very tender. My only complaint was that the cube steak was not seasoned enough. I did not make the gravy so that may of been why. Instead I bought the package gravy that you make by adding water.
A little time consuming. When frying, had a little problem having the coating to stay on.
Very good! My son says it's better than Cracker Barrell! Will definitely make again.
Really liked the gravy but used less chili powder.
It was time consuming to make this recipe, but worth the time. My husband and kids loved it. Next time I will put 1/2 tbsp. of chili powder in the gravy because the 2 tbsp's are overwhelming.
I too had a problem with the coating sticking to the meat as an earlier reviwer mentioned but I thought it tasted wonderful anyway (using a tbsp less chili powder)
Guess I should've read the reviews, but I was in a rush. The breading really did not stick to the steak, I found the breading itself to be lacking some flavour as well. I appreciate the recipe but not sure if I'll try it again with the advice in the reviews..
This is the first Allrecipes recipe that I did not like. I followed the recipe, except only used 2 teaspoons of salt like other reviewers suggested. The breading did NOT stay on the steak. The gravy was very salty, even after cutting it down so much. The breading had very good flavor, so it is a shame that it wouldn't stay on the steak. My sons tried, but couldn't eat more than a few bites. My husband thought it was okay, but too salty. I won't be making this again.
This is a great recipe my kids even love it!
Much better than other recipes I tried. I foolishly thought you needed to soak the steak in a batter to get a good coating. Live and learn! =)
I thought this recipe was aweful. The coating did not stick to the steaks after cooked and the gravy was AWEFUL!!! I will never use this recipe again.
There is a little too much 'kick' in the gravy. Next time I'll use less chili powder...but otherwise this sure is a great meal!
Best chicken fried steak recipe I have ever made or tasted. Adding the flour to the egg wash made all the difference in the world. I did use blackened seasoning instead of cayenne pepper (didn't have on hand) plus some onion powder, garlic powder, paprika, & pepper to the flour. Excellent recipe, thanks!!!
I adjusted to serve 2. The prep of meat and frying ( used crisco) was very simple, crust stayed on and had a nice crispy texture. I did not care for the gravy, will keep looking for another one. I served with egg noodles and Sauteed Garlic Asparagus also fun this site.
Very very good. I did not use the beef boullion but it was still very good. It was almost as good as the "saltine" based recipes. I used paula deens house seasoning mix recipe (on food network) in the flour mixture.
Do not add flour to egg. I ended up with a gelatinous mess that was very difficult to get on the steak. Made in a cast iron skillet with shortening instead of oil. Kind of a pain to make but taste very good
great' i liked the flour egg dip.i think one should add the salt and pepper to the dredge flour, great gravy,will try again.
Good recipe will make it again!
MY FAMILY LOVES THIS DISH. WE HAVE ALWAYS USE CUBED STEAK AND SEASON REALLY WELL BEFORE BREADING. WE DEEP FRY OURS BECAUSE THEY HOLD UP BETTER THAN PAN FRYING AND TURN OUT WITH A BETTER GOLDEN BROWN CRUST. MY MOM GOT US HOOKED ON USING LOUISIANA HOT SAUCE AND A.1. STEAK SAUCE INSTEAD OF WITH GRAVY AND EVERYONE IN OUR FAMILY LOVES IT THAT WAY. THROW IN SOME CORN ON THE COB, TATERS (YOUR CHOICE FRIED OR MASHED - THEY BOTH WORK GOOD WITH THIS DISH), SOME BLACKEYED PEAS, AND SOME STEWED MATERS AND YOUR ALL SET! MAN I BET YOU CAN TELL I'M FROM THE SOUTH, HUH? ENJOY!
I did enjoy this recipe but i found 2 tablespoons of salt *ouch* i only used 1 teaspoon, still plenty flavor with the cayenne, garlic, celery salt & chilli
Sounded like a good idea, but my execution was horrible. Like some other users, the breading refused to stay on the steak and just dispersed around the oil. The gravy also tasted like dirt for some reason. I am guessing i did something wrong, and I made a single serving rather than 3 lbs. Oh well.
I have been making the steak part of this recipe for about 6 years and love the way the steak turns out. I add an extra egg to the egg mixture, but do everything else same. I've never had a problem with the breading falling off. I made the gravy for the first time last week and it was terrible. I am going to give it another try, but only put two teaspoons of salt in the flour mixture and reduce the chilli powder. I also didn't need all the left over flour for the gravy...It would be nice to have an exact measurement on the flour needed in case you don't make as many steaks. I think this will be awesome when i get it figured out!
I used this recipe as my FIRST attempt at Chicken Fried Steak. Overall, for my first time, it came out decent. I followed the suggestions and breaded with flour, egg & then flour again. I also took the suggestion of a reviewer and fried low and slow and my breading did well at staying on. The gravy had a bite to it. Hubby LOVED it. I had a hard time getting gravy to thicken, but I think that has more to do with my experience is making gravy, rather than the recipe. Overall, it's a good recipe. I have alot more to learn with the art of Chicken Fried Steak. Lucky for me, my hubby doesn't mind being my taste tester...haha!
This is a great recipe. For someone who doesn't fry many foods, this is worth it. I've made it with or without the gravy. Simply delicious!
A first timer for Chicken Fried Steak but not to frying or gravy. Followed the recipe and found that it called for FAR too much flour for the gravy. The flour-then egg-then flour really helped the chicken fried steak and next time I will only brown some of the remaining flour before adding the milk/spice mixture for the gravy. After adding too much flour, I simply added a lot of water to make a nice gravy and will keep the rest for some leftover fried chicken that I have to eat tomorrow night.
I was curious about the gravy to this recipe and why add flour to the eggs so I thought I would give this a try. I would not recommend adding flour to the eggs and the gravy was a huge flop to all of us and ended up making my regular cream gravy after tossing this gravy. The steak came out ok but will stick to my regular recipe. For those that had trouble keeping the breading on the steak, make sure your oil is hot enough, about 350 degrees.
Really great...Tastes just like a resturant
I have always wanted to make Chicken Fried steak but this was my first attempt. The flavor was wonderful! My family loved it...but the breading fell off the steak, maybe I dried them off too much ... will definately experiement some more with this.
so good with country gravy
This was WAY too salty. We even left out almost half the salt it called for. I would make the meat again (not the gravy) but not put more than a sprinkle of reg salt in with the flour. The cayanne pepper gave it the right kick. With a little tweaking (and without the salt!) this will be tons better.
This was good, but not great. A little too oily for our taste.
The breading was far too salty and the gravy recipe must be off on the chili powder.
2 tablespoons of salt? Is that a mistake, I hope? This was WAY too salty to eat, and I used less than half that.
The coating didn't stay on very well.
This is the first time I ever made chicken fried steak. The steak part was delicious, the coating stayed on. I used Canola oil to cook with. Next time tho, use 1/2 tsp cayenne pepper and way less salt. Omit the garlic and celery salt. The gravy was too salty. Also, less chili powder, it made it too spicy. I've served it with mashed potatoes (with butter and vanilla yogurt) instead of sour cream and milk. Next time I make it, I'll make country gravy instead. Otherwise, the meat came out perfectly. Thank You.
Big hit...will be a regular meal at our house. All kids and adults loved this. Served with a gravy made from the drippings and mashed Potatoes. What a quick, easy and great tasting meal! Thanks for a great recipe.
This was easy and everyone loved it
Delicious! Everyone loved it!
I have made this recipe twice now. The first time I followed the recipe as directed. The gravy had too much chili powder in it. The 2nd time I halved the chili powder. I still think the chili powder overpowered it. I should have thinned out the gravy w/ water or milk as suggested by another reviewer. Personally I prefer a white gravy on my chicken fried steak.
Pretty yummy, and very easy. Husband enjoyed it!
Yummy, but careful not to overcook====can be very tough if you do!
love it. my family enjoyed it.
The secret to not having your chicken fried steak coating stay on the meat is simple. After you have dipped your meat and then dredged in flour mixture- place meat on a paper towel on a plate and let sit for 30-40 minutes. THEN fry them and you won’t have the coating separate from the meat.
I used this recipe on pork chops, and it worked great! I didn't have beef bouillon on hand, so I used chicken stock for the gravy and it was still a huge hit with my family. Thanks!
I just made this tonight, and it was delicious. I took the other reviewers' recommendations and reduced the chili powder. I will definitely be making this again!
Pretty good- my first attempt at chicken fried steak and my husband LOVED it! Not too hard to do- just have to watch the heat on the stove top and babysit it for a while so not to over cook.
The meat was tender and the breading stayed on nicely. Gravy a little lumpy but I didn't measure anything. Still tasted great!
Very good! Watch the grease though! This was my first time frying and I got a bad burn. OOPS!
Gravy and batter was tooooo thick so I added water to both. Quite delicious
I tried this recipe in a deep fryer and it came out perfect!
My husband compared this recipe to the taste of his grandmother's chicken fried steak-which is a GOOD thing! I added a little more chili pepper than listed on accident, buit it tasted great!
Way too much salt! Reduced it by half. Added the seasoning to the dredge instead of gravy.
I love reading the reviews that are posted on these recipes. For me they are very helpful. I changed this recipe in the followidng ways, I used only 2 lbs of meat and then I mixed up my flour mixture and took 1/2 cup of that and added it to my 3 eggs. I also diluted the pasty egg mixture with a small amount of milk to a med paste consistancy. Lastly I only added 1/4 tsp of the cayenne to the flour mixture and used garlic powder instead of garlic salt. My son, who is 10, will be the first one to point out if somethigang is too salty. Turned out pretty good and had no problems with coating sticking.
I have made this recipe several times and it tastes great! Tends to be a flakier crust than the local restaurants that specialize in chicken fried everything (I'm in Texas), but I like it better that way. Makes a giant mess, and I sometimes have to increase the amount of eggs to keep the egg coating thin enough to (1) coat all the pieces and (2) not be so heavy that the coating falls off the meat.
Definitely worth making again! Just a few changes will be made next time. The oil should not be added all at once, as the first steak soaked it all up (greasy) then there was not enough left for the others. Second, I agree that the gravy should be more detailed - the amount of flour left over can vary too much (ours was waaaay too strong on the flour). Make sure you know the basics of flour making beforehand, as it would be easy to make lumpy gravy if you're not practiced. As for positives, the taste was great! We loved the chili powder in place of pepper (we're huge pepper fans, but this was a different taste than normal that worked really well!). The egg mixture worked out really well for us, with no problem of breading falling off (but we used farm eggs that are generally more sticky yolks and make breading a snap!). The temperature seemed great for us. We halved the salt and ommitted celery salt and it still tasted great. Overall, we'll make it again with some slight changes!
me and my hubby loved it. it was a little time consuming but well worth it. i made this with garlic mashed potatos and garlic asparagus. YUM!
I changed the meat to cube steak.
My husband really liked it; it's his kind of food. I thought it was OK. The gravy did not work out at all. I had adjusted the recipe down for 2 servings. There was too much flour or not enough milk for the gravy. It was like paste even though I kept adding milk. No matter, it was way too salty. I did fry the meat slowly as another suggested. I had no problem with the breading falling off.
This recipe came out well following the recipe directions. Only change I will make next time is to add a little more cayenne pepper.
My family loved this! My Husband asks for it all the time. Even my 3 year old asked for seconds! Definitely a family favorite!
Very likely the best chicken fried steak I have ever made. I added a dash of Tabasco to the egg and omitted the celery salt in the gravy, substituted onion powder for the garlic salt and sprinkled gravy-laden steaks with paprika. Thanks Gail!
i have never made this chicken fried steak before in my life, this recipe had it's hits and misses. i loved the extra flavor the cayanne added to the breading however the gravy was just too much working against the flavor of the steak. even cutting half of the chili powder out like other reviews suggested still didn't dull the chili powder flavor, it over powered the entire meal so much so that my son said that it was too spicey. next time i am anxious to keep the breading recipe but try the steak with a white gravy.
I believe this is the first recipe from this site that I was disappointed in. Although the steaks themselves were okay, the Egg/Flour was close to impossible to deal with. There are no words to describe the gravy!! I'm not that experienced a cook so I follow a recipe the first time to a T, but even I knew(but still foolish'ly did) 2 tbsp of chilli powder was way too much!
I did as others suggested and added all the spices to the flour mixture and cut out the salt. The flavor was good, according to my southern-born husband! Thanks! However, I will not follow the recipe next time and add all the leftover flour to the gravy mix. I had a gloppy mess. Which was probably my own fault, as I should have added it more gradually. Anyway, I wound up just whipping up a batch of my own country gravy.But overall the recipe was very good. Thank you!!!
I love chicken fried steak cooked this this with only a few changes. I don't use garlic on the chicken. And I make just plain country cowboy gravy. Use the lard fry up the steaks and please no seasoning . No garlic,hot sauce, no celery, no beef bullion,and no chili powder.Add about TABLESPOON OF SUGAR .When cooking you gravy- stir till your flour turns golden brown then slowly pour in your your.
The flavor of the breading on the steaks is great. I had to dump the gravy. It should say, use 1/2 cup of the flour mixture with 2 cps of milk. It just says use leftover flour mixture, so i dumped it all in there...not good. Also I agree with the other reviews about cutting the chili powder in half, I would also recommend using less salt.
Excellent. The breading was quite good, and it stayed on perfectly. If the recipe is followed EXACTLY, you will have no problems. The breading gave the steak a very good flavor which is usually my biggest complaint. We didn't make the gravy because my family is not a fan of it. It was a nice comfort food night.
Note to self (others, as well): I had 4 pcs of cubed steak (didn't look at weight on pkg). I didn't use all the required flour. I prefer not adding flour to the egg mix (made it too thick). I took someone else's advice and added the seasoning into the flour mix, which ended up in the gravy, but everything is so flavorful. I'm not a beginning level cook, but still require measurements. However, I eyeballed my other measurements. Because I used 1 c. Flour, I thought 1 c. Milk would suffice. However, I kept adding milk, which would've probably been the 2 1/2 c. Thank you to the submitter for this recipe!
Let me try this one more time. Loved the steak and breading. That turned out great, but the gravy was not so good. I added only 1 1/2 tsp of chili powder and no cayenne pepper and it was still overpowering. I also had to add a bunch of extra milk to the gravy because it was like paste. Probably that was partly my fault as gravy is tough for me, but I would definately cut down on the chili powder.
Ok chicken fried steak. I lived in the south and ate a lot of chicken fried steak and this is not the best I've had but it is quick and easy to make. I would leave out the celery salt, didn't like the taste it gave the sauce. White gravy is also much better.
We really enjoyed this for dinner. I didn't change anything other than throwing all the spices in the flour rather than adding them to the gravy it just seemed easier that way and I sliced some into strips so the kids could have steak fingers. No problems with the breading falling off and all around yummy chicken fried steak recipe.
This was my first time making chicken fried steak, however I have fried things before and I had a hard time getting the meat to cook all the way through. 99% of the time I follow recipes exactly as printed and I get a wonderful meal. This recipe was vague for novice cooks. My husband will eat anything and he hated the gravy and thought the steak was okay, but refused to eat the leftovers.
Very good. I did one extra step which seemed to help keep the "breading" on. After dredging, let the meat sit for 10 to 15 minutes.
I tried this a month ago, and never again. It was so messy to make and the steak didn't get cooked all the way thr. YUCK.............
Loved this recipe. I have never tried making Chicken Fried Steak before and it was rather easy with this recipe. BF loved it - said I was turning into a really good cook and that it tasted like restaurant quality (he meant that as a compliment). Although I reduced the amount of flour in the egg, it was difficult to work with and I will not put flour in the egg next time.