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My review
Southern Living Magazine's Chicken-Fried Steak
Southern Living magazine
"A Southern tradition you can make in 40 minutes."
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Ingredients
servingsOriginal recipe yields 4 servings
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Directions
{{model.addEditText}} Print- SPRINKLE salt and pepper evenly over steaks. Set aside.
- COMBINE cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
- WHISK together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
- 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.
- 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.
Footnotes
- Reprinted with permission of Southern Living® magazine. All rights reserved.
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Reviews
Read all reviews 333396 Ratings
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Most helpful positive review
7/17/2002
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, ...
Most helpful critical review
2/3/2004
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. ...
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7/17/2002
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, ...
2/3/2004
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. ...
2/24/2004
Exactly like the chicken fried steak I ate growing up in south Ga. I would not modify this recipe one bit. A few hints: be patient with the gravy because it will take a bit of time and constant...
9/13/2002
Awesome recipe! You definitely don't need all the oil as stated. One and a half cups is fine. Maybe the gravy is supposed to be a little bland, but to suit our tastes I seasoned it up with garli...
4/17/2003
Wow! I just finished the last bite of this and it was wonderful. I took other reviewers advice and added extra salt and pepper to the beef, but it didn't really need it. I also used only 1/2 cup...
11/15/2002
This was a great recipe, it tasted like what I've had in restaurants. However, like the others I used less oil, and for the gravy; I mixed half milk and half beef broth..nice flavor
4/30/2006
Outstanding. Follow exactly but try these modifications. It's well worth the effort. Mashed potatoes are important. Use quality Round Steak and pound it to 1/4" to 1/2" thick. To the cracker cru...