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Chicken-Fried Steak

Chicken-Fried Steak is a Southern favorite that consists of steak dredged in a cracker-crumb mixture and then fried. This homestyle dish is great topped with gravy and served with mashed potatoes.

Southern Living FEBRUARY 2001

  • Yield: 4 servings
  • Cook time:30 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4-ounce) cube steaks
  • 38 saltine crackers (1 sleeve), crushed
  • 1 1/4 cups all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 2 teaspoons salt, divided
  • 1 1/2 teaspoons ground black pepper, divided
  • 1/2 teaspoon ground red pepper
  • 4 3/4 cups milk, divided
  • 2 large eggs
  • 3 1/2 cups peanut oil
  • Garnish: chopped fresh parsley

Preparation

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°. (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° 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.

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Chicken-Fried Steak recipe

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