Photo: Van Chaplin; Styling: Vanessa McNeil Rocchio
Prep Time
15 Mins
Cook Time
8 Mins
Makes 6 servings

Make this iconic Southern chicken-fried steak recipe and savor every bite of this simple and delicious dish. Serve with green beans, mashed potatoes, and plenty of gravy.

How to Make It

Step 1

Sprinkle steaks with salt and pepper. Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers. Lightly coat steaks on each side with cooking spray.

Step 2

Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice. Transfer steaks to a wire rack in a jelly-roll pan. Keep warm in a 225° oven. Serve with Cream Gravy.

Step 3

Note: Nutritional analysis does not include gravy.

Ratings & Reviews

chelseablack's Review

December 31, 2012
I love this recipe, it's fantastic for what it is. My hubby used to order this at restaurants, but now doesn't because he can get it better at home - a win! I serve with Bob Evans original mashed potatoes (often found near the deli or the lunch meat), white shoe-peg corn, and white country style gravy. I do not use any extra oil - it does great as written.

laurac281's Review

September 23, 2012
I made this recipe tonight for my family, with my sister visiting. We all thought it was fantastic. The only change I made to the recipe was to add 6 tsps of canola oil, 1 tsp per serving. We will definitely make this again!

ltlbitz's Review

April 17, 2012
This turned out really tasty and very easy to make. .

SaraStone's Review

April 14, 2012

Cstouder's Review

December 03, 2011
Very good but used olive oil to fry otherwise too dry. I also used 3 regular eggs and more crackers than recipe called for although I made 7 steaks instead of 6. The cream gravy was awesome and so easy to make. The only change I made was to use half & half instead of milk because it was all I had in the frig. Also needed to add alittle water to thin. Will definitely make again!

HBryant's Review

October 04, 2010
Very good. We didn't have crackers so we just used salt/pepper, dipped in egg, rolled in flour. Just like another cook, I put some oil in the pan so it browned. Also, for the gravy, I did just milk and flour in the same pan as the steak was cooked.

jackie2830's Review

July 25, 2010
Sooooooooooo good! After cooking for 50 yrs I have never ventured to make something so iconic to the South, and yet so simple. It was delicous! I could not believe how easy/tasty the cream gravy was, and the use of crushed saltines added a taste dimention to usually ordinary tasting breading. I did use 2 eggs instead of egg substitute to dip. I served cheese grits and sliced fresh tomatoes with this and it took me away to Anna Maria Island, FL! Thanks! Will definitely make again!

vanessarush's Review

November 09, 2009
This was a great, light version of an old favorite. I did add some oil in the pan to keep the crackers from burning. And the cream gravy was very salty -- next time, I'll be sure to get the low-sodium base.