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Feb 9, 2005 10:33 PM

Chicken Fried Steak recipes

  • s

I'm curious to know differents peoples recipes for Chicken Fried Steak. Anyone willings to post a recipe?
Also, is this a mostly southern US dish? Do non-US countries cook this?
Thanks a ton,

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  1. Spencer,

    I have never used a recipe to make Chicken Fried Steak, but I can tell you my general technique, which is not complicated:

    Tenderize beef cutlets or "minute steaks" with a mallet. Dip in egg-milk wash, dredge in seasoned flour, and fry in peanut oil until golden-brown.

    Classically, you would then make a milk or cream gravy from the pan drippings.

    I tend to think of it as a Southern dish (it's just a basic Southern Fried Chicken recipe applied to beef) and cooking CFS seems to be a minor art form in Texas.

    I am not aware of any other country or culture with a CFS-like dish, but frankly the technique is so basic that there *must* be some close analogues out there somewhere.

    - er


    8 Replies
    1. re: enrevanche

      What cut is a "beef cutlet"? It's not something sold by that name around here (NYC). Is it thinly sliced round?

      1. re: MikeG

        Thinly-sliced top round - yep. aka "cube steak" if I've got my terminology straight.

        Is there a butcher in the house?

        - er


        1. re: enrevanche

          .....although throughout beef country you see a variety of steak cuts used.

          1. re: enrevanche

            Thanks, that's what I thought but wanted to make sure. As someone else mentioned, different cuts get all kinds of different names around the country. Having eaten CFS made by people who should know, I thought it was some kind of round, but figured I'd make sure.

            I used to be able to get a passable CFS at one restaurant here (yes, count it, one! LOL) but they jacked up their prices to the silly point so now I have to figure it out for myself. This thread has been very useful!

        2. re: enrevanche

          Given that CFS is a derivative of weinerschnitzel (sp), there's certainly another country/culture with a CFS-like dish. :)

          1. re: jgg13

            Breading a thin cut of meat and frying it often goes by the name 'Milanesa' or a variant of that, after the Italian city of Milan. This is especially true in Latin American countries.
            Some attribute CFS to German settlers in Texas, being an adaptation of their schnitzel.

            1. re: paulj

              Yes, I had milanesa de res for lunch today in Mazatlán. Very tender, with a nice breading.

          2. re: enrevanche

            isn't katsu the japanese version of CFS? it is usually served w/ a darker 'gravy', but i think the argument could be made...


          3. Spencer, The world's best chicken fried steak is made by a place called Pete & Repete's near Norman, Oklahoma. The secret is to dip the tenderized meat in Carnation evaporated milk rather than an egg wash. Dip the steak through the milk/flour twice. Season the flour with black pepper, white pepper, a light amount of salt and a little cayenne. Do not deep fry the steak. Fry in peanut oil at medium heat with half of the steak exposed. Flip and cook to a golden brown. Drain all but a quarter cup of oil and use the flour mixture to make gravy along with milk or cream and a small amount of the evaporated milk. A properly cooked chicken fried steak rivals any food in the world, because, as they say in the South: "If it ain't fried, it ain't food".

            3 Replies
            1. re: Leper

              I make mine very much like yours. A few years ago some cumin made its way into the flour. Liked the mistake so much that it is now part of the recipe! Chicken fried steak, real mashed potatoes & gravy - doesn't get much better than this!

              1. re: Leper


                You can let the cube steak soak in any kind of milk to tenderize it, buttermilk works great too. I think that you get the best crust if you dredge it twice and use self-rising flour.

                1. re: Leper

                  I like the looks of this and thank you for posting it here. There are as many recipes for this as anything else. I watched something a few weeks ago regarding frying chicken. One thing I may use with this recipe too is the method as well as the different ingredient used. Don't remember the name of the show but the cook/chef whatever, was a woman and she said her fried chicken was the best ever and for good reason. She used 3 parts flour to 1 part corn starch for her dredge, but then let it set up on the chicken for several minutes to let 'soak in' the chicken therefore not falling off when frying. Again, thanks for your tips. Oh, of course she also said don't crowd the pan but we all know that probably.

                  Did anyone see the CFS Throwdown with Bobby Flay and Paula Deen? Paula did a brown gravy with onions and mushrooms I think and it won.

                2. I use round steak.

                  Cut a round steak into 2-3 pieces, following the fat/gristle lines in the steak. Flour with seasoned flour. Put a floured piece of round steak on a cutting board, take a dinner plate and strike the steak with the edge of the dinner plate, dust the piece of meat with flour when blood/moisture appears. Continue until the steak is ~1/2" thick. Repeat with remaining pieces of steak. The pounding of the steak is important, if you do not do it correctly, the steak will be tough.

                  Heat a heavy frying pan, I use cast iron. Add oil, fry steaks, ~3-5 minutes on each side. Remove meat, add equal parts of butter and flour (~2-3 T of each) make a roux, add cream or half/half (~3-4T, more if necessary) cook the cream into the roux, add enough chicken stock to make a gravy.

                  5 Replies
                  1. re: Alan408

                    I made chicken fried steak using this method recently (I found it in a previous post). It was amazing. I highly recommend this methood.

                    1. re: knuckles

                      We were pretty poor when I was a kid, and this was the only kind of steak we ever had at home. Round steaks, usually, and I remember the cheap Jadeite plate (the kind that are $$$ now in antique malls!) mom used to beat them into submission.

                      1. re: Will Owen

                        "mom used to beat them into submission"
                        Lololol! Toooo funny!!

                      2. re: knuckles

                        which one is that? can you post the link or is it here somewhere

                      3. re: Alan408

                        Alan, I know this'll sound dumb. Do the dinner plates not shatter or break or if not how is that possible, I mean you have to pound rather hard correct?

                      4. We marinate in buttermilk for awhile and dredge in a mix of self rising flour and (GASP!) Ritz crackers smushed to meal. Crispy, buttery, great stuff!

                        1. I love chicken fried steak. I buy cube steak that is already tenderized. I season the meat with black pepper and Tony's and Lawery's. Put the same seasonings in the flour. My son prefers to just dredge the steak in the flour and fry it. I like to dip it in evaporated milk,then the flour and fry the steak. I don't deep fry...just enough oil to fry the steak in. Then make cream gravy, mashed potatoes, fried okra...a little bit of southern heaven...

                          1 Reply
                          1. re: southerngal

                            That does sound heavenly! Think you just described my menu for tonight :)