Chicken Fried Steak (Country Fried Steak)

When we order our beef, we usually have some round steak made into chicken fries.  All that means is that it’s cut it into serving-size pieces and tenderized.  It’s so tender that it tears sometimes when I’m fixing chicken fried steak.  If you’re unfamiliar with the term “chicken fry,” a reader told me that in her area the store sells that cut as “cube steaks.”  As I’ve never purchased beef in a store, I am unfamiliar with their terminology.   But back to chicken fried steak.  If you’ve never eaten it, you’re missing out on some yummy, mid-west comfort food!  Here’s what I do:

Chicken Fried Steak (also called Country Fried Steak in some restaurants)

Ingredients (for 4 servings)

  • 1/2 cup oil (I use canola coconut oil)
  • 1 package chicken fries or round steak (if using round steak, cut into serving-size pieces and tenderize with meat mallet or fork)
  • 1-2 cups flour
  • salt and pepper to taste
  • 2 eggs
  • splash of milk (very precise, I know)

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Gather your goods in an assembly line. Heat the oil in a heavy skillet (I love my electric skillet.)  Season the flour with salt and pepper.  Combine the eggs and milk.  Pie plates work great for the flour and eggs.  Sous chef not included.

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Dredge the steak first in flour, then the eggs, then in flour again.  Place in hot skillet.

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Cook on one side for 5-10 minutes, or until your steak starts to look like the one on the right.  The juices will come up through the flour.  Flip it over; it should look something like the one on the left.  Cook for another 5-10 minutes on the other side.

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Place cooked steak on a plate lined with paper towels to soak up the oil.

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Serve with mashed potatoes smothered in gravy made from the pan drippings with green beans on the side.  YUM!  Obviously, I wouldn’t recommend serving this meal weekly unless you’re looking to, um… expand your wardrobe 😉 but goodness, here’s to restaurant food at home!

 

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Comments

  1. Cream gravy tutorial – yes, please! You make chicken fried steak sound so easy . . . I think my hubs and my dad would both put me on a pedastal if I could cook such a thing very well for them. I’m not sure if we ever get chicken fry/cube steak from the meat fairy – I’ll have to check!

    Re: the meat tenderizer from your other post – there are a number of things I find myself using or doing while thinking “I hope Laura from Heavenly Homemakers never catches me using this!” :>)

  2. Yes, I would be happy to try a cream gravy tutorial. Funny, b/c I JUST served my family Chicken Fried Steak last night for the VERY first time! It turned out ok, but I was disappointed in my gravy and that my breading kind of “fell” off of much of the steak as it was cut.
    Thanks!

  3. That would be a HUGE yes, please on the gravy tutorial.. I can just never seem to get it right. My husband grew up on gravy covered things, so it would be nice to surprise him with one every now and then. 🙂

  4. Looks delicious!
    Replace the eggs with buttermilk and you will have chicken fried steak NIRVANA!

  5. mmmm mmmm good

  6. This is one of my favorite meals as a kid! Yummy:)

  7. Yum! This looks so good, I want to eat my computer. I would be very interested in a cream gravy tutorial! Mashed potatoes, corn, and fried chicken is my favorite meal, except I haven’t mastered the art of homemade gravy.

  8. Looks great! wheres the tip thats mentioned?

  9. It looks delicious. I make it frequently with cube steaks. It is hard to believe you have never purchased meat in a store before.

    Cream gravy is easy once you get the hang of it. You can’t have fried chicken or chicken fried chicken or country fried steak in Indiana without cream gravy.

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