Whether it’s for breakfast or dinner, chicken fried steak is about as comforting as comfort food gets. The delicious crispy breading on a tenderized steak, fried up in some butter – dang I’m making myself hungry! If you have never tried a Classic Chicken Fried Steak before, you are in for a real treat with this recipe. Whether you are making this for Sunday supper or Saturday Brunch, it will be the star of the show.
If you do not have a dredging station, don’t worry about it. I literally used 3 paper plates for many years. I like the paper plates because you just toss them in the garbage when you are done. If you do a lot of breading, a cool dredging station is worth the investment.
I like to fry mine is straight butter. I know others use oil or a combination of the two. But I love the flavor you get from the butter and you also get a beautiful golden crust on the steaks. If you are not comfortable with frying in butter (it will burn more quickly if you are not careful), I would suggest using avocado oil instead. It does not leave an oily flavor and has a much higher smoke temperature so it will not burn too quickly.
As I mentioned you can serve this up a number of ways. I like it with a fried egg and biscuits and gravy. Here’s my recipe for Tarragon Sausage Gravy – so super yum with this. You can also go with some mashed potatoes, green beans, and white gravy. It makes a killer sandwich with some ketchup, lettuce, and red onion on some brioche bread. Whatever way you decide to serve it up, you are going to be very happy with the outcome.
Now Let’s Get Cookin’!
Classic Chicken Fried Steak
- 6 Cube Steaks
- 3 cups Flour
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 2 tsp Salt
- 2 tsp Black Pepper coarse ground
- 4 Large Eggs
- ½ cup Butter
- In bowl, combine flour, paprika, 1 tsp of garlic powder, 1 tsp of salt and 1 tsp black pepper. In a smaller bowl, add eggs and remaining garlic powder, salt and pepper. Beat until fully incorporated.
- Make a Dredging station – plate 1: One cup of flour mixture, plate 2: egg mixture and plate 3: remaining flour mixture.
- Starting with plate one and moving to plate 2 then 3, fully coat each piece of steak on all side.
- In a large frying pan over medium high heat, add butter. Once melted, add breaded steaks. Cook for 8-10 minutes on each side (should be golden brown). Remove to a paper towel covered plate. Cook in batches until all piece are done.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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