Chicken Fried Steak

Total Time:
1 hr 25 min
Prep:
45 min
Inactive:
10 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 whole eggs, beaten
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh thyme leaves
Directions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.7 255
We love our Chicken Fried Steak in Texas and here is a fine list to fine the best: http://cravedfw.com/2014/10/24/celebrate-chicken-fried-steak-day-in-high-fashion/ item not reviewed by moderator and published
Another way to insure that the breading sticks to the meat (works for chicken also) is to place the prepared meat in the freezer for 20 min. item not reviewed by moderator and published
DELICIOUS. way to go alton for making the easiest, and most delicious fried steak recipe out there. we didn't have a tenderizer so we flattened the steaks between ceran wrap with a pot, but hey what ever works. very delicous, would totally recommend. item not reviewed by moderator and published
These would have been great expect I unfortunately did not have a needle tenderizing device. Instead, I tried using a knife to stab the steaks repeatedly. Did not work out so well resulting in the eggs and flour poorly absorbed. Steaks came out lightly battered and pretty tough. Gravy came out perfect. I'm gonna rate this a 5 out of 5 anyway. They were still edible even though I messed up pretty badly. Can't wait to try again with a proper tenderizer. item not reviewed by moderator and published
Hands down the best chicken fried steak and gravy. Everyone seems to have small variations to this recipe and I've tried most of them. This by far is my favorite, so simple and the most delicious. I dare say I do not need another Chicken Fried Steak and Gravy recipe for the rest of my days! item not reviewed by moderator and published
This recipe was loved by the whole family. So simple and delicious! I will definitely make this again! item not reviewed by moderator and published
yankee girl here -- how do you keep the coating on the meat? mine either fell off or scorched.... Tasted ok to me, hub hated it. item not reviewed by moderator and published
I followed the recipe exactly. Meat was somewhat tough but chewable, gravy lacked flavor and the breading was not crispy, but fell off the meat. I will not make this again. item not reviewed by moderator and published
Ohhh, THAT'S how you get breading to stick to deep fried meat! This recipe worked great, and was so very tasty. Brought back childhood memories from growing up in Texas to this proudly transplanted Upstate Yankee. Mmmmmm! Too bad my stomach has a finite capacity; there were a few leftovers that would no longer exist otherwise... item not reviewed by moderator and published
Simplicity is its own reward, and Alton, you are the best at it! Bravo! item not reviewed by moderator and published
Very good to know thank you. item not reviewed by moderator and published
The meat has to go into the flour first, then egg, then flour. If you're scorching the breading your heat is too high. Cook it longer on a lower flame. item not reviewed by moderator and published
You have to let it sit in the frig for at least 15 mins. item not reviewed by moderator and published
Tough means either the meat cut was not good or it got over cooked...also the breading will be soggy if it was cooked in low temperature and it absorbs a lot of oil. Always chill meat or chicken after breading and the coating will not fall off. Give it another shot with the right technique. it is worth it item not reviewed by moderator and published

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