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

CATEGORIES
Ingredients
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.

Pairs Well With
Merlot

Jammy, earthy red wine

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    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.
    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.
    Simplicity is its own reward, and Alton, you are the best at it! Bravo!
    Umm!i love steak ,especially chicken!!! 
    My boyfriend made this for me last night for dinner and it was perfect. The repeated dredging and then resting really made the crust stay on the meat and the coating was crispy and integrated into each bite. Thanks, Alton!
    This was a very tasty version of one of my favorite indulgences. When I was making the recipe I discovered I only had beef broth in the house, no biggie, the gravy came out awesome. I think it was actually better with the beef broth with lots of fresh cracked black pepper. My son loved it.
    Easy, tasty, inexpensive, also-instead of making the gravy I used a packet of Sausage Gravy-
    I usually don't fry foods, but for an early Father's Day dinner I made this, as Chicken Fried Steak with mashed potatoes and gravy was one of his favorites growing up in the midwest. He absolutely LOVED it. I had the meat tenderized at the meat market, saving time. I added chopped fully cooked sausage to the gravy and it was great. Thanks!
    I a word: awesome! Very accessible and tasty recipe for cooking a less tender cut of beef. The gravy recipe was delicious and Alton's video makes the process seamless--enjoy!
    this was really delicious! our family loved it. i make it quite often. i use cube steak and it works out perfect.
    Amazing!! Not sure I pounded those steaks to a quarter of an inch! but followed recipe exactly and everyone here loved the dinner, The gravy was just great! Thanks for the wonderful recipe.
    Very good.  
    Only one change. 
    In Texas, true cream gravy does not use broth. Only milk.  
    Other than that. Very yummy.
    This is a very easy recipe which is fun to make to boot. I was too cheap to buy a $45 meat tenderizer so I bought the cheap "minute steaks" from the mega-mart and it still turned out excellent. Being from the west coast I've never been a chicken fried steak fan but my wife is all Midwestern and lit up when she saw this. It turned out so well I'm hooked now too.
    Alton, you're a genius!
     I made this for a "comfort food" themed dinner party and everyone loved them. The gravy was especially a huge hit!
    Alton, you're a genius!
     I made this for a "comfort food" themed dinner party and everyone loved them. The gravy was especially a huge hit!
    This was really good. I would have liked to have a bit more flavor as I do with my fried chicken. Next time I will add a bit of paprika, garlic powder, onion powder, and a bit of cayenne pepper to the flour. Make this and make your own adjustments. No complaints from the family--they loved it--I just saw an opportunity to drive a bit more flavor.
    There is only one word to describe this recipe "awesome".
    Suggest garlic salt instead of regular salt. As other reviewers have stated, use half flour, half panko.  
     
    Egg batter causes breading to stick on the meat a LOT better than the buttermilk that some reviewers used. (I tested it both ways the same night. 
     
    Chicken broth unnecessary for the gravy. Forget about the thyme. 
     
    I used sirloin instead of bottom round.
    My boyfriend and I made this recipe last night. The steak was moist and juicy. The outer layer crispy and crunchy. I can wait to make this again!!
    Ive cooked this recipe for years. I eliminate the eggs and make sure the steak is moistened in buttermilk for awhile, and then dip it into seasoned flour. I have cooked it with eggs but its too bready and you can't hardly taste what your eating which is the steak. As one reviewer said the breading can come off easily.
    Alton is a DEMIGOD!!! IMHO, Good Eats was the best cooking show on television, and Alton Brown has fundamentally changed the way I look at cooking. It's so important to understand the chemistry behind the cooking, and I believe that Alton did a very nice job of making many cooking-related scientific concepts understandable to the layperson.  
     
    I have only run into one Alton recipe I didn't like, but I have HUNDREDS of others, including this one, that are spectacular. I have to admit, I was skeptical about this recipe at first (no seasoning in the eggs or flour, but I trust Alton. My trust was not misplaced. This recipe is awesome. ALTON BROWN FOR PRESIDENT!!! LOL

     The best simple and homemade style recipe I have seen in a long time.
     
     Like it without any seasonings except salt and pepper.
    I'm giving this recipe a 5 star completely because of the gravy, it was delicious! My husband loves chicken fried steak and orders it all the time at restaurants, he took one bite and said "You will have to make this all the time now, this is better than any chicken fried steak I've ever had". I personally didnt find the breading to be all that great, but if you cover it in the gravy you wont care if it tastes like sawdust. I think the breading needs something like others have suggested, maybe cayenne, garlic or onion powder, or cajun seasoning and I would have liked that part more. I did have a little problem with parts of the breading coming off when I took it up from the pan, definitely use the amount of oil the recipe calls for, not the amount he shows in the video.
    Great example of simple "down home" cooking. Very tasty
    Wonderful take on American comfort food from my favorite culinary scientist AB. Big hit with the family and the gravy is phenomenal.Will definitely make again.
    This is delicious! I couldn't find any fresh thyme at the store worth buying, and I had to learn the hard way that my range needs to be on medium as opposed to medium-high, but otherwise I followed the recipe and it turned out beautifully! Wouldn't change a thing.
    It was definitely very tasty. I did take another reviewers advice and use buttermilk instead of eggs. I'm curious of the texture difference with the eggs instead but the buttermilk did give it a bit more of a southern taste. The gravy was very good and all I added like suggested was pepper. I will defitnitely make it again.
    Like the cut of meat that Alton uses. On the episode "Cubing Around", he also shows a recipe for Salsbury Steak that sounds great. I used a brown gravy with this one; personal preference.
    I have always loved Chicken Fried Steak! But, using real steak for it. Brought it to a whole new level. I can't wait to make it again, oh and the gravy! GOOOOOD EATS! lol
    I've never made Chicken (or Country Fried Steak before... And following this recipe was simple and easy - and VERY tasty! I didn't have a needle device for tenderizing, so I just gave it a few good whacks with a meat mallet, which worked great. I did add Italian bread crumbs to the dredging flour, as well as some chives, Italian seasoning and garlic to the gravy, just before adding the milk. Hubby loved it so much, we now have a new family favourite to add to our menu.
    Great recipe. Easy to follow, but time consuming. Tenderizing the meat made a big difference and is a must. The needle device works wonders. The breading stayed on and remained crispy. The gravy was chocked full of rich flavor and creamyness.
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