Chicken Fried Steak

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Cubing Around

Rated: 5 stars out of 5Rate itRead users' reviews (148)

RECIPE
COMMENTS & REVIEWS(148)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

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

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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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Comments & Reviews

recipe Chicken Fried Steak
Karen Converse, TX 03-19-2010
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This Was Sooo Good!
Rated: 5 stars out of 5

I made this for dinner last night and it was scrumptious! It was every bit as good as I've had in a restaurant and I live in... Texas. I used cubed steaks and I pounded them out with a heavy bottomed glass because I didn't know what a needling device was. It worked just fine. The batter stayed on the meat and it was so very tender. The gravy was out of this world. I made extra although I left out the thyme as I didn't have any. Thanks Alton, I will be making this again.Read more
recipe Chicken Fried Steak
Aamie Lake Elsinore, CA 03-18-2010
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Good and easy
Rated: 5 stars out of 5

I bought mine already so I did not have much prep for meat my sauce came out to salty but I think its because I used powdered... chicken brouth used good stuff and should come off perfect.Read more
recipe Chicken Fried Steak
Olga L. Pleasantville, NJ 02-21-2010
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CFS
Rated: 5 stars out of 5

It was really good.... The only thing, I added a tbs. of heavy cream to the eggs and it made the flour stick to the chicken... nicely. I dipped the chicken twice onto the egg mixture then the flour and it was delicious....Def a winner.....Read more
recipe Chicken Fried Steak
Sharon Shreveport, LA 02-18-2010
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THE BEST CFS!
Rated: 5 stars out of 5

Truly the best - and, I'm a Texas girl so I know my CFS. I used thin sliced sirloin and followed the recipe (added more black... pepper and a pinch cayenne) and it was so good. Thanks Alton!Read more
recipe Chicken Fried Steak
Angie Chicago, IL 02-09-2010
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Great Chicken Fried Steak
Rated: 5 stars out of 5

I had to use cube steak, because they didn't have bottom round at my grocery store. But the steak still came out flavorful... and delicious. I omitted the broth and used just milk for the gravy and everything was spectacular. And even though it sat in the oven for a while, the meat was still moist and tender. This is the best CFS I've ever had.Read more
recipe Chicken Fried Steak
Margaret Austin, TX 02-03-2010
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Delicious.
Rated: 5 stars out of 5

It was a bit of work for me, and I got the dreaded club hand...but man it sure did turn out yummy! We used regular... steak...and I put some crushed saltines in the flour...I think I just gained 5 lbs.!! :) Thank you Alton, as once again...you come through for me!Read more