Recipe courtesy of Christina Deyo and Janette Barber

Christina's Chicken-Fried Steak

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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4 (6-ounce) round cube steaks

2 cups buttermilk

2 eggs, beaten

2 cups all-purpose flour

2 teaspoon dried thyme

2 teaspoons cayenne pepper

1 teaspoon salt

50 butter crackers, crushed (recommended: Ritz)

Vegetable shortening, for frying

Serving suggestion: Your favorite steak sauce and Christina’s Steak Fries with Cheese Sauce

Serving suggestion: Your favorite steak sauce and Christinas Steak Fries with Cheese Sauce


  1. Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
  2. In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate.
  3. Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet.
  4. Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately.