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Chicken-Fried Steak Recipe

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Historians are divided on the origins of chicken-fried steak – some trace it to German settlers in the Texas Hill Country, others to trailblazing chuckwagon cooks. Most agree authentic versions involve tenderized beef steak that’s breaded, fried, and blanketed with a pepper cream gravy. This recipe ticks all the right boxes, including a golden cracker crumb crust that considerably ups the crunch factor.

By Mary Allen Perry

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Read the full recipe after the video.

Recipe Summary

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Ingredients

Directions

  • Combine ¼ cup of the flour and next 2 ingredients; sprinkle both sides of steaks with flour mixture. Combine the egg and 2 tablespoons of the milk in a shallow dish. Dip the steaks in egg mixture; dredge in cracker crumbs.

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  • Cook the steaks in hot oil in a large heavy skillet over medium 2 minutes on each side or until browned. Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender. Remove the steaks, and drain on paper towels, reserving 3 tablespoons drippings in the skillet, Keep the steaks warm.

  • Whisk remaining 3 tablespoons into the hot dripping until smooth. Cook 1 minute, whisking constantly. Gradually add the broth and remaining ½ cup milk; cook over medium, whisking constantly, 3 minutes or until thickened and bubbly. Stir in the Worcestershire sauce and hot sauce; add salt and pepper to taste. Serve gravy with steaks.

Source

Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

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