My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, November 7, 2011

Chicken Fried Steak

How long has it been since you made Chicken Fried Steak, mashed potatoes and cream gravy? I can taste it already. This is the perfect meal for a cold snowy or rainy night.

Authentic chicken-fried steak is crunchy outside, tender inside, and served with plenty of cream gravy made from pan drippings. Bring it on!

Chicken-Fried Steak
6 servings
print recipe

2 1/4 teaspoons salt, divided
1 3/4 teaspoons ground black pepper, divided
6 (4 ounce) cube steaks
38 saltine crackers (1 sleeve), crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/2 teaspoon ground red pepper
4 3/4 cups of milk, divided
2 large eggs
3 1/2 cups peanut oil

1. Sprinkle 1/4 teaspoon, each salt and black pepper over steaks.

2. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.

3. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture' dip in milk mixture, and dredge in cracker mixture again.

4. Preheat oven to 225 degrees F. Pour oil into a 12-inch skillet; heat to 360 degrees F. (Do not use a nonstick skillet.) Fry steaks, in batches, 10 minutes. Turn an fry each batch 4-5 minutes more or until golden brown. Remove to a wire rack on a jelly-roll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.

5. Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cooks milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gray with steaks and mashed potatoes.


  1. oh wow..thanks for this recipe! i have never made it but i was standing over cube steaks at the grocery store the other day thinking about making these and i passed because i wasn't quite sure. i am buying them the next time i go to the grocery store!

  2. yum, I have to stop reading this blog before breakfast because a bowl of cereal just doens't cut it after reading this!

  3. This sounds SO good! It's definitely happening one night this week :)

  4. Oh, this sounds so delicious! I have never been able to make this to suit me, but I bet this recipe is what I've been looking for!

  5. This is so good! Nothing like chicken fried steak with cream gravy!

  6. Love your longears! I found your blog by searching for Justine's Shrimp and Grits. I will give your recipe a try. It looks fantastic.


Note: Only a member of this blog may post a comment.