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Chicken Fried Steak

Servings: 8 servings
Author: Jennifer Locklin


  • 2-3 pounds round or cube steak cut into 8 pieces
  • 2 cloves garlic minced
  • 3 cups flour
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon salt
  • Kitchen Salt or seasoned salt
  • black pepper
  • 4 cups vegetable oil shortening or lard, for frying


  • In a shallow bowl or pie plate, whisk together eggs, milk, ½ teaspoon salt and ½ teaspoon pepper until well blended.
  • Place flour in a separate shallow bowl or pie plate and whisk in ½ teaspoon Kitchen Salt and ½ teaspoon black pepper.
  • Pound meat with meat mallet to ¼-inch thickness (if using round steak).
  • Combine 2 cloves garlic, 1 teaspoon kitchen salt and ½ teaspoon black pepper.
  • Divide garlic mixture evenly between cuts of meat and rub seasoning mixture into the meat.
  • Dredge in flour, shaking off excess, then dip into egg mixture, then again into flour, coating well. Continue breading all meat.
  • Place on a baking sheet in a single layer, cover with plastic wrap and refrigerate for at least 30 minutes prior to frying.
  • Preheat oven to 300 degrees.
  • Heat oil or shortening in a large skillet over medium-high to 350 degrees.
  • Add 2 or 3 pieces of meat (do not over crowd), and fry for 3 to 4 minutes on each side or until golden brown.
  • Place a cooling rack inside a rimmed baking sheet, then place fried steaks onto the racks and set in a preheated oven and continue to cook for about 20 minutes.
  • Serve warm with cream gravy.