Chicken Fried Steak

You can find this classic recipe and MANY MORE in our e-booklet BLUE PLATE SPECIALS - order below

Order your copy of our e-booklet Blue Plate Specials

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Home-cooked versions of recipes from your favorite cafes. Everything from Chicken Fried Steak to Candied Yams to Peach Cobbler and MORE!

Order your copy of our e-booklet Blue Plate Specials

$4.99

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Home-cooked versions of recipes from your favorite cafes. Everything from Chicken Fried Steak to Candied Yams to Peach Cobbler and MORE!

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: serves: 4

This recipe was shared with me by friend John shortly before he passed away. I had confided in him that I wanted to learn to cook like a Native Texan, and he started me off with this recipe, walking me through each step.

It is one of the many recipes included in our e-booklet "Blue Plate Specials"

Ingredients

4 sirloin cube steaks (5-6 oz each)
2 cups milk
1 cup buttermilk
2 eggs
3 cups flour
seasoning salt and pepper
1 cup light oil for frying

Instructions

In a large baking pan mix the milk, buttermilk and eggs until well blended.

In a second pan, mix the flour and seasoning. The amount of seasoning you add is up to you.

Coat each flattened cube steak into the milk mixture first, making sure to coat both sides, and then dredge in the flour mixture. Don't be afraid to use your hands to help pat and press the flour to the steak on each side.

Place steak in heated oil. Fry each side until nicely browned.

Be sure to top it with country gravy that has been seasoned with a healthy amount of black pepper.

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