Chicken Fried Steak

Servings: 8


  • 1 1/2 cups, plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
  • 1/4 teaspoon ground garlic
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon seasoning salt
  • 3/4 cup vegetable oil
  • 2 teaspoons salt
  • 1 cup milk


  1. Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
  2. Dredge the meat in the flour mixture.
  3. Heat 1/2 cup oil in a large heavy skillet over medium-high heat.
  4. Add 2 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side.
  5. Remove each steak to a paper towel-lined plate to drain.
  6. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
  7. Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon.
  8. Stir in the remaining 1/4 teaspoon pepper, and the salt.
  9. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
  10. Slowly add the milk, stirring constantly.
  11. Reduce the heat to low, until reduced and pour over steaks - serve immediately

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.