I need a batter recipe for deep fried chicken, not the dry coating but the batter type coating.

By Apil on January 10, 2012

3 words .. Yum, Yummy, YUM-O !!! It was my first time making chicken fried steak and the whole family LOVED it !!! P.S. the gravy was to die for !!!

By Lisa Betsinger on November 20, 2011

Paula, I just want to tell you i am your biggest fan, we love your recipes.. you know how to bring the home cooking-southern country style into cooking no matter where a person lives..Your recipes are fantastic..we love your website as well..we love you..thank you for being a great inspiration to us all...

By Michelle Means on June 12, 2011

I really enjoyed this, i've never even tasted chixfry steak before making this. I poured off most of the oil after the steaks were done frying, sauteed part of a red onion, then added a little of the oil back in to saute the flour. I used some leftover chicken broth instead of water and simmered the steaks for maybe 10 minutes. I thought it came out DELISH. My native-Texan sweetheart did not. He's used to white gravy, to him brown gravy and onions are what you put on liver to make it a little less gross. Some of the flour did come of the steaks, but not much and made the gravy so tasty...

By Jade on April 23, 2011

This is so yummy. A chicken fried steak with a twist. Family and I give this to big thumbs up.

By Michael on April 13, 2011

How is the flour supposed to stick to the meat? It was like having plain fried burgers. I can't recommend this.

By Anonymous on October 11, 2010

This is a great recipe in many ways but there are two weird things about it: There is no need to cook a piece of meat like this for 30 minutes, as another reviewer noted. I also just put them back in the gravy and simmered gently for a few minutes. More seriously, how do 4 cups of water get with 2 TB of flour to make a gravy? You get a very watery slurry out of that ratio, even with the extra flour from the dredged meat. Two cups of water would have done the job better.

By Anonymous on September 25, 2010

I liked this recipe, but I must say, I followed the directions off of her show, not the ones that appear here. On the show she says to dip the steaks in buttermilk prior to dredging in the flour. What happened to that step on here???

By Anonymous on September 24, 2010

Loved this one. My husband is the cook around here. He forgot to put the onions on and it was still excellent. This recipe is a keeper for us.

By Anonymous on July 14, 2010

I like Paula Deen. I think she is an adorable Southern woman with all of the hospitality. As for this recipe, though I have not tried it per say- from my kitchen chemistry experience, I have to agree with the 1st reviewer. It is very difficult to fry a beef round cubed steak in this flour mixture without the crust falling off from all of the grease. Also, can't understand why the steak would be placed back in the pan for 30 min. My recommendation; gently sear the steaks with little to no oil, to pre-cook, then follow her flour dredging, or better yet- add some buttermilk, dredge and fry.

By Anonymous on June 29, 2010

I think this was the best chicken fried steak recipe i've ever tasted. It was easy to prepare and the family LOVED it. For the person who said it was "seriously the most disgusting" I think knowing how to follow directions and cook would help! Great recipe Paula!

By Anonymous on April 20, 2010

This is a great recipe. I used yellow onion on the top and let it simmer 45 minutes to add to the tenderness of the meat. I will cook this again! It was great with the garlic mashed potatoes!

By legalmed on December 27, 2009

This is a traditional southern recipe that has a thousand versions. I tried this version, and my family said it was the best they had ever eaten. The only thing I did differently was to add the onions to the flour and drippings and cook them in the gravy. YUM!

By tngram on September 19, 2009

Thanks for all your recipes. Alesson I learned a long time ago, don't hurry keep the fire heat where recommended and you pretty much won't fail. Two cooks same recipe can make a tremendous difference. Love this recipe.

By Dodi on September 18, 2009

This recipe was very easy to make. I think you have to use well-thawed (or non-frozen) beef for it to come out perfectly. However, I tried it with mostly-thawed burgers from the local discount warehouse store and it came out just fine! I only made 4 burgers so I used less flour and water. Unfortunately, I burned the burgers/steaks a little so my gravy also came out slightly burned --but you know what -- the flavors were still good and everyone enjoyed it! Thanks Paula!

By zhree1 on September 12, 2009

Very good and easy southern recipe - Just like my grandmother made and we all stood in line for

By dmullins on August 17, 2009

This was seriously the most disgusting, nasty and horrific recipe my husband and I have EVER tried! We ended up throwing the whole thing out and heading to Wendy's to grab a burger... :( I was incredibly disappointed as Paula's recipes are usually so darn good and expected a good southern fried steak recipe from her. The steak ended up a soft, mushy mess.

By mrsnar on August 10, 2009