Chicken Fried Steak

  • Pin It
  • print
Chicken Fried Steak Chicken Fried Steak

Servings: 4 servings
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

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 teaspoon Paula Deen’s House Seasoning
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon monosodium glutamate (recommended: Ac’cent), optional
1 bunch green onions, or 1 medium yellow onion, sliced





Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the water and the monosodium glutamate, if using, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Tools You May Need

Show: Throwdown with Bobby Flay
          Watch Paula on Food Network

You May Also Like These Recipes:

You May Also Like These Articles:

  • 30 Days of Holiday Cookies 30 Days of Holiday Cookies Read More
  • Big, Bold Italian Home Cooking from Cooking with Paula Deen Magazine Big, Bold Italian Home Cooking from Cooking with Paula Deen Magazine Read More
  • Paula’s Pies for All Season Paula’s Pies for All Season Read More

Leave a Comment

Reader Comments:


love your recipes and miss watching you on TV . our love from my family to yours .

By carla st.amant on September 17, 2013


Hi Paula, I am looking for a recipe I used of yours that I used for cube steak. I used a sleeve of saltine crackers and other dry seasonings, do you know the recipe, I cant find it.

By Trina Rogers on July 05, 2013


Do you have a cookbook for diabetics?

By Kathie M Kauffman on May 08, 2013


Why would anyone want to ADD "MSG" (monosodium glutamate) to their food? I would remove this from the recipe!!! The rest of the recipe sounds wonderful.

By Lillian on May 08, 2013


i love fried stake

By annie fleener on April 13, 2013


Enjoy all Paula Deen correspondence and recipes ....Love her Magazine ...

By Regina Gilbreath on January 12, 2013


Why isn't the original recipe Paula released on her website??? It is, by far, the BEST chicken fried steak recipe I've ever had. It took 3 hours on Google to find it in a lost corner of the internet. PLEASE put this one on your website!!! Paula Deen's Chicken Fried Steak 1 sleeve saltine crackers, crushed 1 cup all-purpose flour 1 1/2 tablespoons seasoned salt, such as The Lady’s Seasoned Salt 2/3 cup buttermilk 2 large eggs 1 1/4 pounds cubed steak Milk Gravy Preheat oven to 225°F. In a shallow dish, combine crackers, flour, and seasoned salt. In a wide bowl, whisk together buttermilk and eggs. Dredge steaks in cracker mixture; dip in buttermilk mixture; and dredge again in cracker mixture. Place prepared steaks on a wire rack set in a jellyroll pan to set crust, 5 minutes. Pour oil to a depth of 1/2 inch in a large heavy skillet; heat oil to 360°F. Fry steaks 3 to 4 minutes per side, or until golden, turning only once. Remove steaks to a clean wire rack set in a jellyroll pan. Keep steaks warm in oven. Carefully drain hot oil into a heat-proof container, leaving 1 to 2 tablespoons oil and browned bits in skillet for gravy.

By Rita Brasher on September 18, 2012


Our chicken fried steak is not as "healthy" but it's the best around. tenderized chuck steak cut into serving portions egg water flour salt/pepper veggie shortening 2 or 3 pie plates for prepping your steaks (1 for 1st flour dredge, 1 for egg wash, 1 for 2nd flour dredge) You can double dip in one flour pie plate - I do. frying pan/skillet Salt 'n pepper both sides of your steak. Beat 1 egg with a little water (maybe a tablespoon) Dredge your steak in flour, then dip both sides in egg wash, then dredge in either the same flour or your 2nd flour pie plate. Set aside. Heat enough shortening to measure 1-1/2" deep on medium high heat. Gently lay your steaks in hot shortening. Brown on both sides until they are golden brown. The shortening will ensure that your coating stays on. I promise you this as my sister could never figure out why her steaks would lose it's coating - 'cause she used oil! And DO NOT COVER YOUR PAN! Serve with your best Country gravy recipe or mix.

By Debi O' on July 27, 2012


Really enjoyed it! Very tasty!!! Being chicken fried steak lovers, I do agree on the thicker batter, so We just dipped the steaks in egg before flour and it came out great!

By Leece on June 05, 2012


I love you guys ! a chubby fried truck driver from dallas ,tx HI {love it] perfection paula

By Lenny Menne on April 25, 2012


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 !!! grin

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 24, 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


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

My Recipe Box |

Paula's Upcoming Schedule