Cookbook:Texas Style Chicken Fried Steak

Cookbook | Ingredients | Recipes

If you've ever been in Texas and tried one of their chicken-fried steaks, you'll know that they are amazing! They're crispy on the outside, tender, smoky, and peppery with a little heat on the inside and smothered in a rich cream gravy. It's just amazing.


  • 3 beef cube steaks, 1/2 inch thick
  • 1 tbsp salt
  • 1/4 cup freshly ground black pepper, divided
  • 2 tbsp smoked paprika
  • 1 tbsp cayenne pepper
  • 3 tbsp bacon drippings, divided
  • 1 cup chicken broth
  • 1 cup whole milk, combined with 1/4 cup heavy cream
  • 2 eggs, beaten
  • All-purpose flour, plus 3 tbsp


  1. Season steaks with salt and 2 tbsp freshly ground black pepper.
  2. In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
  3. In another pie plate, place some all-purpose flour. Dredge battered steaks into flour.
  4. Move to a cooling rack and let rest 10-15 minutes. Wash this once you start frying, or get a clean one.
  5. Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.
  6. Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250 degree oven.
  7. Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
  8. Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by 3/4.
  9. Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
  10. Remove steaks to serving platters and drizzle with gravy. Serve warm.
Last modified on 17 June 2010, at 21:04