Raising the Stakes: Chicken Fried Steak Recipe

7 months ago

chicken fried steak

Claimed by most to have originated from Texas, the chicken fried steak truly lives up to its name. It’s a steak, but it’s breaded and fried like you would a chicken. Careful with how you cook it though, for this dish takes meticulous preparation to come out right.


Chicken Fried Steak
Makes 5-6 servings


½ kilo Beef used for steak like rib eye or sirloin, sliced into ½” thick steaks

  • Salt and black pepper, to taste

1 cup All-purpose flour

1 Tbsp Chopped parsley

3 Eggs, beaten

  • Vegetable oil for frying



3 Tbsps Fat drippings from the fried beef

2 Tbsps Flour

2 cups Chicken broth

  • Salt and ground black pepper

1 tsp Chopped parsley


  1. Spread beef slices on a chopping board and pound with a meat mallet to thin out and tenderize. Season beef with salt and pepper. Set aside.
  2. In a bowl, mix flour and parsley. Season with salt and pepper. Prepare another bowl with beaten eggs. Set aside.
  3. Dredge meat in the flour until well-coated, then dip into the beaten eggs. Return the meat to the flour mixture.
  4. Place all the meat in a rack and let it sit for 10 minutes to allow coating to dry up before cooking. Refrigerate if cooking later.
  5. In a heavy skillet, heat vegetable oil over medium heat. Once the oil is hot, pan fry meat until golden brown. Once cooked, put the steak on a wire rack and let it rest before serving. Reserve some oil used for frying.
  6. Make the gravy: In a small saucepot, heat the fat drippings. Add flour and cook in the oil for a minute. Add broth and stir with a whisk to form a smooth gravy. Season with salt and ground black pepper. Simmer until gravy is thick and smooth. Add parsley then serve with the fried steak.


Recipe by Celine Clemente Lichauco
Photographed by Grace Juliano


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