Traditional Chicken-Fried Steak | Midwest Living

Traditional Chicken-Fried Steak

Traditional Chicken-Fried Steak

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  • Makes: 4 servings
  • Start to Finish 30 mins

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  • 1 pound boneless beef top round steak, cut 1/2 inch thick
  • 1/2 cup buttermilk or sour milk
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 2 tablespoons cooking oil
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • 2 1/4 cups milk
  • 1 1/2 teaspoons instant chicken bouillon granules


  1. Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In a shallow dish, combine buttermilk and egg. In another dish, mix the 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture.
  2. In a 12-inch skillet, cook the meat in 2 tablespoons hot oil over medium heat for about 8 minutes or until coating is golden and meat no longer is pink, turning once. Serve with gravy.
  3. For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more.

Nutrition Facts

(Traditional Chicken-Fried Steak)

Servings Per Recipe 4, carb. (g) 24, chol. (mg) 137, sodium (mg) 860, Fat, total (g) 25, cal. (kcal) 475

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