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Restaurant Cooking: Chicken Fried Steak

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Chicken Fried Steak Like the Pros Do It

The name comes from a steak fried like chicken, which is not exactly accurate but not wrong either. The meat starts as a steak, usually sirloin, and is put through a process called cubing which tenderizes and flattens the meat. You can do the same thing with a meat tenderizing mallet, the little cube shaped dents when you are finished is where it gets the name. Chicken fried steak is by far the most common use for a cubed steak.

prepping steak for chicken fried

This is a process driven dish. Frankly, the steps are why many people won’t bother to make it, even though it’s not hard, there are specific steps in a specific sequence to get the right results. This recipe is geared to making four individual steaks. You may want to get disposable gloves for this one too. Gloved or not, remember that you have one dry hand and one wet hand, it will make your life much easier and keep your mitt from looking like ready to fry meat when you’re done.

  1. Pick up the steak in your left hand and dip in the first wash.
  2. Using your left (wet) hand push the steak into the wash until coated, then move from the wash and drop into the flour mix.
  3. Using your right (dry) dredge the steak in the flour until covered then remove it and place in the egg wash.
  4. Left hand, make sure the steak is completely coated by the egg wash, move from the wash and place in the crumbs.
  5. Right hand, be sure the steak is well coated and that you have a decent layer of crumbs below and on top of the steak. Press down firmly and repeatedly with your right hand. You will actually flatten the steak out, make sure you have crumbs above and below, continue the process until the steak has almost doubled in diameter.
  6. Put paper or plastic between the steaks, cover and refrigerate for an hour (or freeze for the future) before cooking.

Chicken Fried Steak Ingredients

Chicken Fried Steak Recipe

prep line

Chicken Fried Steak Recipe

Restaurant Quality Chicken Fried Steak

Allen Bixby
Prep Time 35 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 480 kcal


  • Start with:
    4 – 4 ounce cubed steaks
    prep line
  • First wash, in a flat bowl whisk until blended:
    1/4 cup Worcestershire sauce
    1 Tablespoon brown mustard
    1/4 cup water
    first wash
  • Flour dredge, combine in a deep plate or dish:
    cup all-purpose flour
    1 teaspoon salt
    teaspoon garlic powder
    teaspoon onion powder
    teaspoon paprika
    teaspoon fine ground black pepper
    first wash
  • Egg Wash, whisk in a large bowl:
    2 eggs
    1/4 cup cool water
    cubed and breaded
  • Bread crumbs, buy the unseasoned variety. Put the entire package in a flat dish, a rectangular cake pan works well.
  • When you first drop the steak in the crumbs it will be the same diameter as when you started. Pressing the crumbs into it will make it expand but don’t go much past double the starting diameter because it will get too thin and may crumble apart. After you finish, sift the crumbs through a colander and seal tightly to store for future use.
  • Cooking your chicken fried steak. Pan fry over medium heat or in an electric skillet at 350 degrees with two tablespoons of Canola oil. If you have clarified butter, or know the process, you can use that as your oil. Cook until browned, 4-6 minutes per side. 
    second wash
  • Serve with a ladle of country gravy or a couple fried eggs on top.


Here’s how Alton Brown does his chicken fried steak which is very close to our method.


Calories: 480kcal
Keyword chicken fried steak, Restaurant
Tried this recipe?Let us know how it was!
About the Author Allen Bixby

My wandering interests from croissants and laminating dough to smoking briskets to sous vide duck confit, it was all on the table to learn.

This is the combinations of experience that drives BeyondEdible.com. Tastier, healthier, and cheaper ways to get fun food on your table with tips to make it easy, even if you are beginning your cooking journey. After the decades I still love French toast, or a good burger, and sharing that with other folks is both fun and humbling.

So raise a glass, break some bread, and enjoy!

They say that 10,00 hours working a skill makes you an expert. By that standard I qualify as an expert cook. I eschew the title Chef because I do not have formal training…but dang, do I have hands on work, with the burn and cut scars to prove it. [Read More]

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