Total Time
Prep 30 mins
Cook 12 mins

Typically, in Texas and surrounding states, chicken fried steak is deep fried in a pan and served with traditional peppered milk gravy. Got this form southern living.

Ingredients Nutrition


  1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  2. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.
  3. Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
  4. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  5. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
  6. Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.
Most Helpful

this is my comfort food go to recipe. It is much better than the Cracker Barrel Restaurant's variety. The crust is perfect, very crunchy, thick and flavorful . The secret is the saltine crackers. They are a must for the recipe to have that crispiness. The white gravy is fantastic. It makes a huge amount but you can scale down the recipe and it still turns out perfect

janetfowler56_13114429 November 08, 2013