Dks Braggin' Rights Chicken Fried Steak

"This is the very best, most authentic chicken fried steak recipe I've ever made. My DH absolutely adores it and will do just about anything I ask him to if I feed him this first! Again, this is from the "Texas Home Cooking" cookbook posted here for safekeeping. Hope you enjoy it as much as we do."
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  • Cut the steak into four equal portions. Pound the portions until each is about 1/4 inch thick.
  • Place the flour in a shallow bowl. In the second dish, stir together the baking powder, soda, pepper and salt, and mix in the buttermilk, egg, Tabasco, and garlic. The mixture will be thin. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface is dry.
  • Add enough shortening to a deep cast-iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325*F. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Serve with cream gravy.

Questions & Replies

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  1. Chocolatl
    I see why this is called Braggin' Rights! The coating was light and crisp, and the meat was very tender. This one's a keeper. Made for Spring 2010 PAC.
  2. sch30
    All I can say, is be careful with how much baking powder you add. I ended up with the batter way too thick, and it was hard to cook the meat inside. I would say this recipe was just ok
  3. Newbie chef Melissa
    Texture, Flavor, Appearance...everything perfect!!!! Highly recommend even as a newbie...this was my first time making chicken fried steak and my husband and son were highly impressed...they even ate the leftovers:-)


I've been married 26 years to my DH. We've lived all over the US and in Scotland. We've finally made our way back to our native Texas about 6 years ago. I've been collecting recipes for most of those years so I'm really glad to have this site to store some of my favorites. I grew up cooking classic Texas and Tex Mex foods.One of my favorite cookbooks is "Texas Home Cooking". It is full of what I consider to be the very best versions of all the classic Texan and Tex-Mex recipes. I'm trying to learn more healthy food prep and recipes these days, so I frequently try to lighten up my standard, go-to recipes.
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