Cookbook:Texas Style Chicken Fried Steak

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Cookbook | Ingredients | Recipes | Texas cuisine

If you've ever been in Texas and tried one of their chicken-fried steaks, you'll know that they are amazing! They're crispy on the outside, tender, smoky, and peppery with a little heat on the inside and smothered in a rich cream gravy. It's just amazing.


  • 3 beef cube steaks, 1/2 inch thick
  • 1 Tbsp salt
  • 1/4 cup freshly ground black pepper, divided
  • 2 Tbsp smoked paprika
  • 1 Tbsp cayenne pepper
  • 3 Tbsp bacon drippings, divided
  • 1 cup chicken broth
  • 1 cup whole milk, combined with 1/4 cup heavy cream
  • 2 eggs, beaten
  • All-purpose flour, plus 3 Tbsp


  1. Season steaks with salt and 2 Tbsp freshly ground black pepper.
  2. In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
  3. In another pie plate, place some all-purpose flour. Dredge battered steaks into flour.
  4. Move to a cooling rack and let rest 10-15 minutes. Wash this once you start frying, or get a clean one.
  5. Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 Tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.
  6. Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250 degree oven.
  7. Add remaining drippings and 3 Tbsp flour. Whisk continuously until blonde color is achieved.
  8. Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by 3/4.
  9. Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
  10. Remove steaks to serving platters and drizzle with gravy. Serve warm.