Howdy friends! It's been a bit since I've put anything new up on the "Tonya's Diner" menu here at When It Was Cool but thanks to our dear friend and When It Was Cool family member "NoFriender" for suggesting Chicken Fried Steak!

Also after our recent trip to D.C I was ready for a good ol' fashioned southern dish! I reckon I'm just spoiled to food here in the South... SO! What is "chicken fried steak"? Is it chicken? Or is it steak? Lol! Well it's actually a tenderized cube steak breaded (also known as country fried steak) and it's also a favorite here in the South.

So here's the recipe I use whenever I wanna serve up this southern dish for chicken fried steak and gravy and it is delicious when served with all these southern side fixins- biscuits, mashed taters, and Mac'n cheese.  So, if you get the hankerin for some southern cuisine, fry you up some chicken fried steak.


  • 2-3 pounds Cube Steak (tenderized Round Steak)
  • 1½ cup Whole Milk, Plus Up To 2 Cups For Gravy
  • 2 whole Large Eggs
  • 3 cups All-purpose Flour
  • Seasoned Salt
  • ¼ teaspoons Cayenne
  • Black Pepper
  • Canola Oil, For Frying
  • Salt And Pepper, For Both Meat And Gravy


  • Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
  • Work one piece of meat at a time.
  • Season both sides with salt and pepper, then dip in the milk/egg mixture.
  • Next, place the meat on the plate of seasoned flour.
  • Turn to coat thoroughly.
  • Place the meat back into the milk/egg mixture, turning to coat.
  • Place back in the flour and turn to coat.
  • Place breaded meat on the clean plate, then repeat with remaining meat.
  • Heat oil in a large skillet over medium heat.(or use deep fryer)
  • Drop in a few sprinkles of flour to make sure it’s sufficiently hot.
  • Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2½ minutes each side.
  • Remove to a paper towel-lined plate and keep warm.
  • Repeat until all meat is cooked.


  • After all meat is fried, pour off the grease into a heatproof bowl.
  • Without cleaning the pan, return it to the stove over medium-low heat.
  • Add ¼ cup grease back to the pan.
  • Allow grease to heat up.
  • Sprinkle ⅓ cup flour evenly over the grease.
  • Using a whisk, mix flour with grease, creating a golden-brown paste.
  • Keep cooking until it reaches a deep golden brown color.
  • If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
  • Whisking constantly, pour in milk.
  • Cook to thicken the gravy.
  • Be prepared to add more milk if it becomes overly thick.
  • Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick.
  • Be sure to taste to make sure gravy is sufficiently seasoned.
  • Serve meat next to a big side of homemade mashed potatoes, & homemade biscuits. (Or your choices of side fixins. 
  • Pour gravy over everything!

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