Chicken Fried Steak

Prep Time 5 minutes ยท Total Time 1 hours
Serves: 6

Chicken Fried Steak


  • 1 cup buttermilk
  • 6 sirloin sliced thin (serving size)
  • 2 heaping cups flower
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs paprika
  • 3 eggs beaten
  • 1 tsp salt
  • 1 cup vegetable oil
  • Fresh cracked Pepper


  • Cast Iron skillet
  • Whisk
  • Meat pounder/tenderizer

I haven't made this since Kyle left home, but since he's back for Christmas, I decided to make it tonight. Simple enough and you can use various cuts of meat. I chose thinly sliced sirloin today. It also works well with Chicken if you pound it thin. Give it a try, it's got great flavor.


  • Marinate the sirloin slices in buttermilk for 2-3 hours.
  • Combine flower, onion powder, garlic powder, paprika and salt in a container that you can easy get access for dredging.
  • I like to put the meat into a freezer bag, and tenderize it with my meat pounder that has teeth, and set aside.
  • Dip Sirloin in the egg, then the flower, back to the egg mixture and then finally the flower, pressing on the coating. Set on a sheet pan.
  • Bring cast iron skillet with vegetable oil up to temperature over medium/high heat.
  • Preheat oven to 200F
  • Fry the meat in batches until golden brown on each side and return to a different or clean sheet pan.
  • Continue frying the batches until done, and park in the oven.
  • In a medium sauce pan, take 2 tbs of the flour mixture along with 2 tbs butter and whisk - making a roux. Heat for a couple mins over medium heat.
  • Slowly add the milk, whisking to avoid lumps.
  • Season with plenty of pepper and check for salt.
  • Bring to a boil, then reduce to low and let simmer.
  • If too thick, you can add more milk, or reduce if too thin.
  • Add cream and stir.