Traditional Fast-Fry Chicken Fried Steak

Chicken or steak? This odd ball named steak is a Southern U.S. diner steak classic, that has the crispy coating resembling fried chicken. The key to success is to have your ingredients all at the ready before you start to cook – don’t skip this important step. For a classic Southern meal, serve with mashed potatoes, green beans and warm biscuits.
Yield 6 Servings Prep. Time 25 min Cooking Time 30 min Total Time 55 min


Here are the following ingredients:

  • 12 Beef Eye of Round Fast-fry Steaks, each 6 inches (15 cm) long (about 1½ lb/750 g total)
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • 1½ cups (375 mL) all-purpose flour
  • ¾ cup (175 mL) milk
  • 2 eggs, beaten
  • ½ cup (125 mL) vegetable oil, divided (approx)


  • ¼ cup (60 mL) butter
  • ¼ cup (60 mL) all-purpose flour
  • 3 cups (750 mL) milk
  • ½ tsp (2 mL) salt
  • Fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions: 1. Pat steaks dry with paper towel; season all over with salt and pepper. Place flour in a shallow bowl. Whisk milk with eggs in a separate shallow bowl. Working with one slice at a time, coat steak in flour, dip in milk mixture and then return to flour. Coat steak completely with flour; pressing firmly yet carefully, so that the coating adheres to the meat. Arrange steaks in a single layer on a large baking sheet.  2. Heat half the oil over medium-high heat in large nonstick skillet; cook steaks, in batches, for 4 minutes, turning once, until meat is cooked to medium (160ºF/71ºF), coating is golden brown and meat is still pink inside. Transfer to a parchment paper-lined baking sheet and keep warm in preheated 250ºF oven. Add more oil to skillet as needed between batches. (If steaks begin to brown too quickly, reduce heat slightly or if steaks are not sizzling when added to the pan, increase heat.)  3. Gravy: Discard any remaining oil from skillet. Wipe skillet with paper towel to remove any overly browned bits. Melt butter over medium heat in skillet. Sprinkle in flour and cook, stirring constantly, for 2 minutes or until a lightly browned paste forms. Pour in about ½ cup (125 mL) of the milk, whisking constantly, until mixture is smooth. Whisk in remaining milk; bring to a boil. Reduce heat and boil gently, stirring occasionally, for about 3 to 5 minutes or until sauce has thickened to gravy consistency. Season with salt and ½ tsp (2 mL) pepper.  4. Serve sauce over steaks and finish with additional pepper, if desired.