This is a print preview of "Texas Chicken Fried Steak" recipe.

Texas Chicken Fried Steak Recipe
by Sheila Durham

Texas Chicken Fried Steak

This is Texas on a plate! Use a 1/2 inch sirloin and you won't be disappointed. Keep your oil a consistent 350 to375 to prevent absorbing to much oil or burning. If you want it to be authentic, need to make a nice thick white gravy. Please don't put brown gravy on this's just not Texas when you do!! Enjoy this with white fluffy mashed potatoes and green beans. Oh, and a little cornbread is always a good thing!

Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 6

Goes Well With: mashed potatoes, fresh green beans, white gravy, cornbread, biscuits, texas toast


  • 2 pounds of 1/2 inch tenderized sirloin or round steak
  • 1 cup self rising flour- makes breading fluffy & light
  • 2 eggs
  • 2 cups skim milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cups canola oil or shortening


  1. Cut steak into desired size pieces
  2. Using 1/4 tsp salt & pepper to season steaks
  3. In a large bowl beat eggs with a fork until frothy
  4. Add 1 cup of milk and stir to mix
  5. In a shallow pan mix flour and 1/4 tsp salt and 1/4 tsp black pepper.
  6. In a deep skillet (I prefer iron) add enough oil to cover 3/4 of steak while cooking. Heat oil over medium high heat until a tiny bit of flour sizzles when sprinkled in hot oil. Should be about 350-375 degrees
  7. While oil is heating, batter steak dipping first in egg mixture, then flour, then back to egg and ending with flour.
  8. Place in skillet and cook 5 minutes on each side.
  9. Drain on racks over paper towels.