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  • Writer's pictureTedd Long

Chicken Fried Steak

Updated: Aug 16, 2020

From Tedd Long.

This is outstanding with fresh vegetables, green onions, sliced tomatoes and cornbread. I've been known to have this for breakfast too with a couple of freshly fried eggs.


2 pounds tenderized beef cutlets

2 eggs (beaten raw)

2 to 3 cups of milk

1½ cups buttermilk

2 teaspoons TABASCO® Sauce (original)

1 teaspoon pepper

½ teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

1 tablespoon salt

cup flour

Vegetable oil


In a shallow bowl, whisk together flour (set aside cup of flour for the gravy), black pepper, salt, paprika, onion powder, and garlic powder. Set aside.

In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.

Alternate dipping cutlets into egg mixture and flour. Deep fry in a skillet (with enough oil to cover the bottom of the pan) until brown, drain cutlets on paper towel. Season with a little more salt and peer. Dry with paper towel.

Pour off all grease used to fry cutlets except for cup. Add about cup of flour to grease, stir until mixture looks like a rue. Add more flour if necessary. As the rue thickens and starts to bubble, add 2 cups milk. Let mixture simmer stirring constantly until gravy is thick. If too thick, add milk. Salt and pepper. Serve cutlets smothered in white gravy.

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