Redneck Chicken-Fried Steak (2024)

SERVES

4

COOK TIME

15 Min

1. In a shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In another shallow dish, combine the eggs and water. Place bread crumbs in a third shallow dish; add cayenne pepper and mix well. Coat steaks with flour mixture then dip in egg mixture, and coat with bread crumb mixture.
2. In a large nonstick skillet over medium heat, melt 4 tablespoons butter. Add steaks and fry 3 to 4 minutes per side, or until cooked through and golden. Drain on a paper towel-lined platter and cover to keep warm.
3. Make a white gravy by adding remaining butter to skillet and melting over low heat; add remaining flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly. Stir in remaining salt and pepper. Serve steaks topped with gravy.

I have not tried it yet but I cannot wait to make it this week. Thank You Mr. Food.

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I just want to know why you call it "Redneck CFS"?I've been eating CFS for 60 years, and cooking it for 50 and none I know has ever called it "Redneck CFS". It's always been just plain ol' Chicken Fried Steak in my family, my husband's family, and every other family I know. You can do better at naming your recipes, Mr Food Test Kitchen.

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Five star like my Grammies

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Yum! Those mashed potatoes look pretty boss, too! This one's coming to a table near me, soon!

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I've often wondered about this dish. Is it chicken, or is it steak? How could it be both? Thanks for the recipe. It sounds very tasty, and also pretty easy to prepare. I'm definitely going to make it very soon, as it sounds like a dish which my family wll enjoy.

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I made it last night my husband loved and it turned out to be one of the best chicken fried steaks I've ever had.

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These are excellent, was craving for these again, making for dinner tonight after 1 month when I first got recipe.

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Next time I'll try panko bread crumbs for a little extra crunch.

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I mad it,and it is good

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Thanks for the suggestion, Watchlizard. I made this from a Mr. Food recipe a few months ago and my only complaint was that the breading all fell off. Now I will try it again and hope for better luck. :-)

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I made this and it was wonderful I did put the steak in a oven proof kettle and after frying the steak I placed in kettle and added onions to the top and covered the pan and slowing cooked for a half hour while the rest of the supper was cooking the crust was crispy and the meat was tender it was oh so good!

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I love this dish with hash browns for breakfast or with mashed for dinner!

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The cayenne makes all the difference, and I add extra black pepper to the drippings for gravy. I have also made a steak sandwich (of sorts) out of this if i don't want gravy.

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I have eaten cfs all over the country and it has always been served with the gravy on the steaks and hashbrowns. If the steaks are cooked properly and eaten soon after prep they will not be soggy. Only comment about the gravy is, I like to cook the butter and flour to a blond rue before finishing. This adds a huge amount of flavor to the gravy.

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My husband isn't a fan of the white gravy, so I make this with beef broth instead of milk, or sometimes I'll add a teaspoonful or two of beef base to the milk gravy to give it a beefy flavor...just omit the salt until you've tasted it either way.

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Before frying the steaks after they have been prepped, set them in the freezer for about 30 minutes. Thay lets the crust set to the steaks and will lessen the amount of crust falling off during cooking. Can't say I came up with that one, my wife is the cooking genius around here.

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Obviously, not a heart healthy dish but a guilty pleasure. In Oklahoma and Texas we will have a side of french fries, dip or pour the gravy over the fries. We call them "wets".Quebec has a variation, even less healthy. A side dish to pizza. French fries with cheese curds and dripping in gravy.

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Shouldn't you place the steaks on a cooling rack for a couple of minutes before placing in the skillet to allow bread crumbs to adhere to steak? Then place them back on the cooling rack instead of paper towels so they don't sit in the oil?

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Why don't you include what this & other dinner & possible lunch recipes would be good served with in the last part of the actual recipe or as an add on feature. Example: mashed potato's with addt'l gravy & give the addt'l amounts to make more gravy, vegetable or some fresh, frozen or canned veg, a bread, dinner rolls, using frozen bread dough make a quick loaf of bread, dessert, whatever you come up with from your vast array of recipes. Just a thought this would save time, planning & thinking of what to serve for working Moms or Dads grandparents who have the kids over for a night of fun,or for last minute dinner guests . Just a thought!! Thanks for allowing me the chance to voice my thoughts.

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Serving the steaks topped with gravy softens the crunch you've just fried in. To maintain the crunchiness the gravy should be served on the side. I hate soggy breading!

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