Name: Redneck Chicken-Fried Steak
Cook time: 15 min
Ingredients: 1/3 cup plus 1 tablespoon all-purpose flour, divided; 3/4 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 2 eggs, beaten; 1 tablespoon water; 1 1/2 cup plain bread crumbs; 1/4 teaspoon cayenne pepper; 4 (4-ounce) cubed steaks; 5 tablespoon butter, divided; 1 cup milk

Redneck Chicken-Fried Steak

24 Comments

SERVES: 4

COOK TIME: 15 Min

Shake up your ordinary dinner (or breakfast) routine with our mouthwatering Redneck Chicken-Fried Steak. Not only does it take just 15 minutes, but this is a dish that'll get requested over and over again!

What You'll Need

1/3 cup plus 1 tablespoon all-purpose flour, divided
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 eggs, beaten
1 tablespoon water
1 1/2 cup plain bread crumbs
1/4 teaspoon cayenne pepper
4 (4-ounce) cubed steaks
5 tablespoons butter, divided
1 cup milk

What to Do

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.
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.
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.

Check This Out!

Serve these up with a side of Smashed Red Potatoes so not a drop of gravy is missed!
Need more on your redneck menu? Make our Chuck Wagon Skillet or our Hillbilly One Pot.
How about a real steak? Try our Steakhouse London Broil!

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 580
Calories from Fat 263
Total Fat 29g 45 %
Saturated Fat 15g 74 %
Trans Fat 0.6g 0 %
Protein 37g 74 %

Amount Per Serving % Daily Value *
Cholesterol 214mg 71 %
Sodium 992mg 41 %
Total Carbohydrates 40g 13 %
Dietary Fiber 2.2g 9 %
Sugars 5.7g 0 %

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fire capt 1

Jan 07, 2024

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

HappyWife211

Dec 30, 2023

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.

nijimhhk 3479626

Mar 14, 2017

Five star like my Grammies

kai6003 7932773

Feb 15, 2017

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

catlady6866 288727 4

Apr 09, 2016

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.

clairee

Feb 15, 2017

It's steak that has the same prep as fried chicken. But, you can also do chicken fried chicken. Or use porks steaks too.

jenesis913 9379929

Mar 29, 2015

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.

jeannie C

May 28, 2014

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

Bellerophon

Apr 14, 2014

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

Member 8142503

Jan 08, 2016

try using crushed cracker crumbs

dianemadley 461816 5

Mar 31, 2014

I mad it,and it is good

Ladybug627

Mar 25, 2014

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. :-)

beaversplace 13510 88

Mar 14, 2013

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!

seadog97411

Mar 11, 2013

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

PamK

Sep 15, 2012

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.

matrct65 7500582

Mar 31, 2012

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.

ssc754 8233584

Mar 18, 2012

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.

watchlizard 933925 0

Mar 17, 2012

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.

RBJ

Feb 27, 2012

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.

tlr721

Feb 27, 2012

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?

linlyn

Jun 18, 2011

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.

Cbill39 7234801

Feb 27, 2012

Linlyn, if I were you and I can't imagine anyone not being able to put a couple of side dishes together and a baguette on the side... I think I would get in the pages and make reservations at the local diner.. Plus remember what they served as sides!! CB

Zhizara

Jan 17, 2011

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!

imikie 7505557

Feb 27, 2012

Me Too...