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Chicken Fried Steak

“I love meat – from my head down to my feet; fried up or grilled, with my family or the girls, I love meat.” Sounds like a good commercial, huh? I do love eggs…but meat is my best friend. I can eat just about any man under the table when it comes to meatballs…actually, when I think about it I could most likely eat any man under the table PERIOD. I eat more than Barry and Annie combined. It’s that whole breastfeeding thing – it makes me famished. That’s my story and I’m sticking to it.

But, I do love girly foods…and sometimes that’s a problem for Barry. Sometimes he’s like, “Woman! I’m tired of all these froo-froo foods like puddings, and muffins – I want some MAN FOOD.” No, not really…he’s never said that – but I’ve said it to myself. Man food rocks. Woman food rocks too – actually, food in general rocks. I’m hungry, I need a snack.

Chicken Fried Steak

The cookbook for this week is The Blue Willow Inn Cookbook (affiliate link butt covering for the FTC). It was a gift from our cousins a few years ago at Christmas – they live in Atlanta, but this cookbook is from Social Circle, Georgia. It tells the history of this home and how it came to be a restaurant. It’s got history peppered all through it – and those are my FAVORITE kind of cookbooks.

It’s full of good SOUTHERN cooking like fried pork chops, gravy, and biscuits. It’ll make you cry with delight – it’ll make you hungry – it’ll make you fix a snack. Gosh…I’m hungry. I love Southern food – good thing I live there. Southern food = man food, plus a chicken salad or something lady-like peppered here and there. But after you fix a man meal like THIS, sometimes he’s okay with chicken froo-froo salad.

Chicken Fried Steak

Praise the Lord and pass the gravy! I heart gravy. It’s good for the soul.

I nixed the cream-of soup because we just don’t buy those things anymore. Plus, once you have REAL GRAVY you won’t go back to the can. “Gravy love! My gravy love! I need ya, oh how I need ya, love!” (Barry sings that all the time.)

Chicken Fried Steak

When I coat meat, I like to do it in a bag I can just pitch…it makes clean up easier. You can use a Ziploc if you like…or you can be cool like me and use an empty cereal bag. Add flour and seasonings. Shake. Trash. No clean up. Praise the Lord!

*Please do not leave me nasty comments about BPA. Thank you and amen.*

Chicken Fried Steak

I do fry my meats in palm shortening instead of butter when I have it…it doesn’t brown or smoke and set off the fire alarm – does anyone else do that? “Oh, Stacy must be cooking again.” I know the neighbors hear and see the smoke coming out my windows. They probably also hear all the 4 year old tantrums – I sometimes wonder what they all think of me. Oh well, who cares. I have gravy.

Palm shortening is just another one of those healthy fats that we like to use – do we use it every day? No, I save that for coconut oil. But, I do so love meat and doughnuts fried in palm. Heavenly.

Chicken Fried Steak

You can whip up a batch of Homemade Cream of Chicken Soup to go with your steak. I ain’t hatin’….it’s gravy after all. “Gravy love! My gravy love! I need ya, oh how I need ya love!”

Either way – gravy and chicken fried steak are here. It’s a beautiful thing. I’m hungry.

Plated Chicken Fried Steak

Chicken Fried Steak

  • 1 ½ pounds beef cube steak (also called minute steak)
  • ¾ cup almond flour/regular flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper, onion powder, garlic powder, and dry mustard
  • Oil or butter for frying (I like palm shortening from Tropical Traditions) affiliate link love
  • Gravy

 

  1. Heat oil over medium heat.
  2. Combine flour, salt, pepper, onion powder, garlic powder, and dry mustard in a bag. Shake.
  3. Dredge steaks in flour mixture.
  4. Fry in hot oil – flip when browned and cook until desired doneness.
  5. Remove to paper towel lined plate and keep hot while making gravy.
  6. Make desired gravy.
  7. You could also use cream of chicken soup for your gravy topping.
  8. Serve steaks with gravy and mashed potatoes. Groan with delight and sing Gravy Love.

Yield: 4-5 servings

About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

  1. Elizabeth says

    There is also a device named “Fast Cutlet Maker V2” that flattens the meat and create a nice cube pattern on it. It’s popular in Poland.

    Reply

    • Julie Chittock says

      Wow – super interesting. I had never heard of that before! Thanks Elizabeth:)
      Julie, Humorous Homemaking Team

      Reply

  2. Tina at mommynificent.com says

    I think you may be the only other person on the planet who remembers the “I Love Eggs” song! I randomly start singing it all too often but at very appropriate times 🙂 and invariably get these looks like I’ve completely lost it. Thank you for validating my existence today.

    Reply

  3. Jennifer (@GrowingUpTriplets) says

    Ooooh! I’m going to have to try this for my Southern hubby! 🙂 Thanks for linking up at http://www.GrowingUpTriplets.com!

    Reply

  4. Miz Helen says

    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
    Come Back Soon!
    Miz Helen

    Reply

  6. Missy Homemaker says

    I love chicken fried steak! What would you substitute for almond flour? Almonds make me break out. 🙁

    Reply

  7. Karen says

    I recently put this same cookbook in my yard sale pile because it’s so full of processed ingredients. You’re making me want to put it back on my bookshelf!

    Reply

    • Stacy says

      You can take just about any recipe and convert it. 🙂 Books like this give me fantastic ideas for healthy meals.

      Reply

  8. Rachel says

    Hey Stacy,

    Not a comment about the chicken fried steak, but rather about the Trim Healthy Mama book in general. I first learned about it through your blog. I’ve been fortunate that I haven’t struggled too much with my weight in the past in spite of being a mother of five, thanks to good genes and a very, very active lifestyle. But then I passed 40, and had a knee injury that curtailed my physical activity for over a year – and the pounds began to creep on.

    I did lots of research into the book before ordering it, as we’re on a tight budget and I don’t make purchases lightly. When the book arrived, we had company staying with us and were deep in preparations for a huge family wedding. I was going to put off reading/starting to follow the THM principles, but decided I would read a little/start experimenting with the recipes as I could. I estimate that I was on plan about 75-80 percent of the time for the next three weeks, but told myself I’d really get started after the wedding when life returned to “normal”.

    Yesterday I determined that life was now as normal as it would ever be, and stepped on the scale to see my official “starting” weight. I was absolutely stunned to see that I had already lost 6 pounds. Whoa!!! I’ve never been able to move the scale like that! I’m just a few pounds from my goal weight, and my clothes fit a lot better. I’m having fun with all the new recipes, and definitely NOT feeling deprived!

    Thanks for introducing me to this new way of eating!
    Rachel

    Reply

  9. Rachael Howe Abell says

    Hi Stacy, I found your site/blog a month ago. Love it! You rock!

    My husband and I are originally from Texas and are chicken fried steak snobs. Dredging the cube steak in egg before covering in the flour mixture is what I prefer and should not affect the THMness of the recipe, right? This makes a better, fluffier batter when using white flour. Think it would be better with the almond flour too?

    Also, thoughts on a white cream gravy instead of a brown gravy?

    Reply

    • Stacy says

      Sure – I think egg would be just fine. 🙂 And if you want white gravy that’s fine too….mine is just brown from the bits I scraped off the skillet. YUMMO.

      Reply

    • JenZ90 says

      I was wondering about a white pan gravy instead of brown too. I’m guessing that using cream or a mix of cream and water, with some gluccie to thicken it, and lots of black pepper would work. Has anyone tried it already?

      Reply

  10. Rashel says

    Hi Stacy! Your recipe looks very YUMMY! Will have to try it soon. I just wanted to mention that you have the wrong link up for Gwen’s post this week 🙂
    Blessings,

    Rashel

    Reply

  11. Becca Carroll says

    I haven’t tried palm oil yet. I may get some at the HFS, but I did just buy a 5 gallon bucket of coconut oil, so I’m not sure if I can justify it or not.

    Reply