Chicken-fried steak

Try a classic American Deep South dish that fuses steak with southern-fried chicken. The steak is coated in a spice mix and fried for an indulgent dinner

  • Prep:20 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 699
  • fat 28g
  • saturates 10g
  • carbs 52g
  • sugars 0g
  • fibre 4g
  • protein 58g
  • salt 2g


  • 2 fillet tail steaks (about 200g each), or 2 sirloin steaks, fat trimmed
  • 2 eggs, beaten
  • 1⁄2 tsp cayenne pepper
  • steamed greens and corn cobs, to serve (optional)
  • vegetable oil, for frying
  • 4 tbsp plain flour
  • 1 tbsp cornflour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp black pepper
  • 1 tbsp flour
  • 1 chicken stock cube
  • 275ml milk
  • 1 tbsp thyme leaves
  • squeeze of lemon juice


  1. Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.

  2. Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.

  3. If you’re making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.

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