Texas-Style Chicken Fried Steak

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According to the newspaper clipping in my box, this recipe was originally published by Barry Bluestein and Kevin Morrissey in their book “Guilt-Free Frying: All of Your Favorite ‘Fried’ Foods With No Muss, No Fuss, and Almost No Fat”. I was so pleased with the result of the recipe that I will probably purchase the book. It is readily available on Amazon.

For the die-hard Southern and Midwestern readers, I must make a distinction. This recipe will not generate the kind of plate-sized, crispy-crunchy, wonderful addictive chicken fried steak that you may be accustomed to. This is a kinder, gentler facsimile. It’s pretty darned good, though, and I plan to continue making it. The flavor is great, and I am very impressed with the way that the gravy turned out. It is richer and more delicious than any low-fat gravy has a right to be. The texture of the breading isn’t half bad either, due to the authors’ secret ingredient: potato starch.



  • 1 pound boneless beef round tip steak
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup potato starch
  • 1 egg white
  • 1 tablespoon evaporated skim milk
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Worcestershire sauce


  • 1/2 cup fat-free chicken broth
  • 1/2 cup evaporated skim milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper


For the Steak:

Put a heavy, nonstick baking sheet in the oven and preheat to 475 degrees Fahrenheit.


Trim the steak, slice into quarters, and pound the quarters with a meat tenderizer until 1/4 inch thick.


On a large plate, mix the flour, garlic powder, mustard, salt, and pepper.


On another plate, place the potato starch.


In a shallow bowl, beat together the egg white, evaporated milk, and Worcestershire sauce.


Dip pieces of meat into the potato starch to coat,


then into the egg mixture,


and finally, coat the meat evenly in the flour mixture.

Spray the preheated baking sheet with cooking spray, place the steaks on the baking sheet, and spray them lightly with cooking spray.

Bake for 5 minutes, turn over, and bake until nicely browned, about another 5 minutes.

While the steaks are baking, make the gravy.

For the Gravy:


In a microwave-safe container, combine the chicken broth and evaporated milk.

Microwave on high for 1 minute, or until steaming.


In a nonstick saucepan, toast the flour over medium heat for 3 minutes, stirring constantly.

Whisk in the heated broth mixture, salt, and pepper.

Cook until thick and bubbly, and drizzle over finished steaks.


Serves 4.

Click here for a print-friendly version.


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