Threadgill’s Chicken Fried Steak

Chicken Fried Steak is a southern favorite, and Threadglls is known as their Chicken Fried Steak recipe. Theirs is among some of the best that you will try. They are known for authentic, well better than authentic good old fashioned, better than mom used to make southern food. If you like this recipe, check out their book Threadgill’s the Cookbook.

Threadgill's Chicken Fried Steak


Threadgill’s Chicken Fried Steak

Threadgill's Chicken Fried Steak

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Main dish Recipes, Meat Recipes
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 8
Threadgill's Chicken Fried Steak

If you love mom's home cooking you will love this Chicken Fried steak! Add some gravy and some mash potatoes and you have a wonderfully tasty meal!


  • 8 (6 ounces ) tenderized beef cutlets -- at room temperature
  • 2 eggs
  • 2 cups milk -- at room temperature
  • 3 cups flour
  • 2 teaspoons Threadgill's Meat Seasoning
  • 2 cups frying oil -- preferably canola


Whisk eggs and milk together in a bowl and set the egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast-iron skillet over medium heat to 350 degrees F. Use a 550 degree thermometer to check temperature. The oil should pop loudly when a drop of egg wash is dropped in.

Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them one at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil a-popping when you place the cutlets into the oil.

Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long-handled meat fork or long metal tongs. Be careful. Cook another 3 minutes.

Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets.

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  • Jenny

    I have tried this recipe in some form or another for years but can’t get a good cut of meat and it feels like a chew toy any suggestions for meats ? I usually used cubed steak.

    • Yolanda Mohrbacher Zimmer

      I use cubed steak also, because it is already tenderized. If I use round steak, I have to pound it to tenderize it and it is just too messy for me. The cubed steaks are not tough and chewy.

  • Liz Nelson

    I made this chicken fried steak for my husband as well and he liked it! I used the Threadgill’s Meat Seasoning. It came out wonderful!