Chicken Fry

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I love a good Chicken Fried Steak. I love the crispy coating covering the meat. And I really love to make it even better by serving the steaks with mashed potatoes and country gravy. YUM. Of course, for years I didn’t eat or cook Chicken Fried anything because of the fat. Now that I know that cooking with healthy traditional fats is not ‘bad’ for us (quite the opposite in fact), Chicken Frying has become a semi-regular for our meals. Here’s how I do it.

The Dredging

1-2 cups Whole Wheat Flour (Sprouted flour works well and I use that when I have some made up)
1/2 teaspoon (or so) Sea Salt
1/4 teaspoon (or so) Black Pepper
1/4 teaspoon (or so) Garlic Powder

Mix up the flour and spices on a plate. It is hard to say how much flour you need, because it depends on how much meat you are dredging. I start with about a cup and then just mix up more if I need it. The spices listed are the ones I usually use but sometimes I add others like paprika or chili powder. Use the spices that you like.

The Dip

2 whole eggs (or sometimes 3 if they are small)
1/4 cup or so of milk

Beat the eggs and milk together in a shallow dish (like a pie plate).

The Meat

We use this method for any small cuts of meat. We usually have wild game and that makes wonderful Chicken Fry plus the smaller pieces taste amazing with a crispy coating. You could use beef, chicken, venison, antelope, or elk. A less expensive cut works well for this.

Cut your meat into small steaks and then use a meat hammer to tenderize. I just give each side a couple of whacks and call it good.

The Coating

I do a double dredge method. Each piece goes into the flour dredging and then into the egg mixture and then back in the flour dredging. Then I put the pieces on a plate in a single layer and let them rest about 10 minutes to help the coating stay on the meat.


While the meat is resting, I heat up my deep cast iron skillet and add a generous amount of coconut oil (tallow or lard would be wonderful too). When it is hot, add the steaks in a single layer, let cook until crisp on the first side, carefully flip over and let cook on the second side. Remove from skillet and keep warm in an oven while frying up the rest of the steaks, adding more oil as necessary to make that crispy coating.

I’ll admit that the dredging is a messy job and the frying takes a little bit but the results are very worth it and such a great way to make an average cut of meat into something very tender and tasty.

Do you love a good chicken fry? What do you serve on the side?

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Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


  1. Farmgirl Cyn

    >Just last week we picked up our 1/4 grass fed beef and I am not sure how to use all of the round steak we got! Pound the snot out of it and chicken fry it!

  2. Jen

    >I love chicken fried steak! So good with the gravy… you must have the gravy!

    I love your recipe, Millie, especially the "(or so)". That's how I cook too. 🙂

    This is one of my favorite ways to use up that round steak from the 1/4 grass fed beef. I also use it for pepper steak in the crock pot.

  3. Jenna

    >I never in a million – jillion years thought I would say this about a chicken fried anything, but that looks SO GOOD!! I started eating beef for the first time in 20+ years last month. I have no idea how to cook it! I am a decent cook, but I have never cooked any red meat whatsoever. I just keep asking my grass-fed beef lady, "Well, what should I do with it?" Thankfully, she has some answers :). But, I will have to try this for sure. And in the fall when we hopefully have venison!

  4. Stephanie

    >Yummmm, Millie. I like to used schmaltz (rendered chicken fat). Won't be long til you have your own supply!.

  5. Millie

    You are right, the gravy is a must. I'd love to hear more about your pepper steak.

    Chicken Fry is my favorite way to eat venison. How fun that you are starting to cook with beef and it's good that your beef lady has some suggestions. With my beef CSA I sometimes get cuts I don't recognize and have to google to figure out what to do with them. Sometimes it is quite an adventure.

    I hadn't even thought of schmaltz. I've been fretting that I can't find lard or tallow. The schmaltz will be a great alternative. Thank you my friend!

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