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

Threadgill’s Chicken Fried Steak

Not everyone lives near Threadgills, but you can make their chicken fried steak at home. 
5 from 5 votes
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Course: Main Course
Cuisine: American
Keyword: Threadgill’s Chicken Fried Steak
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 577kcal


  • 48 ounces tenderized beef cutlets 6 cutlets
  • 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.


Calories: 577kcal | Carbohydrates: 38g | Protein: 42g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 150mg | Sodium: 131mg | Potassium: 601mg | Fiber: 1g | Sugar: 3g | Vitamin A: 185IU | Calcium: 94mg | Iron: 5.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Jenny

    5 stars
    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

      5 stars
      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.

  2. Liz Nelson

    5 stars
    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!

5 from 5 votes (1 rating without comment)

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