Texas Tech Experts Share Recipe for Success on Chicken Fried Steak Day

Chef Dewey McMurrey shares his recipe for the Texas favorite, while meat sciences Professor Chance Brooks offers tips for tasty success.

Originally published Oct. 25, 2013

Chance Brooks

Professor, Meat Science

Chance Brooks

There are three important criteria when determining the palatability of all meat — tenderness, juiciness and flavor. And Chicken-fried steak can satisfy all three.

  1. Tenderness - The cutlets can come from any part of the animal, but they’re usually the most external muscles, right beneath the hide. It is typically very learn, but tough too. So to tenderize the meat, chefs can beat the cutlet with a mallet, or press on it with the edge of a plate or saucer. In a factory setting, the meat is run through a cubing machine. The machine flattens the meat and uses tiny blades to score the entire cutlet. 

  2. Juiciness - The steak cutlet isn't the juiciest piece of meat, and the cooking process can sometimes make it drier. But Brooks said pan-frying the meat in oil can compensate for the natural dryness of the cut because it adds fat and improves the perceived juiciness.

    But a real Texas chicken-fried steak must also have a coating of cream gravy, which would mask any dryness that occurs during cooking. 

  3. Flavor - The batter and breading are key.

Dewey McMurrey

Chef, Top Tier Catering

Dewey McMurrey
  • Chicken-fried steak is descended from the German dish, wiener schnitzel. And schnitzel is any sort of meat tenderized with a hammer and coated with flour, eggs and bread crumbs.

  • “(Schnitzel) came to America with a lot of European immigrants,” McMurrey said. “And it kind of got changed to ingredients that we have here. Here, we use beef. There, they used chicken and pork.”

  • McMurrey prefers to use a type of breadcrumb, called panko, that has extra-sharp edges that can dig into the meat to give it extra tenderness. 

  • When it comes to spices, McMurrey keeps it simple: salt and pepper in the flour, and lemon juice after it is cooked. 

Chef Dewey's
Chicken-Fried Steak

Yield: 48 ounces
No. of servings: 4
Serving size: 12 ounces


  • 32 ounce (4 each) cube steak (tenderized)
  • Panko breadcrumbs
  • 4 eggs (beaten)
  • 1 cup all-purpose flour
  • Salt and pepper
  • Cooking oil (ie. pure olive oil)


  1. Beat the eggs and set aside.
  2. Season the flour with salt and pepper.
  3. Place the flour in a pan or proper container for breading, as well as the eggs, and panko breadcrumbs in individual containers.
  4. Dredge the steak into the flour first.
  5. Dredge the flour-coated beef through the beaten eggs next.
  6. Dredge the panko last.
  7. While it is in the panko cover the top with breadcrumbs and press the steak into the crumbs firmly and repeatedly using your hands. Continue to press the beef until it doubles in size and has an even thickness, or until desired size and thickness is achieved.
  8. To cook, heat a sauté pan on high heat until hot.
  9. Add the desired cooking oil and pan fry the steak until crispy and golden brown.
  10. Repeat this process until prepped amount is cooked or freeze after breading for later use.
  11. Sauce with traditional lemon juice, lemon butter, country gravy or brown gravy.