Chicken-Fried Steak Ingredients
For the best chicken-fried steak, you need the right ingredients. We’ll walk you through the essentials and explain why we chose them. Also, we’ll share some alternatives in case you need to make a substitution.
All-Purpose Flour: No need for specialty flours! Versatile AP is the perfect pick for chicken-fried steak. There’s also no need to sift, since the flour is thoroughly mixed with the other dry ingredients.
Seasonings: Simple salt, pepper, and onion powder get a little boost of leavening from baking powder in this easy mix. You don’t even have to buy special ingredients for this recipe, since you probably have all these items in your pantry. If you want, you can add a dash of smoked paprika, as well.
Milk and Egg: Instead of simply dredging in seasoned flour, chicken-fried steak goes to the trouble of dredging, then dipping in a milk and egg mixture, then dredging in the flour mixture again. This process is essential to achieving that perfect “fried chicken” texture and flavor. Some recipes use buttermilk, but we’ve made our version more approachable by using plain milk.
Vinegar and Hot Sauce: The acid in vinegar and hot sauce breaks down the milk a bit so that it acts like buttermilk. Pickle juice can be substituted for the vinegar, but it’s not enough to make your steaks taste like pickles. And if you’re not a fan of hot sauce, feel free to skip it.
Cube Steaks: Inexpensive cuts, like cube steak and round steak, are ideal for this recipe, as they are delicious pan-fried. The steaks are pounded thin, which helps break down the fibers and makes the beef more tender. Frying makes most foods taste better, but it’s unnecessary for expensive cuts like filet and ribeye—save those guys for the grill.
Now that you know what to buy, it’s time to get cooking!
Equipment You’ll Need
You don’t need any specialty equipment to make chicken-fried steak, but we do have some tips on what to use for recipe success!
Shallow Dishes: A pie plate is the best choice for the flour mixture. Another option is a large, shallow pasta bowl. You can also purchase disposable aluminum pie pans, which are technically reusable. Once they start to look a little worn out, they can still be used to catch drippings under your grill or start seeds in the spring.
Mixing Bowl: Opt for stainless steel or glass instead of plastic mixing bowls when possible. A medium bowl works perfectly for this recipe, but if you must choose from bigger or smaller, go bigger. It’s easier to completely dip the steaks in a slightly larger bowl.
Large Skillet: We have called for a 12-inch heavy skillet for this recipe, since you need plenty of room for pan-frying, and a heavier skillet will conduct heat better than a thinner, lighter skillet. Stainless steel and cast iron are both great options.
Tongs: Long, stainless steel locking tongs are a great tool to have on hand for pan-frying. The locking mechanism ensures the tongs stay where you put them instead of flinging oil all over your stovetop (or you!), and they make it super easy to control how and where you move the steak in the skillet. Gently, slowly, lower meat into the hot oil. Be deliberate with your movements and avoid dropping the meat into the hot oil or pulling the tongs out of the oil too quickly.
The Difference Between Chicken-Fried Steak and Country-Fried Steak
So, what is chicken-fried steak, anyway? While chicken-fried steak and country-fried steak are quite similar, country-fried steak is a pared down version of chicken-fried steak, usually served with brown gravy, whereas a typical chicken-fried steak recipe is served with a white gravy.
“Chicken-fried” means the steak is cooked like fried chicken. It’s dredged in a flour mixture, then dipped in a milk and egg mixture, then dredged in the flour mixture again before going for a dip in a pan of hot vegetable oil. “Country” in cooking terms usually means simplified. Country cooking is basic, and sometimes skips a few of those fancified city-style cooking steps. So, for country-fried steak, just dredge the steak in seasoned flour and put it directly in the hot oil. You don’t get the same thick, crispy “chicken-fried” crust, but it’s still delicious. Whichever method you choose, you’ll get a lot of bang for your buck with a southern-style pan-fried steak!
How to Make Chicken-Fried Steak
We’ll show you how to make chicken-fried steak in this quick overview, but you can find the full list of ingredients and instructions below.
Prepare the Beef
Start by pounding the cube steaks to about 1/2 inch thick if they aren't already tenderized. The spiky side of a meat mallet works well, but in a pinch, you can use a large fork to poke the meat all over, then cover in plastic wrap and pound with the side of a can of vegetables.
Mix the Dry Ingredients
In a shallow bowl or pie plate, combine the flour, salt, pepper, onion or garlic powder, and baking powder. Be sure the ingredients are thoroughly combined to ensure the steaks are evenly seasoned.
Mix the Wet Ingredients
In another bowl, whisk together the milk, vinegar, egg, and hot sauce. You can whisk the egg first, then beat in the rest of the ingredients in a thin stream.
Dredge the Steaks
Dredging simply means to lightly coat with a dry mixture such as flour or cornmeal. Chicken-fried steak is actually double dredged. Coat each piece of beef first in the dry flour mixture, then dip in the wet egg mixture, allowing any excess to drip off. Finally, dredge the steak again in the dry mixture, pressing lightly to ensure a good coating. To keep things tidy, use one hand for dry ingredients and the other hand for wet ingredients.
Fry the Steaks
In a large skillet, heat about 1 inch of vegetable oil until hot. Carefully place the steaks in the hot oil and fry until golden brown on both sides. Don’t overcrowd the pan, since that will prevent the steaks from cooking properly, the oil won’t stay hot enough, and the crust will be soggy. Transfer the fried steaks to a paper towel-lined plate to drain excess oil. Make a quick gravy to pour on top if you want. Then all that’s left to do is eat!
Serving Chicken-Fried Steak
When it comes to comfort food, few dishes can top hearty and satisfying chicken-fried steak. While this southern classic can hold its own, pairing it with the perfect sides elevates the meal to an entirely new level.
Easy Homemade Mashed Potatoes: When it comes to classic pairings, few things can beat the creamy goodness of mashed potatoes. They provide a comforting, neutral flavor that contrasts beautifully with the crispy, savory chicken-fried steak. Plus, they soak up the delicious gravy, making every bite delightful.
Easy Oven-Roasted Potatoes: These potatoes have a crispy exterior and a fluffy interior that pairs wonderfully with chicken-fried steak. They also offer a fun alternative to mashed potatoes while still delivering that comforting potato flavor.
Slow-Cooker Southern Green Beans: These easy beans bring a fresh, green contrast to your plate. Cooked with a little ham and onion for added richness, they will become a go-to side.
Lemon-Garlic Broccoli: For a bright, fresh option that doesn’t sacrifice flavor, broccoli is a great choice. It’s simple to prepare and adds a vibrant color to your plate, balancing out the richness of the chicken-fried steak.
The right sides can turn your chicken-fried steak dinner into a memorable feast. From classic southern staples to creative options, there are plenty of choices to suit any occasion. And don’t forget to serve with piping hot Pillsbury™ biscuits or cornbread swirls!
Storing and Reheating Chicken-Fried Steak
Like all fried foods, chicken-fried steak is best enjoyed immediately after cooking. Reheated fried foods will never be as crispy and tender as they were when fresh. However, if you have leftovers, here’s how to make the most of them.
First, store properly. Place in a lidded container and cool in the refrigerator with the lid open slightly until cold. This allows steam to escape and reduces sogginess. You can also place a paper towel underneath the steaks to help absorb extra moisture. Close the lid completely once cooled. Steaks can be stored in the refrigerator up to 3 days. We don’t recommend freezing, since the coating could separate and fall off after freezing and thawing.
Second, don’t microwave. Microwaving fried foods leads to uneven reheating and, you guessed it, a soggy crust. For best results, reheat in a 325°F oven or toaster oven, or a 300°F air fryer, turning once, until hot in center (at least 165°F).
Frequently Asked Questions
What Kind of Meat is Chicken-Fried Steak?
Chicken-fried steak is steak that’s fried like chicken. But what’s the best beef for chicken-fried steak? Our recipe calls for cube steak, but you may also find it labeled “cubed” steak. If you can’t find either of these options in your local store, you can purchase top round or top sirloin and thinly slice it about 3/4-inch thick, before tenderizing it, which will leave you with 1/2-inch thick steaks. Then refer to the How to Make Chicken-Fried Steak above for instructions on how to tenderize the meat.
How is White Gravy Different From Other Kinds of Gravy?
The ideal gravy for chicken-fried steak is a milk-based white gravy, often called “sawmill gravy.” Instead of using butter or oil, this type of gravy uses fat from pan drippings leftover from cooking meat or poultry. Just sprinkle a couple tablespoons of flour over the top of the same amount of the drippings, and cook until toasted, then stir in milk and broth and cook until thickened. It’s a very simple sauce, but it’s loaded with flavor, and the milk provides a rich, creaminess that gravies using only stock or water lack.
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Also, we’ll share some alternatives in case you need to make a substitution.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eAll-Purpose Flour:\u003c/strong\u003e No need for specialty flours! Versatile AP is the perfect pick for chicken-fried steak. There’s also no need to sift, since the flour is thoroughly mixed with the other dry ingredients.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eSeasonings:\u003c/strong\u003e Simple salt, pepper, and onion powder get a little boost of leavening from baking powder in this easy mix. You don’t even have to buy special ingredients for this recipe, since you probably have all these items in your pantry. If you want, you can add a dash of smoked paprika, as well.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eMilk and Egg\u003c/strong\u003e: Instead of simply dredging in seasoned flour, chicken-fried steak goes to the trouble of dredging, then dipping in a milk and egg mixture, then dredging in the flour mixture again. This process is essential to achieving that perfect “fried chicken” texture and flavor. Some recipes use buttermilk, but we’ve made our version more approachable by using plain milk.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eVinegar and Hot Sauce\u003c/strong\u003e: The acid in vinegar and hot sauce breaks down the milk a bit so that it acts like buttermilk. Pickle juice can be substituted for the vinegar, but it’s not enough to make your steaks taste like pickles. And if you’re not a fan of hot sauce, feel free to skip it.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eCube Steaks:\u003c/strong\u003e Inexpensive cuts, like cube steak and round steak, are ideal for this recipe, as they are delicious pan-fried. The steaks are pounded thin, which helps break down the fibers and makes the beef more tender. Frying makes most foods taste better, but it’s unnecessary for expensive cuts like filet and ribeye—save those guys for the grill.\u003c/p\u003e\u003cp\u003eNow that you know what to buy, it’s time to get cooking!\u003c/p\u003e","category":"SEO Content_1"},{"title":"Equipment You’ll Need","description":"\u003cp\u003eYou don’t need any specialty equipment to make chicken-fried steak, but we do have some tips on what to use for recipe success!\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eShallow Dishes:\u003c/strong\u003e A pie plate is the best choice for the flour mixture. Another option is a large, shallow pasta bowl. You can also purchase disposable aluminum pie pans, which are technically reusable. Once they start to look a little worn out, they can still be used to catch drippings under your grill or start seeds in the spring.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eMixing Bowl:\u003c/strong\u003e Opt for stainless steel or glass instead of plastic mixing bowls when possible. A medium bowl works perfectly for this recipe, but if you must choose from bigger or smaller, go bigger. It’s easier to completely dip the steaks in a slightly larger bowl.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eLarge Skillet:\u003c/strong\u003e We have called for a 12-inch heavy skillet for this recipe, since you need plenty of room for pan-frying, and a heavier skillet will conduct heat better than a thinner, lighter skillet. Stainless steel and cast iron are both great options.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eTongs: \u003c/strong\u003eLong, stainless steel locking tongs are a great tool to have on hand for pan-frying. The locking mechanism ensures the tongs stay where you put them instead of flinging oil all over your stovetop (or you!), and they make it super easy to control how and where you move the steak in the skillet. Gently, slowly, lower meat into the hot oil. Be deliberate with your movements and avoid dropping the meat into the hot oil or pulling the tongs out of the oil too quickly.\u003c/p\u003e","category":"SEO Content_2"},{"title":"The Difference Between Chicken-Fried Steak and Country-Fried Steak","description":"\u003cp\u003eSo, what is chicken-fried steak, anyway? While chicken-fried steak and country-fried steak are quite similar, country-fried steak is a pared down version of chicken-fried steak, usually served with brown gravy, whereas a typical chicken-fried steak recipe is served with a white gravy.\u003c/p\u003e\u003cp\u003e“Chicken-fried” means the steak is cooked like fried chicken. It’s dredged in a flour mixture, then dipped in a milk and egg mixture, then dredged in the flour mixture again before going for a dip in a pan of hot vegetable oil. “Country” in cooking terms usually means simplified. Country cooking is basic, and sometimes skips a few of those fancified city-style cooking steps. So, for country-fried steak, just dredge the steak in seasoned flour and put it directly in the hot oil. You don’t get the same thick, crispy “chicken-fried” crust, but it’s still delicious. Whichever method you choose, you’ll get a lot of bang for your buck with a southern-style pan-fried steak!\u003c/p\u003e","category":"SEO Content_3"},{"title":"How to Make Chicken-Fried Steak","description":"\u003cp\u003eWe’ll show you how to make chicken-fried steak in this quick overview, but you can find the full list of ingredients and instructions below.\u0026nbsp;\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003ePrepare the Beef\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eStart by pounding the cube steaks to about 1/2 inch thick if they aren\u0027t already tenderized. The spiky side of a meat mallet works well, but in a pinch, you can use a large fork to poke the meat all over, then cover in plastic wrap and pound with the side of a can of vegetables.\u0026nbsp;\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eMix the Dry Ingredients\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eIn a shallow bowl or pie plate, combine the flour, salt, pepper, onion or garlic powder, and baking powder. Be sure the ingredients are thoroughly combined to ensure the steaks are evenly seasoned.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eMix the Wet Ingredients\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eIn another bowl, whisk together the milk, vinegar, egg, and hot sauce. You can whisk the egg first, then beat in the rest of the ingredients in a thin stream.\u0026nbsp;\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eDredge the Steaks\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eDredging simply means to lightly coat with a dry mixture such as flour or cornmeal. Chicken-fried steak is actually double dredged. Coat each piece of beef first in the dry flour mixture, then dip in the wet egg mixture, allowing any excess to drip off. Finally, dredge the steak again in the dry mixture, pressing lightly to ensure a good coating. To keep things tidy, use one hand for dry ingredients and the other hand for wet ingredients.\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eFry the Steaks\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eIn a large skillet, heat about 1 inch of vegetable oil until hot. Carefully place the steaks in the hot oil and fry until golden brown on both sides. Don’t overcrowd the pan, since that will prevent the steaks from cooking properly, the oil won’t stay hot enough, and the crust will be soggy. Transfer the fried steaks to a paper towel-lined plate to drain excess oil. Make a quick gravy to pour on top if you want. Then all that’s left to do is eat!\u003c/p\u003e","category":"SEO Content_4"},{"title":"Serving Chicken-Fried Steak","description":"\u003cp\u003eWhen it comes to comfort food, few dishes can top hearty and satisfying chicken-fried steak. While this southern classic can hold its own, pairing it with the perfect sides elevates the meal to an entirely new level.\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/easy-homemade-mashed-potatoes/09f0bba4-8bb9-4ce3-8d98-ae7a803eb7d5\u0022\u003e\u003cstrong\u003eEasy Homemade Mashed Potatoes\u003c/strong\u003e\u003c/a\u003e: When it comes to classic pairings, few things can beat the creamy goodness of mashed potatoes. They provide a comforting, neutral flavor that contrasts beautifully with the crispy, savory chicken-fried steak. Plus, they soak up the delicious gravy, making every bite delightful.\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/easy-oven-roasted-potatoes/fbd35018-9c25-4b44-a11a-16b31c21333c\u0022\u003e\u003cstrong\u003eEasy Oven-Roasted Potatoes\u003c/strong\u003e\u003c/a\u003e: These potatoes have a crispy exterior and a fluffy interior that pairs wonderfully with chicken-fried steak. They also offer a fun alternative to mashed potatoes while still delivering that comforting potato flavor.\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/slow-cooker-southern-green-beans/8dacd3de-f4f8-4b58-bde7-837105995381\u0022\u003e\u003cstrong\u003eSlow-Cooker Southern Green Beans\u003c/strong\u003e\u003c/a\u003e: These easy beans bring a fresh, green contrast to your plate. Cooked with a little ham and onion for added richness, they will become a go-to side.\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/lemon-garlic-broccoli/93bcbfcc-1b17-4374-a6d2-37235587dda6\u0022\u003e\u003cstrong\u003eLemon-Garlic Broccoli\u003c/strong\u003e\u003c/a\u003e: For a bright, fresh option that doesn’t sacrifice flavor, broccoli is a great choice. It’s simple to prepare and adds a vibrant color to your plate, balancing out the richness of the chicken-fried steak.\u003c/p\u003e\u003cp\u003eThe right sides can turn your chicken-fried steak dinner into a memorable feast. From classic southern staples to creative options, there are plenty of choices to suit any occasion. And don’t forget to serve with piping hot \u003ca href=\u0022https://www.pillsbury.com/products/biscuits\u0022\u003ePillsbury™ biscuits\u003c/a\u003e or \u003ca href=\u0022https://www.pillsbury.com/products/cornbread\u0022\u003ecornbread swirls\u003c/a\u003e!\u003c/p\u003e","category":"SEO Content_5"},{"title":"Storing and Reheating Chicken-Fried Steak","description":"\u003cp\u003eLike all fried foods, chicken-fried steak is best enjoyed immediately after cooking. Reheated fried foods will never be as crispy and tender as they were when fresh. However, if you have leftovers, here’s how to make the most of them.\u003c/p\u003e\u003cp\u003eFirst, store properly. Place in a lidded container and cool in the refrigerator with the lid open slightly until cold. This allows steam to escape and reduces sogginess. You can also place a paper towel underneath the steaks to help absorb extra moisture. Close the lid completely once cooled. Steaks can be stored in the refrigerator up to 3 days. We don’t recommend freezing, since the coating could separate and fall off after freezing and thawing.\u003c/p\u003e\u003cp\u003eSecond, don’t microwave. Microwaving fried foods leads to uneven reheating and, you guessed it, a soggy crust. For best results, reheat in a 325°F oven or toaster oven, or a 300°F air fryer, turning once, until hot in center (at least 165°F).\u003c/p\u003e","category":"SEO Content_6"}],"faq":[{"title":"What Kind of Meat is Chicken-Fried Steak?","description":"\u003cp\u003eChicken-fried steak is steak that’s fried like chicken. But what’s the best beef for chicken-fried steak? Our recipe calls for cube steak, but you may also find it labeled “cubed” steak. If you can’t find either of these options in your local store, you can purchase top round or top sirloin and thinly slice it about 3/4-inch thick, before tenderizing it, which will leave you with 1/2-inch thick steaks. Then refer to the \u003cstrong\u003eHow to Make Chicken-Fried Steak \u003c/strong\u003eabove for instructions on how to tenderize the meat.\u003c/p\u003e","category":"FAQ_1"},{"title":"How is White Gravy Different From Other Kinds of Gravy?","description":"\u003cp\u003eThe ideal gravy for chicken-fried steak is a milk-based white gravy, often called “sawmill gravy.” Instead of using butter or oil, this type of gravy uses fat from pan drippings leftover from cooking meat or poultry. Just sprinkle a couple tablespoons of flour over the top of the same amount of the drippings, and cook until toasted, then stir in milk and broth and cook until thickened. It’s a very simple sauce, but it’s loaded with flavor, and the milk provides a rich, creaminess that gravies using only stock or water lack.\u003c/p\u003e","category":"FAQ_2"}],"tipCategories":[{"categoryName":"Kitchen Tested","heading":"More About This Recipe","cssClass":"recipePartStory","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"\u003cp\u003eKitchen Tested: November 2024\u003c/p\u003e","category":"Kitchen Tested"}],"isExpandable":false},{"categoryName":"Method Note","heading":"","cssClass":"recipePartMethodNote","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"\u003cp\u003eUse enough oil in skillet to reach about 1/4-inch deep, which is the right amount for shallow frying.\u003c/p\u003e","category":"Method Note"}],"isExpandable":false},{"categoryName":"Rich Snippet","heading":"","cssClass":"recipePartMethodNote","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"\u003cp\u003eLearn how to make the best chicken-fried steak recipe at home, using beef cube steaks, milk, egg, and just a few pantry ingredients.\u003c/p\u003e","category":"Rich Snippet"}],"isExpandable":false}],"nutritionInfo":{"configuration":{"showAsTable":false,"noNutritionInformationAvailableMessage":"No nutrition information available for this recipe","poweredByText":"\u003cp\u003eNutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only. Actual nutrition values will vary based on the exact ingredients or brands you may use.\u003c/p\u003e\n\u003ca href=\u0022http://developer.edamam.com\u0022\u003ePowered By \u003cimg src=\u0022-/media/C4F33FD467AB4A3AB59AAC4F6306AB04.ashx\u0022 alt=\u0022Edamam\u0022 /\u003e\u003c/a\u003e","nutritionChartTitle":"Nutrition Facts","nutritionInformationLabel":"Nutrition","servingSizeText":"Serving Size:","dailyValuesDisclaimer":"*Percent Daily Values are based on a 2,000 calorie diet.","percentDailyValueText":"% Daily Value","percentDailyValueFooterTitleText":"% Daily Value*:","exchangeInformationTitleText":"Exchanges:","nutritionFactsExpandText":"More Nutrition","nutritionFactsCollapseText":"Less Nutrition"},"facts":{"carbohydrateChoice":{"amountPercent":"","amountUnits":"1 1/2","title":"Carbohydrate Choice"},"vitaminA":{"amountPercent":"2%","amountUnits":"2%","title":"Vitamin A"},"vitaminC":{"amountPercent":"0%","amountUnits":"0%","title":"Vitamin C"},"calcium":{"amountPercent":"10%","amountUnits":"10%","title":"Calcium"},"iron":{"amountPercent":"25%","amountUnits":"25%","title":"Iron"},"protein":{"amountPercent":"","amountUnits":"39g","title":"Protein"},"dietaryFiber":{"amountPercent":"4%","amountUnits":"1g","title":"Dietary Fiber"},"sugars":{"amountPercent":"","amountUnits":"2g","title":"Sugars"},"totalCarbohydrate":{"amountPercent":"7%","amountUnits":"21g","title":"Total Carbohydrate"},"sodium":{"amountPercent":"40%","amountUnits":"950mg","title":"Sodium"},"potassium":{"amountPercent":"15%","amountUnits":"530mg","title":"Potassium"},"cholesterol":{"amountPercent":"41%","amountUnits":"120mg","title":"Cholesterol"},"transFat":{"amountPercent":"","amountUnits":"0g","title":"Trans Fat"},"saturatedFat":{"amountPercent":"30%","amountUnits":"6g","title":"Saturated Fat"},"totalFat":{"amountPercent":"43%","amountUnits":"28g","title":"Total Fat"},"caloriesFromFat":{"amountPercent":"","amountUnits":"250","title":"Calories from Fat"},"calories":{"amountPercent":"","amountUnits":"490","title":"Calories"}},"servingSize":"1 Steak","exchangeInfo":"1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;","showPoweredBy":false,"showRecipeTotalTime":true,"showRecipePrepTime":true,"showCarbohydrateChoices":true},"trademarks":[],"labels":{"ingredientsHeader":"Ingredients","stepsHeader":"Instructions","stepsImageHideText":"Hide Images","stepsImageShowText":"Show Images","stepNumberText":"Step","faqHeader":"Frequently Asked Questions","tipsHeader":"\u003cp class=\u0022textFirst\u0022\u003eTips from the\u003c/p\u003e\n\u003cp class=\u0022textSecond\u0022\u003ePillsbury Kitchens\u003c/p\u003e","tipItemHeadingFormat":"tip {0}","postedBy":"By","copyright":"© {yyyy} ®/TM General Mills All Rights Reserved","showDrawerText":"Show","hideDrawerText":"Hide","expandDescriptionText":"More +","collapseDescriptionText":"Less -","ariaLiveLabelFormat":"Showing {0} through {1} of {2}","scrollLeftButtonLabel":"Scroll Left","scrollRightButtonLabel":"Scroll Right","includeScrollIndicator":false},"primaryAttributes":[{"label":"Prep Time","values":[{"text":"35","label":"min"}]},{"label":"Total","values":[{"text":"35","label":"min"}]},{"label":"Ingredients","values":[{"text":"11"}]},{"label":"Servings","values":[{"text":"4"}]}],"secondaryAttributes":[],"badges":[{"badgeType":3,"badgeText":"","label":"Kitchen Tested","imageUrl":"/-/media/GMI/Core-Sites/PB/Images/Shared/RecipeParts/KitchenTested_PB1_new.jpg?sc_lang=en","linkUrl":"/about-us/kitchen-tested","metaDataTags":[],"showMemberInfo":false,"matchedMetadataId":"00000000-0000-0000-0000-000000000000"}],"backgroundImageUrl":"","breadcrumbs":{"links":[{"url":"/","label":"Home"},{"url":"/recipes","label":"Recipes"}],"currentPageName":"Chicken-Fried Steak"}};
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