Chicken Fried Steak

Chicken Fried Steak

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The Knorr Chicken Stock Pot is mixed with olive oil to form a paste that’s rubbed over the tenderized chicken fillets. The chicken is then breaded, seasoned and fried quickly to give the perfect chicken fried steak. Quick, easy and tasty.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time15 minutes


  • 4 Skinless, boneless chicken breast
  • 15 ml Olive oil
  • 1 KNORR Chicken Stock Pot
  • 200 ml Low fat milk
  • 3 eggs, Lightly beaten
  • 500 g Plain flour
  • 5 ml Robertsons Black Pepper
  • 5 ml Robertsons Cayenne pepper
  • 5 ml Roberstons Paprika
  • 45 ml Vegetable oil


  • Flatten out the chicken breasts to about 2cm in thickness.
  • Heat the oil in a small frying pan. Add the KNORR Chicken Stock Pot and stir on gentle heat for 2 minutes until the stock melts. Remove from heat and leave to cool for 15 minutes. Rub the melted stock paste into the chicken on all sides.
  • In a separate bowl, whisk together the eggs and milk. Set aside.
  • In a new bowl mix together the flour, Robertsons Black Pepper, Robertsons Cayenne pepper and Roberstons Paprika and place the seasoned flour mix on a large plate.
  • Place the chicken into the flour mixture, then into the egg, followed again with the flour.
  • Heat the oil in a large frying pan, over medium-high heat. Fry each chicken breast for 5 minutes on each side, until golden and cooked through thoroughly.
  • Perfect served with roasted vegetables and garlic mash.