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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.

Preparation time


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 freshly ground Black Pepper
5 ml Robertsons cayenne Pepper
5 ml Robertsons paprika
45 ml vegetable oil

Preparation method

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 Freshly ground Black Pepper, Robertsons Cayenne pepper and Robertsons 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.
Better For You Tips : 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.

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