Copycat Denny’s Chicken Fried Steak

Serves: 4
Ready In: Less than 2 hrs

4 Cubed steaks
Corn oil
Seasoning salt
2-3 tablespoons red wine Or Juice
2 cups Bisquick
1/4 pound Butter — Melted
1/3 cup Cooking oil
Seasoning salt and pepper, to taste

The night before, put the steaks in a single layer on a dish. Brush them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of seasoning salt. Drizzle each steak with wine or juice.
Seal the dish in foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the bisquit mix. Season with salt and pepper, to taste.
Prehead the oven to 375 F
Combine the butter with the oil in a large skillet until melted.
Place the steaks in the skillet. Brown both sides of each steak, until crispy.
Transfer to a baking dish and seal in foil. Bake at 375 F for about 30 minutes.

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  1. Tami September 27, 2006 at 3:31 am

    What a wonderful find this webiste has been. Now I can enjoy some of the fine North American eatery foods Down Under!! Just a quick question so I can try this recipe – what could an Aussie use for bisquick?

  2. Lori September 27, 2006 at 6:37 am

    Now how about a cream gravy recipe (like from Texas Roadhouse!) to go with it!

  3. Bob September 27, 2006 at 9:15 am

    Here’s a knock-off for Bisquik and some of the recipes off of the buisquik box:

    4 cups all-purpose flour
    2 tablespoons baking powder
    1 1/2 teaspoons salt
    1 cup shortening

    1. Combine all dry ingredients in a large bowl.
    2. Add shortening and mix with an electric mixer on medium speed until all shortening is blended with the flour.
    3. Use the mix as you would the real thing.

    Pancakes: Stir 2 cups Bisquick clone mix with 1 cup milk and 2 eggs in a bowl until blended. Pour 1/4 cup portions onto a hot griddle. Cook until edges are dry. Turn; cook until golden. Makes 14 pancakes.

    Waffles: Stir 2 cups Bisquick clone mix with 1 1/3 cups milk, 1 egg, and 2 tablespoons vegetable oil in a bowl until blended. Pour onto hot waffle iron. Bake until the steaming stops. Makes 12 4-inch waffles.

    Biscuits: Preheat oven to 450 degrees. Stir 2 1/4 cups Bisquick clone mix with 2/3 cup milk. When dough forms, turn it out onto a surface sprinkle with extra mix. Knead 10 times. Roll dough 1/2-inch thick. Cut with 2 1/2-inch cutter. Place on an ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown.

    Makes 6 cups.

  4. Sherry September 27, 2006 at 9:31 am

    I’m getting hungry 🙂 In response to our Aussie friend Tami! Use regular flour or, if you have somesort of pancake /waffle mix from your local grocer(bisquick is a pancake mix we use as a shortcut to making our breakfast pancakes from scratch – which we would use flour)!

  5. theresa September 27, 2006 at 11:19 am

    what kind of juice? grape juice or any juice will do?

  6. sramnesia September 28, 2006 at 3:51 pm

    I used coke instead of juice or wine. GREAT!

  7. Nancy Tarpley October 5, 2006 at 11:41 am

    THis is a great site, Thanks

  8. Vivian October 14, 2006 at 9:20 am

    How about the cream gravy to go with it? This is my father’s favorite dish and he will be 82 Nov 10th and I would like to prepare but don’t know how to make the delicious gravey. Help Please….

  9. Lee YHaniford October 20, 2006 at 8:10 pm

    This is genuinely an OLD FASHIONED RECIPE… A lot of people have never even had a cube steak !! Way to go thanks for all of the good advice. Lovely

  10. Judi November 7, 2006 at 11:44 am

    Cream Gravy

    I use a cast iron skillet but you can use a pot. I put enough grease to cover the bottom of the pot and add flour and stir till it forms a thick paste. Add salt and pepper and then a can of evaporated milk and stir and add water till it gets the thickness you like. Simmer for about 10 minutes stir to make sure it does not stick and you have a great cream gravy . I use a wisk to stir with and never have lumpy gravy. Enjoy!

  11. anita November 24, 2006 at 5:11 pm

    I like to use the same skillet that I fried the meat in to make my gravy, it adds flavor to the gravy plus whatever crispies in the bottom of the skillet.
    You may need to discard some of the oil you have fried the meat in depending on how much gravy you wish to make.
    For every Tbls of hot oil add a Tbls of flour, cook this until it is bubbly and has somewhat of a cookie dough scent. Slowly add 1 cup of milk for each TBLS of roux that you have made. Stir continuously until thickened.

  12. John April 23, 2007 at 10:16 pm

    Why would Denny’s, a national chain, say “wine or juice”? a national chain has food chemists that say “use THIS”?

  13. Shirley March 9, 2009 at 6:33 pm

    Why can`t I print recipes

  14. Pat February 19, 2013 at 10:25 am

    John: this recipe is NOT from Denny’s; it’s a copycat recipe, i.e. someone figured out how to get the same taste and created a recipe.

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