Here’s a classic recipe for Chicken Fried Steak with creamy country gravy. Enjoy!
**Ingredients:**
*Chicken Fried Steak:*
– 4 cube steaks (about 1.5 lbs or 700g)
– 1 ½ cups (190g) all-purpose flour
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp paprika (optional, for color)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 cup (240ml) buttermilk (or 1 cup milk with 1 tbsp lemon juice, left to sit for 5 minutes)
– 2 eggs
– Vegetable oil, for frying
*Country Gravy:*
– 2 tbsp (30g) butter
– 3 tbsp (24g) all-purpose flour
– 1 ½ cups (360ml) milk
– ½ cup (120ml) beef broth
– ½ tsp salt
– ½ tsp black pepper
**Instructions:**
1. **Prepare the steaks:** Place the cube steaks between two sheets of plastic wrap and pound them with a meat mallet until they are about ¼-inch thick. Season both sides of the steaks with a pinch of salt and pepper.
2. **Set up the breading station:** In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. In another shallow dish, whisk together the buttermilk and eggs.
3. **Bread the steaks:** Dredge each steak in the seasoned flour, shaking off any excess. Dip the steak in the buttermilk mixture, ensuring it’s fully coated. Allow the excess to drip off, then coat the steak again in the flour mixture, pressing gently to adhere. Place the breaded steaks on a wire rack or baking sheet lined with parchment paper.
4. **Fry the steaks:** Heat about ½ inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium heat until it reaches 350°F (175°C). Carefully place the breaded steaks in the hot oil and cook for about 3-4 minutes on each side, or until golden brown and crispy. Drain the steaks on a paper towel-lined plate.
5. **Prepare the gravy:** Pour off all but 2 tablespoons of the oil from the skillet. Add the butter and melt it over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute. Gradually whisk in the milk and beef broth, ensuring no lumps form. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5-7 minutes, or until the gravy has thickened. Stir in the salt and pepper, then taste and adjust the seasoning if needed.
6. **Serve:** Spoon the gravy over the chicken fried steaks and serve them hot with your choice of sides, such as mashed potatoes and green beans. Enjoy!
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Here's a classic recipe for Chicken Fried Steak with creamy country gravy. Enjoy!
*Ingredients:*
Chicken Fried Steak:
– 4 cube steaks (about 1.5 lbs or 700g)
– 1 ½ cups (190g) all-purpose flour
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp paprika (optional, for color)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 cup (240ml) buttermilk (or 1 cup milk with 1 tbsp lemon juice, left to sit for 5 minutes)
– 2 eggs
– Vegetable oil, for frying
Country Gravy:
– 2 tbsp (30g) butter
– 3 tbsp (24g) all-purpose flour
– 1 ½ cups (360ml) milk
– ½ cup (120ml) beef broth
– ½ tsp salt
– ½ tsp black pepper
*Instructions:*
1. *Prepare the steaks:* Place the cube steaks between two sheets of plastic wrap and pound them with a meat mallet until they are about ¼-inch thick. Season both sides of the steaks with a pinch of salt and pepper.
2. *Set up the breading station:* In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. In another shallow dish, whisk together the buttermilk and eggs.
3. *Bread the steaks:* Dredge each steak in the seasoned flour, shaking off any excess. Dip the steak in the buttermilk mixture, ensuring it's fully coated. Allow the excess to drip off, then coat the steak again in the flour mixture, pressing gently to adhere. Place the breaded steaks on a wire rack or baking sheet lined with parchment paper.
4. *Fry the steaks:* Heat about ½ inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium heat until it reaches 350°F (175°C). Carefully place the breaded steaks in the hot oil and cook for about 3-4 minutes on each side, or until golden brown and crispy. Drain the steaks on a paper towel-lined plate.
5. *Prepare the gravy:* Pour off all but 2 tablespoons of the oil from the skillet. Add the butter and melt it over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute. Gradually whisk in the milk and beef broth, ensuring no lumps form. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5-7 minutes, or until the gravy has thickened. Stir in the salt and pepper, then taste and adjust the seasoning if needed.
6. *Serve:* Spoon the gravy over the chicken fried steaks and serve them hot with your choice of sides, such as mashed potatoes and green beans. Enjoy!