Alton’s chicken-fried steak smothered in gravy: what could be more classic?
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Chicken Fried Steak
Recipe courtesy of Alton Brown
Total: 1 hr 25 min
Prep: 45 min
Inactive: 10 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Intermediate
Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Directions
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
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37 Comments
Step your seasoning game up…. Like We believe and seasoning the meat or flour .. all he did was took a pinch of 🧂 lbvs…. No way smh!!!!
He’s definitely not from the south. This chicken fried steak sucks
In my experience dumping stock inro a roux (his flour and oil mix,) guarantees lumps you will curse as you hunt them down trying to squash and never quite catching them all. A bit of stock at a time, whisk, a bit at a time, whisk, etc. That's good eats.
You should be able to see the pepper in the gravy lol
3:38 I like how abruptly he eats it
Tks very much! I have some cube steak (market tenderized round) that I need to use today, but no milk. And I'm not going to walk in 50+mph Wind to the store. Lol
The flour and egg dredge was what I needed to know was possible.
Tks again. Appreciate ya!
Izabela Hejja te iubesc. If you see this I love you and I want you back in my life!
He ruled the food network!
Wrong!
My old man would burn your house down if you tried to put that kind of gravy on his chicken fried steak. It needs to be sausage cream gravy and NOTHING else. He was passionate about few things but chicken fried steak was worth waging wars over to him. If a waitress would call it country fried steak or ask if he wanted brown gravy he would flip the table over and start blasting with his revolvers.
NO one can beat Alton..Alton set the bar super high. Entertaining, authentic, fun, science…what a great educator
Why does he waste ingredients with two plates of flour?
An east coasters version of a southern dish not a good version but a version
Love Alton, but that is not chicken fried steak
Thank you for being instrumental in teaching me how to cook, Alton!
So – cornstarch added to dredging flour provides extra crispness ('shatter', in industry term) and greater resilience to sauces/gravies, but have yet to see it used in any Chicken Fried Steak preparation. It would be interesting to experiment with adding cornstarch to 1st dredge (2nd dredge flour/seasoning only, and then flip it…wonder which provides better crust…
& 2nd dredge
Fond memories of what the Food Network used to do. Now it's nothing but mindless stupid competition shows.
Seasonings??
How come using beef for chicken fried steak?
I'd might just have a salad 🥗 and a cookie and cream depends on how full I am
Could I use sirloin
Odd…25K likes? Humm…might taste like Poo or a wanna be self hating Southerner trying to sell there wares
My mother passed a little more than a year ago. I have recently discovered that, most of her recipes, were right out of (a cross between) your playbook and Julia Child. She passed young and unexpectedly. Watching you and Julia has been such a joy! It's helped me (and my wonderful wife) understand, exactly what we need to do to recreate her recipes. Thank you, from the bottom of my heart. ✌🏻
Not putting chicken stock in my cream gravy. Mama just used milk and it was the best!
No veggie oil, why not butter?
AB is one of my all time favorite cooks, but this is Georgian CFS with chicken gravey and looks delicious like everything he makes, but Texas CFS has white gravey.
I've found that white gravy always needs at least twice the amount of pepper that at first seems right
Thank you
That’s what my kitchen is missing… a camera inside my oven 🤦♂️
Glad to find a recipe that doesn't involve having to deep fry–thanks
That ain't Texas chicken-fried steak. Where is the seasoning? Where is the cream gravy? The food looks ok, but I would not call that chicken-fried steak. Would you fry chicken that way? Of course not. Then it's not chicken-fried steak. Its pan fried steak with chicken stock gravy. Not bad. But I don't deep fry a fresh California dish, I don't think you should call this dish by the classic name "Chicken-Fried Steak". Enjoy. But it's a nice pan steak, not Chicken-Fried Steak.
The edits are phenomenal. Heavy nasal breathing is how I want every Youtube video to end
That’s east coast chicken fried steak. Texas just laughed & laughed & laughed!
Crumble up some Ritz crackers and add them to your flower and see what happens!! YUM
God Bless You Daddy Alton
You know what's messed up, I went out and bought one of these needle things that he uses to tenderize his steaks, and it doesn't do a damn thing from mine. I've had it for years. I finally talked to a butcher at one of my better grocery stores, and explained the problem to him. He says the problem that you get with cube steak so that most grocery stores is that these bottom round steaks are run through the tenderizer so many times, that you end up with something more akin to ground beef than cube steak. But he was willing to slice a whole bottom round roast into half inch thick steaks for me, and run it through the machine the proper number of times so that I could get just what I wanted. This is the only way I'm able to make cube steak, is if I make friends with a butcher who knows what he's doing, and is willing to actually do it. But the needle Contraption he uses here, just doesn't do the job.
that aint chicken fried steak, and that SURE aint gravy