Description
This chicken fried steak features tender beef cutlets with a golden, crispy coating and rich country gravy that brings comfort to any dinner table.
Ingredients
- 1 1/4 pounds cube steaks or round steaks (about 5 pieces)
- Sea salt for seasoning
- 2 large eggs, beaten
- 3/4 cup whole milk
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon cayenne pepper
- Vegetable oil for frying
For the gravy:
- 4 tablespoons pan drippings
- 4 tablespoons all-purpose flour
- 1/3 cup heavy cream
- 1 1/2 cups whole milk
- Salt and black pepper to taste
Instructions
- Preheat oven to 200°F and prepare a wire rack on a baking sheet.
- Pound steaks to 1/4 inch thickness between plastic wrap using a meat mallet.
- Season steaks lightly with sea salt on both sides.
- Set up breading station with eggs and milk whisked together in one dish, flour mixture in another.
- Double-bread each steak: flour (press firmly), egg wash, flour again.
- Heat oil to 350°F in a large skillet.
- Fry steaks one at a time for 2-3 minutes per side until golden brown, spooning hot oil over tops.
- Transfer to wire rack in oven to keep warm.
- Make gravy by whisking flour into 4 tablespoons of pan drippings, cooking 4-5 minutes until light brown.
- Gradually whisk in cream and milk until smooth. Season with salt and pepper.
Notes
Double-dredging creates the crispiest coating. Keep oil temperature steady at 350°F for best results. Press flour firmly into meat during first coating for better adherence.
- Prep Time: 25 minutes
- Cook Time: 22 minutes