Chicken Fried Steak 1

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Steak:
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons seasoned salt
  • 3/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 2 pounds cube steak (tenderized round steak that's been extra tenderized)
  • 1/2 cup canola oil, plus more if needed
  • 1 tablespoon butter
  • Gravy:
  • 1/3 cup all-purpose flour, plus more if needed
  • 3 to 4 cups whole milk
  • 1/2 teaspoon seasoned salt
  • Freshly ground black pepper
Directions
  • For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; mix the flour with the seasoned salt, paprika, cayenne and 1 1/2 teaspoons black pepper in another; and put the meat in a third. Then have 1 clean plate at the end to receive the breaded meat.

  • Work with 1 piece of meat at a time. Sprinkle both sides with salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour mixture and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

  • Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away; if it does, the fire is too hot.) Cook the meat 3 pieces at a time until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

  • For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes.

  • Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.

  • Serve the steaks with the gravy.


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