Chicken Fried Steak with Country Gravy
Description
This classic dish is a southern favorite but can be and is enjoyed everywhere. Serve it with mashed potatoes to take advantage of the wonderful country gravy.
Ingredients
Country Gravy:
1/4 c. unsalted butter, or bacon grease
1/4 c. flour
2 1/2 c. whole milk, plus more if needed
Kosher salt
freshly ground black pepper
Chicken Fried Steak:
6 cube steaks or round steaks (about 4 oz. per steak)*
Kosher salt
2 c. flour
1 t. onion powder
1 t. sweet paprika
1/2 t. garlic powder
1/2 t. freshly ground black pepper
2 large eggs
1/4 c. whole milk
canola or vegetable oil, for frying
Directions
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Gravy: In a cast-iron skillet over medium heat, melt butter; whisk flour into butter; cook, whisking constantly, until mixture turns a toasty golden brown, 2 - 3 minutes. Reduce heat to low; slowly add 2 1/2 c. milk, whisking constantly, until well combined. Season with 1/2 t. salt and 1/2 t. pepper. Raise heat to medium; simmer, stirring constantly, until gravy thickens, about 4 minutes. Season with salt and pepper, if needed. Adjust the thickness with a little milk, if needed. Remove from the heat; cover to keep warm.
Steaks: If using round steaks, using a studded meat mallet, place steaks on a cutting board; pound steaks to an even thickness of between 1/8 and 1/4 inch. Season steaks lightly on both sides with salt; place on a large baking sheet.
In a wide shallow dish or pie pan, whisk together flour, 1 1/2 t. salt, onion powder, paprika, garlic powder and pepper. In a second wide shallow dish, whisk together eggs and milk.
Working with 1 steak at a time, dredge steak in the flour, pressing flour mixture into steak and then shaking off the excess. Dip into egg, turning to coat, letting excess drip back into dish. Dredge in the flour a second time, pressing it into the steak and gently shaking off the excess. Return steak to the baking sheet; repeat process to coat all the steaks.
Preheat the oven to 200 degrees. Place a wire rack on top of a baking sheet; place in the oven.
Fill a large, heavy skillet with enough oil to reach 1/4 - 1/2 inch up the side. Place skillet over medium-high heat; warm oil until hot but not smoking (350 degrees on a deep-fry thermometer). In batches, fry the steaks, turning once, until outsides are crisp and golden brown and steaks are just cooked through, about 4 minutes in total. Transfer to the wire rack in the oven; repeat with the remaining steaks.
Warm the gravy over low heat, stirring, until hot.
Serve the steaks immediately, with plenty of warmed gravy over the top.
6 servings.
*Cube steak is a tenderized top sirloin or top round that has been through an electric tenderizer. If using round steak, use top or bottom round steak, and tenderize it by pounding it with a studded meat mallet or a tenderizing hammer until it’s as thin as possible.