Chicken Fried Steak with Gravy
Description
This is definitely comfort food at its best. It's super simple to make and very tasty and is just as good as your favorite restaurant's.
Ingredients
Chicken Fried Steak:
1 1/2 c. whole milk
2 large eggs
2 cups all-purpose flour
2 t. seasoned salt
1 1/2 t. freshly ground black pepper
3/4 t. paprika
1/4 t. cayenne pepper
3 lb. cube steak (extra tenderized round steak)
Kosher salt
1/2 c. canola or vegetable oil
1 T. butter
Gravy:
1/3 c. all-purpose flour
3 - 4 c. whole milk
1/2 t. seasoned salt
freshly ground black pepper
mashed potatoes, for serving
Directions
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Steak:
Set up an assembly line of dishes:
Mix milk with the eggs in the first; in the second, the flour mixed with seasoned salt, 1 1/2 t. black pepper, paprika and cayenne pepper; the meat in a third dish; the fourth should be a clean plate at the end for the breaded meat.
Work with 1 piece of meat at a time, sprinkling both sides with kosher salt and black pepper; place it in the flour mixture; turn to coat. Place the meat into the milk/egg mixture; turn to coat. Place it back in the flour; turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate. Repeat with the remaining meat.
Heat oil in a large skillet over medium heat; add the butter; drop in a few sprinkles of flour to make sure it's hot enough. When the butter sizzles immediately, it's ready, but it should not brown right away. If it does, the fire is too hot.
Cook the meat, 3 pieces at a time, until edges start to look golden brown, about 2 minutes per side. Remove the meat to a paper towel lined platter; cover lightly with foil to keep warm. Repeat until all the meat is cooked.
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat; add 1/4 c. grease back to the skillet, allowing it to heat up for the gravy.
Gravy:
When grease is hot, sprinkle flour evenly over the grease. Using a whisk, mix 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 or clumpy. Cook until the roux reaches a deep golden brown color. Pour in the milk, whisking constantly. Add seasoned salt and black pepper, to taste; cook, whisking, until gravy is smooth and thick, 5 - 10 minutes. Add more milk if it becomes overly thick. Season gravy to taste, if needed.
Serve meat with mashed potatoes and gravy.
6 servings.