Best Ever Chicken Fried Steak (Country Fried Steak)
Description
Once in awhile, you just have to splurge and eat something decadent and this is that dish. It's made with cube steaks that are tender on the inside and are crispy and crunchy on the outside, served with a flavorful gravy. Your whole family will fall in lo
Ingredients
Cube Steaks:
4 cube steaks
2 c. buttermilk
3 large eggs
2 t. hot sauce
1 t. Worcestershire sauce
1 c. all-purpose flour
1/2 c. cornstarch
2 t. salt
1 t. garlic powder
1/2 t. pepper
3/4 t. cayenne
4-5 c. vegetable oil, for frying
Gravy:
1/4 c. finely chopped shallots or onions
1 t. minced garlic
3 T. all-purpose flour
1/2 c. milk
1 1/2 c. chicken or beef stock
pinch cayenne pepper
salt and pepper, to taste
pepper and parsley, for garnish
Directions
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Cube Steaks:
In a large bowl, whisk buttermilk, eggs, hot sauce and Worcestershire sauce together.
In a second bowl, whisk/stir flour, cornstarch, salt, garlic powder, pepper and cayenne.
Submerge all steaks in buttermilk mixture; marinate for at least 1 hour but 2 hours is preferred.
Remove steaks from marinade; dip steaks, 1 at a time, into seasoned flour mixture, coating both sides, then back into marinade, then back into seasoned flour, then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
Add oil to a cast iron skillet or frying pan; heat oven medium-high heat.
Preheat oven to 250 degrees.
When oil is hot, fry steaks on both sides until golden brown; drain on paper towels; place steaks on a parchment covered baking sheet; put in the oven to keep warm while making the gravy.
Gravy:
Add 1/4 c. of the oil from frying to a saute pan over medium heat; add shallots and garlic; cook and stir for 2 minutes. Stir in flour; cook, creating a roux that is a light brown color, cooking until browned but not burned. Stir in milk and stock; turn heat up to high until boiling, then turn heat down to medium-low; allow to thicken until it coats the back of a spoon. Turn off heat.
Spoon gravy on top of steaks. Sprinkle with ground pepper and parsley. Serve hot with mashed potatoes, if desired.
4 servings.