Chicken Fried Steak
A breaded and fried beefsteak, served with gravy.
Contains common allergens
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Instructions
- 1
In a wide dish, whisk together the flour, baking powder, garlic powder, paprika, salt, and heavy black pepper. In a separate bowl, whisk the buttermilk and eggs together.
- 2
Pat the cube steaks dry. Dredge each steak first in the seasoned flour, then dip completely into the buttermilk mixture, and finally press firmly back into the flour to create a thick crust. Let them rest for 5 minutes.
- 3
Heat the vegetable oil in a large cast-iron skillet over medium-high heat to 350°F (175°C).
- 4
Fry the steaks (in batches to avoid crowding) for 4-5 minutes per side until the crust is deep golden brown and crispy. Remove to a wire rack and keep warm.
- 5
Carefully pour off all but 1/4 cup of the hot oil/drippings from the skillet. Reduce heat to medium. Whisk in 1/4 cup of the leftover seasoned flour and cook for 1 minute to make a roux.
- 6
Slowly whisk in the whole milk, scraping up the browned bits from the bottom. Simmer for 3-5 minutes until the gravy is thick and bubbly. Season heavily with black pepper and salt. Serve the steaks smothered in hot gravy.
Plan it in Listahan
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