Broken Spoke's Chicken-Fried Steak
photo by Caroline Cooks
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 2 large eggs
- 2 cups buttermilk
- salt
- pepper
- 1 cup flour
- 1 cup cracker meal
- 2 beef cutlet, hand-tenderized (3 oz. to 5 oz.)
- vegetable shortening
-
Cream Gravy
- 1⁄4 cup reserved drippings or 1/2 cup shortening
- 1⁄4 cup flour
- 1 quart milk
- salt
- pepper
directions
- Whip together egg, buttermilk, salt and pepper in a large bowl; set aside.
- Blend together flour and cracker meal in another bowl.
- Place cutlet in mixture, and cover both sides well.
- Submerge the cutlet in the egg batter; then place back in the flour mixture, patting both sides again evenly to coat.
- Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325ºF.
- Place cutlet in fryer and fry until it floats and turns golden.
- Remove steak from fryer, drain well, reserving 1/2 cup drippings for gravy.
- To Make Cream Gravy: Place reserved drippings in a 10 inch cast-iron skillet, and heat until hot.
- Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching.
- Add remaining ingredients, and cook, stirring constantly, until thick.
- If gravy gets too thick, thin to desired consistency with water.
- Note: This recipe makes enough gravy for 4 steaks.
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Reviews
-
OH MY! Miss Annie.... this is the BEST chicken fried steak recipe that I've tried so far! I think the secret is the cracker crumbs and I wouldn't change a thing! It's even better than my Mom's recipe... but don't tell her I said that! LOL I'll be using your recipe for many years to come! Thanks so much for sharing!
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The chicken fried steak was out of this world, but I do believe there was a tpyo. on the Cream Gravy recipe. I tried the gravy recipe as printed above and both my husband and I were sick to our stomachs. I tried it again with equal amounts of grease and flour (1/4 cup each). This worked better for us and was just as tasty.
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The crust on this was absolutely perfect! I soaked the round steak in buttermilk for several hours, then patted them dry and pounded them. I seasoned the meat lightly with seasoning salt. I also added 1/2 t garlic salt, 1/2 t garlic pepper, 1/2 t onion pepper, 1/2 t paprika and 1/4 t pepper to the dry ingredients. My gravy didn't have quite enough flour, so I added a beef boullion cube. Then it was perfect! Thanks Miss Annie:)
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RECIPE SUBMITTED BY
Miss Annie
United States