Chicken Fried Steak
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
For the fried steak
- 946.36 ml flour
- 24.64 ml salt
- 4.92 ml pepper
- 0.61 ml cayenne pepper
- 2 large eggs, beaten
- 4.92 ml baking powder
- 2.46 ml baking soda
- 236.59 ml buttermilk
- 6 cube steaks
- 1182.95 ml peanut oil
-
For the gravy
- 1 onion, finely minced
- 2 garlic cloves, finely minced
- 44.37 ml flour
- 118.29 ml chicken broth
- 473.18 ml whole milk
- 2.46 ml salt
- 1.23 ml pepper
directions
- Set your oven to the "warm" temperature or about 200 degrees. Either place a wire cookie cooling rack on top of a rimmed baking sheet or line a baking sheet with paper towels. Set in oven.
- Mix the flour, salt and peppers in a dish to dredge the meat.
- In another similar dish put the beaten eggs, baking power, baking soda and buttermilk. Mix well. Some foaming is to be expected.
- Very gently pick up a steak and lightly dry with a paper towel. Lay the steak in the flour mixture on both sides to coat evenly.
- Pick up steak from the flour with tongs and lay each side in the egg/buttermilk mixture to evenly coat.
- Place in the flour once more to coat both sides evenly.
- Repeat process with each steak. Lay prepared steaks ready to fry on another cookie cooling wire rack to keep the coating intact.
- Bring 1 inch of of peanut oil in a deep pan or dutch oven to 375 degrees.
- Fry each steak 2 1/2 minutes each side, until the crust is a deep golden brown. Be sure the oil is back up to 375 and 1 inch deep for each batch.
- Drain each steak on a paper towel for a moment then place on the rack in the warm oven.
- Once the steaks are done, strain the oil into an extra pan. Put the crumbs in the strainer back in the used frying pan along with 2 tablespoons of the hot oil.
- Brown the onion in the oil, then add the garlic. Cook for about 30 seconds more. Add the flour to the pan and stir with a whisk to brown the flour.
- Add the broth,stirring with the whisk constantly, then the milk, salt and pepper.
- Bring to a gentle boil then reduce heat to simmer until the gravy starts to thicken.
- Serve the steaks with the gravy spooned over top.
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RECIPE SUBMITTED BY
Jenny Frenny
Bristol, Virginia
I live in a small city in southwest Virginia. We have been here for 22 years and love being near the mountains. I have three kids that keep me busy 24/7. I love cooking for my husband, but am constantly battling the picky eating kids at mealtime. I originally joined when this site was called recipeZaar to put my recipes into meal menus to rotate on a regular basis. Hopefully, to take the brainwork out of food shopping, menu planning and preparation. The problem is that I have found so many new recipes I want to try here I am going to end up with 100 menus! I guess that isn't so bad, variety is a good thing.