Recipe Background
This is Homestyle Chicken Fried Steak. Is there another dish more quintessentially Southern? We don't think so! With homemade extra-savory and creamy white gravy adorning the crispy, succulent steaks, breaded and fried in the classic manner — It's just so rustic and charming. There's no such thing as too much when it comes to Homestyle Chicken Fried Steak. Consider this a homecoming for great dinners!
This is Homestyle Chicken Fried Steak. Is there another dish more quintessentially Southern? We don't think so! With homemade extra-savory and creamy white gravy adorning the crispy, succulent steaks, breaded and fried in the classic manner — It's just so rustic and charming. There's no such thing as too much when it comes to Homestyle Chicken Fried Steak. Consider this a homecoming for great dinners!
Ingredients
For the white country gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup chicken stock
- 1 1/2 cups milk warmed
- salt to taste
- pepper to taste
- cayenne pepper to taste
For the chicken fried steak:
- neutral oil to taste
- 1 large egg
- 1/2 cup milk
- 1/2 teaspoon hot sauce
- 1 cup all-purpose flour
- 2 teaspoons salt plus more, to taste
- 1/2 teaspoon pepper plus more, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 4 (1/3-pound) cube steaks
Directions
- In a skillet over medium heat, melt the butter.
- Gradually add 3 tablespoons of the flour to the melted butter, while whisking, until combined, golden, and the raw flour smell disappears.
- Gradually add the stock and 1 1/2 cups of the milk to the butter-flour mixture, while whisking, until combined and no lumps remain.
- Add the extra salt, the extra pepper, and the extra cayenne and stir to combine.
- Simmer the gravy until it has thickened.
- Set the gravy aside and keep it warm.
- In a skillet over medium-high heat, add 1/4 inch of the oil and heat to 350 degrees F.
- In a shallow bowl, add the egg, the remaining milk, and the hot sauce and whisk to combine.
- On a rimmed plate, add the remaining flour, 2 teaspoons of the salt, 1/2 teaspoon of the pepper, the garlic powder, the paprika, and the remaining 1/2 teaspoon of the cayenne and whisk gently to combine.
- Pat the cube steaks dry.
- Season the cube steaks with the extra salt and the extra pepper.
- Dredge the steaks in the flour mixture, coating them on both sides.
- Dredge the steaks in the milk mixture, flipping to coat both sides.
- Add the steaks back to the flour mixture, coating them on both sides.
- Add the coated steaks to the hot oil and fry, while turning once, until crispy, golden-brown, and the meat reaches an internal temperature of 135 degrees F for medium-rare, about 3-4 minutes per side. Make sure to work in batches to avoid crowding.
- Transfer the cooked steaks to a wire rack to drain.
- Serve the chicken fried steaks topped with the gravy.
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