Chicken Fried Steak with Country Gravy

Equipment

Ingredients

Instructions

1. 1
   Prepare the cube steak: Pat the cube steaks dry with paper towels. If they are not already thin, you can gently pound them thinner between two sheets of plastic wrap using a meat mallet. In a shallow dish, combine 1 cup of flour with salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
2. 2
   In another shallow dish, whisk the eggs and 1/2 cup milk together to create an egg wash. Place the remaining 1/2 cup of flour in a third shallow dish. Dredge each steak first in the seasoned flour, then dip into the egg wash, ensuring it's fully coated, and finally dredge again in the seasoned flour, pressing firmly to adhere the coating. Set aside on a plate.
3. 3
   Heat oil for frying: In a large, heavy-bottomed skillet (cast iron works best), heat 1/2 inch of vegetable or canola oil over medium-high heat to 350-375°F (175-190°C). Carefully place 1-2 steaks in the hot oil, ensuring not to overcrowd the pan.
4. 4
   Fry the steaks: Cook each side for 3-5 minutes, or until golden brown and crispy. The internal temperature should reach 145°F (63°C). Remove cooked steaks to a wire rack set over a baking sheet to drain excess oil, and keep warm in a low oven (around 200°F/95°C) while you prepare the gravy.
5. 5
   Make the Country Gravy: Carefully pour off most of the frying oil from the skillet, leaving about 1/4 cup of oil and any browned bits. Return the skillet to medium heat. Whisk in 1/4 cup all-purpose flour into the hot oil, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes, stirring constantly, until a light roux forms.
6. 6
   Gradually whisk in 2 cups of milk, a little at a time, to prevent lumps. Continue whisking until the gravy thickens to your desired consistency, about 5-7 minutes. Season generously with salt and black pepper. Serve the hot chicken fried steaks immediately, smothered with the warm country gravy.

Nutrition

Frequently Asked Questions