Chicken Fried Steak
From the South - Steak, Pounded, dredged in seasoned flour, and fried.
Equipment
- Breading Station, 2 bowls, flour, and egg.
Ingredients
Seasoned Flour
- 2 cups AP Flour
- 2/3 tsp Kosher Salt
- 1/2 tsp Thyme Dried
- 1/2 tsp Basil Dried
- 1/3 tsp Oregano Dried
- 1 tsp Celery Salt
- 2 tsp Black Pepper
- 1 tsp Dried Mustard
- 2 tsp Garlic Salt
- 1 tsp Ground Ginger
- 1 tsp Cayenne Pepper Optional
Steak
- 2 lb Cube Steak Thin Cut, Pounded
- Neutral Oil As needed
- 2 ea Eggs Large
- 1 cup Whole Milk
Gravy
- 1/3 Cup Seasoned Flour From Above
- 3 Cups Whole Milk
- Salt and Pepper To Taste
Instructions
Seasoned Flour
- Mix all, and store in an airtight container
Steak
- Set a breading station, milk and egg in one pan, seasoned flour in another
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat.
- Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture).
- Place the breaded meat on the clean plate, then repeat with the remaining meat.
- A 15-minute rest will allow the breading to "set".
- Heat the oil in a large skillet over medium heat.
- Cook the meat, 3 pieces at a time, (don't crowd the pan) until the edges start to look golden brown, about 2 minutes on each side.
- Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil.
Gravy
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- When the grease is hot, sprinkle the flour evenly over the grease.
- Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy
- Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Scrape the bottom of the skillet
- Cook, whilst whisking, until the gravy is smooth and thick, 5 to 10 minutes.
- Taste, season, and balance the flavor (Go a little heavy on the pepper, it is a pepper cream gravy.)
Assembly
- Add a portion of mashed potatoes, and a steak to a plate, smoother with gravy, and serve.
Notes
A cheap and hearty meal. There are restaurants built on Chicken fried steak, biscuits, and pepper cream gravy in the South.
Items to note:
The 15-minute rest gives the flour gluten time to set up and bind to the meat.
One can add a third bowl of panko to the breading setup, dredging in flour, egg/milk, then panko, but I'm a bit more traditional with a double dredge in seasoned flour.
Nutrition
Calories: 1002kcalCarbohydrates: 85gProtein: 67gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 194mgSodium: 4141mgPotassium: 1312mgFiber: 5gSugar: 16gVitamin A: 627IUVitamin C: 1mgCalcium: 537mgIron: 15mg
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