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–+ servings

Chicken Fried Steak

From the South - Steak, Pounded, dredged in seasoned flour, and fried.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch, Main Course, Snack
Cuisine: Southern
Calories: 1002
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Breading Station, 2 bowls, flour, and egg.

Method
 

Seasoned Flour
  1. Mix all, and store in an airtight container
Steak
  1. Set a breading station, milk and egg in one pan, seasoned flour in another
  2. 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.
  3. 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).
  4. Place the breaded meat on the clean plate, then repeat with the remaining meat.
  5. A 15-minute rest will allow the breading to "set".
  6. Heat the oil in a large skillet over medium heat.
  7. 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.
  8. 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
  1. 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.
  2. When the grease is hot, sprinkle the flour evenly over the grease.
  3. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy
  4. Keep cooking until the roux reaches a deep golden brown color.
  5. Pour in the milk, whisking constantly. Scrape the bottom of the skillet
  6. Cook, whilst whisking, until the gravy is smooth and thick, 5 to 10 minutes. 
  7. Taste, season, and balance the flavor (Go a little heavy on the pepper, it is a pepper cream gravy.)
Assembly
  1. Add a portion of mashed potatoes, and a steak to a plate, smoother with gravy, and serve.

Nutrition

Calories: 1002kcalCarbohydrates: 85gProtein: 67gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 194mgSodium: 4141mgPotassium: 1312mgFiber: 5gSugar: 16gVitamin A: 627IUVitamin C: 1mgCalcium: 537mgIron: 15mg

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.

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