How to make perfect chicken fried steak. This recipe features breaded cube steaks, fried and topped with an easy homemade country gravy.
Pat the excess moisture from the steaks using a paper towel. Sprinkle evenly with 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder. Pat to adhere and set aside.
Prepare your dredging station by setting out 3 rimmed trays or pie plates. In the first tray, mix together 1 cup flour, 1 teaspoon salt, and a 1/2 teaspoon pepper. In the second tray, lightly whisk together eggs, milk, and hot sauce. For the third tray, combine 1 1/2 cup flour, finely crushed saltine crackers, 1/2 teaspoon salt, and a 1/2 teaspoon pepper.
Add the canola oil to a cast-iron skillet over medium-high heat, and allow to come to temperature (350°-375°). Have ready a large rimmed baking sheet, lined with paper towels. Place a cooling rack over the paper towels.
One at a time, dredge the steaks in the seasoned flour, then submerge in the egg mixture, followed by a thorough coating in the cracker mixture.
Add the steaks to the hot oil, taking care not to crowd the skillet. Fry for 2 minutes on each side or until crispy and golden-brown. Transfer to the cooling rack and make the gravy.
In a small saucepan, melt butter over medium heat. Add flour and whisk until combined. Allow to bubble for 1-2 minutes, but do not allow to brown.
Add milk a generous splash at a time, whisking after each addition until all of the milk has been incorporated. Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and season with salt and pepper. Serve and enjoy.
To quickly warm your milk for the gravy, place it in a microwave safe measuring pitcher and heat for 45 seconds to 1 minute.
The cooling rack will help to prevent the bottom of the steaks from becoming soggy while you finish frying the others.
The Anthony Kitchen