Chicken Fried Steak with Country Gravy
How to make perfect chicken fried steak. This recipe features breaded cube steaks, fried and topped with an easy homemade country gravy.
Servings: 6
Calories: 732kcal
Ingredients
Chicken Fried Steaks Ingredients
- 2 pounds tenderized cube steaks
- 2 ½ cups all-purpose flour, separated
- 3 ½ teaspoons Kosher salt, separated
- 2 teaspoons black pepper, separated
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs, slightly beaten
- ⅔ cup whole milk
- 3 dashes hot sauce
- 16 Saltine crackers, crushed
- 2 cups canola oil
Country Gravy Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk preferably warmed
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
For the Chicken Fried Steaks
- 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 ½ 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 ½ teaspoon pepper. In the second tray, lightly whisk together eggs, milk, and hot sauce. For the third tray, combine 1 ½ cup flour, finely crushed saltine crackers, ½ teaspoon salt, and a ½ 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.
For the Country 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.
Video
Notes
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.
Nutrition
Calories: 732kcal | Carbohydrates: 56g | Protein: 43g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 189mg | Sodium: 1212mg | Potassium: 779mg | Fiber: 3g | Sugar: 6g | Vitamin A: 485IU | Calcium: 229mg | Iron: 7mg