Ingredients:
For the Steak:
- 4 cube steaks (about 1/2 inch thick)
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for frying
For the Gravy:
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cups milk
- Salt and black pepper, to taste
Instructions:
Prepare the Steak:
- Season both sides of the cube steaks with salt and black pepper.
- In a shallow dish, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well.
- In another shallow dish, whisk together the eggs and milk until well combined.
- Dredge each cube steak in the seasoned flour, shaking off any excess.
- Dip the floured steaks into the egg mixture, allowing any excess to drip off.
- Dredge the steaks in the seasoned flour once again, pressing gently to adhere.
Fry the Steak:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot but not smoking.
- Carefully add the breaded cube steaks to the hot oil, working in batches if necessary to avoid overcrowding the skillet.
- Fry the steaks for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the fried steaks from the skillet and place them on a paper towel-lined plate to drain excess oil. Keep warm while you prepare the gravy.
Make the Gravy:
- Pour off all but about 2 tablespoons of oil from the skillet used to fry the steaks.
- Reduce the heat to medium-low and add the butter to the skillet. Once melted, sprinkle the flour over the butter and whisk to combine, creating a roux.
- Cook the roux, whisking constantly, for 1-2 minutes, or until it becomes fragrant and lightly golden brown.
- Gradually pour in the milk, whisking constantly to prevent lumps from forming.
- Cook the gravy, stirring frequently, until it thickens to your desired consistency, about 5-7 minutes.
- Season the gravy with salt and black pepper to taste.
Serve:
- Place the fried cube steaks on serving plates and spoon the warm gravy over the top.
- Serve the chicken fried steak immediately with your favorite sides, such as mashed potatoes, green beans, or coleslaw.
- Enjoy your homemade chicken fried steak with creamy gravy, a comforting and delicious Southern classic that’s perfect for a hearty dinner!
FAQs:
1. What cut of meat is best for Chicken Fried Steak?
Answer: The best cut of meat for Chicken Fried Steak is typically cube steak, which is tenderized and usually cut from the top round or top sirloin. Cube steak is already tenderized with a meat mallet, making it ideal for quick frying. If cube steak is not available, you can tenderize round steak yourself by pounding it with a meat mallet until it is about 1/4 inch thick.
2. How do I ensure the breading stays on the steak while frying?
Answer: To ensure the breading stays on the steak while frying, it’s essential to properly coat the steak in the flour, egg, and breadcrumb mixture. First, dredge the steak in seasoned flour, ensuring it is evenly coated and gently shaking off any excess. Then dip it into beaten eggs mixed with a bit of milk to help the breading adhere. Finally, coat the steak in seasoned breadcrumbs or a mixture of breadcrumbs and crushed crackers. Press the breading firmly onto the steak before frying.
3. Can I use a different type of oil for frying besides vegetable oil?
Answer: Yes, you can use other high smoke point oils like canola oil, peanut oil, or sunflower oil for frying Chicken Fried Steak. These oils can withstand high temperatures without burning or imparting unwanted flavors to the steak. Make sure the oil is hot enough (around 350°F or 175°C) before adding the breaded steak to ensure a crispy crust.
4. How do I make a creamy gravy for Chicken Fried Steak?
Answer: To make a creamy gravy for Chicken Fried Steak, start by removing excess oil from the skillet, leaving about 2-3 tablespoons. Whisk in flour to create a roux and cook for a minute to eliminate the raw flour taste. Gradually add milk or a mixture of milk and beef broth, stirring constantly to avoid lumps. Simmer the gravy until thickened, and season with salt, pepper, and any other desired seasonings. For a richer flavor, you can also add a splash of heavy cream or a dollop of sour cream at the end.
5. How do I keep Chicken Fried Steak warm and crispy before serving?
Answer: To keep Chicken Fried Steak warm and crispy before serving, place cooked steaks on a wire rack set over a baking sheet in a preheated oven set to low heat (around 200°F or 95°C). The wire rack allows air to circulate around the steak, preventing the bottom from becoming soggy. Keep the steaks in the oven until ready to serve, but not for too long to avoid overcooking. Cover loosely with foil if needed to retain heat.