Ingredients (~2 servings)
For the Steak
- 2 cube steaks (~1/4 lb each)
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 1/2 tsp corn starch
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1 large egg, beaten
- 1/4 cup whole milk
- Salt & pepper, to taste
- Neutral oil (like canola or vegetable), for frying
For the Gravy
- 2 Tbsp of the oil and pan drippings
- 2 Tbsp all-purpose flour
- 3/4 to 1 cup whole milk
- Salt & pepper, to taste
Set Up the Breading Station
Preheat your oven to ~200°F. This is just to keep the steaks warm while you make the gravy.
You will need two shallow dishes for breading.
In the first dish, mix together the flour, baking powder, corn starch, seasoned salt, and 1/2 tsp black pepper.
In the second dish, whisk together the beaten egg and the milk.
Season the cube steaks themselves with salt and pepper.
Bread the Steaks
Working with one steak at a time, follow this breading process:
Dredge the steak in the dry flour mixture. Use your hands to press the flour into the meat.
Dunk the floured steak into the egg and milk mixture, letting any excess drip off.
Return the steak to the dry flour mixture for a second and final coat. Press it in well.
Set the breaded steak aside and repeat with the second one.
Fry the Steaks
Get out a large, heavy-bottomed skillet and pour in about a ~1/2 inch layer of neutral oil.
Place the skillet over medium-high heat. To check if the oil is hot, toss in a small pinch of flour; if it sizzles immediately, it’s ready.
Carefully lay one of the coated steaks into the hot oil, laying it away from you to avoid splashing.
Fry for ~3-5 minutes on the first side.
You can spoon some of the hot oil over the top of the steak as it fries to help crisp up the breading.
Flip the steak and fry for another ~3-5 minutes on the other side, until the breading is deep golden brown and crispy.
Remove the finished steak to a wire rack (not paper towels) and place it in the warm oven. Repeat with the second steak.
Make the Gravy
Once the steaks are fried, carefully pour off all but ~2 Tbsp of the oil and drippings from the pan.
Turn the heat down to medium and sprinkle in the 2 Tbsp of flour.
Use a whisk to stir the flour into the oil. This is your roux.
You must keep stirring and let the roux cook for ~3-4 minutes. This cooks out the raw flour taste and will darken it slightly.
Slowly pour in ~3/4 cup of the milk while whisking continuously. It will clump up at first, but just keep whisking and it will smooth out.
Bring the gravy to a simmer. If it’s too thick, add the remaining 1/4 cup of milk. If it’s too thin, let it simmer for another minute or two.
Once it’s at the consistency you like, taste it and add salt and black pepper as needed. A good country gravy needs a lot of black pepper.
Serve the chicken fried steaks immediately, smothered in the gravy.
Chicken Fried Steak
Ingredients
For the Steak
- 2 cube steaks ~1/4 lb each
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 1/2 tsp corn starch
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1 large egg beaten
- 1/4 cup whole milk
- Salt & pepper to taste
- Neutral oil like canola or vegetable, for frying
For the Gravy
- 2 Tbsp the oil and pan drippings
- 2 Tbsp all-purpose flour
- 3/4 to 1 cup whole milk
- Salt & pepper to taste
Instructions
- Preheat oven to 200°F.
- Mix flour, baking powder, corn starch, seasoned salt, and black pepper in one shallow dish.
- Whisk beaten egg and milk in a second shallow dish.
- Season cube steaks with salt and pepper.
- Dredge each steak in dry mixture, pressing flour into meat.
- Dunk in egg mixture, letting excess drip off.
- Coat again in dry mixture, pressing well.
- Heat about 1/2 inch oil in large skillet over medium-high heat until a pinch of flour sizzles immediately.
- Carefully lay first steak in hot oil and fry 3-5 minutes per side until deep golden brown, spooning hot oil over top as it cooks.
- Transfer to wire rack and place in warm oven.
- Repeat with second steak.
- Pour off all but 2 Tbsp oil and drippings from pan.
- Reduce heat to medium and sprinkle in 2 Tbsp flour, whisking to form a roux.
- Cook roux 3-4 minutes, stirring constantly.
- Slowly pour in 3/4 cup milk while whisking continuously until smooth.
- Bring gravy to simmer, adding remaining milk if too thick or simmering longer if too thin.
- Season with salt and plenty of black pepper to taste.
- Serve steaks immediately smothered in gravy.
