Chicken fried steak is typically a cheap cut of beef that is breaded and fried, then served with a white gravy. The go-to cut is cube steak, which is round steak that has been run through a mechanical tenderizer, known as a meat cuber or swissing machine. (If you can’t find cube steaks, you can make your own with a bladed meat tenderizer or by pounding with a tenderizing mallet.) A white gravy, prominently seasoned with black pepper, is made in the same skillet used to fry the steaks. Serve with mashed potatoes and green beans for a complete meal.
Storage: Refrigerate for up to 3 days.
Ingredients
Servings: 4–6 (4 to 6 steaks, plus 1 1/2 cups gravy)
For the chicken fried steak
Directions
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Step 1
Make the chicken fried steak: Set out two shallow bowls or baking dishes and have a platter or sheet pan nearby. In one, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, smoked paprika and cayenne until well combined. In the other, whisk the egg and milk until well combined.
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Step 2
Dredge each cube steak in the flour mixture, shaking off any excess; then dip in the egg wash, letting the excess drip off; then dip again in the flour mixture, gently pressing to make sure it is well coated on each side. Shake off any excess, and set on the prepared platter or sheet pan.
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Step 3
In a large well-seasoned cast iron or nonstick skillet or Dutch oven over medium-high heat, add enough oil to come 1/4 inch up the sides and heat until shimmering. (When a bit of the flour mixture is dropped into the pan and instantly sizzles, the oil is ready.) Place a wire rack over a large sheet pan or line a tray with towels and set it near your work area.
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Step 4
Working in batches, fry the steaks until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the steaks to the prepared wire rack or tray. Repeat with the remaining steaks.
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Step 5
Make the white gravy: Pour off the frying oil through a fine-mesh strainer set inside a heatproof bowl or measuring cup. Remove any large pieces of breading that may be left in the skillet. Return the skillet to medium-high heat, add 2 tablespoons of the frying oil and the flour, and cook, stirring regularly, until the flour is a light brown, 30 to 60 seconds. Slowly whisk in the milk and pepper and simmer, whisking regularly and adjusting the heat as needed to keep the mixture from boiling too vigorously, until thickened, 2 to 3 minutes. Taste, and season with salt and more pepper, as desired.
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Step 6
Transfer the steaks to plates and serve with gravy poured over the top.
Substitutions
Neutral oil >> shortening or bacon grease.
Variations
Country fried steak is similar to chicken fried steak, except it is served with a brown gravy instead of white. To make a brown gravy, replace the 2 cups of whole or reduced-fat milk with 2 cups of no-salt-added or low-sodium beef stock or broth, and proceed as instructed.
