Chicken Fried Steak
Sink your teeth into this flavorful, crispy Chicken Fried Steak, smothered in white pepper gravy. This is pure golden comfort food perfection.
Servings: 4 people
Ingredients
- 4 cube steaks
- 11/2 Teaspoons Kosher salt
- 1/2 Teaspoon black pepper
- 2 cups lard or vegetable oil for frying
Wet Dredge
- 1 cup buttermilk
- 2 eggs
- 1/4 cup hot sauce
Dry Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Gravy
- 2 Tablespoons lard or vegetable oil from frying
- 2 Tablespoons dry dredge
- 2 cups half and half or milk
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Season steaks. Season cube steaks on both sides with salt and pepper, then set aside.4 cube steaks, 11/2 Teaspoons Kosher salt, 1/2 Teaspoon black pepper
- Make dredges. Prepare the wet dredge by whisking together buttermilk, eggs, and hot sauce in a shallow dish until small bubbles form. For the dry dredge, mix all-purpose flour, cornstarch, salt, black pepper, garlic powder, and smoked paprika in another shallow dish.1 cup buttermilk, 2 eggs, 1/4 cup hot sauce, 2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika
- Dredge steaks. Dredge each steak in the seasoned flour, pressing gently to ensure the flour adheres to the meat. Shake off excess, then coat steaks in the buttermilk mixture. Return steaks to the flour for a final coat, then place on a wire rack.
- Fry steaks. In a 12-inch cast iron skillet, heat lard or vegetable shortening to 350°F. Carefully place the breaded steaks into the hot oil and fry for 4-5 minutes per side, until they're a perfect golden brown. Drain the fried steaks on a paper towel-lined plate.2 cups lard or vegetable oil
- Make gravy. For the gravy, pour off all but 2 tablespoons of the frying oil. Whisk in an equal amount of the seasoned flour to create a roux. Cook this mixture for 1 minute, whisking constantly. Gradually add half and half to the roux, whisking continually to prevent lumps. Cook the gravy for 2-3 minutes until thickened, then season generously with salt and freshly cracked black pepper to taste.2 Tablespoons lard or vegetable oil, 2 Tablespoons dry dredge, 2 cups half and half, 1/2 teaspoon Kosher salt, 1/2 teaspoon black pepper
- Smother, serve, and enjoy. Serve the crispy chicken fried steaks hot, smothered in the peppery cream gravy, and enjoy your golden fried feast.
Nutrition
Calories: 1615kcal | Carbohydrates: 60g | Protein: 47g | Fat: 132g | Saturated Fat: 26g | Polyunsaturated Fat: 64g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 4374mg | Potassium: 795mg | Fiber: 2g | Sugar: 3g | Vitamin A: 369IU | Vitamin C: 11mg | Calcium: 138mg | Iron: 6mg