Chicken Fried Steak Recipe

Chicken Fried Steak has the most delectable white gravy and a crunchy golden breading. Discover the easy tricks to making this restaurant-quality comfort food recipe at home.

Chicken Fried Steak Ingredients

• 1 1/2 cups vegetable oil
• 4 cube steaks weighing approximately 1/3 pound each

Buttermilk Marinade

• 2 cups buttermilk; substitutes listed in notes
• two huge eggs
• 3 salt teaspoons

Breading

• one cup of flour
• 30 ml of corn starch
• seasoned salt, 1 1/2 tablespoons
• 1/2 tsp. paprika
• a quarter teaspoon of cayenne
• Black pepper, 1 teaspoon

Chicken Fried Steak Gravy

• 3 teaspoons of butter
• Three tablespoons each of pan drippings and flour
• 3 minced garlic cloves
• 1/2 cup chicken stock
• 1 fresh thyme sprig
• Black pepper, 1 teaspoon
• 1/3 of a teaspoon of seasoning salt
• a quarter teaspoon of cayenne
• 1.2 cups of milk
• 3/4 cup of half-and-half

Instructions

Chicken Fried Steak

1. Pinch each cube steak to a thickness of about 12 inches using the rough end of a meat tenderizer. Even though the cube steak has already been tenderized, this really makes a nice difference in the consistency of the meat.
2. Completely pat the steaks dry. In a large casserole dish, combine the ingredients for the marinade.
3. Steaks can be covered and marinated for one to two hours or overnight in the refrigerator. The more extended the better.)
4. Mix the ingredients for the bread. Just before you fry each steak, generously coat it.
5. To prevent the breading from falling off, heat the skillet to 350° F and add enough oil to cover the steak by 1/3.
6. The steaks should be cooked in two batches, with room between each one. Fry until golden brown on each side, about 3 to 4 minutes. Flip after carefully inspecting the bottom with kitchen tongs.
7. Transfer to a cooling rack with wires and allow any remaining oil to drip out of the bottom. The bottom is kept crispy by this.
8. Keep the fried steaks warm in an oven heated to 200 degrees Fahrenheit while you make the gravy.

Chicken Fried Steak Gravy

1. Transfer the drippings from the pan to a small, heat-resistant bowl. Keep the pan untouched.
2. Skim off three tablespoons of clean oil from the top and let the black flecks fall to the bottom. Place aside.
3. In the same pan, melt the butter over medium heat.
4. To eliminate the taste of raw flour, whisk in the flour for one minute.
5. Mung garlic and oil drippings should be added simmer for one minute.
6. Stir continuously as you add the seasonings and then splashes of chicken broth.
7. While continuously stirring, add splashes of milk and half and half. Reduce to a simmer after bringing to a gentle boil.
8. Allow it to simmer and thicken to the desired consistency.