I haven’t had chicken fried steak in a long time, and I have never tried to make it myself, so this will be a good experiment. I looked at a bunch of different recipes and this one from America’s Test Kitchen seemed to be the easiest and best one to try, so here we go.
Chicken Fried Steak with Cream Gravy
3 cups all-purpose flour
Salt and pepper
1/8 teaspoon cayenne pepper
1 cup buttermilk
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
6 cube steaks (5 ounces each) pounded 1/4 inch thick
4 to 5 cups vegetable oil
1 onion, minced
1/8 teaspoon dried thyme
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 cup chicken broth
2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
For the steak: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Toss the flour, 1 tablespoon of salt, 1 teaspoon of pepper, and the cayenne together in a shallow dish. In a second dish, beat the buttermilk, egg, baking powder and baking soda together (it will get foamy).
Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with the buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
Pour the oil into a large Dutch oven until it measures one inch. Heat the oil over medium-high heat until it reaches 375 degrees. Fry 3 of the steaks until golden brown on both sides, about 5 minutes, then transfer to a paper towel-lined plate to drain. Return the oil to 375 degrees and repeat with the remaining steaks. Transfer the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
For the gravy: Carefully strain the oil through a fine mesh strainer into a medium pot. Return any browned bits from the strainer along with 2 tablespoons of the frying oil to the Dutch oven. Return the Dutch oven to medium heat until the oil is shimmering. Add the onion and thyme and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 15 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, scraping up any browned bits. Whisk in the milk, salt, pepper and cayenne and simmer until the gravy has thickened, about 5 minutes. Spoon the gravy over the steaks before serving.
Try to maintain a consistent oil temperature while cooking. Give the oil a chance to get back up to temperature before starting the second batch of steaks so they don’t become greasy and they cook all the way through. I making mashed potatoes with this, that seems like the side dish we should have to go with the steak and the gravy. You can find my recipe for mashed potatoes here. I’ll also just be steaming some green beans as our side dish.
I had planned to cook this last night, but I just started a new pain medication for my feet and it really knocked me for a loop, so everything got pushed back a bit. I’ll add some pictures so you can see how the steak turned out. Tomorrow, Sean would like breakfast for dinner, so we’ll be making pancakes, but I am going to post a recipe that I use for some homemade turkey sausage patties that turn out quite delicious. Check back tomorrow for that one. Until then, enjoy your evening and enjoy your meal!
Last minute substitution with the peas for the green beans, but other than that, I think they turned out really well. The steak was nice and crispy and the gravy came out good as well.