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- 1
Pound and Season
Preheat your oven to 200°F and set a wire rack over a baking sheet inside — that's where the finished steaks will stay warm. If your cube steaks need thinning, put each one between two sheets of plastic wrap and pound with a meat mallet until they're less than 1/4 inch thick. Sprinkle both sides lightly with salt and set aside.
- 2
Set Up Your Breading Station
Grab two wide shallow dishes. In the first, whisk together the eggs and 1/2 cup milk. In the second, whisk together the 2 cups flour, kosher salt, garlic powder, and cayenne. Dredge a steak in the flour and press it in firmly with the heel of your hand — really push it. Shake off the excess, dip in the egg wash, then dredge in flour a second time, pressing again. Repeat with all four steaks and set them on a plate.
- 3
Fry Until Golden
Pour enough oil into a large cast-iron or heavy skillet to come up about 1/4 inch. Heat to 350°F — a pinch of flour dropped in should sizzle right away. Fry the steaks one at a time: lay each one in the hot oil, spoon some of the hot oil over the top to set the coating, and cook about 2 minutes per side until deep golden brown. Transfer to the wire rack in the oven to stay warm and crispy while you finish the rest.
- 4
Make the Country Gravy
Pour off all but about 3 tablespoons of the pan drippings. Whisk in the 3 tablespoons of flour and cook over medium heat, stirring constantly, for 4 to 5 minutes until it turns a warm milk-chocolate color — don't rush this step, that color is flavor. Slowly stream in the heavy cream and whole milk, whisking constantly. The gravy will seize up at first and then loosen as you add more liquid. Cook until thickened to your liking, season generously with salt and black pepper, and you're done.
- 5
Plate and Serve
Set a steak on each plate — or over a big pile of mashed potatoes — and ladle that gravy right on top. Don't be shy with it.
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Chicken Fried Steak with Country Gravy
Created by: HomeCooking
Ingredients
- 1 lb pre-tenderized cube steak (about 4 steaks)
- 2 large eggs, beaten
- 1/2 cup milk (for egg wash)
- 2 cup all-purpose flour (for breading)
- 2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- canola or vegetable oil, for frying
- 3 tbsp all-purpose flour (for gravy)
- 1/4 cup heavy cream
- 1 3/4 cup whole milk (for gravy)
- salt and black pepper, to taste
Instructions
- Pound and SeasonPreheat your oven to 200°F and set a wire rack over a baking sheet inside — that's where the finished steaks will stay warm. If your cube steaks need thinning, put each one between two sheets of plastic wrap and pound with a meat mallet until they're less than 1/4 inch thick. Sprinkle both sides lightly with salt and set aside.
- Set Up Your Breading StationGrab two wide shallow dishes. In the first, whisk together the eggs and 1/2 cup milk. In the second, whisk together the 2 cups flour, kosher salt, garlic powder, and cayenne. Dredge a steak in the flour and press it in firmly with the heel of your hand — really push it. Shake off the excess, dip in the egg wash, then dredge in flour a second time, pressing again. Repeat with all four steaks and set them on a plate.
- Fry Until GoldenPour enough oil into a large cast-iron or heavy skillet to come up about 1/4 inch. Heat to 350°F — a pinch of flour dropped in should sizzle right away. Fry the steaks one at a time: lay each one in the hot oil, spoon some of the hot oil over the top to set the coating, and cook about 2 minutes per side until deep golden brown. Transfer to the wire rack in the oven to stay warm and crispy while you finish the rest.
- Make the Country GravyPour off all but about 3 tablespoons of the pan drippings. Whisk in the 3 tablespoons of flour and cook over medium heat, stirring constantly, for 4 to 5 minutes until it turns a warm milk-chocolate color — don't rush this step, that color is flavor. Slowly stream in the heavy cream and whole milk, whisking constantly. The gravy will seize up at first and then loosen as you add more liquid. Cook until thickened to your liking, season generously with salt and black pepper, and you're done.
- Plate and ServeSet a steak on each plate — or over a big pile of mashed potatoes — and ladle that gravy right on top. Don't be shy with it.
Notes & Tips
Chicken fried steak is proof that the best food is the food somebody's grandma figured out how to make a cheap cut of meat taste like a million dollars. A few things that make the difference: first, press that flour in hard both times — the double dredge with a good firm press is what keeps the coating from sliding off in the pan. Second, don't skip the step of spooning hot oil over the top before you flip — it sets the crust so it doesn't fall apart when you turn it. And third, take your time on the roux for the gravy. That 4 to 5 minutes of stirring over medium heat is not optional. It's what takes the gravy from bland and pasty to rich and nutty. Serve it over mashed potatoes with a heap of that country gravy and nobody's going home unhappy.