Chicken Fried Steak
When it comes to comfort food, Chicken Fried Steak is the real deal. Tenderized cubed steak is breaded and pan-fried and then topped with a creamy milk gravy made from the pan drippings.
Servings: 6 servings
Equipment
Ingredients
- 6 pieces cube steak about 2 pounds
- salt and pepper
- 1 cup all purpose flour divided
- 25 Saltine crackers crushed
- 1 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
- 2 eggs
- 1/3 cup milk
- Vegetable oil
Gravy
- 1/4 cup all-purpose flour
- 1 1/2 to 2 cups whole milk
Instructions
- Season cubed steak lightly with salt and pepper.
- Place 1/2 cup flour on a plate.
- Mix remaining 1/2 cup flour, Saltine crumbs, seasoned salt, and cayenne pepper in a shallow bowl.
- Whisk together eggs and 1/3 cup milk in another shallow bowl.
- Dredge cubed steak in flour, dip in egg mixture, and then coat with Saltine mixture.
- Heat about 1/2-inch oil in a large pan (preferably cast iron) over medium heat.
- Cook steak in 2 batches for about 3 minutes per side. Remove steak to a paper towel-lined plate.
- Pour oil that is left in pan through a fine-meshed sieve into a heat-proof bowl. Measure out 1/4 cup and return it to pan.
- Add flour to pan and cook over medium heat for 1 minute. Gradually whisk in milk and cook until thick. Season to taste with salt and pepper.
Video
Notes
To make spicy, double the amount of cayenne pepper.
Store leftovers in the refrigerator for 4 days.
Nutrition
Calories: 536kcal | Carbohydrates: 33g | Protein: 39g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 646mg | Potassium: 687mg | Fiber: 1g | Sugar: 4g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 141mg | Iron: 5mg