Classic Chicken Fried Steak with Cream Gravy

Classic Chicken Fried Steak with Cream Gravy ingredients

• 1.5 lbs cube steaks
• 2 cups all-purpose flour
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 0.5 tsp paprika
• 2 eggs large eggs
• 0.5 cup whole milk
• 3 cups vegetable oil
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 0.5 cup chicken broth
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 dash hot sauce (optional)

How to make Classic Chicken Fried Steak with Cream Gravy

1. Prepare your dredging stations: In a shallow dish, whisk together 2 cups of all-purpose flour, 1 tablespoon of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1/2 teaspoon of paprika.
2. In a second shallow dish, whisk together 2 large eggs and 1/2 cup of whole milk until well combined.
3. If the 1.5 lbs of cube steaks are particularly thick, place them between two sheets of plastic wrap and pound gently with a meat mallet to about 1/4-inch thickness, ensuring even cooking.
4. Dredge each steak: first coat it thoroughly in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally return to the seasoned flour, pressing firmly to ensure a thick, even coating.
5. Heat 3 cups of vegetable oil in a large, heavy skillet or Dutch oven over medium-high heat until it reaches 350-360°F. Carefully place 1-2 dredged steaks into the hot oil, ensuring not to overcrowd the pan.
6. Fry the steaks for 3-5 minutes per side, or until they are golden brown and cooked through with an internal temperature of 145°F. Remove the fried steaks to a wire rack set over a baking sheet to drain, and lightly sprinkle with a pinch of salt while warm. Keep warm in a low oven (200°F) while you fry the remaining steaks.
7. To make the gravy, carefully pour out all but 2 tablespoons of the frying oil from the skillet. Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the remaining oil and melt.
8. Whisk in 3 tablespoons of all-purpose flour, stirring constantly for 1-2 minutes to cook out the raw flour taste and create a light roux.
9. Gradually whisk in 2 cups of whole milk and 1/2 cup of chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer, stirring, and cook for 5-7 minutes until the gravy thickens to your desired consistency.
10. Season the gravy with 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and an optional dash of hot sauce. Taste and adjust seasonings as needed.
11. Serve the hot chicken fried steaks immediately, generously topped with the creamy homemade gravy.

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