Chicken Fried Steak with Country Gravy Recipe
Active Prep: 15 min
Cook: 15 min
For chicken fried steak:
- 2 eggs, well beaten
- 1 cup all-purpose flour
- 3 Tbsp. Chicken Fried Steak Seasoning, divided
- 4 tenderized cube steaks (about 1 1/2 lbs.)
- Canola oil, for frying
- 1 Tbsp. unsalted butter
- 1 Tbsp. all-purpose flour
- 2 cups cold milk, plus more if needed
- 1 Tbsp. Chicken Fried Steak Seasoning, plus more to taste
- 1 Tbsp. Whiskey Barrel Smoked Black Pepper
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For Chicken Fried Steak: Place eggs and flour in two separate wide bowls. Add 1 1/2 Tbsp. Chicken Fried Steak Seasoning to each and mix in seasoning with a fork. Dredge steaks in flour, dip in eggs, then coat again with flour. Place breaded steaks onto a wire rack set on top of a baking sheet. Cover with plastic wrap and chill in the refrigerator for at least 15 min. or up to 2 hours. Preheat oven to 300 degrees. Add about 1/2-inch of oil to a 12-inch wide cast iron skillet. Heat oil to 375 degrees and carefully add breaded steaks, cooking in batches to avoid overcrowding the skillet. Cook for about 3 min. per side, or until golden brown. Drain excess oil by placing steaks onto a clean wire rack set on top of a baking sheet. Keep steaks warm in the oven while you prepare the gravy.
For Gravy: Melt butter in a medium sauce pan over medium heat and whisk in flour to form a paste. Slowly whisk in cold milk. Add Country Fried Steak Seasoning and Whiskey Barrel Smoked Black Pepper. Bring to a boil, stirring constantly for 2 to 3 min., or until mixture thickens. Gravy should coat the back of a spoon while remaining pourable. Adjust consistency with additional milk if needed and add more seasoning to taste.
Serve with black-eyed peas and okra for a classic meal.
Adapted from Molly Martin