Country Fried Chicken Steak with Cream Gravy

READY IN: 2hrs 4mins




  • Pound the meat with a spiked meat mallet to tenderize.
  • Cut each slice crosswise into 3 pieces.
  • Place in a large bowl.
  • Cover with water and add the salt and vinegar.
  • Marinate for 2 hours.
  • Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly.
  • Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees.
  • Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side.
  • Drain the meat on paper towels and place it on a heated platter that has been tented with foil.
  • For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits.
  • Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes.
  • Remove from the heat and gradually whisk in the milk.
  • Stir in the salt and continue to whisk until thickened, about 1 minute.
  • Serve over the steaks and garnish with parsley just before serving.