Southern Chicken Fried Steak
It took me many tries before I felt I had a really good Chicken Fried Steak. This fries up extra crispy, so I pour a little gravy on the plate and place steak on top. This way you get to enjoy the crispy with the gravy and your steak coating won't get soggy. Enough gravy for mashed potatoes, too! I hope you like it as much as we do.
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INGREDIENTS
Nutrition- 4 -5pieces cube steaks, cutlet
- 2⁄3cup flour
- 1⁄3cup cornmeal
- 1⁄2teaspoon salt
- 1⁄2teaspoon garlic salt
- 1⁄2teaspoon onion powder
- 1teaspoon paprika
- 1teaspoon ground pepper
- 2
- 1⁄4cup milk
- 2
- 5dashes hot sauce
- vegetable oil or coconut oil
Gravy
- 1⁄4cup flour
- 1⁄4cup pan drippings or 1/4 cup bacon drippings
- 2 1⁄2cups milk
- 1⁄4
- 1⁄4cup chicken stock or 1/4 cup broth
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
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DIRECTIONS
- In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
- In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
- Carefully transfer dry mixture onto a dinner plate.
- Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
- The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
- Take a cutlet and dredge in flour mixture.
- Take same cutlet and dip in egg mixture until entirely coated.
- REPEAT dredging same cutlet in flour mixture.
- Repeat process for each cutlet.
- Discard unused egg and flour mixtures.
- In well heated oil, carefully place cutlets and fry until golden brown on bottom.
- Turn each cutlet over to brown the other side.
- Each side should take about 4 - 5 minutes.
- Place fried cutlets on paper towels to drain excess oil.
- Pour off all but 1/4 C grease from skillet.
- Heat to a Medium High temperature.
- Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
- When the color slightly begins to darken, slowly add milk.
- Continue whisking to prevent lumps.
- Gravy will begin to bubble and thicken.
- Add evaporated milk and whisk well.
- Add chicken stock and whisk well.
- Add Salt and Pepper, blending well.
- Allow gravy to simmer 2 minutes on low heat.
- Turn off heat and allow to sit 2-5 minutes before serving.
- Gravy will thicken nicely.
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