Chicken Fried Steak
By Groceree
Also known as Country Fried Steak
Tenderised cube steak dredged in seasoned flour, dipped in buttermilk and egg, dredged again and fried until crisp like fried chicken, then smothered in peppery cream gravy made from the pan drippings. Texas diner food.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
Ingredients
beef cube steaks4
plain flour200 g
garlic powder1 tsp
paprika1 tsp
cayenne pepper¼ tsp
salt2 tsp
black pepper2 tsp
buttermilk250 ml
eggs1
vegetable oil250 ml
whole milk500 ml
To serve
- mashed potatoes (optional)
Instructions
- 01
Pound the thin and season with and coarsely ground .
- 02
Set 3 tablespoons of the aside for the gravy, then mix the rest with the , , , a teaspoon of and . Whisk the with the .
- 03
Dredge each in , dip in , then dredge again, pressing to build a craggy coat.
- 04
Fry in 1 cm of at 175°C for 3 to 4 minutes a side until deep golden. Drain on a rack.
- 05
Pour off all but 3 tablespoons of , keeping the crispy bits. Stir in the reserved and cook for 1 minute.
- 06
Whisk in the and simmer until thick, seasoning with plenty of . Pour over the and serve with .
Notes
- The double dredge gives the crunchy, fried-chicken coating that names the dish.
- Use the pan drippings for the gravy — that is where the flavour is.
- Be generous with black pepper in the gravy; it should be speckled grey.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 44 g
- Carbs
- 40 g
- Fat
- 48 g
Estimated from the ingredients.
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