Chicken Fried Steak with Country Gravy

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Chicken Fried Steak with Country Gravy

Introduction

Chicken Fried Steak is a beloved Southern dish known for its crispy, golden crust and rich, creamy gravy. It’s a staple of Southern cuisine, combining the perfect blend of crunch and tenderness. Despite its name, chicken fried steak is made with beef, not chicken—so named because the preparation method mirrors that of fried chicken. This dish is comfort food at its finest, often served over mashed potatoes or alongside biscuits.

Ingredients

For the Steak:

  • 4 cube steaks (or tenderized round steaks, about 4 oz each)
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 cup whole milk (or buttermilk for extra flavor)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • Vegetable oil (for frying)

For the Country Gravy:

  • 3 tbsp all-purpose flour
  • 3 tbsp butter or reserved frying oil
  • 2 cups whole milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste

Instructions

Step 1: Prepare the Steaks

  1. Season the cube steaks on both sides with salt, pepper, garlic powder, and onion powder.
  2. Set up a breading station with three shallow dishes:
  • Dish 1: 1 cup flour mixed with paprika and cayenne.
  • Dish 2: Whisk together eggs and milk.
  • Dish 3: Remaining 1 cup of flour.

Step 2: Bread the Steaks

  1. Dredge each steak in the seasoned flour (Dish 1), shaking off excess.
  2. Dip the steak into the egg mixture (Dish 2), ensuring it’s fully coated.
  3. Press the steak into the second dish of flour (Dish 3), firmly pressing to adhere the coating.

Step 3: Fry the Steaks

  1. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a sprinkle of flour sizzles instantly.
  2. Fry the steaks in batches for 3-4 minutes per side, until golden brown and crispy. Avoid overcrowding.
  3. Transfer the cooked steaks to a paper towel-lined plate to drain.

Step 4: Make the Gravy

  1. Remove excess oil from the skillet, leaving about 3 tablespoons (or use butter).
  2. Add 3 tablespoons of flour to the skillet, whisking constantly over medium heat until golden brown.
  3. Gradually pour in the milk, whisking continuously to avoid lumps.
  4. Season with garlic powder, onion powder, salt, and pepper. Simmer until thickened, about 5 minutes.

Step 5: Serve

Plate the chicken fried steak over a bed of mashed potatoes or alongside biscuits. Generously ladle the creamy gravy on top and garnish with freshly chopped parsley

Methods for Preparing Chicken Fried Steak with Country Gravy

1. Tenderizing the Meat

  • Use cube steak, which is already tenderized. If using round steak, tenderize it with a meat mallet. This ensures the meat is soft and cooks evenly.

2. Seasoning the Meat

  • Proper seasoning is key to building flavor. Apply salt, pepper, garlic powder, and onion powder to the steaks before breading.

3. The Breading Process

  • Triple-Layer Coating: Start with seasoned flour for a dry base, dip in egg-milk mixture for adhesion, and finish with a second coat of seasoned flour for a thick, crunchy crust.
  • Firm Pressing: When breading, press the steak firmly into the flour to ensure an even coating that sticks during frying.

4. Frying

  • Oil Temperature: Heat oil to around 350°F (175°C) for a perfect golden crust without absorbing excess oil.
  • Batch Cooking: Fry in small batches to maintain oil temperature and ensure even cooking.
  • Drain on Paper Towels: This step keeps the crust crisp and removes excess grease.

5. Making the Gravy

  • Using Pan Drippings: Reserve the flavorful bits left in the skillet for authentic gravy.
  • Roux Base: Whisk equal parts fat (oil or butter) and flour until lightly browned, creating the roux for the gravy.
  • Gradual Milk Addition: Slowly add milk while whisking to prevent lumps. Simmer until thick and creamy.

6. Plating and Serving

  • Serve immediately after frying and gravy preparation for maximum crispness and flavor.
  • Plate with mashed potatoes or biscuits and pour the gravy generously over the steak and sides.

History

Chicken Fried Steak originated from German and Austrian immigrants in Texas in the 19th century. It’s inspired by the European dish schnitzel but adapted with American ingredients and techniques. Over time, it became a Southern culinary icon, frequently found in diners and family gatherings.

Benefits

  1. High Protein: The beef provides a rich source of protein for muscle building and repair.
  2. Comfort Food: Offers emotional satisfaction and nostalgia for many.
  3. Customizable: Adjust the spices and sides to suit your taste and dietary needs.

Nutritional Information (Per Serving)

  • Calories: ~600
  • Protein: 32g
  • Carbohydrates: 38g
  • Fat: 34g
  • Fiber: 2g
  • Calcium: 10% of the daily value

Why People Love It

  1. Texture Contrast: The crunchy crust pairs beautifully with tender beef and creamy gravy.
  2. Versatility: Can be served with various sides, from potatoes to greens.
  3. Timeless Appeal: Loved by all ages and a staple of comfort food menus.

Conclusion

Chicken Fried Steak with Country Gravy is more than just a meal—it’s an experience steeped in history, flavor, and comfort. Whether you’re making it for a cozy family dinner or a holiday gathering, this dish never fails to impress. Serve it with love, and it’s sure to become a household favorite!

Let me know if you’d like tips on variations or additional serving suggestions!

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