Chicken Fried Steãk | Recipe

How to mãke perfect chicken fried steãk. This recipe feãtures breãded cube steãks, fried ãnd topped with ãn eãsy homemãde country grãvy.

Ingredients

• Chicken Fried Steãks Ingredients
• 2 pounds tenderized cube steãks
• 4 teãspoon TãK House Seãsoning (recipe ãt TheãnthonyKitchen.com)
• 2 1/2 cups ãll-purpose flour, sepãrãted
• 1 1/2 teãspoon Kosher sãlt, sepãrãted
• 1 teãspoon blãck pepper, sepãrãted
• 2 lãrge eggs, slightly beãten
• 2/3 cup whole milk
• 3 dãshes hot sãuce
• 16 Sãltine crãckers, crushed
• 2 cups cãnolã oil
• Country Grãvy Ingredients
• 3 tãblespoons unsãlted butter
• 3 tãblespoons ãll-purpose flour
• 2 cups whole milk preferãbly wãrmed
• 1 teãspoon Kosher sãlt
• ½ teãspoon blãck pepper

Instructions

1. For the Chicken Fried Steãks
2. Pãt the excess moisture from the steãks using ã pãper towel. Sprinkle evenly with TãK seãsoning, ãnd set ãside until reãdy to use.
3. Prepãre your dredging stãtion by setting out 3 rimmed trãys or pie plãtes. 
4. In the first trãy, mix together 1 cup flour, 1 teãspoon sãlt, ãnd ã 1/2 teãspoon pepper.
5. In the second trãy, lightly whisk together eggs, milk, ãnd hot sãuce. 
6. For the third trãy, combine 1 1/2 cup flour, sãltine crãckers, 1/2 teãspoon sãlt, ãnd ã 1/2 teãspoon pepper to the bowl of ã food processor fitted with ã blãde ãttãchment. Pulse to combine, ãnd trãnsfer the trãy. If you do not hãve ã food processor, mãke sure the crãckers ãre finely crushed, mix with remãining flour ãnd seãsoning, ãnd ãdd to the trãy.
7. ãdd the cãnolã oil to ã cãst iron skillet over medium-high heãt, ãnd ãllow to come to temperãture (350°-375°). 
8. Hãve reãdy ã lãrge rimmed bãking sheet, lined with pãper towels. Plãce ã cooling rãck over the pãper towels.
9. One ãt ã time, dredge the steãks in the seãsoned flour, then submerge in the egg mixture, followed by ã thorough coãting in the crãcker mixture. 
10. ãdd the steãks to the hot oil, 1-2 ãt ã time, tãking cãre not to crowd the skillet. Fry for 2 minutes on eãch side or until crispy ãnd golden-brown. Trãnsfer to the cooling rãck. Serve ãnd enjoy.
11. For the Country Grãvy
12. In ã smãll sãucepãn, melt butter over medium heãt. ãdd flour ãnd whisk until combined. ãllow to bubble for 1-2 minutes, but do not ãllow to brown. 
13. ãdd milk ã generous splãsh ãt ã time, whisking ãfter eãch ãddition until ãll of the milk hãs been incorporãted. ãllow the sãuce to bubble for 5-7 minutes, just until slightly thickened. Remove from heãt ãnd seãson with sãlt ãnd pepper. Serve ãnd enjoy.

Recipe Adapted From theanthonykitchen.com

Recipe Notes

To quickly wãrm your milk for the grãvy, plãce it ã microwãve sãfe meãsuring pitcher ãnd heãt for 45 seconds to 1 minute.

The cooling rãck will help to prevent the bottom of the steãks from becoming soggy while you finish frying the others.

Nutrition Facts

Chicken Fried Steak with Country Gravy

Amount Per Serving

Calories 732Calories from Fat 324

% Daily Value*

Total Fat 36g55%

Saturated Fat 13g65%

Cholesterol 189mg63%

Sodium 1212mg51%

Potassium 779mg22%

Total Carbohydrates 56g19%

Dietary Fiber 3g12%

Sugars 6g

Protein 43g86%

Vitamin A9.7%

Calcium22.9%

Iron38.7%

* Percent Daily Values are based on a 2000 calorie diet.