Chicken Fried Steak
Enjoy this comforting Chicken Fried Steak with a crispy coating and creamy gravy, perfect for busy families seeking a satisfying and protein-packed meal.
Ingredients
Steaks and Coating
- 4 pieces Tenderized Steaks Juicy and delicious base for your dish.
- 1 cup All-Purpose Flour Helps create that irresistible crispy coating.
- 1 teaspoon Salt Enhances the flavor of the meat.
- 1 teaspoon Pepper Adds a touch of warmth and depth.
- 1 teaspoon Garlic Powder Gives an additional savory note.
- 1 large Egg Binds the coating for a satisfying crunch.
- 1 cup Buttermilk Tenderizes the meat and adds a slight tang.
- Oil Oil for Frying Necessary for that golden, crispy finish.
Gravy Ingredients
- 2 tablespoons Butter Contributes richness to the gravy.
- 2 tablespoons Flour (for Gravy) Thickens the creamy sauce.
- 1 cup Milk Makes the gravy smooth and creamy.
- Salt and Pepper to Taste Essential for a balanced flavor.
Instructions
Preparation
- Marinate your tenderized steaks in buttermilk for at least 30 minutes.
- In a shallow dish, combine all-purpose flour, salt, pepper, and garlic powder.
- Heat oil in a large skillet over medium heat (about 350°F or 175°C).
Cooking
- Remove the steaks from the buttermilk and let the excess drip off.
- Dredge each steak in the flour mixture, ensuring an even coat, and pat slightly to help the coating stick.
- Fry the steaks in hot oil for 3-4 minutes on each side until golden brown and crispy.
Making the Gravy
- Transfer cooked steaks to a paper towel-lined plate to absorb excess oil.
- In the skillet, melt butter and whisk in flour to create a roux, then slowly add milk, whisking until smooth.
- Season the gravy with salt and pepper and serve over the crispy steaks.
Notes
For extra crunch, double dredge the steaks. Use a cast-iron skillet for even cooking and better crispiness. Store leftovers in an airtight container.