29 September 2011

Chicken Fried Steak with Gravy

One of our favorites!

Chicken Fried Steak, mashed potatoes and gravy.  Or...Chicken Fried Steak, a smear of Chipotle Mayo, lettuce and tomato on a bun.  Mmmm.  Thank the Lord I live in the south.   :D

Chicken Fried Steak is not a steak.  It's not a ribeye, NY strip or sirloin.  It's a piece of tenderized meat, breaded, fried and smothered in gravy.   Some call it Country Fried Steak but whatever you call it, I call it Country Fried Southern Comfort Food!



 Chicken Fried Steak

  • 1 pound tenderized cubed steaks (about 4)
  • 1/2 cup vegetable oil
  • 1 egg, beaten
  • 1 cup buttermilk
  • salt and pepper to taste
  • 1/4 teaspoon favorite seasoning blend
  • 1 cup all-purpose flour

Gravy


  • 1/4 - 1/3 cup all-purpose flour (depends on how thick you like it)
  • 2 cups chicken broth
  • 1 cup of milk
  • salt and pepper to taste

Lightly season your cubed steaks. 

In a large, heavy skillet, heat oil over med high heat.  If using an electric skillet, heat to 365. 

While the oil is heating, bread your meat.

In a shallow bowl, beat together egg, buttermilk, salt and pepper and your seasonings.

In another shallow dish have your 1cup flour. 

Dip meat in flour, turning to evenly coat both sides. (I like to press them into the flour to get a good coating then shake off the excess).

Dip in egg mixture, coating both sides, then in flour mixture once again.

Set aside for 5-10 min to allow breading to form. 

Place meat in pan cooking until golden brown, turning once. 

Transfer to a plate lined with paper towels, reduce pan heat to med. 

Drain grease, reserving 1/3 cup. 

Using the reserved drippings in the pan, prepare gravy over medium heat. 

Whisk in 1/4 cup flour to form a paste.  Let brown slightly.  If you hurry this step, your gravy will taste "floury".  It usually takes 10 min or so of whisking to get the desired color and remove the flour taste.

Gradually add broth whisking constantly to de-glaze plan.  

Add milk continuing to whisk until desired consistency.  (I stop once it coats a spoon nicely as it will continue to thicken as it cools) 

Season with salt and pepper to taste. 

Serve over chicken fried steak. 









1 comment: