These tender chicken-fried steaks make a fabulous meal with mashed potatoes and green beans or your favorite side vegetable. Or serve the steaks along with eggs, home fries, and thick toast for a hearty breakfast. Thanks to Cyndi for sharing this recipe.
The well-seasoned egg batter makes for a crispy coating on the steaks and the creamy gravy finishes them perfectly.
- 1 1/2 pounds tenderized round steak (tenderized cube steak can also be used)
- Pinch kosher salt and freshly ground black pepper
- 1 1/2 cups all-purpose flour (divided)
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon seasoned salt blend (plus more for the gravy, if desired)
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Dash cayenne pepper
- For the Gravy:
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- Freshly ground black pepper, to taste
Sprinkle meat with salt and pepper and garlic powder, cut into four to six serving size pieces.
Put 1/2 cup of flour in a wide shallow bowl.
Beat the eggs with 2 tablespoons of milk in another bowl.
In the third bowl, combine the remaining 1 cup of flour with the seasoned salt, about 1/2 teaspoon of freshly ground black pepper, paprika, garlic powder, and cayenne pepper.
Dip the pieces of steak in plain unseasoned flour, then in egg mixture, then in seasoned flour, shake off all excess flour.
Heat about 1/4 to 1/2-inch of oil in a cast iron skillet over medium heat. The oil should be hot but it should be smoking. Drop a pinch of flour in the oil; if it sizzles, the oil is ready.
Fry the beef until it is cooked through and the seasoned flour coating is golden brown.
For the milk gravy, leave 3 tablespoons of drippings in the skillet. Add the 3 tablespoons of flour and blend well. Cook over medium heat, stirring constantly, for 2 minutes. Gradually add 1 cup of milk. Cook, stirring, until thickened. Stir in more milk until the desired consistency is reached. Season the gravy to taste with kosher salt or seasoned salt and freshly ground black pepper.
- For a lighter sauce, replace about 1/2 cup of the milk in the gravy with 1/2 cup of beef or chicken stock.
- Use half-and-half for a richer gravy.