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Chicken Fried Steak

Source of Recipe

From "Southern Living: Recipe Revival"


Recipe Introduction

"Historians are divided on the origins of chicken fried steak — some trace it to German settlers in the Texas Hill Country, others to trailblazing chuckwagon cooks. Most agree authentic versions involve tenderized beef steak that's breaded, fried, and blanketed with a peppery cream gravy. This recipe ticks all the right boxes, including a golden cracker crumb crust that considerably ups the crunch factor."

List of Ingredients

â—¦ ¼ cup plus 3 tablespoons all-purpose flour
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon ground black pepper
â—¦ 4 (4-ounce) cubed beef steaks
â—¦ 1 large egg, lightly beaten
â—¦ ½ cup plus 2 tablespoons milk
â—¦ 1 cup saltine cracker crumbs
â—¦ 2 cups vegetable oil
â—¦ 1¼ cups chicken broth
â—¦ Dash of Worcestershire sauce
â—¦ Dash of hot sauce


Recipe

Combine ¼ cup of the flour and next two ingredients; sprinkle both sides of steaks with flour mixture. Combine the egg and 2 tablespoons of the milk in a shallow dish. Dip the steaks in egg mixture; dredge in cracker crumbs.

Cook the steaks in hot oil in a large heavy skillet over medium 2 minutes on each side or until browned. Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender. Remove the steaks, and drain on paper towels, reserving 3 tablespoons drippings in the skillet. Keep the steaks warm.

Whisk remaining 3 tablespoons flour into the hot drippings until smooth. Cook 1 minute, whisking constantly. Gradually add the broth and remaining ½ cup milk; cook over medium, whisking constantly, 3 minutes or until thickened and bubbly. Stir in the Worcestershire and hot sauce; add salt and pepper to taste.
Serve gravy with steaks.


Serves 4