Best Classic Chicken Fried Steak Recipes

PERFECT CHICKEN FRIED STEAK WITH CLASSIC BROWN GRAVY

Steps:

• salt and pepper both sides of the meat. mix flour, thyme, garlic powder, onion powder and coat both sides of each steak with flour mixture. now dip each steak in egg wash on both sides. finally put back in flour mixture on both sides again. fry in 350 degree oil browned on each side. you can either pan fry with or deep fry. it's your choice. both methods turn out fantastic! fry until deep golden brown. let rest for a few moments on a paper towel.
• for the gravy -.
• brown onion in butter until caramelized. add flour and whisk for a few minutes until rawness is out of flour. now add beef stock and whisk until it starts to thicken up. simmer for 10 minutes. add cream and mix throughout and pour over chicken fried steaks and enjoy. this is an excellent recipe and i think you'll agree.
• ***if you want to have more of a traditional white pepper gravy, use whole milk instead of beef stock. still add the cream and add more pepper.
• enjoy!

CLASSIC CHICKEN FRIED STEAK FINGERS - A SOUTHERN DISCOURSE

Steps:

• Pour 1 inch of oil in large cast iron skillet. Heat oil in skillet over medium heat on stove top while preparing meat.
• Place flour in a shallow dish. Season with salt and pepper and stir to mix well.
• Beat egg and milk together. Pour into another shallow dish.
• Place milk mixture and flour next to one another to create a "dredging station."
• Cut cube steak into 1 inch strips. Salt and pepper both sides of each strip. Place the strip into the flour, coating both sides. Then place the strip into the egg mixture, coating both sides. Coat strip with flour once more. Gently shake off extra.
• When oil is hot (sprinkle a few drops of flour in, it should sizzle), carefully place strips side by side in skillet. Using tongs or a fork, turn strips once when bottoms begin to brown, (about 1-2 minute on each side).
• When browned on both sides, remove strips from skillet and place on a paper towel lined rack to drain any excess oil.
• Serve with white gravy and enjoy!

CLASSIC CHICKEN-FRIED STEAK

Steps:

• Whisk together flour, onion powder, garlic powder and cayenne. Transfer to a shallow dish or pie plate.
• In a separate shallow dish, whisk together eggs and milk (or buttermilk).
• Season steaks with salt and pepper. Dredge each steak in flour, shaking off excess, dip in egg, then back into the flour. Set coated steaks aside.
• Pour about 1 inch of oil into a high-sided pan and heat to medium high. Place a small cube of bread in the oil; when it starts to brown, the oil is ready. Carefully place steaks in oil, working in batches to avoid overcrowding. When the first side is browned (about 3-4 minutes), carefully turn over using a fork or tongs. Fry another 4-5 minutes on the second side, or until nicely browned. Transfer steaks to a paper towel-lined plate and keep warm in a low oven.
• Repeat with remaining steaks, adding oil if necessary (be sure to allow oil to re-heat between batches).