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Chicken Fried Steak with Cream Gravy
Tenderized cube steak, coated in a seasoned flour mixture and fried to a crispy golden brown, then smothered in a rich, creamy white gravy. A quintessential Southern comfort food.
๐ง ์ฌ๋ฃ
- 4 pieces (about 1 lb total) Cube steak(Look for thinly cut pieces, ideally around 1/4 inch thick.)
- 2 cups All-purpose flour(Divided into two bowls.)
- 2 Large eggs
- 1 cup Buttermilk(Room temperature is ideal for coating.)
- 2 teaspoons Salt(Divided; adjust to taste.)
- 1 teaspoon Black pepper(Freshly ground preferred, divided; adjust to taste.)
- 3-4 cups Vegetable oil or shortening(For frying. Enough to reach about 1 inch depth in your skillet.)
- 4 tablespoons Butter(For the gravy.)
- 1/4 cup All-purpose flour(For the gravy roux.)
- 3 cups Milk(Whole milk is recommended for richness.)
- to taste Salt and pepper(For seasoning the gravy.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the cube steaks: Place each piece of cube steak between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently but firmly pound the steaks to an even thickness of about 1/4 inch. This tenderizes the meat and creates a larger surface area for coating. Season both sides generously with about 1 teaspoon of salt and 1/2 teaspoon of pepper.
โฑ๏ธ 5 minutes - 2
Set up the dredging stations: In the first shallow bowl, whisk together 1 cup of flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. In the second shallow bowl, whisk the eggs and buttermilk until well combined. In the third shallow bowl, place the remaining 1 cup of flour.
โฑ๏ธ 5 minutes - 3
Coat the steaks: Working with one steak at a time, dip it into the buttermilk-egg mixture, ensuring it's fully coated. Let any excess drip off. Then, dredge it thoroughly in the seasoned flour, pressing gently to adhere. For an extra-crispy coating, repeat the process: dip the floured steak back into the buttermilk-egg mixture, let excess drip, and then dredge it again in the plain flour, pressing firmly. Place coated steaks on a wire rack to rest for a few minutes while you heat the oil.
โฑ๏ธ 10 minutes - 4
Heat the frying oil: Pour the vegetable oil or shortening into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350ยฐF (175ยฐC). If you don't have a thermometer, a drop of flour should sizzle vigorously immediately upon hitting the oil.
โฑ๏ธ 5 minutes - 5
Fry the steaks: Carefully place 1 or 2 coated steaks into the hot oil, being careful not to overcrowd the pan. Fry for about 3-5 minutes per side, until the coating is a deep golden brown and the steak is cooked through. The internal temperature should reach 165ยฐF (74ยฐC). Use tongs to remove the steaks from the skillet and place them on a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining steaks, adjusting heat as needed to maintain oil temperature.
โฑ๏ธ 10 minutes - 6
Make the cream gravy: While the steaks are draining, pour out most of the used frying oil from the skillet, leaving about 2 tablespoons of flavorful drippings. Return the skillet to medium heat. Add the 4 tablespoons of butter and let it melt. Whisk in the 1/4 cup of flour to create a roux. Cook, whisking constantly, for 1-2 minutes until the roux is lightly golden and smells nutty. Gradually whisk in the 3 cups of milk, ensuring no lumps form. Bring the gravy to a simmer, whisking frequently, until it thickens to your desired consistency (about 5-8 minutes). Season with salt and pepper to taste.
โฑ๏ธ 8 minutes - 7
Serve: Place a piece of chicken fried steak on each plate and generously ladle the hot cream gravy over the top. Serve immediately.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โPound the cube steak thin to ensure tenderness and even cooking.
- โA double dredge (flour-egg-flour-egg-flour) creates an exceptionally crispy crust.
- โEnsure your frying oil is at the correct temperature before adding the steaks; too cool and they'll be greasy, too hot and they'll burn before cooking through.
- โDon't overcrowd the skillet when frying; this lowers the oil temperature and results in soggy breading.
- โThe gravy is essential for balancing the richness and crispiness of the steak. Make it fresh!
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a brown gravy, use beef broth instead of milk and add pan drippings from a roast.
- Try an oven-fried version by baking the breaded steaks at 400ยฐF (200ยฐC) until golden and cooked through, though the texture will be different.
- Add a pinch of cayenne pepper to the flour mixture for a subtle kick.