Best Chicken Fried Steak Recipe
Chicken fried steak is a steak fried in seasoned batter until golden color and served with sausage gravy over the top. You can serve this meal for breakfast with eggs or for dinner with mashed potatoes.
Servings: 4 servings
Chicken Fried Steak Gravy
How to Make Chicken Fried Steak
First, pound steak until 1/4 inch thickness, then season with salt & pepper, to taste. Next, add 1 1/2 cup of flour into a dish. Using a different dish add 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon of Montreal Steak Spice, 1 teaspoon of garlic powder, pepper and salt, to taste. Whisk until everything is combined.
Now, pour in 1 1/2 cup of buttermilk and add 1 egg. Again, whisk until everything is combined.
Next, dredge each steak in the flour (covering completely with flour), then in the batter, and in the flour, again.
Using a non-stick skillet, preheat 3 cups of grape seed oil on medium/high heat. Once oil gets hot, add steaks and fry until golden brown color, 3 to 5 minutes per side.
After, transfer steak onto a plate lined with paper towel and keep warm.
How to Make Chicken Fried Steak Gravy
Saute chopped sausages in the skillet with no oil, over medium heat until golden color, about 3-5 minutes.
Remove sausages onto a plate. Next, melt 3 tablespoons of butter, once melted add 1/4 cup of flour and stir continually for 1 minute.
Slowly pour in 1 cup of chicken broth and stir until everything is combined. Add another cup of chicken broth and stir again. After pour in 1/2 cup of heavy whipping cream and season with salt and pepper to taste. Return sausage into the skillet and give it a nice stir. Chicken steak gravy is ready!
Serve chicken fried steak with gravy, mashed potatoes and pickles. Garnish with finely chopped parsley. Enjoy!
- Use non-stick skillet when frying steak.
- Best steak for chicken fried steak is cube steak, it should be located at the store with the rest of the steak meat cuts. Feel free to ask a butcher at the grocery store if he can get cube steak.
- Let steak rest 30 minutes in room temperature before cooking it.
Calories: 1375kcal | Carbohydrates: 51g | Protein: 58g | Fat: 104g | Saturated Fat: 29g | Cholesterol: 277mg | Sodium: 1041mg | Potassium: 1296mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1076IU | Vitamin C: 11mg | Calcium: 287mg | Iron: 7mg