The Ultimate Chicken Fried Steak
By Trish - Mom On Timeout · momontimeout.com
45 min4
Cube steaks double-dredged in seasoned flour, shallow-fried until golden, and served with creamy pan gravy.
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| prepPreheat oven to 225–250°F / 107–121°C | |||||
| 190 g all-purpose flour | Whisk flour & spices | Dredge steaks flour–buttermilk–flour, rest 10 min | Fry steaks 3–4 min per side until golden | Drain steaks, keep warm in oven | Season gravy, serve over steaks |
| 1 teaspoon fresh ground black pepper (for dredging) | |||||
| 1 teaspoon kosher salt or sea salt (for dredging) | |||||
| 1 g smoked paprika | |||||
| 1 g onion powder | |||||
| 1 g garlic powder | |||||
| 2.5 g baking soda | |||||
| 2.5 g baking powder | |||||
| 360 ml buttermilk | Whisk buttermilk, TABASCO & eggs | ||||
| 2 teaspoons TABASCO® Sauce (original) | |||||
| 2 eggs | |||||
| 4 cube steaks (about 150 g each) | Pat steaks dry, season, rest 5 min & pat dry | ||||
| 1 teaspoon kosher salt or sea salt (for seasoning steaks) | |||||
| 1 teaspoon fresh ground black pepper (for seasoning steaks) | |||||
| 240 ml vegetable oil | Heat oil to 320–340°F / 160–170°C | ||||
| 60 g grease (from pan drippings) | Add grease to skillet, whisk in flour 2–3 min | Whisk in milk & cream, simmer 5–7 min until smooth | |||
| 30 g flour (for gravy) | |||||
| 600 ml whole milk and heavy whipping cream combined | |||||
| salt and pepper to taste | |||||
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