Oklahoma claims chicken-fried steak as its own, but it’s beloved throughout the South.
If you guessed beef, then congratulationsyoure correct.
Served with a creamywhite gravy, this breaded and fried steak iscomfort foodat its finest.
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Learn how to make chicken-fried steak.
No matter who made it first, this melt-in-your-mouth classic is a win at any dinner table.
Why Is It Called Chicken-Fried Steak?
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Chicken-fried steak is traditionally served with white gravy, while country-fried steak is topped with brown gravy.
And don’t forget thebuttermilk biscuits, Texas toast, orcornbread.
Defrost overnight in the refrigerator if frozen, then reheat steaks in a 350F oven until hot throughout.
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Sprinkle 2 1/2 teaspoons seasoning mix evenly over both sides of all steaks.
Whisk together eggs and 2 tablespoons of the milk in another shallow bowl until well combined.
Coat steaks:
Heat oil in a large (12-inch) cast-iron skillet over medium to 325F.
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Working with 1 at a time, dredge steaks in flour mixture to coat; shake off excess.
Dip into egg mixture; let excess drip off.
Press in flour mixture again to coat both sides completely.
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(Adjust heat as needed to maintain oil temperature of 325F.)
Place on a paper towel-lined plate, and sprinkle with salt to taste.
Transfer to a wire rack set on a baking sheet, and keep warm in preheated oven.
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Repeat procedure with remaining 2 steaks.
Return reserved 1/4 cup drippings mixture and solids to skillet, and heat over medium-low.
Whisk remaining 3 tablespoons flour into drippings mixture.
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Cook, stirring constantly, until mixture is bubbling and smells toasty, about 1 minute.
Gradually whisk in remaining 2 1/2 cups milk.
Bring gravy to a simmer over medium.
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Reduce heat to medium-low, and cook, stirring often, until thickened, 6 to 7 minutes.
Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Finish and serve:
Transfer steaks to a serving platter; serve immediately with warm gravy.
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Garnish with additional black pepper.
Ask your butcher to prepare this for you if it’s not normally available.
Credit:Jen Causey; Food Stylist: Lauren Jewel; Prop Stylist: Christina Daley
Credit:Jen Causey; Food Stylist: Lauren Jewel; Prop Stylist: Christina Daley
