RCI-MT.001.0289.001
Texas Style Chicken Fried Steak
If you've ever been in Texas and tried one of their chicken-fried steaks, you'll know that they are amazing! They're crispy on the outside, tender, smoky, and peppery with a little heat on the inside and smothered in a rich cream gravy.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- beef cube steaks3 unit1/2 inch thick
- 1 tbsp
- freshly ground black pepper1/4 cupdivided
- 2 tbsp
- 1 tbsp
- bacon drippings3 tbspdivided
- 1 cup
- whole milk1 cupcombined with 1/4 cup heavy cream
- eggs2 unitbeaten
- All-purpose flour1 unitplus 3 tbsp
Method
1
Season steaks with salt and 2 tbsp freshly ground black pepper.
3 minutes
2
In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
2 minutes
3
In another pie plate, place some all-purpose flour. Dredge battered steaks into flour.
2 minutes
4
Move to a cooling rack and let rest 10-15 minutes. Wash this once you start frying, or get a clean one.
12 minutes
5
Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.
10 minutes
6
Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250 degree oven.
2 minutes
7
Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
3 minutes
8
Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by 3/4.
8 minutes
9
Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
4 minutes
10
Remove steaks to serving platters and drizzle with gravy. Serve warm.
2 minutes