| Level: | Intermediate |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- Vegetable oil, for frying
- 36 ounces round steak
- 2 eggs
- 2 cups milk
- 2 cups all-purpose flour
- 1 teaspoons salt
- 2 teaspoons ground black pepper
- 1 cup canola oil
- 2 cups all-purpose flour
- 1 teaspoon ground black pepper
- 1 tablespoon salt
- 1 quart whole milk
Instructions
- To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
- Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
- To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1447 |
| Total Fat | 102 g |
| Saturated Fat | 16 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 56 g |
| Cholesterol | 195 mg |
| Sodium | 1373 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1447 |
| Total Fat | 102 g |
| Saturated Fat | 16 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 56 g |
| Cholesterol | 195 mg |
| Sodium | 1373 mg |
Reviews
So easy and so good!!!!!!
There is none finer. None.
My son asked when we were having this again, he wasn’t even finished with his plate. This was a quick and simple recipe. This will go on our menu.
Made it for the first time, it was yummy, but messy. Made gravy from the pan drippings, added the remaining flour from the blend with milk and more pepper. Husband says its a make agin meal. Watch you all the time,thanks Food Network.
I also added garlic powder to the flour mixture and it came out fantastic! Family really loved this one, so it’ll be a keeper!!
The cx fried steak turned out good. Everyone enjoyed the meal. I did have problems with the breading staying on. Next time I make this receipe I will cut the gravy recipe in half as we had at least 3x more gravy than we needed for the meal.
super crunchy,quick,easy.
I made this for my family and the absolutely loved it! It was quick and easy and I will definately make this a regular addition to our dinner menu.
Awful gravy…the recipe for the fried steak was good.
Great meal and very easy.