The Garden Gate Recipe Collection
Chicken Fried Steak, a Southern Comfort Food Staple!
If you've been in the South for any length of time, you will probably have heard of Chicken Fried Steak...the double dipped cubed steak (machine tenderized) with the chicken cream pepper gravy! Oh, yes, please!
The flouring begins...
1 cup all purpose flour
1/4 cup cornstarch
1 teaspoon, each, of garlic powder, onion powder, kosher salt, 1/2 teaspoon pepper, oregano leaf, 1/4 teaspoon Tony Chachere's Creole Seasoning and 1/4 teaspoon chicken bouillon
Mix thoroughly.
Dip steaks here, first...then go to the egg wash...then return here, for that important second dip
Second Coat & Fry...
Cook for about 4 minutes on the first side, over medium to medium high heat, depending on your stove. Flip to side two and cook till golden brown and cooked through. Remove steaks to a plate while you make the gravy magic. Time will depend on how thick your steaks are. Don't burn the outside; oven finish.
If your stove browns too quickly, you can place the steaks on a cooling rack on a sheetpan and oven finish at 350 for 7 to 10 minutes.
The Egg Wash...
3 organic eggs, beaten
1/2 cup half & half
1/4 teaspoon mustard powder
few dashes of hot sauce
After that second dip in the seasoned flour, they're ready for the hot oil...You want a heavy skillet, with a 1/2" oil at 350, carefully set in the double coated steak.
Make the Gravy!
Remove all but 2 tablespoon oil, toss in 2 tablespoons of flour. Whisk to cook out the raw flour flavor, cooking for 2 minutes. Add in a cup of chicken stock and a cup of milk (for a lighter gravy) OR 2 cups of milk for a cream gravy. Whisk and cook until your favorite consistency is reached. Taste and re-season as needed.