Nobody Makes Chicken Fried Steak Like My Mom but This Comes Close!

Name: Nobody Makes Chicken Fried Steak Like My Mom but This Comes Close!
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Ingredients: 1 1/2 cups whole milk or buttermilk; 2 eggs; 2 cups all-purpose flour; 1 teaspoons seasoned salt; Freshly ground black pepper; 1/4 teaspoon paprika; 3/4 teaspoon cayenne pepper; 3 pounds cube steak (tenderized round steak that's been extra tenderized); Kosher salt; 1/2 cup canola; 1 tablespoon butter; For Gravy; 1/3 cup all-purpose flour; 3 to 4 cups whole milk; 1/2 teaspoon seasoned salt; Freshly ground black pepper

by Denise's Test Kitchen

6 Servings

1 hr

One of my favorite meals when I was growing up was my Mom's Chicken Fried Steak. You could smell it the moment you walked in, you didn't even have to ask "What's for dinner", you knew!

Chicken Fried Steak

This recipe is inspired by my moms and by https://www.foodnetwork.com/ You have some basic ingredients that are similar to most Chicken Fried Steak recipes. It's what you add to the flour mixture that will make your recipe your own.

Adding some spices to the flour mixture

I have added more cayenne pepper to give it a little bit of a different flavor along with some paprika. Once I fry them, I place them on a old cookie sheet and place them in the oven at 400 degrees to get them a little crisp and to dry up any oil that is left.

Golden Brown....just they way I want them

Plate them with some mashed potatoes and gravy add a roll and boom! Best dinner of the whole week! These never turn out just like my Mom's recipe but it is the closest I've ever come!

Nobody Makes Chicken Fried Steak Like My Mom but This Comes Close!

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Recipe details

Yield 6 Servings
Time spent: Prep time: 25 Minutes Cook time: 35 Minutes Total time: 1 hr

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Ingredients

1 1/2 cups whole milk or buttermilk
2 eggs
2 cups all-purpose flour
1 teaspoons seasoned salt
Freshly ground black pepper
1/4 teaspoon paprika
3/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola
1 tablespoon butter
For Gravy
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

Instructions

Set up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and on a plate.
Work with one piece of meat at a time. Place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Then, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
Heat the oil in a large cast iron skillet over medium heat. Add the butter. When the butter sizzles immediately, you know it's ready. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Sometimes, I will place the meat on a parchment paper lined cookie sheet and put them in the oven for a few minutes at 400 degrees to crisp them up a little. But you really don't need to.
After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up for the gravy.
For the Gravy
When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

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Nobody Makes Chicken Fried Steak Like My Mom but This Comes Close!

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