RCI-MT.006.0074.001
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
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- beef cube steaks3 unit1/2 inch thick
- salt1 tbsp
- freshly ground black pepper1/4 cupdivided
- smoked paprika2 tbsp
- cayenne pepper1 tbsp
- bacon drippings3 tbspdivided
- chicken broth1 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.
2
In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
3
In another pie plate, place some all-purpose flour. Dredge battered steaks into flour.
4
Move to a cooling rack and let rest 10-15 minutes. Wash this once you start frying, or get a clean one.
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.
6
Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250 degree oven.
7
Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
8
Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by 3/4.
9
Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
10
Remove steaks to serving platters and drizzle with gravy. Serve warm.