Chicken Fried Steak! One of my favorite entrees….add mashed potatoes and cream gravy and you have a feast!
In the Midwest, you may see this on a menu in a restaurant and it could be called country fried steak, but no matter what you call it….it is good eating!
I grew up eating chicken fried steak and I still order it when eating out at Diners …when I see it on the menu….however, the best chicken fried steak is made in my own kitchen!
The following printable recipe is a definite winner!
- 4 (4-6 ounce) cube steaks
- 1/2 teaspoon salt, divided
- 1 3/4 teaspoons ground black pepper, divided
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup lard
- 1 - 1/2 cups milk
- 1 cup of finely crushed saltine crackers
- Season the cubed steaks with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and set aside.
- In a shallow dish, mix flour with 1 teaspoon of the pepper.
- Dredge each steak in the flour mixture.
- Dip each cube steak in the beaten egg, then dredge in in the finely crushed crackers, making sure to coat every surface of the steak with the crumbs.
- Set aside on a rack to "dry" while preparing the skillet.
- In large heavy skillet (I use cast iron) heat lard over medium-high heat.
- Fry the steaks 3 to 4 minutes on each side, or until golden brown. Do not crowd the skillet. Fry in batches of two, if your skillet will not hold all four steaks without touching.
- Drain on paper towels.
- Pour off all but 2 tablespoons of the fat.
- Sprinkle 2 tablespoons of the dredging flour into the oil.
- Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. This cooks the flour and you will not taste a raw flour taste.
- Gradually whisk in milk.
- Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. If the gravy gets too thick, add more milk.
- Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
- Cube Steaks are sometimes called Minute Steaks and make a great foundation for a chicken fried steak. I like to use lard but you can use shortening for frying.
- I also like to use finely crushed crackers that I have put through the blender for the coating. If you don't want to use crackers, you may use the same flour dredge that you used in the initial flouring of the cubed steak.