Chicken Fried Steak Recipe

15
Ingredients

25m
Prep Time

30m
Cook Time

55m
Ready In

Recipe: #14138

September 03, 2014

Categories: Steak Rib Steak, Fathers Day, Sunday Dinner, Beef Dinner, more

recipe by:
Manadoo

"Unlike many other recipes I've made this breading stays on very well. For Chicken Fried Steak perfection you will need thin-cut rib-eye steaks, Walmart sells them, if you can't find thin steaks ask your local butcher to do it. A cast-iron skillet is a must to make this."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (398.8 g)
Calories 535.6
Total Fat - 22.9 g
Saturated Fat - 10.6 g
Cholesterol - 153.3 mg
Sodium - 1512.7 mg
Total Carbohydrate - 59.4 g
Dietary Fiber - 1.8 g
Sugars - 13.7 g
Protein - 21.7 g
Calcium - 389.5 mg
Iron - 1.7 mg
Vitamin C - 0.5 mg
Thiamin - 0.2 mg

Step 1

Combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using).

Step 2

In a second bowl or dish whisk together the milk and both eggs.

Step 3

Dredge thin slices of beef in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Step 4

Melt and heat lard to depth of 1/2 inch in a cast iron skillet.

Step 5

Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan.

Step 6

Place pan in the oven to keep the steaks warm at 225° degrees.

Step 7

Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings.

Step 8

Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.

Step 9

Slowly add the milk (or milk mixed with water) whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want (this could end up being more then the required 3 cups).