Chicken Fried Steak Covered In White Gravy Recipe

Directions

1. 1

   Pound the cube steaks to an even thickness of about 1/4 inch.

2. 2

   Season both sides of the steaks with 1 teaspoon salt and 1/2 teaspoon black pepper.

3. 3

   In a shallow dish, mix 2 cups all-purpose flour with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and optional 1/4 teaspoon cayenne to create the dredging flour blend.

4. 4

   In a separate bowl, whisk 2 eggs with 1/2 cup milk to make the egg wash.

5. 5

   Dredge each steak in the flour mixture, dip into the egg wash, and coat again in the flour mixture to create a thick crust.

6. 6

   Line a plate with paper towels. Let the crust rest briefly while you heat the oil.

7. 7

   Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350-360°F (175-180°C).

8. 8

   Fry the steaks in batches until deep golden brown and crisp, about 3-4 minutes per side. Transfer to a rack or paper towel-lined plate to drain.

9. 9

   For the white gravy, in a clean skillet add 1/4 cup flour to about 2-3 tablespoons of oil or pan drippings to form a roux; cook 1-2 minutes to remove raw flour taste.

10. 10

    Slowly whisk in 2 cups milk, continuing to stir until the gravy thickens to your liking. Season with salt to taste and pepper to taste.

11. 11

    Serve the chicken fried steak hot, generously ladled with white gravy. Suggested sides: mashed potatoes and green beans.