Chicken Fried Stk Recipe

Entrée with Sides Package

1. 1

   Prep steaks

   Pound beef cube steaks to 1/4 inch thickness between plastic wrap. Trim edges if needed to ensure uniform thickness for even cooking.

2. 2

   Make dredge and seasoning

   In a shallow dish, whisk together 2 cups all-purpose flour, 1.5 tsp salt (for dredging), 1 tsp black pepper, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp cayenne (if using) to create the seasoned flour.

3. 3

   Prepare egg bath

   In a separate bowl, beat 2 eggs with 1 cup buttermilk until well combined.

4. 4

   Dredge steaks

   Dip each steak into the egg bath, allowing excess to drip off, then coat thoroughly in the seasoned flour. Place coated steaks on a rack and let rest 10 minutes to help the crust set.

5. 5

   Fry steaks

   Fill a deep skillet with 4 cups vegetable oil to about 1 inch depth. Heat to 350-360°F (175-180°C). Fry steaks in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a rack or paper towels to drain.

6. 6

   Make gravy

   In a medium saucepan, melt 2 tablespoons butter. Whisk in 2 tablespoons flour to form a light roux, cooking 1 minute. Gradually whisk in 1.5 cups milk until smooth and thickened. Season with 0.5 tsp salt and 0.25 tsp black pepper to taste.

7. 7

   Mashed potatoes

   Peel and dice potatoes, then boil in salted water until very tender, about 15-20 minutes. Drain well. Mash with 0.25 cup butter, 0.75 cup milk, 0.5 tsp salt, and 0.25 tsp black pepper until creamy and fluffy.

8. 8

   Green beans

   Trim ends of green beans and blanch or steam until crisp-tender, 5-7 minutes. Optional: sauté with 2 minced garlic cloves and 1 tablespoon butter in a skillet for extra flavor.

9. 9

   Finish and serve

   Plate crispy chicken fried steak with warm gravy, alongside mashed potatoes and buttered green beans. Garnish as desired with fresh herbs or lemon wedges.