Fried Salisbury Chicken Steak Recipe

Prepare mixture

In a large mixing bowl combine ground chicken, breadcrumbs, milk, egg, finely grated onion, minced garlic, Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and dried thyme. Mix gently with your hands or a spatula until just combined; avoid overworking to keep patties tender.

Form patties

Divide the mixture into 4 equal portions (about 4 ounces each). Shape each portion into a round patty about 3 to 3.5 inches in diameter and roughly 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to help them cook evenly.

Dredge and rest

Combine 3/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper on a plate. Lightly dredge each patty in the seasoned flour, shaking off excess. Place patties on a tray and let rest 5 minutes so the coating adheres.

Pan-fry patties

Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add patties (work in batches if necessary so they don't crowd) and cook 4 to 5 minutes per side, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat as needed to avoid burning; lower to medium if browning too quickly. Transfer cooked patties to a plate and tent loosely with foil while you make the gravy.

Cook onions

Wipe out the skillet (leave any browned bits for flavor) and add 2 tablespoons unsalted butter over medium heat. When melted, add 1 cup thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and beginning to caramelize, about 6 to 8 minutes.

Make roux

Push onions to the side, add remaining 1 tablespoon butter if needed, then sprinkle 2 tablespoons flour over the onions and fat. Stir continuously for 1 to 2 minutes to cook the flour and remove the raw taste; this will form a light roux and absorb the onion flavors.

Add liquids and season

Gradually whisk in 1 1/2 cups beef or chicken broth until smooth, scraping up any browned bits from the pan. Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon soy sauce (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook 3 to 5 minutes until the gravy thickens to a saucy consistency. Taste and adjust seasoning.

Finish

If the gravy becomes too thick, whisk in up to 2 tablespoons additional broth or water to reach desired consistency. Return the cooked patties to the skillet, spooning gravy over them. Simmer together 1 to 2 minutes to reheat patties and meld flavors.

Plate the mashed potatoes or rice (about 1 cup per serving). Place a fried Salisbury chicken steak atop or beside the starch, spoon generous onions and gravy over the patty and potatoes. Sprinkle chopped parsley over the top and serve immediately.