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Chicken Fried Steak Recipe

Name: Willie's Grill & Icehouses Chicken Fried Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces cube steak (top round, pounded); 1.5 cups all-purpose flour (for dredging); 0.25 cups cornstarch; 2 tsp salt (divided); 1 tsp black pepper (divided); 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 2 pieces eggs; 0.5 cups buttermilk; 1 cups vegetable oil (for frying); 3 tbs unsalted butter; 0.5 cups all-purpose flour; 2 cups beef broth (or half beef/half chicken); 1 cups whole milk; 1 tsp worcestershire sauce; 1 tsp freshly ground black pepper; 0.5 tsp salt; 4 cups mashed potatoes; 1 tbs chopped fresh parsley

Inspired by Willie's Grill & Icehouse

Time1h

Serves4

Country fried steak smothered in cream gravy

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Ingredients

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Steaks & Breading

4 pieces cube steak (top round, pounded)

1 1/2 cups all-purpose flour (for dredging)

1/4 cups Cornstarch

2 tsp salt (divided)

1 tsp black pepper (divided)

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

2 pieces Eggs

1/2 cups Buttermilk

1 cups vegetable oil (for frying)

Cream Gravy

3 tbs Unsalted butter

1/2 cups 00 bread flour

2 cups beef broth (or half beef/half chicken)

1 cups whole milk

1 tsp Original Worcestershire Sauce

1 tsp freshly ground black pepper

1/2 tsp Celtic sea salt

To Serve (optional)

4 cups mashed potatoes

1 tbs chopped fresh parsley

Method

Steaks & Breading

Prepare steaks

Pat cube steaks dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up dredging stations

In a shallow bowl or plate combine 1.5 cups flour, cornstarch, paprika, garlic powder, onion powder and remaining 1 tsp salt and 1/2 tsp black pepper. In a second shallow bowl whisk together eggs and buttermilk until smooth.

Dredge steaks

Working one at a time: dredge a steak in the flour mixture, shake off excess, dip into the egg-buttermilk mixture ensuring full coating, then press back into the flour mixture to form a thick breading. Place on a wire rack and let rest 10 minutes to set the breading. Repeat with remaining steaks.

Heat oil

Pour oil into a large heavy skillet (cast iron preferred) to a depth of about 1/4–1/2 inch. Heat over medium-high until it reaches 350°F (175°C) or a small pinch of flour sizzles immediately when dropped in.

Fry steaks

Carefully add 1–2 steaks (do not overcrowd) and fry 3–4 minutes per side or until golden brown and internal temperature reaches 145°F. Adjust heat as needed so coating doesn't burn. Transfer cooked steaks to a wire rack over a baking sheet and tent loosely with foil to keep warm. Repeat with remaining steaks, adding more oil if needed.

Cream Gravy

Make roux

Wipe out most of the oil from the skillet leaving about 2–3 tbsp of drippings (or discard and melt butter). Return skillet to medium heat and add 3 tbsp unsalted butter. Once melted, whisk in 1/2 cup flour. Cook the roux, stirring constantly, 2–3 minutes or until it turns a light golden brown and loses its raw flour smell.

Add liquids

Slowly whisk in 2 cups beef broth, scraping up any browned bits from the pan. Then whisk in 1 cup whole milk until smooth. Bring to a gentle simmer.

Season and thicken

Add 1 tsp Worcestershire sauce, 1 tsp freshly ground black pepper, and 1/2 tsp salt. Continue to simmer, whisking occasionally, until gravy thickens to desired consistency (about 4–6 minutes). If gravy becomes too thick, thin with additional milk or broth 1 tbsp at a time.

Finish

Taste and adjust seasoning. If desired, stir in up to 1 tbsp butter for sheen. Spoon the hot gravy over the fried steaks.

To Serve (optional)

Divide mashed potatoes among 4 plates, place a fried steak on top of each, and generously ladle cream gravy over the steak and potatoes. Garnish with chopped fresh parsley.