Chicken Fried Steak with a Pan Gravy
Crispy fried steak with a silky gravy.
Ingredients
- 4 Beef Cutlets
- 3-4 Cups of Frying Oil vegetable or canola
Marinade
- 2-3 Cups Buttermilk
- 2 Eggs
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
Dredge
- 2-3 Cups All-Purpose Flour
- 2 Tbsp Cornstarch
- 2 tsp Salt
- 2 tsp Pepper
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Smoked Paprika
Pan Gravy
- 1 Cup Frying Oil
- 1 Cup Dredge Flour
- 2 Cups of Milk
- 2 Cups of Chicken Broth or Water
- Salt and Pepper to Taste
Instructions
- Mix the marinade ingredients into a large bowl, zip lock bag, or 9×9. Place steak in the marinade. Cover and place in the refrigerator for 2 hours or overnight.
- Pull your steaks out 30 minutes before cooking. Pour frying oil into a deep pan. Heat to 350 degrees. In a baking dish or 9×9, mix all the dredge ingredients together.
- Take each steak and place into the dredge mixture, coating it front and back. Shake off any extra flour and carefully place into the oil. Do not over coward the pan. Cook for 3-5 minutes preside or until it is golden brown and an internal temperature of 145 degrees. Place onto a baking sheet lined with a rack. You can keep the steaks crispy and warm by placing them into a 275-degree oven on the rack.
- After all the steaks are cooked, remove all but 1 cup of cooking oil. Add in 1 cup of dredge flour. Whisk for 2 minutes. Slowly add in milk and chicken broth. Whisk to remove all the clumps. Bring to a simmer. Taste and add seasoning if needed.