United States / Main
Texas Style Chicken Fried Steak
If you've ever been in Texas and tried one of their chicken-fried steaks, you'll know that they are amazing! They're crispy on the outside, tender, smoky, and peppery with a little heat on the inside and smothered in a rich cream gravy. It's just amazing.
Ingredients
- beef cube steak, 1/2-inch thick3
- salt1 tbsp
- black pepper, freshly ground; divided1/4 cup
- smoked paprika2 tbsp
- cayenne pepper1 tbsp
- bacon drippings, divided3 tbsp
- chicken stock1 cup
- whole milk, combined with 1/4 cup heavy cream1 cup
- egg, beaten2
- all purpose flour, plus 3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Season steaks with salt and 2 tbsp freshly ground black pepper.
In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
In another pie plate, place some all-purpose flour. Dredge battered steaks with flour.
Move to a cooling rack and let rest 10–15 minutes. Wash this once you start frying, or get a clean one.
Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.
Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250°F oven.
Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by ¾.
Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
Remove steaks to serving platters and drizzle with gravy. Serve warm.
