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Chicken Fried Steak

To get a nice coating on the cubed steak, I first coat it in flour, then dip it in an egg and milk mixture, and then coat it a mixture of flour and crushed saltine crackers with a little seasoned salt and cayenne pepper mixed in.

I like to cook Chicken Fried Steak in my cast iron pan. It retains heat so well and makes cooking this classic southern meal a breeze. I put almost an inch of oil in the pan, heat it over medium heat, and add the cubed steak in 2 batches. It only takes 3 to 4 minutes per side to cook.

When it comes to comfort food, Chicken Fried Steak is the real deal. Tenderized cubed steak is breaded and pan-fried and then topped with a creamy milk gravy made from the pan drippings.



Ingredients
  • 6 pieces cube steak, about 2 pounds
  • salt and pepper
  • 1 cup all purpose flour, divided
  • 25 Saltine crackers, crushed
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
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  • 1/3 cup milk
  • Vegetable oil
  • Gravy
  • 1/4 cup all-purpose flour
  • 1 1/2 to 2 cups whole milk


  • Instructions

    1. Season cubed steak lightly with salt and pepper.
    2. Place 1/2 cup flour on a plate.
    3. Mix remaining 1/2 cup flour, Saltine crumbs, seasoned salt, and cayenne pepper in a shallow bowl.
    4. Whisk together eggs and 1/3 cup milk in another shallow bowl.
    5. Dredge cubed steak in flour, dip in egg mixture, and then coat with Saltine mixture.
    6. Heat about 1/2-inch oil in a large pan (preferably cast iron) over medium heat.
    7. Cook steak in 2 batches for about 3 minutes per side. Remove steak to a paper towel-lined plate.
    8. Pour oil that is left in pan through a fine-meshed sieve into a heat-proof bowl. Measure out 1/4 cup and return it to pan.
    9. Add flour to pan and cook over medium heat for 1 minute. Gradually whisk in milk and cook until thick. Season to taste with salt and pepper.


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