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Texas Style Chicken Fried Steak
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Texas cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4522835
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 3 beef cube steaks, ½-inch thick
- 1 tbsp salt
- ¼ cup freshly ground black pepper, divided
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 3 tbsp bacon drippings, divided
- 1 cup chicken broth
- 1 cup whole milk, combined with ¼ cup heavy cream
- 2 eggs, beaten
- All-purpose flour, plus 3 tbsp
Directions
- 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.