Chicken Fried Steak is the ultimate “comfort on a plate.” Despite the name, there is no chicken involved—it’s a tenderized steak prepared exactly like fried chicken: breaded in seasoned flour and fried until it has a craggy, golden-brown crust.
The true star, however, is the Peppery White Gravy (Sawmill Gravy) made directly in the pan drippings.
Texas-Style Chicken Fried Steak
1. The Meat & Dredge
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4 Cube Steaks (or Top Round pounded thin until 1/4 inch thick)
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2 cups All-Purpose Flour
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2 teaspoons Black Pepper (coarse is better)
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1 teaspoon Salt
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1 teaspoon Garlic Powder
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1 teaspoon Smoked Paprika
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2 large Eggs
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1/2 cup Whole Milk (or Buttermilk)
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Vegetable Oil or Lard (for frying)
2. The White Gravy
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1/4 cup Pan Drippings (the oil left in the skillet)
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1/4 cup All-Purpose Flour
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2 ½ cups Whole Milk
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Lots of Black Pepper (this is the key flavor)
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Salt to taste
Step-by-Step Instructions
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