Step-by-Step Instructions
1. The “Double Dredge” Secret To get that thick, craggy crust that doesn’t fall off the meat, you have to double dip.
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Dip 1: Dredge the steak in the seasoned flour.
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Dip 2: Dunk it in the egg and milk mixture.
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Dip 3: Back into the flour, pressing firmly so the flour sticks to every nook and cranny. Let the breaded steaks sit for 10 minutes before frying; this helps the coating “set.”
2. The Fry Heat about 1/2 inch of oil in a large cast-iron skillet to 350°F. Fry the steaks for about 3–4 minutes per side. You’re looking for a deep golden brown. Remove and drain on a wire rack.
3. The Sawmill Gravy Pour off all but 1/4 cup of the oil, keeping those tasty browned bits in the pan.
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Whisk in the flour and cook for 1–2 minutes over medium heat until it smells slightly nutty.
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Slowly whisk in the milk.
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Simmer and stir constantly until it thickens into a rich gravy. Add a generous amount of black pepper.
3 Tips for the Perfect Steak
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Don’t Crowd the Pan: If you put too many steaks in at once, the oil temperature will drop, and the breading will get greasy and soggy instead of crispy.
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The “Glue” Factor: Letting the breaded meat rest on a plate for a few minutes before frying is the secret to keeping the “crust” from sliding off the meat when you cut into it.
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The Temperature: Make sure the steak is at room temperature before you start. Cold meat will cook unevenly and can make the breading steam off.
Serving Suggestion
Chicken Fried Steak is traditionally served with a massive mountain of Mashed Potatoes and maybe some Green Beans with bacon. The gravy should go over both the steak and the potatoes.
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