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Chicken Fried Steak And gravy, of course. Don’t be confused—there’s no chicken in this recipe. The reason it’s called chicken fried steak is because it has a breading on it that resembles fried chicken. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. For the steak: Begin with setting up an assembly line of dishes. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Finally, place it back in the flour and turn to coat. Heat the oil in a large skillet over medium heat.
Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. It should not brown right away, if it does, the fire is too hot. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side.
Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. 4 cup of the grease back to the skillet and allow it to heat up. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Keep cooking until the roux reaches a deep golden brown color.
Pour in 3 to 4 cups milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
There’s nothing special about this dish, except that it’s a total miracle. It’s chicken fried steak, is what it is. Make it for someone you like! A plate of cube steak, which is tenderized round steak that’s been extra tenderized. You could also just use tenderized round steak. You could also buy regular round steak and beat it to smithereens with a tenderizer. Next, you need a dish with flour.