I took my God daughter out last week with my little sister and the hubs. We went to a breakfast joint and while everyone was getting pancakes and waffle shenanigans all around us, we ordered 4 chicken fried steaks. Best decision that day I would say. I love fried chicken, and I love steak. So chicken fried steak is just mathematical sense to my engineering heart!
I prefer my chicken fried steak to be well seasoned with a super crunch and paired with a nice and hearty peppered white gravy. Since most American joints have people salt at the table, I find that although incredibly delicious to order out, it’s still better made at home.
Here’s how I make my CFS!
- Find some nice cubed steak. It’s pretty much a beef eye round cut that’s been tenderized to look like ground beef, but it’s actually all still intact in one piece.
- Season your meat! Salt, cayenne, black pepper, garlic.
- Create a 3 to 1 ratio flour mixture of all purpose flour and corn starch. Lightly season your flour mixture. We like it spicy so I add lots of cayenne pepper.
- Lightly flour your cubed steak and submerge them in some buttermilk. Again, spicy family = extra Tabasco kick in with the buttermilk.
- After however long you want to wait, shake off your excess buttermilk from your cubed steaks and flour them again generously with your flour mixture
- In a large pan, fry your chicken fried steaks in some really hot oil
For the Gravy!
- Create a roux (cold water and flour or melted butter with flour)
- Put some whole milk in a pot, bring to boil
- Add your roux
- Add black pepper and salt to taste