Chicken Fried Steak Recipe
3 Tbsp unsalted butter
3 Tbsp unbleached all-purpose flour
1/2 tsp garlic powder
1 1/2 cups low-sodium chicken broth
1 1/2 cups whole milk
3/4 tsp salt
1/2 tsp pepper
3 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 tsp cayenne powder
2 tsp baking powder
Salt & pepper
4 large eggs
1/4 cup whole milk
1 pound sirloin steak tips (flap meat) cut into four 4-oz pieces- I also bought 3 sirloin tenderloin steaks & cut 1 in half to make 4 steaks
1 1/2 cups peanut or vegetable oil (I used vegetable oil)
- Melt the butter in a large skillet over medium heat.
- Stir in the flour and garlic powder and cook until golden, about 2 minutes.
- Slowly whisk in the broth, milk, salt and pepper and simmer until thickened, about 5 minutes.
- Cover and keep warm while preparing the steak. (The gravy can be refrigerated in an airtight container for up to 2 days.)
- Whisk the flour, cornstarch, garlic and onion powders, cayenne, baking powder, 1 tsp salt and 2 tsp pepper in a large bowl. Transfer 1 cup of the seasoned flour to a shallow dish.
- Beat the eggs in a second shallow dish.
- Add the milk to the bowl with the remaining flour mixture and rub your figures until the mixture resembles coarse meal.
- Pat the steaks completely dry with paper towels and season with salt and pepper.
- Score the meat lightly using a knife at 1/4 inch intervals in a crosshatch pattern on each side.
- Dredge each steak after scoring in the seasoned flour.
- Using a meat pounder, pound the steaks to between 1/8 and 1/4 inch thick.
- One at a time, coat the steaks lightly with the seasoned flour again, dip in the egg and then transfer to the bowl with the milk and flour mixture, pressing to adhere.
- Arrange the steaks on a wire rack inside a rimmed baking sheet and refrigerate for 15 minutes or up to 4 hours; do not discard the milk and flour mixture.
- Adjust an oven rack to the middle position and heat the oven to 200 degrees (if not already done so).
- Heat the oil in a large Dutch oven over medium-high heat until just smoking.
- Return 2 of the steaks to the bowl with the milk and flour mixture and turn to coat.
- Fry the steaks until deep golden brown and crisp, 2 to 3 minutes per side.
- Transfer to a clean wire rack set inside a rimmed baking sheet and keep warm in the oven.
- Repeat with the remaining steaks. Serve with mashed potatoes and gravy.