Best Chicken Fried Steak Ever Recipes

Steps:

• Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
• Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
• Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
• Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
• Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
• Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.

Steps:

• 1. Mix all dry ingredients in a mixing bowl with clean-dry hands.
• 2. In a separate bowl, beat eggs. Then add the milk and beat together until smooth.
• 3. Individually coat both sides of a steak with the flour mixture (helps to give the egg something to stick to). Then dip it in the egg mixture (do not oversaturate... just briefly dunk the steak in the mixture).
• 4. Take the egg-soaked steak and toss it in the flour mixture. Repeat the process by dipping steak back into the egg mixture, then once again in the flour mixture. Set the steak on a plate and proceed with the remaining steaks, following the same process.
• 5. Heat oil on MEDIUM-HIGH (oil is ready when you can flick flour into it and it sizzles rapidly). Add steaks two or three at a time (dependent on steak and pan size). Turn once after 4 minutes. Allow to cook another 4 minutes or until juices run clear.
• 6. When the steak has completed cooking, remove from pan with tongs and place on paper towel-lined platter or plate. While remaining steaks fry, a warmer or an oven at about 170 degrees can be used to keep the steaks warm, without affecting crispiness.
• 7. Serve with gravy, corn, green beans, and crescent rolls... and you've got a fantastic Southern-style meal!