There is something so comforting about chicken fried steak, and making cast iron chicken fried steak is just the best of the best when it comes to comfort food!
CAST IRON CHICKEN FRIED STEAK:
- 1 3/4 cups Flour
- 1/4 cup Cornstarch
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1/4 tsp Cayenne pepper
- 1 tsp Baking powder
- Salt and pepper
- 4 Eggs
- 1/4 cup Whole milk
- 1 1/2 pound Beef flap meat, cut into four 4-ounce pieces – *See Notes In Post about Meat To Use*
- 1 1/2 – 2 cups peanut or vegetable oil
WHITE COUNTRY GRAVY:
- 3 Tbsp Unsalted Butter
- 1/4 cup finely minced Onion
- 3 Tbsp Flour
- 1/2 tsp Garlic Powder
- 1 1/2 cup Low Sodium Chicken Broth
- 1 1/2 cup Whole Milk, preferred
- 1/2–3/4 tsp Salt, adjust to taste
- 1/2 tsp Ground Pepper
- Whisk flour, cornstarch, garlic powder, onion powder, cayenne, baking powder, 1 teaspoon salt, and 2 teaspoons pepper in large bowl. Transfer 1 cup seasoned flour mixture to shallow dish.
- Beat eggs in second shallow dish.
- Add milk to bowl with remaining flour mixture and rub with fingers until mixture resembles coarse meal.
- Pat steaks dry with paper towels and season with salt and pepper.
- Using a meat pounder, pound steaks to between 1/8 and ¼ inch thick.
- One at a time, coat steaks lightly with seasoned flour again, dip in egg mixture, and then transfer to bowl with milk and flour mixture, pressing to adhere.
- Arrange steaks on wire rack set inside rimmed baking sheet and refrigerate 15 minutes (or up to 4 hours); do not discard milk and flour mixture.
FRY AND SERVE:
- Adjust oven rack to middle position and heat oven to 200 degrees.
- Heat oil in large Dutch, or 12 inch cast iron skillet, oven over medium-high heat until just smoking.
- Return 2 steaks to bowl with milk and flour mixture and turn to coat.
- Fry 2 steaks until deep golden brown and crisp, 2 to 3 minutes per side.
- Transfer to clean wire rack set inside rimmed baking sheet and keep warm in oven.
- Repeat with remaining steaks. Serve.
WHITE COUNTRY GRAVY:
- Pour out all oil from the cast iron pan or Dutch oven from the frying of the chicken fried steak. No need to wipe clean or wash.
- Over medium heat, add in the butter. Once melted add in the onion and simmer until just beginning to brown at the edges, about 4 minutes.
- Sprinkle the flour over the onions and stir until they are coated. Add in the garlic powder.
- Slowly stir in the chicken broth, milk, 1/2 teaspoon of salt, and pepper.
- Bring the mixture to a simmer and allow to thicken, about 5 minutes.
- Taste. If additional salt is needed, add in.
- Serve over chicken fried steak.
Cube steak is not the preferred option in this recipe, but can be used as it is the “traditional” meat for chicken fried steak. Here, because it is more tender and more flavorful, steak tips, sirloin steak, or flap meat are the preferable options.
Keywords: Beef, Cast Iron, Southern, Breakfast