My First Chicken-Fried Steak

What is "chicken-fried" anyway? According to the never-wrong Internet, "chicken-fried" refers to something breaded and fried. By this definition, Wiener Schnitzel is chicken-fried veal, and a Filet-o-Fish is chicken-fried American processed seafood product. Why am I doing something chicken-fried now? Because the local Kroger big-box store had clearance-priced cube steak and I have a recipe for chicken-fried cube steak. Therefore, I made the recipe!

As always, the recipe picture above is a 4x6 JPG. You can download it and print it on 4x6 photo paper to keep in your personal recipe box.

For equipment, you will need:

1. A heavy 12" skillet {Amazon affiliate link}
2. A whisk safe to use on your pans and with hot oil {Amazon affiliate link}
3. Tongs safe to use on your pans and with hot oil {Amazon affiliate link}
4. Various measuring cups and spoons {Amazon affiliate link for cups; spoons used no longer available}
5. A mixing bowl {Amazon affiliate link}
6. A rimmed plate or shallow bowl (from Dollar Tree)
7. Another plate lined with paper towels (from Dollar Tree)
8. A large baking sheet to hold the steaks while they rest (from Kroger)
9. A small saucepan at least 1 quart {Amazon affiliate link}
10. A clean kitchen towel {Amazon affiliate link}
11. Heat source (I used a stovetop)

For ingredients, you will need:

1. 240g all-purpose flour, divided
2. 2 tsp. baking powder
3. ¾ tsp. salt
4. ¾ tsp. onion powder
5. ¾ tsp. garlic powder
6. ¾ tsp. chili powder
7. ¾ tsp. pepper
8. 1 large egg, lightly beaten
9. 1¼ cups buttermilk, divided
10. 4 beef cubed steaks (4 oz. each)
11. Oil for frying (about 3 cups?)
12. 1½ cups 2% milk

1. Weigh 210 grams of all-purpose flour (I use unbleached) into the mixing bowl.
2. Whisk in the baking powder and all the seasonings.
3. Pour the mixture onto a rimmed plate or shallow bowl.

1. Wipe down the mixing bowl and whisk with the clean towel.
2. Into the mixing bowl, combine the egg and the buttermilk.
3. Whisk until well combined.

1. Dip a steak into the bowl of wet ingredients.
2. Roll it in the dry ingredients on the plate.
3. Place the dipped steak on the baking sheet to rest.
4. Repeat this step with all four steaks.

1. Place skillet on heat source.
2. Pour oil into skillet.
3. Your volume of oil may vary. In my 12" skillet, I needed about 3 cups of oil to reach the proper depth. The important thing is to have at least ½" of depth.
4. Turn on heat source to medium-high
5. 6 on my gas stovetop

1. Weigh 30g of all-purpose flour in the small saucepan
2. Measure the 2% milk
3. Measure the remaining buttermilk
4. I used a 2-cup measure to have the milks all in the same place.

1. By now, the oil should be shimmering. (Unfortunately, that is not easy to see on a photograph.)
2. Put two steaks into the hot oil. (Only two fit this pan.)
3. Cook 7 minutes on one side, flip using the tongs, and cook 5 minutes on the other side.
4. Remove the steaks to the paper-towel-lined plate to drain.
5. Repeat step for remaining two steaks.

1. Remove proper amount of drippings from skillet
2. Pour this into the saucepan with the flour
3. Whisk until smooth

1. Place the saucepan on the heat source over medium heat
2. Pour in the measured milks
3. While whisking, bring the mixture to a boil
4. Whisk, while boiling, until you reach desired thickness (or 2 minutes per the recipe)

Pour the gravy on the steak and serve. And there you have it!

Next time I make it, I might want to get the oil to a higher temperature before adding the steak. Only the edges are crispy. Also, the breading came out very dark. I may want to shorten the cooking time a little bit. Also also, this makes A LOT of gravy. I'd cut down the amount of ingredients used for the gravy, and I would make some potatoes to use up more of the gravy.