This Texas Chicken Fried Steak recipe has crispy breading on the outside & tender beef on the inside; all smothered with a rich cream gravy. 100% comfort food!
Let the meat come to room temperature, about 30 minutes and no more.
Preheat oven to 375F.
Beat the eggs and buttermilk together and set aside.
Mix the flour, salt, pepper, baking powder,and cayenne together on a plate and set aside.
Dredge one of the steaks through the flour on both sides, dip in the egg and then dredge through the flour again.
Repeat with remaining steaks.
Heat ½ oil in a heavy frying pan over medium high heat until a drop of water pops when dropped in.
Add steak and fry on both sides until golden brown.
Remove from oil and drain briefly; place on cookie sheet in oven.
Repeat with each of the other steaks.
Turn the oven off but leave the steaks in there while you make the gravy.
Serve with a generous amount of gravy over top.
Gravy
Whisk the flour into the hot drippings (or melted butter) until it forms a clump.
Slowly whisk in the cream, beating to ensure there are no lumps.
Simmer, stirring, until the gravy thickens.
Taste and add salt and pepper and hot sauce.
Serve hot over the chicken fried steak.
Notes
StorageCover and refrigerate steaks for three to four days.If your family hasn't finished off the gravy and licked the bowl clean, you can store leftovers in the refrigerator for up to two days.TipsExpert Tip: Frying works best in a heavy skillet over medium-high heat. You want the oil to maintain a temperature of about 350°F. An oil/candy thermometer can help you achieve a perfect balance between crisp, fried breading and moist, tender steak.
Peanut oil has a high smoke point and works great but if there are allergies or concerns any good cooking oil is fine.
Stand back a bit and be aware of popping grease! You don't want a burn.
Dredge the steaks with a pair of tongs, rather than using your fingers, to avoid a messy situation.
Keep the steaks warm on a nice big cookie sheet in a preheated oven (just warm or 200F)