Chicken Fried Steak w/ Country Gravy (Print Version)

# Ingredients:

→ For the Steak

01 - 1 pound cube steak, tenderized (about 4 steaks)
02 - 1 teaspoon salt
03 - 1 teaspoon garlic powder
04 - ½ teaspoon freshly ground black pepper

→ For the Coating

05 - 1½ cups all-purpose flour
06 - 1½ teaspoons sea salt (or seasoned salt if you prefer)
07 - ½ teaspoon black pepper
08 - Just a pinch of cayenne pepper for a little kick
09 - ½ teaspoon onion powder
10 - 1 teaspoon garlic powder
11 - ¼ teaspoon celery salt
12 - ¼ teaspoon Cajun seasoning
13 - ¼ teaspoon paprika
14 - 1 large egg
15 - ½-¾ cup whole milk (splash of buttermilk optional)
16 - Canola oil for frying, about 2 cups

→ For the Country Gravy

17 - 4 tablespoons unsalted butter
18 - 4 tablespoons all-purpose flour
19 - 1 cup chicken broth, warmed
20 - 1½ cups whole milk, room temperature
21 - Salt and pepper to taste
22 - ¼ teaspoon onion powder
23 - ¼ teaspoon garlic powder
24 - Pinch of dried thyme

# Instructions:

01 - Mix together the salt, garlic powder, and black pepper in a small bowl. Sprinkle both sides of your cube steaks with this seasoning mix, patting it gently into the meat. Set aside while you prepare the coating mixtures.
02 - In a large, shallow dish (a glass baking dish works great), whisk together the flour with all the seasonings listed under coating mix - the sea salt, black pepper, cayenne, onion powder, garlic powder, celery salt, Cajun seasoning, and paprika. In a second dish, take about ½ cup of this seasoned flour and mix it with the egg and enough milk to create a thick, pancake-like batter.
03 - Take each seasoned steak and dredge it first in the dry flour mixture, shaking off any excess. Next, dip it into the wet batter, making sure it's fully coated, allowing extra batter to drip off. Finally, return the steak to the dry flour mixture, pressing the flour firmly onto both sides to create a good coating. Set aside on a plate and repeat with remaining steaks.
04 - Preheat your oven to 200°F. Place a cooling rack on top of a baking sheet and set it in the oven - this will keep your finished steaks warm and crispy while you cook the rest and make the gravy. Pour about an inch of canola oil into a large, deep skillet and heat to 350°F. If you don't have a thermometer, test by sprinkling a bit of flour in the oil - it should bubble immediately.
05 - Carefully place 1-2 steaks in the hot oil (don't crowd the pan). Fry for about 2-3 minutes on each side until they're golden brown and crispy. Using tongs, transfer the fried steaks to your prepared rack in the warm oven. Continue frying the remaining steaks in batches.
06 - Carefully pour out the hot oil from the skillet (save it for another use or discard once cooled). You can either wipe the pan clean for classic white gravy, or leave some of the browned bits for more flavor (though this will make your gravy tan rather than white). Return the skillet to medium heat and add the butter.
07 - Once the butter has melted, sprinkle in the flour and whisk constantly. Cook this mixture for 2-3 minutes until it turns golden brown and smells nutty. This step cooks out the raw flour taste and is essential for good gravy.
08 - Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once smooth, gradually add the milk, continuing to whisk. Cook the gravy, stirring frequently, until it thickens to your desired consistency - about 5-7 minutes. If it gets too thick, add a splash more milk; if too thin, let it cook down a bit longer.
09 - Season your gravy with salt, pepper, onion powder, garlic powder, and a pinch of thyme. Taste after each addition - good gravy should be flavorful enough to enjoy on its own! Remember you can always add more seasoning, but you can't take it away.
10 - Place a chicken fried steak on each plate and generously ladle the hot gravy over the top. This dish pairs perfectly with mashed potatoes, corn, and a flaky biscuit for an authentic southern meal.

# Notes:

01 - Cube steak is round steak that's been tenderized by a butcher. If you can't find it, you can use round steak and pound it thin yourself using a meat mallet.
02 - For extra-crispy results, let the coated steaks rest on a wire rack for 10 minutes before frying - this helps the coating adhere better.
03 - The key to perfect white gravy is cooking the flour just enough to remove the raw taste without browning it too much.

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