Texas Chicken Fried Steak
Try this Texas Chicken Fried Steak recipe, or contribute your own.
Try this Texas Chicken Fried Steak recipe, or contribute your own.
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- freshly ground black pepper
- freshly cracked black pepper
- 1 tablespoon seasoning salt
- 1/2 teaspoon each garlic powder and onion powder
- 4 (1/2-inch-thick) steaks of eye of round
- 3 eggs and a little milk for thinning
- 1 liter canola oil
- 3 –4 tablespoons oil reserved from the pan you cooked the steaks in
- 3 –4 tablespoons flour (grab some of the seasoned fl
- 2 cans evaporated whole milk
- 11/2 teaspoons fresh lemon juice
- garnish: i dont think there is anything better tha
- Carbohydrate 289.523949518647 g
- Cholesterol 0 mg
- Fat 3.65549083796992 g
- Fiber 10.4784793587366 g
- Protein 37.3146562970105 g
- Saturated Fat 0.582425834069488 g
- Serving Size 1 1 recipe (443g)
- Sodium 11740.2682285554 mg
- Sugar 279.04547015991 g
- Trans Fat 1.20060083486236 g
- Calories 1370 calories
Step-by-step
- Pound steaks to 1/4-inch thickness using a meat mallet.
- Combine flour, seasoning salt, black pepper, and cornstarch; set aside on a platter.
- Whisk eggs and milk for egg wash.
- Dip each steak in flour, then egg wash, then flour again; place on a cookie sheet.
- Refrigerate steaks for 30 minutes.
- Heat canola oil in a cast-iron skillet to 350°F.
- Fry steaks until golden brown, salting each side after frying.
- Keep cooked steaks warm in a 225°F oven.
- Remove excess grease from skillet, leaving 3-4 tablespoons.
- Whisk in reserved flour to create a paste.
- Slowly whisk in milk until combined.
- Simmer gravy until thickened, adding more milk as desired.
- Stir in lemon juice, onion and garlic powder, and salt.
- Crack pepper and add fresh thyme before serving.
- Serve chicken-fried steaks topped with gravy and your favorite sides.
My Southern Comfort Food: Texas Chicken Fried Steak
Growing up in the heart of Texas, the aroma of sizzling chicken-fried steak always signaled a special occasion. The crisp, golden crust, the juicy tender interior, the rich, creamy gravy...it was pure comfort on a plate. My grandmother, a true Southern matriarch, perfected her recipe over decades, and this version is my homage to her culinary mastery. This isn't just a recipe; it's a memory, a tradition, and a taste of home.
The beauty of chicken-fried steak lies in its simplicity. It’s a dish that elevates humble ingredients—a simple cut of steak, flour, eggs, and milk—into something truly extraordinary. But the magic isn't just in the ingredients; it’s in the process. The meticulous pounding of the steak, ensuring even cooking and tenderness, the delicate dance of breading, and the precise temperature control of the frying oil, all contribute to the final masterpiece. And don't even get me started on the gravy! A perfectly balanced blend of creamy milk, savory flour, and subtle spices, it's the essential complement to the crispy, savory steak. It’s that rich, flavorful gravy that elevates the dish beyond mere sustenance to a truly satisfying culinary experience.
The Steak: Choosing the right cut of steak is essential. Eye of round, as I often use, or even a more economical cut like sirloin, works wonderfully. The key is to pound it thin and evenly; this guarantees a quick and even cooking process, preventing a tough, chewy result. Generous seasoning is also a must. A simple blend of salt, pepper, and garlic powder provides depth of flavor and complements the rich gravy. Remember, the steak is the star; ensure you give it the attention it deserves.
The Breading: The breading process is a three-step ritual, a sacred dance of flour, egg, and flour again. Each step is crucial. The initial flour coating provides a base for the egg wash to adhere, giving the final crust that satisfying, crispy texture. And don’t forget the crucial 30-minute rest in the refrigerator. This step is not optional; it allows the flour to hydrate and creates that perfect bond with the steak during the frying process, ensuring a flawless, even coating that remains securely attached during cooking.
The Frying: Frying the steak requires patience and attention to detail. The oil must be at the correct temperature—around 350°F. Too hot, and you risk burning the exterior before the interior is cooked; too cool, and you end up with a soggy, greasy mess. Don't overcrowd the pan! Work in batches, ensuring each steak gets its own space to brown evenly. The beautiful golden-brown crust is what sets this dish apart. Once fried to perfection, removing the steaks and keeping them warm in a low oven helps maintain their crispness while you prepare the rest of the meal.
The Gravy: The crowning glory of any chicken-fried steak is the gravy. The simple technique—making a roux of the reserved flour and the pan drippings—is where the flavor truly takes shape. The addition of milk creates that beautiful, creamy consistency, and a dash of lemon juice adds a surprising brightness that balances the richness. Freshly ground pepper and thyme elevate the gravy to another level. This gravy is not an afterthought; it's the heart and soul of the dish.
Serving Suggestions: Chicken-fried steak is a versatile dish that can be enjoyed with a variety of sides. Mashed potatoes are a classic pairing, but creamy grits, coleslaw, or even a simple green salad all complement the rich flavors of the steak and gravy. Let your creativity guide you. This recipe is a starting point, a base for you to personalize to your own tastes and preferences. Experiment, play with flavors, and discover your own version of this beloved Southern comfort food.
This is more than just a meal; it's a connection to family, tradition, and the heart of Southern cooking. It's a recipe passed down through generations, each iteration refined by the hands and hearts of those who have come before. This isn't just a recipe; it's a legacy. Enjoy!
