Texas Style Chicken Fried Steak
If you've ever been in Texas and tried one of their chicken-fried steaks, you'll know that they are amazing! They're crispy on the outside, tender, smoky, and peppery with a little heat on the inside and smothered in a rich cream gravy. It's just amazing.
3 beef cube steaks, ½-inch thick
1 tbsp salt
¼ cup freshly ground black pepper, divided
2 tbsp smoked paprika
1 tbsp cayenne pepper
3 tbsp bacon drippings, divided
1 cup chicken broth
1 cup whole milk, combined with ¼ cup heavy cream
2 eggs, beaten
All-purpose flour, plus 3 tbsp
Season steaks with salt and 2 tbsp freshly ground black pepper.
In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
In another pie plate, place some all-purpose flour. Dredge battered steaks with flour.
Move to a cooling rack and let rest 10–15 minutes. Wash this once you start frying, or get a clean one.
10–15 minutes
Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.
4 minutes
Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250°F oven.
Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by ¾.
Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
Remove steaks to serving platters and drizzle with gravy. Serve warm.