Lunch / Dinner
Chicken Fried Steak with Cream Gravy
Whether you call it chicken fried steak, country fried steak, or simply CFS, this American classic is the ultimate in homey, comfort food. One of the best-tasting gravies ever created is milk gravy (also called sawmill). It’s made from the residual “greebles” left in the skillet, along with flour, milk (plus cream in this one), and a whole lot of salt and black pepper.
Ingredients
FOR THE STEAKS, COMBINE:
FOR THE GRAVY, WHISK:
Instructions
Preheat oven to 200°. Line 2 baking sheets with paper towels and set racks on top.
For the steaks, combine flour, salt, black pepper, baking powder, and cayenne. In a separate dish, whisk together, eggs, milk, and hot sauce.
Dredge steaks in flour mixture, dip in egg mixture, dredge in flour mixture again, dip back into egg mixture, then dredge in flour a third time. Transfer steaks to a prepared baking sheet to let coating set.
Heat oil in a 12-inch cast-iron skillet over medium-high to 350°. Fry steaks in oil in two batches until golden, 3–4 minutes per side. Transfer steaks to second baking sheet; keep warm in oven. Pour off all but 3 Tbsp. oil and heat skillet over medium.
For the gravy, whisk flour into oil and cook, whisking, until golden brown, about 4 minutes.
Whisk cream and milk into roux until gravy is smooth and thickened, 5–10 minutes. Whisk in thyme, seasoned salt, and cayenne; season gravy with black pepper. Serve steaks with gravy.
To get a nice thick coating on steaks, triple dip them in the flour and double dip in egg mixture.
Whisk the flour and oil to make a roux, whisking constantly, to cook out the flour’s raw taste.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 1154
% Daily Value*
Total Fat 103g 158%
Saturated Fat 46g 229%
Cholesterol 304mg 101%
Sodium 523mg 21%
Carbs 32g 10%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.