Ultimate Chicken Fried Steak Gravy (Print Version)

# Ingredients:

→ Beef Steaks

01 - 4–6 tenderized cube steaks

→ Seasoning for Steaks

02 - 2 teaspoons salt
03 - 1 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder

→ Dredging & Coating

06 - 2 cups all-purpose flour
07 - 1 teaspoon sea salt or seasoned salt
08 - 1/2 teaspoon cayenne pepper
09 - 1 tablespoon Cajun seasoning
10 - 1/2 teaspoon celery salt
11 - 1/2 teaspoon paprika

→ Egg Wash

12 - 2 large eggs
13 - 125 ml whole milk

→ For Frying

14 - Vegetable or canola oil, for frying

→ Country Gravy

15 - 4 tablespoons butter
16 - 2 cups chicken broth
17 - 1/2 teaspoon dried thyme
18 - Seasoned flour mixture, reserved
19 - 125 ml whole milk

# Instructions:

01 - Combine salt, black pepper, garlic powder, and onion powder in a small bowl. Sprinkle the blend evenly over both sides of each cube steak and let them rest briefly to absorb flavor.
02 - In a shallow dish, mix flour, sea salt, black pepper, cayenne pepper, onion powder, garlic powder, celery salt, Cajun seasoning, and paprika. In a separate bowl, whisk together eggs and 125 ml milk until smooth. Stir in 1 tablespoon of the seasoned flour blend into the eggs to improve adherence.
03 - Coat each steak lightly in the seasoned flour, pressing the mixture onto all sides. Dip into the egg mixture, allowing excess to drip off, then return the steak to the flour blend, pressing well for a thick, even coating.
04 - Heat oven to 93°C and position a wire rack over a baking sheet. Add vegetable oil to a large deep skillet to a depth of 2–3 centimeters and heat oil to 175°C. Working in batches, fry steaks 3–4 minutes per side until crisp and golden. Transfer each cooked steak to the prepared wire rack in the oven to keep warm while finishing the remainder.
05 - After frying is complete, pour off excess oil from skillet, retaining any browned bits. Melt butter over medium heat, then add approximately 3 tablespoons of reserved seasoned flour. Stir frequently and cook until golden and aromatic. Gradually whisk in chicken broth and 125 ml milk, whisking continuously to prevent lumps. Simmer until thickened to desired consistency. Season with salt, pepper, onion powder, garlic powder, and dried thyme to taste.

# Notes:

01 - For extra tenderness, pound cube steaks with a meat mallet before seasoning.
02 - Allow the seasoned flour to cook until golden and nutty when making gravy for maximum flavor.
03 - Adjust the final seasoning of gravy to taste before serving.
04 - Replace milk with buttermilk in the egg wash for a tangier, richer crust.
05 - If Cajun seasoning is unavailable, use extra paprika, garlic, and black pepper.
06 - For a milder gravy, substitute chicken broth with milk.
07 - Store steak and gravy separately in airtight containers in the refrigerator up to 2 days. Reheat steaks in the oven and gravy gently on the stove with a splash of milk.
08 - Serve with mashed potatoes, grits, green beans, corn, or buttermilk biscuits for a complete meal.

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