4tablespoonsbutter OR oil from the frying pan(I prefer using butter as it will be a thicker sauce and sometimes the cooking oil tastes a little old after frying the steaks)
4tablespoonsflour
1 ½ to 2cupsmilk
Instructions
Unpack the cubed steak and pat dry with a paper towel.
Place the steak between 2 layers of plastic wrap and using a mallet (or a rolling pin), pound the steak until they are about 1/4 of an inch thick.
Add a light sprinkle of salt and pepper on both sides of the steaks. Place the steak on a plate. Set aside.
In a shallow bowl large enough to fit your pounded out steaks, mix the flour, salt, paprika, ground black pepper, onion powder, and garlic powder. Mix well. Set aside.
In a second shallow bowl, whisk the eggs, milk, and sour cream. Whisk until they are well combined.
Take one steak, put in the flour mixture, and coat on both sides. Shake excess off.
Transfer to the egg mixture and coat on both sides. Shake excess off.
Finally, put the steak back in the flour mixture and coat on both sides. Shake excess off.
Place the steak on a plate while you re-do steps 6,7, and 8 for each steak.
Pour frying oil into a pan, about 1/2 inch.
Heat the oil to 350 degrees F.
Place the steak, 1 or 2 at a time, in the oil. Fry for 2-4 minutes on each side. The coating should deep golden brown.
Depending on the size of your pan, don’t overcrowd the pan, it will decrease the oil temperature too much, which may result in a soggy, not crispy steak.
Place the cooked steak on a paper towel-lined plate to drain excess fat.
You can place the cooked steaks in a 200 degree F. oven to keep warm while you make the gravy.
In a medium-size saucepan, add the butter.
Melt the butter on medium heat. Add the flour and whisk to create a paste.
*NOTE* You can use the same pan you just fried in, just pour the oil out first. You can also use 4 tablespoons of the cooking oil instead of butter.
Pour the milk slowly while whisking. (1 ½ cups if you like the gravy a bit thicker)
Cook on medium heat until the gravy thickens.
Pour the gravy over the chicken fried steak.
Serve and Enjoy!
Notes
If the oil is not hot enough, it may result in a soggy steak.
Side dish: Serve with mashed potatoes or steamed vegetables.
Storage: Once it has cooled off, place it in the refrigerator for up to 3 days.
Re-warm: In the air fryer at 330 degrees F for 3 to 4 minutes
In the egg mixture, I add milk and sour cream, you can substitute this with buttermilk as well.
Have fun with the recipe: Make it spicy: Add some chili powder or red pepper flakes to the flour mixture.