Ingrédients pour Chicken Fried Steak
- Bottom Round Steaks
- Kosher Salt
- Fresh Ground Black Pepper
- All Purpose Flour
- 2 large eggs
- 3 cups vegetable oil, for frying
- 1 cup chicken broth
- Whole Milk
- Oregano
- Fresh Thyme Leave
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Comment préparer Chicken Fried Steak
- Preheat oven to 250°F (120°C).
- Cut the cube steak against the grain into 1/2-inch thick slices. Tenderize each slice to 1/4-inch thickness using a meat mallet.
- Season each side of the steak generously with salt and pepper.
- Place flour in a shallow pie pan or dish.
- In a separate shallow dish, whisk the eggs.
- Dredge each steak in flour, ensuring it's fully coated.
- Dip the floured steak into the whisked eggs, letting any excess drip off.
- Dredge the steak in flour again, pressing gently to adhere.
- Repeat steps 6-8 for all steaks. Set aside for 10-15 minutes.
- Pour enough vegetable oil into a 12-inch cast iron skillet to reach about 1/4 inch deep. Heat over medium-high heat until shimmering (about 350°F).
- Carefully place steaks in the hot oil, working in batches to avoid overcrowding the pan.
- Fry each steak for approximately 4 minutes per side, until golden brown and crispy.
- Remove the cooked steaks to a wire rack placed over a baking sheet. Transfer to the preheated oven to keep warm.
- Repeat steps 10-13 until all steaks are cooked.
- Once all steaks are cooked, pour off excess oil, leaving about 1 tablespoon in the pan.
- Whisk in 3 tablespoons of flour into the remaining oil in the skillet.
- Gradually whisk in chicken broth until smooth. Bring to a boil, stirring constantly.
- Reduce heat to low and simmer until the gravy begins to thicken, about 5-7 minutes.
- Stir in milk and thyme; continue to cook until the gravy coats the back of a spoon, about 2-3 minutes more.
- Season the gravy with additional salt and pepper to taste.
- Serve the chicken fried steaks hot, topped generously with the creamy gravy.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
9g
Fat
83g
Carbs
8g
