Description
Paula Deen’s Chicken Fried Steak delivers Southern comfort with crispy golden breading and rich country gravy. Hearty beef cutlets promise a satisfying meal that brings warmth to your table and smiles to hungry guests.
Ingredients
Scale
Proteins:
- 4 lean, 4 ounces (113 grams) each cubed round steak
- 2 large egg whites
Dry Ingredients:
- ½ cup plus 1 tablespoon all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon plus more to taste ground black pepper
- ¾ teaspoon plus more to taste salt
Liquids and Aromatics:
- ½ cup low sodium chicken broth
- ¼ cup milk
- 3 tablespoons canola oil
- 3 tablespoons finely chopped scallion or onion
- buttermilk, for dipping
Instructions
- Create a multi-layered coating system by whisking egg whites with 2 teaspoons (10 milliliters) of water in a shallow dish. In a separate container, blend 1/2 cup (60 grams) of all-purpose flour with salt, freshly ground black pepper, and garlic powder until uniformly mixed.
- Transform each steak by first immersing it in buttermilk, ensuring complete coverage. Immediately transfer the moistened meat to the egg white mixture, allowing excess liquid to drip away. Gently roll the steak in the seasoned flour mixture, delicately shaking off any surplus coating.
- Ignite a large nonstick skillet over medium-high heat, introducing 2 tablespoons (30 milliliters) of cooking oil. Carefully position the coated steaks in the pan, achieving a golden-brown exterior by cooking 3 to 4 minutes per side. Transfer the crispy steaks onto a paper towel-lined plate to absorb excess oil.
- Utilize the same skillet by adding the remaining 1 tablespoon (15 milliliters) of oil. Sauté finely chopped onions until translucent and soft, approximately 3 to 5 minutes. Sprinkle the remaining 1 tablespoon of flour, stirring constantly to prevent burning. Gradually incorporate chicken broth and milk, whisking smoothly to eliminate potential lumps. Simmer the gravy until it reaches a thick, bubbling consistency, roughly 2 minutes. Enhance flavor with salt and pepper according to preference.
- Present the steaks immediately, generously draping the velvety gravy across the top, creating a luxurious dining experience.
Notes
- Layer up coating for ultimate crunch by dipping steaks twice in buttermilk and flour, creating an extra crispy exterior that seals in delicious flavor.
- Let coated steaks relax on a wire rack for 10 minutes, allowing the breading to set and stick firmly before hitting the hot oil.
- Grab a meat thermometer to nail perfect doneness, targeting 60-65°C for juicy, tender steaks that melt in your mouth.
- Whisk gravy with dedication, gradually adding broth while stirring constantly to guarantee a silky-smooth sauce without pesky lumps.
- Taste and season throughout cooking, adjusting salt and pepper to transform a good gravy into an extraordinary flavor bomb that elevates the entire dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 630
- Sugar: 2 g
- Sodium: 990 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 120 mg