Chicken Fried Steak
This Southern classic is wonderfully complex despite the simple ingredients.
While watching Good Eats late one night, I became immediately infatuated with the idea of making Alton Brown's Chicken (Country) Fried Steak. I've never had it before and it looked incredibly delicious even though I hate gravy. I was not disappointed. My only regret is that my husband wasn't here to enjoy it with me since he is currently deployed.
What you need:
Cube steak
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup all-purpose flour
3 large whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 tsp. fresh thyme leaves
Directions:
Preheat oven to 250 degrees. Season both sides of the meat with salt and pepper. Place flour in a pie pan (or a plate). Place the eggs in a separate pie pan (or shallow bowl). Dredge the meat on both sides in the flour.
Followed by dredging in the eggs.
Then in the flour again. Let rest for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan.
Cook each piece of meat on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into oven. Repeat until all meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan.
Whisk in 3 tbsp. of flour left over from dredging.
Add chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken.
Add milk and thyme. Whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste with more salt and pepper, if needed.
Serve gravy over steak.
Recipe from Alton Brown
Recipe originally posted on Fantastical Sharing of Recipes on November 12, 2010