Chicken Fried Steak and Gravy
cube sirloin steaks
seasoned salt or creole seasoning
vegetable oil for frying
ground black pepper
can beef broth
half & half or cream
Season the cube steaks on both sides with seasoned salt and black pepper.
Sift together the self-rising flour, panko breadcrumbs, 1 ½ tsp seasoned salt, 1 ½ tsp onion powder, 1 ½ tsp garlic powder, smoked paprika and cayenne. Set aside.
Whisk together the milk and eggs.
Dip the steaks into the seasoned flour, then into the egg wash, then back into the seasoned flour.
Place onto a pan. After all of the steaks are breaded refrigerate for 15 minutes or up to 1 hour.
To prepare: Preheat the oven to 225°F and fit a baking rack into a baking pan.
Heat ½ inch of vegetable oil to 345-350°F in a 12-inch cast iron skillet or similar.
Fry the steak in batches cooking for 3-4 minutes per side until golden. Monitor the level of heat so as not to over brown.
Place on the rack and into the oven to keep warm while you make the gravy.
To make the gravy: Discard all but 4 Tbsp of the drippings.
Add the flour to the drippings stirring constantly over medium. Cook until brown around 1 minute. Add the seasonings.
Gradually add the beef broth whisking constantly. Increase the heat to medium-high. Add the half & half. Bring to a boil. Thin further with additional half & half, if desired.
Lower the heat and allow the gravy to gently simmer for 3-5 minutes. Taste and adjust the salt, if needed.
Stir in the chives just before serving.
Serve drizzled over the chicken fried steak.
If using all-purpose flour for the breading add 2 tsp baking powder.