Country Fried Steak and Gravy – Battered and Fried Cube Steak

Every Southern family has a recipe for Country Fried Steak and Gravy, also known as Chicken Fried Steak. For the uninitiated, chicken fried steak isn’t chicken at all — it’s a piece of steak fried like one. A tender cube steak is battered and fried, giving it a delicate, fried chicken-like coating. What makes it so special is everyone has a family blend of seasonings for the steak and the gravy. I’ll show you my version of this classic dish that you can make your very own.

=== 🍽🍸🥩 RECIPE ===
1 1/2 lbs. (680 gr) cube steak
2 cups (250 gr) all purpose flour
2 tbsp. corn starch
2 tbsp. garlic powder
1 tbsp. celery salt
1 tbsp. poultry seasoning or ground sage
1/8 teaspoon cayenne pepper
3 large eggs
Splash whole milk

Vegetable Oil

Gravy
3 tbsp. seasoned flour
2 -3 tbsp. oil
2 cups (475 mL) whole milk
Salt & Pepper

Combine flour, cornstarch and seasoning in a wide dish and stir well to combine.
In another wide dish, combine the two eggs and a splash of whole milk. Whisk to combine well

In a heavy skillet, add 1 inch (2.5 cm) vegetable oil. Heat to 375 degrees (190 C).
While the oil heats, lightly dredge the steaks in the seasoned flour, then dip in the egg mixture, then dredge again in the flour. Set aside. Reserve the flour to make the gravy.

When the oil reaches the desired temperature, fry the steaks in batches until golden brown. Place on platter lined with paper towels to drain and set in a warm oven while making the gravy.

The Gravy – Using the same pan, drain off any excess oil, reserving 2 to 3 tablespoons. Add the seasoned flour and combine to make a roux. Cook for a minute or two to cook off the raw flour taste. Slowly whisk in the milk. Bring to a boil, stirring constantly. The gravy will be thin, but will thicken as it cools. Taste for seasoning and add salt and pepper if needed.