Once you’ve perfected crispy fried chicken, it’s only a hop, skip, and a jump to Texas-style chicken-fried steak—that is, beef steak that’s fried in the style of fried chicken and served with a creamy, peppery white gravy. The key to great chicken-fried steak is starting with the right cut: you want an inexpensive cut with plenty of beefy flavor, but tenderness isn’t especially important since it will be plenty tender from the pounding and brining. My go-to cut for this is flap meat (also sold as sirloin tips), though bottom round or top sirloin will also work well if you can’t find it.
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Thought this might be too spicy, but it was very good. The gravy was a good offset to the spice.
Excellent recipe! I used a deep fryer instead of frying it in our oven. Served with green beans, mashed taters, yeast rolls. Didn’t use the gravy recipe... had left over bacon grease I used... makes better gravy than butter in my opinion. Also used powdered buttermilk as I had it on hand. The steaks were very crispy, the breading perfect. Next time I plan to freeze some after breading for future use.
Made this tonight for my family. Although I made it quick using on sale cube steaks. I used the breading recipe, but added a touch of spicy salt seasoning. I also added bread crumbs around 1/2 cup, and an additional 1/2 cup of flour, since the spice mix was quite a bit. The egg wash was just three eggs and thickly made buttermilk from powder. Double dip and fry in a cast iron pan. Packaged cream sauce was awesome with it, since I wanted to be quicker about it. Thanks for the inspiration!
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