Chicken Fried Steak
Print Recipe Add to Recipe Box

Chicken Fried Steak with Country Cream Gravy

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4
Author: Judith Hannemann

Ingredients

  • 4 large bottom round steaks about 1/2-inch thick
  • 2 eggs beaten
  • 1/4 cup oil
  • 2 cups chicken stock
  • 1/2 cup cream
  • 1 tsp onion salt
  • 1/2 tsp thyme -OR- leaves from about 4 sprigs 4-inches long fresh thyme
  • Seasoned Flour:
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder

Instructions

  • Mix seasoned flour ingredients and place on a large plate or in a pie dish. Reserve this, you will need some of it to thicken the gravy.
  • Beat eggs and place in a large bowl or pie plate.
  • Dredge steaks in seasoned flour, shaking off excess
  • Tenderize steaks on both sides using a needle tenderizer--pressing hard so the steaks flatten to about 1/4-inch
  • Set a large wire cooling rack (like one you use for cookies) inside a large baking sheet. This creates not only an air-dryer to set the coating, but it's also used as a rack for keeping the steaks warm in the oven when frying in shifts.
  • Dredge the steaks in flour again
  • Dip each steak in the beaten egg, then coat well with seasoned flour again.
  • Place steaks on the cooling rack and let them sit 10-15 minutes.
  • Preheat oven to 200 degrees F.
  • Set up another cooling rack inside another large baking sheet (don't reuse the one that had the raw steaks on it unless you wash it thoroughly first)
  • Heat a large skillet--at least 10-12-inches--over medium-high heat. You will probably have to fry in 2 shifts, so add 2 tbs of oil to the pan.
  • When the oil shimmers, place 2 steaks in the pan
  • Fry for 5-8 minutes on each side.
  • Remove steaks to clean rack and place in a 200 degree F oven to keep warm.
  • Add the remaining oil and repeat frying with the last 2 steaks, placing them on the rack in the oven to keep warm
  • To Make Gravy:
  • Add 4 tbs of the reserved seasoned flour into the fat remaining in the pan. Whisk until it's a smooth paste free from lumps.
  • Gradually add the 2 cups of chicken stock, whisking so you don't get lumps.
  • Whisk in the onion salt and the thyme.
  • Whisk in the 1/2 cup of cream
  • Continue whisking until gravy is thickened. It should coat the back of a spoon when it's done. This should take about 3-5 minutes.