Ingredients
The following ingredients have 4 Servings
- 3 lb cube sirloin steaks
- 2 1/2 cup self-rising flour ((or all purpose flour))
- 1/2 cup panko breadcrumbs
- 1 1/2 tsp seasoned salt or creole seasoning
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne
- 1 cup whole milk
- 2 large eggs
- vegetable oil for frying
- Gravy:
- 1/3 cup all-purpose flour
- 4 Tbsp pan drippings
- 1/2 tsp ground black pepper
- 1/4 tsp seasoned salt
- 1 14.5 oz can beef broth
- 2/3-3/4 cup half and half or cream
- 2 tsp fresh chives (chopped)
Instruction
- Season the cube steaks on both sides with seasoned salt and black pepper.
- Sift together the self-rising flour, panko breadcrumbs, 1 1/2 tsp seasoned salt, 1 1/2 tsp onion powder, 1 1/2 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 1/2 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.
