Description
Southern comfort shines through this hearty Classic Chicken Fried Steak, blending crispy breaded beef with creamy pepper gravy. Juicy meat beneath a golden, crackling crust promises a delicious journey into Texas culinary tradition that you’ll savor with pure, down-home satisfaction.
Ingredients
Scale
Main Proteins:
- 10–12 ounces (280–340 grams) breakfast sausage, cut into tiny pieces or grated
Starches and Thickeners:
- ⅓ cup all-purpose flour
- 3 tablespoons butter
Liquid and Seasonings:
- 2 cups chicken broth
- ½ cup heavy whipping cream
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons parsley, finely chopped
Instructions
- Tenderize the steak to a uniform quarter-inch (0.64 centimeters) thickness using a meat mallet, ensuring even texture and consistent cooking potential.
- Generously season the flattened meat with kosher salt and freshly ground black pepper, creating a foundational flavor base.
- Prepare a robust coating blend by combining all-purpose flour, baking powder, baking soda, Montreal Steak Seasoning, granulated garlic powder, additional salt, and cracked pepper in a wide, shallow container.
- In a separate mixing bowl, whisk together buttermilk and a fresh egg until smoothly integrated.
- Implement a triple-layer coating technique: first thoroughly dust the seasoned steak in the flour mixture, then immerse completely in the buttermilk-egg wash, and finally re-coat with the seasoned flour for maximum crispiness.
- Heat vegetable or canola oil in a heavy-bottomed skillet to medium-high temperature (around 350-375 degrees Fahrenheit or 176-190 degrees Celsius), ensuring optimal frying conditions.
- Carefully place coated steaks into hot oil, cooking approximately 3-4 minutes per side until achieving a deep golden-brown exterior and fully cooked interior.
- Transfer fried steaks onto a paper towel-lined plate to absorb excess oil and maintain crispness.
- Using the same skillet, brown ground sausage until developing rich caramelized edges, then set aside temporarily.
- Melt unsalted butter in the skillet, incorporating flour and stirring continuously for one minute to create a roux foundation.
- Gradually introduce chicken broth, whisking consistently to prevent lumps and create a smooth, velvety gravy consistency.
- Incorporate heavy cream, returning sausage to the skillet and seasoning with salt and pepper to taste.
- Finish the gravy by sprinkling freshly chopped parsley, stirring to distribute flavor and create a vibrant presentation.
Notes
- Tenderize the steak by pounding it to an even ¼-inch thickness for maximum tenderness and consistent cooking.
- Create a flavorful coating by double-dredging the steak in seasoned flour and buttermilk for a crispy, golden-brown exterior.
- Use medium-high heat when frying to achieve a perfect golden crust without burning the breading.
- Drain fried steaks on paper towels to remove excess oil and maintain the crispy texture.
- Make gravy in the same skillet used for frying to capture all the delicious browned bits and add extra flavor.
- Serve immediately after cooking to enjoy the steak at its crispiest and most delicious peak.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 584 kcal
- Sugar: 1 g
- Sodium: 742 mg
- Fat: 47 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 141 mg