Few things say southern like Chicken Fried Steak and I think everyone needs to know how to make it! It used to intimidate me, but I’ve made it so much now it’s become second nature – almost as much as eating it is. It’s not hard to make and you’ll be the star of the show when you do ( even though one secret ingredient really makes it that. ) This crispy delicious use of a versatile piece of meat is a must cook, must eat! Watch the video and get recipe card below. Then get ready to get your fry on.

Order Musket Powder seasoning HERE and use code TFW for 10% off!

Best Chicken Fried Steak & Gravy

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Author: Meredith Bernard

Ingredients

• 1 lb. Beef Cubed Steak
• 1 sleeve saltine crackers crushed
• 1 cup all purpose flour plus 2-3 tbsp for gravy
• 1 cup vegetable or canola oil
• 2 tsp Musket Powder Seasoning optional
• Season Salt for dusting meat and adding to gravy
• 2 eggs
• ¼ cup milk

Instructions

For Meat:

• Cut cubed steak into 4″ pieces (I cut my large pieces in half), sprinkle both sides with season salt and Musket Powder
• Combine flour, crushed saltines (and more seasoning if you wish) in a gallon plastic (or paper) bag
• Beat eggs and milk in bowl
• One by one, shake pieces of steak to coat in plastic bag, then dip individually in egg mixture, drain, and re-coat with flour mixture in bag
• Fry steaks once all coated in med-high heated oil in skillet until golden brown, flip and fry other side the same
• Once meat is done, place on a rack on a foil lined baking sheet in 200 degree oven to keep crispy until time to eat

For Gravy:

• Reserve a few tablespoons of drippings from frying meat and add enough milk to fill skillet half-way. Dust a few tablespoons of flour over top and whisk until thickened over low heat. Add season salt (or table salt) to taste. Serve hot over meat and mashed potatoes.

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