If you want to keep your special someone happy, try this southern favorite - Chicken-Fried Steak with Milk Gravy. It’s the perfect southern comfort meal and pairs perfectly with some smashed potatoes and sweet corn.
What are smashed potatoes you ask? Well, I hate peeling potatoes and the skins are better for you anyway, right. Instead of mashed potatoes, I mash boiled red potatoes with the skin on. Delicious, easy and better for you.
Back to the Chicken-Fried Steak. I think this is my husband’s favorite meal. He loves it so much that he refuses to order any other chicken-fried steak while traveling - even in the south. I think it’s 3 things that make it extra special.
- Saltine cracker crumbs in the breading. It makes that extra thick and crispy coating.
- Cayenne pepper. A little bit of cayenne pepper in the coating gives it a little kick that's extra warming.
- Peanut oil. Yes, bring out the good stuff for this chicken-fried steak. It’s just a little something more than traditional vegetable oil.
Lastly, the milk gravy is simple but oh so good. If you want to spice it up add a bit more black pepper or even a pinch of cayenne pepper. It’s good stuff.
Southern Chicken-Fried Steak with Milk Gravy Recipe
- 4 (4 ounce) cubed steaks
- 2-¼ teaspoons of salt, divided
- 1-¾ teaspoons of ground black pepper, divided
- 1 sleeve of saltine crackers, crushed (about 38 crackers)
- 1-¼ cups all-purpose flour, divided
- ½ teaspoon ground red pepper
- ½ teaspoon of baking powder
- 4-¼ cups milk, divided
- 2 large eggs
- 1 cup peanut oil
Sprinkle cubed steaks with salt and pepper (about ¼ teaspoon of salt and pepper each).
Combine crushed crackers, 1 cup of flour, 1 teaspoon salt, ½ teaspoon of black pepper, 1/2 teaspoon of red pepper and 1/2 teaspoon of baking powder. Whisk together ¾ cup of milk and 2 eggs. Dredge steaks with cracker mixture, then milk mixture, and again through cracker mixture.
Preheat oven to 225 degrees F. Heat oil in 12-inch skillet to about 360 degrees F. Fry steaks about 3 minutes or until golden brown on each side. Place steaks on a wire rack over a roasting pan. Keep steaks warm in oven while you make the milk gravy.
Drain hot oil, reserving cooked bits and about 1 tablespoon of drippings in the skillet. Whisk remaining 4 cups of milk, ¼ cup of flour, 1 teaspoon of salt and 1 teaspoon of black pepper. Add to reserved drippings in skillet and cook, whisking constantly, over medium heat until thickened (about 12 minutes). Serve over steaks.