Historians are divided on the origins of chicken-fried steak – some trace it to German settlers in the Texas Hill Country, others to trailblazing chuckwagon cooks. Most agree authentic versions involve tenderized beef steak that’s breaded, fried, and blanketed with a pepper cream gravy. This recipe ticks all the right boxes, including a golden cracker crumb crust that considerably ups the crunch factor.
1/4 cup + 3 tablespoons all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
4 4-ounce cubed beef steaks
1 large egg, lightly beaten
1/2 cup + 2 tablespoons milk
1 cup saltine cracker crumbs
2 cups vegetable oil
1 1/4 cups chicken broth
How to Make It
Combine ¼ cup of the flour and next 2 ingredients; sprinkle both sides of steaks with flour mixture. Combine the egg and 2 tablespoons of the milk in a shallow dish. Dip the steaks in egg mixture; dredge in cracker crumbs.
Cook the steaks in hot oil in a large heavy skillet over medium 2 minutes on each side or until browned. Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender. Remove the steaks, and drain on paper towels, reserving 3 tablespoons drippings in the skillet, Keep the steaks warm.
Whisk remaining 3 tablespoons into the hot dripping until smooth. Cook 1 minute, whisking constantly. Gradually add the broth and remaining ½ cup milk; cook over medium, whisking constantly, 3 minutes or until thickened and bubbly. Stir in the Worcestershire sauce and hot sauce; add salt and pepper to taste. Serve gravy with steaks.