Chicken Fried Chicken & Chicken Fried Steak with Cream Gravy

prep time:: 20 min
total time:: 35 min

Serves 4

Using a Dutch oven helps prevent oil splatter when frying; although a more conventional cast iron skillet will crisp up meats as well. The gravy can be made in advance and reheated prior to serving.

ingredients

For the Chicken/Steaks:

4 skinless, boneless chicken breasts OR
4 cube steaks, tenderized
3 1/2 cups all-purpose flour
1/2 cup corn starch
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pepper
4 extra large eggs
1/4 cup whole milk
1 1/2 cups vegetable oil

For the Cream Gravy:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1 1/2 cups whole milk
1 1/2 cups low-sodium chicken stock
3/4 teaspoon salt
1/2 teaspoon pepper

directions

1
For Chicken breasts: Rinse well and pat dry. Place each breast between a piece of plastic wrap and pound out to about a 1/2" thickness; set each aside.
2
In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, cayenne pepper, baking powder, salt, and pepper. Transfer 1 cup of mixture to a large, shallow plate.
3
In a second shallow plate, beat eggs and set aside.
4
Add milk to bowl with flour mixture and rub with fingers until mixture resembles coarse meal. Coat each breast in seasoned flour; shaking off excess and dredge through egg mixture. Dredge and coat in flour and milk mixture; pressing well to adhere. Set aside on a cooling rack placed over a baking sheet. Refrigerate about 15 minutes (and up to 4 hours). Discard egg and seasoned flour mixture; do not discard milk and flour mixture. Pre-heat oven to 200°.
5
Heat oil in a large Dutch oven over medium heat just until smoking. Fry each breast until golden brown and cooked through; about 4-5 minutes on each side (depending on thickness). Transfer to a wire rack over a foil lined baking sheet and keep warm in a preheated 200° oven. Repeat with remaining breasts/steaks.

For the Cream Gravy

Melt butter in a large skillet over medium heat. Stir in flour and garlic powder and cook until light golden brown (about 2 minutes). Slowly whisk in broth, milk, salt and pepper and simmer until thickened, about 5 minutes. Check and taste for seasoning. Prepared gravy can be stored in a refrigerator for 2 days.

notes

It's a time saver to make the gravy in advance, and reheat prior to serving. All measurements and cooking times are the same for frying chicken or steaks - adjust frying time as needed to taste.

Source: Matthew Nunn