From the time I was a little girl I’ve had a love affair with chicken fried steak. It’s definitely one of my top comfort foods! I love that I can make it as simple or as complex as I like and still have the same “Oh this is yummy” feeling about it. Since Mr. Comfortable and I have been on a spicy food kick lately I decided to make Kicked Up Chicken Fried Steak to satisfy both the comfort food and spicy food cravings!
If you’ve read my blog you know I like easy recipes that don’t require much prep. Chicken Fried Steak is a meal I’ll make an exception for on the prep thing. It doesn’t take a ton of prep work but I get sore quickly. You’ll probably find it easy! And I find it so worth whatever it takes!
First I let my beef come to room temperature and preheat the oven to 200 degrees. The oven is just to keep the steaks warm if I’m making a lot of them and need to fry them in batches.
I pat the meat dry and then tenderize it with my Jaccard 48 blade meat tenderizer. I love this kitchen tool! I’ve used some pretty tough cuts of meat for various meals but this tenderizer makes them fork-tender!
On a plate large enough for the largest steak I mix flour and Emeril’s Essence. The spice mix is going to turn it from regular chicken fried steak to “kicked up” chicken fried steak!
I beat a couple of eggs in a dish large enough for the biggest piece of steak and get ready to start coating the meat.
First I dip the steak in the seasoned flour then tenderize it again.
After I’ve tenderized it I dip it in the egg and then the flour again.
I let the meat rest for about 10 minutes before I fry it.
I heat up vegetable oil in a large skillet over medium high heat. The steaks go in when the oil is hot. I’m careful not to crowd them. The steaks fry for about 4 minutes per side until they’re nicely browned.
If I’m making more than just a couple of steaks I place the browned ones on a rack placed on a baking sheet and put it in the oven to keep the meat warm.
Next I make the gravy. I drain off the remaining oil from the skillet and add a couple of tablespoons of butter. While the butter is melting I scrape up all that great browned stuff from the skillet. I let that melt and add the chicken broth and milk. Next comes to 2 tablespoons of cornstarch I’ve mixed with about 4 tablespoons of water. Finally I add a teaspoon (or two) of Emeril’s Essence because I want that spicy kick in the steak and the gravy!
I let the gravy come to a boil and continue to boil it until it reaches the thickness I want.
Heaven! Spicy breaded steak with a spicy gravy! I’d eat this every night! I serve this yummy steak with mashed potatoes and corn because that’s the way Mama served it! You really have to try this Kicked Up Chicken Fried Steak!
Kicked Up Chicken Fried Steak
- 2 pounds beef bottom round, trimmed of excess fat
2 tablespoons + 1 teaspoon Emeril’s Essence, divided
1 cup all-purpose flour, divided + 3 tablespoons for gravy
2 whole eggs
Vegetable oil for frying
2 tablespoons butter
2 tablespoons cornstarch
4 tablespoons water
2 cups chicken broth
1/2 cup whole milk
- Allow meat to come to room temperature.
Preheat oven to 200 degrees.
Pat meat dry.
Tenderize the meat using a needling device
Place the flour on a dish large enough for the largest piece of meat.
Mix spice mix with the flour.
Beat the eggs in a dish large enough for the largest piece of meat.
Dredge one steak on both sides in the flour being careful to get the sides of the meat.
Tenderize the meat again.
Once tenderized, dredge the meat again in the flour, then dip it in the egg and finally in the flour again.
Repeat with all the pieces of meat.
Place the meat onto a plate and allow it to rest for 10 minutes before frying.
Heat a large skillet over medium high heat.
Pour enough vegetable oil to cover the bottom of the skillet.
Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan.
Cook each piece on both sides until golden brown, approximately 4 minutes per side.
Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add 2 tablespoons butter to the pan.
Add the chicken broth and deglaze the pan.
Add 1/2 cup whole milk.
Bring to a boil.
Mix cornstarch and water and slowly add to boiling gravy.
Stir in 1 teaspoon of Emeril’s Essence.
Serve the gravy over the steaks.