My Family Recipe For Chicken Fried Steak Feat. My Mom

Mom's Version: Chicken Fried Steak

Chicken Fried Steak:

1. Place the steaks in an 8x8” (20x20cm) baking pan and pour in enough milk or buttermilk to completely cover the steaks. Soak at room temperature for 20 minutes or overnight in the fridge to further tenderize. Remove at least 1 hour before cooking to bring up to room temperature. 
2. Dump the saltine crackers into a gallon-size zip top bag. Push all the air out before sealing. Using a rolling pin, coarsely crush the crackers then pour into a large baking pan. Add the flour and season with salt and a generous amount of black pepper. Mix until thoroughly combined. 
3. Fill a deep, 12” (20.5cm) cast iron skillet with 1” (2.5cm) of oil and heat over medium- high until the oil begins to shimmer. 
4. Remove each steak from the milk and place into the saltine-flour dredge, firmly pressing and turning to fully coat. Place each dredged steak onto a baking sheet to fry.
5. Line a baking sheet with a cooling rack and place next to the hot oil.
6. Gently and carefully lay the steaks, away from you, into the hot oil and fry for 3-5 minutes per side until crispy and golden brown. Transfer to the cooling rack to drain of excess oil. 
7. If the fry oil isn’t burnt, you can discard all but ½ cup from the skillet  to use for the gravy. If it is burnt, then discard the oil and wipe out the skillet to reuse for the gravy.

Cream Gravy:

1. In the cast iron skillet, add the leftover oil from the chicken fried steak (alternatively, you can use butter) and heat over medium. 
2. Add the flour and mix constantly. Once the flour is toasted and turns brown, add the milk, stirring continuously until the gravy begins to thicken. Gradually add more milk to the gravy as it continues to thicken. The gravy should be thick but also pour off a spoon.
3. Season, to taste, with salt and pepper. 

Assembly:

1. Spoon a helping of mashed potatoes onto a serving plate. Using the back of the spoon, create a crater in the center of the mashed potatoes. Spoon some cream gravy into the crater.
2. Add a piece of chicken fried steak next to the mashed potatoes and spoon the gravy over top.
3. Season the steak with black pepper. 
4. Serve and enjoy!

Josh's Version: Chicken Fried Steak

Chicken Fried Steak:

1. Preheat the oven to 325℉ (160℃).

1. Season the chuck roast on all sides with salt and pepper. 
2. Heat a 7-8 quart (6.6-7.5L) Dutch oven over medium-high heat. Add enough neutral oil to coat the bottom of the pot. 
3. Add the seasoned chuck roast and sear on all sides until brown and crispy, about 2-3 minutes each side. Remove the roast to a bowl.
4. Reduce the heat to medium. Drizzle more oil into the Dutch oven and add the onion, celery, carrot, salt and pepper, to taste. Cook just until the aromatics begin to soften.
5. Deglaze the pot with the bottle of wine and bring to a simmer. 
6. Add the fresh rosemary and then nestle the chuck roast, and its juices, back into the pot. Cover with a lid.
7. Place the roast into the preheated oven and braise for 2-3 hours until very tender. 
8. Transfer the cooked roast to an 8x8” (20x20cm) baking pan. Top it with another  8x8” (20x20cm) pan and heavily weigh it down with cans. Place in the refrigerator to cool for a recommended 24 hours to ensure the roast is totally flat. 
9. Cut the roast into as many evenly-sized cubes or wide planks as possible and set aside.
10. In a medium bowl, add flour. 
11. In a separate, medium bowl whisk the egg until homogenous. 
12. In a third medium bowl, add the panko breadcrumbs. 
13. Add the cuts of beef first into the flour for an even dusting all over, and dust off any excess flour before dipping into the egg to evenly coat. Add to the panko and toss and press down into the breadcrumbs to ensure the entire surface area is covered. 
14. Fill a medium saucepan halfway with high-heat neutral oil and heat over medium-high.
15. Line a baking sheet with a cooling rack and set it next to the oil.
16. Add the breaded pieces of beef roast and fry on all sides until golden brown, crispy and hot on the inside. Remove the fried steaks to the cooling rack to drain of excess oil. 

Spicy Garlic Gastrique:

1. In a medium saucepan, add the sugar and rice vinegar and bring to a rapid boil over medium-high heat. Boil just until it reaches a syrupy consistency and then remove from the heat. Cool slightly.
2. Add the chilies, garlic, lemon zest and black pepper, to taste. 

Assembly:

1. To serve, add one piece of chicken fried steak to a plate. 
2. Top with a generous spoonful of the gastrique.
3. Season with flakey salt.