Chicken Fried Steak Strips with White Milk Gravy

TROY RAY

By
@TROYRAYNYC

A whimsical twist on an American classic! Especially for the kids!

Rating:
★★★★★ 2 votes
Comments:
Serves:
2 to 4
Prep:
20 Min
Cook:
20 Min

Ingredients

EGG WASH

1
egg, lightly beaten
1 c
whole milk

DRY "BATTER"

1 1/2 c
all purpose flour
1 Tbsp
garlic powder
1 Tbsp
onion powder
1 Tbsp
your favorite seasoning salt
1 tsp
paprika, ground
1/2 tsp
dried parsley flakes
1/4 tsp
cayenne pepper

MEAT

1 lb
boneless beef round steak
kosher salt & pepper
peanut oil [for frying]

MILK GRAVY

1 c
half & half
1/2 c
wondra® flour
1/2 c
chicken broth
1 Tbsp
melted butter or margarine
kosher salt & pepper, to taste

Step-By-Step

1Cut beef in 1/4" to 3/8" thick strips, cross grain. Season with kosher salt and pepper; set aside.
2Lightly beat egg and combine with milk in a mixing bowl.
3In a cake pan or small casserole dish, combine the flour, garlic and onion powders, seasoning salt, paprika, parsley and cayenne pepper.
4Preheat 1/2" of peanut oil in a cast iron skillet; hot enough for frying [about 325 to 370 degrees].
5Dredge the first strip in the egg / milk mixture, shake off excess, then dredge in the "dry batter". Repeat process two more times [per strip].
6Carefully place the strips in the skillet; don't crowd. Fry until golden brown and crispy [about 3 to 4 minutes per side, depending on the oils' temperature]. Drain on paper towels or an un-coated brown paper bag.
7In a sauce pan, melt butter for the gravy. Add milk and heat until the sides begin to bubble. Add in chicken broth and bring to a simmer. Slowly whisk in wondra flour and mix until thick and creamy. If the gravy is too thick, or you prefer a thinner gravy, add more half & half or broth. Season with kosher salt and fresh cracked pepper to your liking.
8Use gravy as a dip or slather on as a topping. Enjoy!