If you've ever been in Texas and tried one of their chicken-fried steaks, you'll know that they are amazing! They're crispy on the outside, tender, smoky, and peppery with a little heat on the inside and smothered in a rich cream gravy. It's just amazing.
- 3 beef cube steaks, 1/2 inch thick
- 1 tbsp salt
- 1/4 cup freshly ground black pepper, divided
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 3 tbsp bacon drippings, divided
- 1 cup chicken broth
- 1 cup whole milk, combined with 1/4 cup heavy cream
- 2 eggs, beaten
- All-purpose flour, plus 3 tbsp
- Season steaks with salt and 2 tbsp freshly ground black pepper.
- In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
- In another pie plate, place some all-purpose flour. Dredge battered steaks into flour.
- Move to a cooling rack and let rest 10-15 minutes. Wash this once you start frying, or get a clean one.
- Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.
- Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250 degree oven.
- Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
- Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by 3/4.
- Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
- Remove steaks to serving platters and drizzle with gravy. Serve warm.