Truck Stop Chicken Fried Steak
A comfort-food classic. You might not be able to transform your kitchen into a greasy-spoon diner, but you can bring home the magic of this roadside mainstay with a few key ingredients. This CFS recipe is the perfect canvas to tweak and perfect as your very own—and that goes for the gravy, too.
MIO Products in our Truck Stop Chicken Fried Steak
Shawnee Milling Company All-Purpose Flour — What began as a humble log cabin in 1895, soon flourished into Shawnee Mills, a family-owned company that continues to thrive today. Now helmed by the third and fourth generations of Fords, Shawnee Mills carries on J. Lloyd’s tradition of providing quality flour, cornmeal, and baking mixes.
Savory Spice Shop Onion & Garlic Tableside Sprinkle and Smoked Spanish Sweet Paprika — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community.
Braum’s Buttermilk, Whole Milk, and Heavy Whipping Cream — Braum’s, a family-owned business since 1968, prides itself on freshness. Their milk goes from farm to store in just 24-36 hours, and all stores are within a 300-mile radius of the Tuttle farm to ensure quality. Each Braum’s location offers an old-fashioned soda fountain, a grill serving breakfast, lunch, and dinner, and a Fresh Market brimming with dairy products, meats, produce, and more.
Hansen’s Eggs — Eggs from Hansen’s are delivered to your favorite stores and restaurants within a day of being laid, taking farm fresh to a whole new level. Hansen’s offers a range of sizes and grades, whether you’re feeding a family or an entire crew.
Ingredients
Ingredients:
4 cube steaks
2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
1 ½ cups Shawnee Mills Company All-Purpose Flour
1 teaspoon Savory Spice Shop Onion & Garlic Tableside Sprinkle
½ teaspoon Savory Spice Shop Smoked Spanish Sweet Paprika
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ cups Braum’s Buttermilk
2 teaspoons hot sauce
2 Hansen’s Eggs
1 cup vegetable oil
For the gravy:
¼ cup Shawnee Mills All-Purpose Flour
2–3 cups Braum’s Whole Milk
½ Braum’s Heavy Whipping Cream
Salt and pepper, to taste
Directions:
- Place cube steaks on a large plate or cutting board. Pat dry to remove excess moisture, then season all sides with salt and pepper. Set aside.
- In a shallow bowl, combine flour, 1 teaspoon salt and 1 teaspoon pepper, onion and garlic seasoning, paprika, baking soda, and baking powder.
- In another shallow bowl, whisk together buttermilk, hot sauce, and eggs.
- Dredge cube steaks in the flour mixture, shaking off excess. Then dredge steaks in the buttermilk mixture, shaking off excess. Then dredge in flour mixture one last time.
- Preheat oven to 225 degrees, or the warming setting.
- Pour ¼-inch of oil in a large cast iron skillet and heat over medium-high heat, until a bit of batter dropped in sizzles. Add the breaded cube steaks, one or two at a time, and fry until the edges turn golden brown. This should take about 4 minutes per side, but cooking time will depend on the thickness of the steaks. Place cooked steaks on a cooling rack set in a baking sheet and place in the warmed oven until ready to serve. After all steaks are fried, discard grease left behind in the skillet, reserving ¼ cup for the gravy.
- To make gravy: Return skillet to the stove over medium heat. Pour in the reserved grease. Whisk in flour, lifting the flavorful bits from the bottom of the skillet, and continue to whisk for 2-3 minutes, or until the mixture is golden brown. Slowly drizzle in milk and then cream, whisking constantly for about 5 minutes or until the mixture thickens. Season with salt and pepper.
- Remove each steak from the oven to a plate and ladle with plenty of gravy. Serve immediately with your favorite comfort-food sides.