Texas Style Chicken Fried Steak

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.

Ingredients

• 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

Procedure

1. Season steaks with salt and 2 tbsp freshly ground black pepper.
2. In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
3. In another pie plate, place some all-purpose flour. Dredge battered steaks into flour.
4. Move to a cooling rack and let rest 10-15 minutes. Wash this once you start frying, or get a clean one.
5. 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.
6. Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250 degree oven.
7. Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
8. Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by 3/4.
9. Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
10. Remove steaks to serving platters and drizzle with gravy. Serve warm.