A delightful twist on the classic country fried steak, this recipe offers a crispy coating and a rich, creamy gravy.
Combine the chicken broth, milk, salt, and pepper in a medium saucepan over medium heat.
Stir constantly to prevent the milk from scalding.
Once the mixture is warm, remove about 1 cup of the liquid and whisk in the flour until smooth.
Ensure the flour is fully dissolved to avoid lumps.
Return the flour mixture to the saucepan and whisk until the gravy thickens.
Cook until the gravy reaches your desired consistency.
Heat oil in a deep fryer or large frying pan to 350°F.
Use a thermometer to maintain the oil temperature.
Mix the flour, garlic powder, paprika, salt, pepper, onion powder, and cayenne pepper in a shallow bowl.
Combine thoroughly for even seasoning.
Pour water into another shallow bowl.
Use cold water for better adhesion.
Dredge each steak in water, then in the flour mixture, repeating once more for a double coating.
Press the coating onto the steak for better adherence.
Fry the steaks in the hot oil until golden brown, about 8-10 minutes.
Work in batches to avoid overcrowding the fryer.
Place the fried steaks on a wire rack with paper towels underneath to drain excess oil.
This step keeps the coating crispy.
Serve the steaks hot with the prepared gravy poured over.
Garnish with fresh parsley for a touch of color.
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