Kentucky Fried Steak With Cream Gravy
This recipe outlines the preparation of Kentucky Fried Steak, featuring tender cube steaks coated in a seasoned cracker and flour breading, deep-fried until golden and crispy. It's served with a rich, creamy gravy made from butter, flour, milk, and savory seasonings. Ideal for a hearty American-style meal.
Equipment
- 1 Food Processor For grinding saltine crackers finely
- 1 Deep fryer or large heavy-bottomed pot For frying the cube steaks safely and efficiently
- 1 Whisk Essential for lump-free gravy
- 1 Heavy-bottomed saucepan For preparing the cream gravy
- 1 Tongs For safely handling and turning steaks in hot oil
Ingredients
Main
- KENTUCKY FRIED STEAK
- 2 lbs fresh cube steaks
- 16 ground saltine crackers use food processor
- 1 1/2 cups pre-sifted all-purpose flour
- 2 1/2 tablespoons seasoning Bulk KFC Original Recipe Seasoning (Copycat)
- DEEP-FRYING OIL
- vegetable oil or pure peanut oil
- CREAM GRAVY
- 3 tablespoons salted butter bacon, sausage or pork or 3 tablespoons fat (bacon, sausage or pork)
- 3 tablespoons all-purpose flour
- 2 cups milk lowfat or nonfat milk okay
- 1 teaspoon chicken bouillon powder
- 3/4 teaspoon seasoning Bulk KFC Original Recipe Seasoning (Copycat)
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon paprika
Instructions
- Using a food processor, finely grind saltine crackers. Combine them with all-purpose flour and the KFC seasoning in a shallow dish for the breading.
- Pat the cube steaks dry with paper towels to ensure optimal breading adhesion.
- Dredge each cube steak thoroughly in the prepared flour and cracker mixture, pressing firmly to coat completely. Set aside on a wire rack.
- In a deep fryer or large heavy-bottomed pot, heat vegetable or peanut oil to 350-375°F (175-190°C).
- Carefully deep-fry the breaded steaks in batches for 3-5 minutes per side, or until golden brown and cooked through.
- Remove the fried steaks and place them on a wire rack set over paper towels to drain excess oil. Keep warm.
- For the gravy, melt butter or reserved frying fat in a saucepan over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes until light golden.
- Gradually whisk in the milk, chicken bouillon powder, KFC seasoning, Worcestershire sauce, and paprika.
- Continue whisking and simmering the gravy over medium heat until it thickens to your desired consistency, about 5-7 minutes.
- Serve the hot Kentucky Fried Steak immediately, generously topped with the cream gravy.
Notes
Ensure your deep-frying oil reaches 350-375°F (175-190°C) for a crisp, golden crust without overcooking the steak. Fry in batches to maintain oil temperature. For the gravy, whisk constantly when adding milk to the roux to prevent lumps. Cook until thickened to a nappe consistency, coating the back of a spoon. The saltine cracker breading is key for texture and flavor; ensure they are finely ground. Consider using a small amount of the rendered fat from frying the steak in the gravy roux for a deeper, more cohesive flavor profile.