Air Fryer Chicken Fried Steak With Gravy Recipes

AIR FRYER CHICKEN FRIED STEAK WITH GRAVY

Steps:

• Combine the flour, 3/4 teaspoon salt, pepper, and garlic powder in a shallow bowl.
• Pour the buttermiilk into a second bowl.
• Combine the breadcrumbs and remaining 3/4 teaspoon of salt in a third shallow bowl.
• Coat the cubed steak in the flour mixture, dip them in buttermilk, and then coat them in the breadcrumbs. Spray both sides of them with cooking spray.
• Preheat air fryer to 400 degrees F.Spary the air fryer basket with cooking spray.
• Air fry 2 steaks at a time for 10 minutes. You may need to cook them a little longer, but this is a good base time.
• Repeat with second batch.
• While the steaks are cooking, make the gravy.Heat the butter or bacon drippings in a small saucepan over medium heat.
• Add the onion and cook for 3 minutes.
• Add the garlic powder, thyme, and cayenne pepper.
• Stir in the flour and cook for 3 to 5 minutes, or until the mixture starts to brown, stirring continuously.
• Whisk in the milk and bring to a boil. Once thickened, remove from heat and stir in Worcestershire sauce. Season to taste with salt and pepper.
• Serve gravy over the steaks.

AIR FRYER CHICKEN FRIED STEAK WITH GRAVY

Steps:

• Skip this step if you bought pre-tenderized steaks but already pre-tenderized cube steaks could use some pounding to avoid being chewy. Place each steak between two pieces of plastic wrap. Use a meat mallet, rubber mallet, rolling pin or wine bottom to pound the steak until it is thin (about ¼ inch). As you're pounding, turn frequently to ensure that all parts of the steak are evenly thin. Do this for all the steaks.
• Sprinkle salt and pepper on all sides of the meat.Preheat the air fryer to 400°F
• Prepare the dredge station with two wide, shallow dishes. In the first one, whisk together egg and milk. In the second, mix together all-purpose flour, salt, garlic powder, and smoked paprika.Take one steak and dredge in the flour mixture. Press the flour into both sides of the steak. Lift the steak and shake off the excess flour. Dip into the egg wash and coat both sides.Lift the steak and shake off the excess egg wash. Dip back into the flour mixture a second time. Press the flour into both sides of the steak.Set aside on a plate and repeat for all the steaks.
• Place the steaks on the air fryer basket in a single layer, evenly spread out. Depending on the size of your air fryer, you may need to do multiple batches. Generously coat the top of each steak with oil.Air fry for 5 minutes, carefully turn the steaks and coat the other side with oil. Air fry for an additional 3-4 minutes.
• While the steaks are in the air fryer: in a small saucepan, melt butter over low heat. Whisk in the flour, garlic powder, salt and pepper, continually whisking until golden brown (about 2-3 minutes).Combine the milk and cream. Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy is too thick, add more milk. If it is too thin, just continue to let it simmer. Season with salt and pepper.Serve the chicken fried steak with gravy and mashed potatoes and your favorite green veggies. Enjoy!

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
• Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
• Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
• Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
• When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
• Serve hot steaks with gravy.