Oh, hello there.
This kind of comfort food for Sunday brunch was necessary this morning. Chicken Fried Steak Tenders with Maple Sausage Gravy could be the best hangover cure ever. I had a little too much last night, but it’s okay I’ll always have this dish to fuel me up and keep me going until nap time.
I love chicken fried steak, but sometimes I feel like there’s so much of it. Not a bad thing, but I like to make things miniature and handheld for efficient eating purposes. This is definitely an efficient way to dip for proper surface ratio of chicken fried steak to gravy. It’s all about the gravy in this dish.
I have this thing for maple sausage that is probably super unhealthy, but I love the salty, sweet combo. And why limit something you love? The sausage I use is the Jimmy Dean Maple Sausage, it comes in a 1 pound package and is perfect for sausage gravy.
Feed a crowd or just feed your hungover self.
Wine Pairing Recommendation: Hair of the dog…Mimosa of course.
Chicken Fried Steak Tenders with Maple Sausage Gravy
A total comfort meal, fried to perfection and smothered in a Maple Gravy. I use Jimmy Dean Maple Sausage and it's the perfect combo of salty and sweet. The addition of cornstarch in the dredge, gives the chicken fried steak a crispier texture.
Ingredients
- 4 whole Cube Steaks, cut into strips
- 2 cups Flour
- 1/2 cup Cornstarch
- 1/4 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 4 whole Eggs, whisked
- 1 cup Canola Oil, for frying
- 1 pound {16 ounce package} Jimmy Dean Maple Sausage
- 2 tablespoons Butter
- 2 tablespoons Flour
- 3 cups Milk
- 1/4 teaspoon Cayenne
- 1/4 teaspoon Nutmeg
- Kosher Salt and Ground Black Pepper, for seasoning
- Chives, chopped for garnish
Directions
- Step 1 Season cube steak with kosher salt and ground black pepper. Set aside.
- Step 2 In a shallow dish, add flour, cornstarch, smoked paprika, kosher salt and ground black pepper. Mix well. In a separate dish, add whisked eggs.
- Step 3 Add canola oil to a large cast iron skillet. Heat to 325 degrees F.
- Step 4 Working in batches, add steak strips to whisked eggs, about 4 strips per batch, turning to coat. Dredge in flour mixture and shake off excess. Fry in hot oil for 2 minutes per side. Place on a sheet pan lined with paper towels to drain. Repeat until all meat is fried. Cover lightly with a sheet of foil to keep warm while you prepare the gravy.
- Step 5 Heat oil in a large saucepan to medium high heat. Add the sausage to the pan and break apart into little pieces. Cook until browned, about 5 minutes. Pour sausage in a colander to drain. In the same pan add the butter and flour. Whisk together over medium heat until a roux forms and turns golden brown. Turn heat down to low and slowly whisk in milk. Season with cayenne, nutmeg, kosher salt and pepper. Bring to a slow simmer and cook for 5 minutes until thickened. Add drained sausage back to the pan and stir to combine. Garnish with chopped chives. Serve gravy along side or on top of the chicken fried steak tenders.
Savor and Enjoy!
