Broken Spoke's Chicken-Fried Steak

Acclaimed by Chicken-Fried Steak aficionados for decades, the Broken Spoke's version of the Lone Star classic went public in 1994, when co-owner James White released the recipe in honor of the Austin dance hall's 30th Anniversary. Co-owner Annette White, James' wife, says the following recipe reflects the Spoke's tradition of hand-breading each steak and cooking everything fresh, when ordered.

Chicken-Fried Steak
1 large egg
1 cup buttermilk
salt to taste
pepper to taste
1/2 cup flour
1/2 cup cracker meal
1 (3- to 5-oz) beef cutlet, hand-tenderized
vegetable shortening

Whip together egg, buttermilk, salt, and pepper in a large bowl; set batter aside.

Blend together flour and cracker meal in another bowl. Place cutlet in mixture, and cover both sides well. Submerge the cutlet in the egg batter, then place it back in the flour mixture, patting both sides again evenly to coat.

Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325°. Place cutlet in fryer, and fry until it floats and turns golden. Remove steak from fryer; drain well, reserving 1/2 cup drippings for gravy, if desired, Place steak on plate, and keep warm while preparing Cream Gravy. Spoon gravy generously over steak.

Cream Gravy
1/2 cup shortening or reserved drippings
1/4 cup flour
1 quart milk
salt to taste
pepper to paste

Place shortening in a 10- to 12-inch cast-iron skillet, and heat until hot. Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching. Add remaining ingredients, and cook, stirring constantly until thick. If gravy gets too thick, thin to desired consistency with water.

Note This recipe makes enough gravy for 4 steaks.

Published in the Texas Highways, July 1999.