Broken Spoke’s Chicken-Fried Steak®
Acclaimed by CFS 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 Annetta White, James’ wife, says the following adaptation reflects the Spoke’s tradition of hand-breading each steak and cooking everything fresh, when ordered.
1 large egg
1 c. buttermilk
salt to taste
pepper to taste
1/2 c. flour
1/2 c. 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 325º.
Place cutlet in fryer, and fry until it floats and turns golden.
Remove steak from fryer; drain well, reserving 1/2 c. 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 c. shortening or reserved drippings
1/4 c. flour
1 qt. milk
salt to taste
pepper to taste
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.