Chicken Fried Steak

Chicken fried steak is one of my favorite dishes served with mashed potatoes and gravy. Someone asked me for the recipe recently and I was totally surprised.  I guess I thought everyone knew how to make this great dish. There is not a lot to it and you can use cube steak, beef chuck steak, boneless sirloin, or round steak. My personal choice is cubed steak.  Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.

·       4 to 6 cubed steaks

·       2 cups all-purpose flour

·       1 teaspoon salt

·       1 teaspoon black pepper

·       1/2 teaspoon garlic powder (Optional)

·       Pinch cayenne (Optional)

·       2 eggs

·       1/4 to 1/2 cup cooking oil (I use Crisco Veg. oil)

·       1 1/2 cups milk

In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne. Whisk together.

Break the 2 eggs into a separate bowl.

Dip steaks in egg and then flour mixture. (If you like you can do this step twice.).  Make sure they are well coated with flour.

In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles).

Add steaks to hot oil being very careful since oil is so hot. Cook 4 to 6 minutes on each side until golden brown.

Remove steaks to a plate and cover to keep warm.

Pour hot oil from skillet until you have only about 4 tablespoons remaining along with the browned crumbs in the pan.

Add 3 to 4 tablespoons of the leftover flour to the drippings and stir to mix well. Add 2 cups milk and cook to boiling.

Remove when gravy gets to desired thickness.

Pour gravy over cooked steaks and serve. (or serve on the side so you can help yourself.

©Betty Jean Bowers