Recipe Rescue: Chicken Fried Steak, it’s What’s For Dinner!

I am sure if you are anything thing like me, I had you at Chicken Fried! When you think of good old fashioned stick to your ribs kind of meals that just make you feel good, you have to get a smile on your face for chicken fried steak. This is the same recipe I have used for years, past down from my mom and her mom and so on... so simple and so tasty. Let's get cooking!

When I order a chicken fried steak in a restaurant, I always order it with brown gravy. When I make it at home, I usually serve it without gravy. I am not a huge fan of white gravy unless its my sausage gravy and biscuits on a Sunday morning with a couple of fried eggs and hot cup of coffee. None the less, if you are a fan of the gravy, its bonus time... I will include a gravy recipe for this dish. Happy Cooking!

What You'll Need:

4-6 medium cube steaks
2 cups of flour
season all
garlic powder
ground pepper
2 large eggs
1 cup of milk
oil for frying
(I use canola oil)

Putting It All Together:

Create a dredging station a pie dish or something similar one for your flour mix and
another for your milk bath to the flour add the garlic powder, season all and ground pepper.
*bonus ingredient cayenne pepper, add this to the mix to add a little zing-I
always use cayenne pepper sometimes a little other times more. The amounts depend on you,
but a good rule I follow is this, put a little more than you think it needs.
smell the flour and even taste it these are the only ways I have ever learned to really
nail the coating if that freaks you out a bit then start with a TBSP of garlic
powder and season all, adding a tsp of ground pepper and a half tsp of cayenne. lightly beat
the eggs and milk and you are ready to start heat your oil in a medium-large skillet about
half way up the skillet dredge the meat in the flour, milk and flour again, cook in hot oil
for 5-6 minutes on each side then drain on paper towels.

****BONUS try this for a quick yummy gravy to go with your chicken fried steak. Pour all but about 2 Tbsp of left over frying oil into a large glass measuring cup and set aside. Add 1 Tbsp plus an extra sprinkle of flour and mix into the oil, be sure to scrap the bits from the bottom of the skillet and incorporate them with the roux reduce heat and add milk slowly, let simmer till it thickens. (add salt and pepper or cayenne pepper, moderately to boost flavor) If overall flavor runs short add a tsp of chicken base.