Sunday, April 28, 2013

Chicken-Fried Steak

chicken fried steak with beef gravy

Oh, I know almost everyone has a recipe for this Southern favorite! Again, being a "Northern" gal, I never even had any until I was an adult.

After many years, and many tries to get this right, I have finally succeeded in making it tender and crispy at the same time. I also learned self-rising flour is the key ... all-purpose flour does not work as well, and won't stick to the meat as easily, so the coating falls off, rather than staying on the meat as you want it to.

chicken fried steak with milk gravy

4 cube steaks (100% grass-fed beef preferred)
1-1 1/2 cups self-rising flour
1-2 tsp. course-ground black pepper
1-2 tsp. garlic powder or salt
1-2 tsp. onion powder
1-2 tsp. paprika
1 large egg, beaten with about 1 tbls. water
1/2 cup oil of your choice

Mix self-rising flour and next 3 ingredients together in a large zip top bag; set aside.  Beat egg with water and dredge each cube steak in mixture, shaking off extra.  Immediately place (one at a time) into flour mixture, seal bag and toss to coat.  Place each on a cooling rack (with paper towel underneath) and allow to sit for 30 minutes-1 hour, allowing the flour mixture to adhere well to the cube steaks.

Heat oil in a large non-stick skillet to 350 degrees ( I use an electric fry pan so I can regulate the heat). Carefully place each cube steak into pan and fry on each side approx. 2-3 minutes, or until cooked through.  Drain on paper towels.

I like to serve this with a beef gravy (although milk gravy is traditional), mashed potatoes, veggie of choice and homemade biscuits, garlic-cheese biscuits or some Big, Fat, Easy yeast rolls!  Delicious!



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