Tuesday, July 2, 2013

chicken fried steak

I make this every once and a while. Ed loves is, but it seems like the epitome of "bad for you food", since it's a deep fried piece of beef usually topped with gravy. And, of course, usually served along side mashed potatoes, macaroni and cheese or something equally unhealthy. Like I said, this is a once and a while kind of dish.
But when you do make this... it's delicious! So good and crunchy and savory. You'll want to pound out the cube steak between 2 pieces of plastic wrap to make it a little bigger and thinner before dredging.
Dry, wet, dry... in that order.
Seasoned milk wash and seasoned flour make for a savory breading. Make sure you sake off any excess!
And fry away!!! I've seen chicken fried steak recipes where they are baked in the oven, but where's the fun in that?
Remember to flip and cook both sides and then drain on a paper towel when finished. Top with white gravy if you'd like, but we like ours naked.
Chicken Fried Steak
2 cube steaks
1 cup flour
1 cup milk
1 Tablespoon garlic powder, divided
1 Tablespoon onion powder, divided
1 Tablespoon all seasons salt, divided
1 Tablespoon salt, divided
1/2 Tablespoon black pepper, divided
Vegetable oil, for frying

Heat about 1 inch of oil in a skillet over medium heat. Mix together flour and 1/2 tablespoon of each seasoning in a shallow bowl. In a separate bowl, mix together milk and the remaining seasonings. Place 1 cube steak between 2 sheets of plastic wrap and pound flat with a tenderizer or kitchen mallet. Repeat with other cube steak. Dredge each cube steak through flour mixture, milk and then again into flour. Fry each steak in hot oil for 5-7 minutes on either side. Drain on a paper towel and set hot. Enjoy!