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Monday, February 6, 2012

Chicken Fried Steak


Chicken Fried Steak

The key to tender cube steaks is buying a lean cut.  Our favorite butcher, Ed Harmon, who works at Cottonwood IGA always uses lean round steak for cube steaks.  There are many recipes for Chicken Fried Steak and if you are eating at a restaurant you will usually be given a choice of white or brown gravy.  I make white gravy for our Chicken Fried Steak.  This is a Southern comfort food.

Chicken Fried Steak

4 - 4 oz. cube steaks
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 cups self-rising flour, divided
2 tsp. salt, divided
1 1/2 tsp. pepper, divided
2 large eggs
3 1/2 cups cooking oil

Sprinkle salt and pepper evenly over steaks, set aside.  Combine 1 cup flour, 1 tsp. salt, and 1/2 tsp. black pepper.  Whisk together 3/4 cup milk and eggs.  Dredge steaks in flour mixture, dip in milk mixture, and dredge again in flour mixture. 

Pour oil into a skillet.  Heat oil to 300 degrees.  Fry steaks for 10 min. and then turn and fry for 5 more min. or until golden brown.  It's time to turn the steak when you see juice oozing out of the top.

Carefully drain the hot oil, reserving 1 Tbsp. drippings in skillet.  Whisk together remaining 1/4 cup flour, 1 tsp. salt, 1 tsp. pepper, and 4 cups milk.  Pour mixture into reserved drippings in skillet; cook over medium high heat, whisking constantly, 10 to 12 min., or until thickened.  Serve gravy with steaks and mashed potatoes.

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