Chicken Fried Steak


Gonna start off with a little tip first. Tip: Try and not overcook. This is an easy way to get a tough chicken fried steak, which is almost one of the worst Southern sins you can commit! 

Remember that once your pull your chicken fry out of the skillet (and LET REST for a few minutes) it's going to continue to cook. So, when your second side is golden brown,not burnt, not dark brown, but golden-brown (considering your cooking temperature is medium heat), pull those guys out, Let rest! Let rest! Let rest! (very important for a juicy steak.)

It may take you a couple times to find YOUR "perfect" cooking times as all our stoves cook differently. But, you'll find your perfect method. I found mine! Now git', go on now and find yours!

4 Large Cubed steaks
1 egg
1/2 cup milk (or buttermilk)
1 cup of flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/4 to 1/2 cup of shortening for frying

In one plate, mix together the flour, onion powder, garlic powder, salt and pepper. Set aside.

In the other pie plate, mix the egg and milk, whisk well.

Dredge your steak in flour, then dip the steak into the egg/milk mixture and then back into the flour mixture. Press it in the flour to thoroughly coat.

Heat shortening in a large skillet (cast iron works best) over medium high heat. Place steaks in frying pan.

Fry until the first side is a nice golden brown. Flip and fry for around 4ish minutes.

Smother in gravy! Dig in! Unbutton your britches!

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