Chicken Fried Steak

Chicken Fried Steak

From April 1, 2006:  I make this classic Texas fare once or twice a year (it’s not health food) and it  reminds us of “home”.  I always make white gravy to go with the chicken fried steak and I always serve mashed potatoes and corn with it.  It’s Texan comfort food.

Chicken Fried Steak

round steak, tenderized
cooking oil, for frying
1 egg
1 tsp salt
1/2 t pepper
2 T milk
3/4 cup flour

Mix the flour, salt, and pepper together in a pan.  In another pan, beat the egg and add the milk to the egg; mix thoroughly.

Heat about 1/2 inch of cooking oil in a skillet over medium-high heat.

Roll a piece of steak in the flour mixture.  Shake off excess flour and then dip it in the milk/egg mixture.  Roll the steak again in the flour mixture.  Shake off excess flour, then place in the hot oil and fry until golden brown.  Drain on paper towels.  Repeat steps for all pieces of steak.

Serve the Chicken Fried Steak covered in white milk gravy, usually made from the steak drippings, a little flour, and milk.

Tips:
If you do not buy tenderized round steak, pound each piece with a kitchen mallet to tenderize it before cooking.

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