Friday, December 3, 2010

Chicken Fried Steak

Southern Food and comfort food go hand in hand for me. I mean it's down south where you find heavenly fried foods, mac and cheese, chicken and dumplings, and flaky buttermilk biscuits smothered in gravy. Sometimes I wonder how these southern belles stay so skinny with all the amazing food. Chicken fried steak is something I could eat every day. It takes my favorite protein, fries it and then drenches it in gravy. Whip up some mashed potatoes and peas to go along with it and I'm in heaven! There are several types of steaks you can use like top or bottom round but I like using cube steaks. They stay pretty tender when cooking.

What You Need:

4 cube steaks
2 cups flour
1 tbs garlic powder
1 tbs onion powder
2 eggs
1 c milk
salt and pepper
oil for frying

For the gravy:
1/4 cup flour
2 cups milk

What To Do:

Season the steaks with a little bit of salt and pepper. Mix the flour together with the garlic and onion powders. Mix together the eggs with the 1 cup of milk and set up a breading station. Take each steak and dip it in the flour, carefully shake off the excess, dip into the egg/milk and then back into the flour, just like you would for fried chicken. (Hence the name, Chicken fried steak!) Set the coated steaks into the fridge for 15 minutes so that the coating has a chance to stick and dry out a bit. In a large cast iron pan, heat enough oil to come about an inch up the side of the pan to 360 degrees. Carefully lay your steaks in and cook until golden brown on both sides, flipping once. Once done, remove to paper toweling to dry and very carefully remove all but 1/4 cup of the remaining oil. Whisk in the 1/4 cup of flour and let cook for a minute or two. Then slowly whisk in the milk, cooking until thickened. Season it with lots of pepper and serve over your steaks.

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